Chicken Pot Pie Skillet

Chicken Pot Pie Skillet

Ingredients:

• 4 Tbsp. butter, divided
• 1 lb.boneless, skinless chicken breasts
• 1 yellow onion, diced
• 2 med. carrots, diced
• 2 stalks celery, diced
• 1 med. Russet potato, peeled and diced
• 6 cloves garlic, finely chopped or grated
• ¼ cup all-purpose flour
• 1 cup chicken stock
• 3 cups whole milk
• 1 sprig fresh rosemary
• 10 sprigs fresh thyme
• 8 fresh sage leaves
• 1 cup frozen peas
• for the biscuit topping:
• one 16.3-ounce can extra flaky biscuits (from the refrigerator section)
• 3 Tbsp. butter, melted
• 3 Tbsp. finely chopped fresh herbs of choice
• 2 cloves garlic, finely chopped or grated

Directions:

1. Preheat oven to 375 F. Add 2 tablespoons of the butter to a 12-inch oven-safe skillet over medium heat.
2. Season the chicken breasts with 1 teaspoon of salt and pepper. Place the chicken in the skillet, browning for 2 to 3 minutes per side. Transfer skillet to the oven.
3. Roast for 15 to 20 minutes or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 F. Set aside to cool slightly.
4. Once cool enough to handle, carefully shred the chicken into bite-sized pieces with 2 forks. Place the skillet back over medium heat.
5. Add the remaining 2 tablespoons of butter. Once melted, add in the onion, carrots, celery and potato. Season with ½ teaspoon salt and pepper. Stir to combine. Cook, stirring occasionally, for 5-7 minutes until veggies are softened and slightly browned.
6. Add the garlic and cook for another 1 to 2 minutes. Sprinkle flour over the softened veggies and stir to combine. Cook for 1 to 2 minutes until deeply browned.
7. While scraping the bottom of the skillet with a wooden spoon, slowly pour in the chicken stock. It will bubble vigorously, almost cooking all the way down very quickly. While stirring constantly, slowly pour in the milk.
8. Bundle the rosemary, thyme and sage with twine. Once combined, add the seasoning bundle to the pan. Bring to a simmer and cook for 4 to 5 minutes, stirring occasionally, until thickened slightly. Taste and adjust seasoning.
9. Stir the shredded chicken and frozen peas into the chicken pot pie filling. Arrange the extra flaky biscuits over top.
10. In a small bowl, combine melted butter, chopped herbs and garlic. Brush herb butter over the biscuits and finish with a sprinkling of flaky salt as desired.
11. Carefully transfer the skillet to the oven. Bake 20 to 25 minutes, until biscuits are golden and cooked through. Carefully remove from the oven and cool slightly.
12. Removing any spent herb stems from the skillet, portion the chicken pot pie into individual bowls. Serve immediately.