First let’s add a tablespoon of olive oil to a hot skillet and brown both sides of some boneless, skinless chicken thighs.
If thighs are not your thing go ahead and use breast! Also don’t forget to season your chicken with a bit of salt and pepper.
Once all of your chicken has been browned throw a tablespoon of butter in that same hot skillet.
Now over medium heat saute one diced carrot, one diced onion, and two stalks of celery.
Smells kinda like chicken soup huh?
I am a big fan of mushrooms so I also added a handful of them to the pan.
You may not like mushrooms. You might like corn or peas instead. Please feel free to use the vegetable you like best!
While our veggies are sauteing lets make a slurry.
What is a slurry you ask? A slurry is a mixture of liquids and starch that when added to soup or stews will act like a thickener. When it comes to most things (math, spelling, the english language in general) I’m not that sharp of a tack, except when it comes to food. Then I like to think I know what I’m talking about, sometimes…
Anyhoo, whisk three tablespoons of flour into three cups of chicken broth.
Back to the veggies!
Now add a few cloves of minced garlic…
And a handful of fresh chopped parsley.
Now grab your slurry and pour it over your vegetables.
Also take your spatula and scrap all of the bits off the bottom of your pan. That’s called deglazing and all of those brown bits will give your pot pie that wonderful homemade-with-love taste!
Season your sauce with a touch of salt and pepper…
Then add your chicken back to the skillet.
You could also add a touch of heavy cream to your pot pie if that feels like the right thing to do.
Or maybe you’ll want to add a splash of dry white wine…
Or a how about some Madeira wine?
I could keep going but I’ll stop!
While our chicken and broth are simmering on low heat let’s put our biscuits together and I promise they are super easy to make!
In a bowl whisk together 3 cups of flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, 1 teaspoon of salt, and 3/4 teaspoon of cream of tartar.
Next cut in 1 1/2 sticks of butter…
Then gently stir in 1 1/4 cups of milk just until the mixture is moistened.
Again if it feels like the right thing to do go ahead and add a cup of shredded cheddar cheese to your biscuits.
You might want to add some parmesan cheese…
Or maybe even some blue cheese!
Ok, I’ll stop.
I’m not even going to ask you to roll these biscuites out!
All I want you to do is simply spoon some of the dough out and then drop it on top of your chicken and gravy. You’ll want to cover the entire top of your skillet with these drop biscuits before you pop this into a 450 degree oven for 15-20 minutes.
How easy was that?
Dinner is served and you only had to use one skillet and one bowl!
But be prepared to eat more than one helping of this creamy, savory chicken pot pie!
- 6 boneless skinless chicken thighs or breast
- 1 diced carrot
- 1 diced onion
- 2 stalks celery
- handful sliced mushrooms
- 2 cloves minced garlic
- handful fresh chopped parsley
- 3 cups chicken broth mixed with 3 tablespoon flour
- 1 table spoon olive oil
- 1 table spoon butter
- heavy cream to taste
- salt and pepper
- 12 biscuits