skillet chicken pot pie

Name: skillet chicken pot pie
Yield: 5
Cuisine: American,
Ingredients: 1/4 cup (1/2 stick) butter; 1 cup chopped onion; 1/4 cup flour; 2 cups chicken stock; 1 cup milk; 1/2 cup apple cider; 1/2 tsp garlic powder; 1/2 tsp cinnamon ground; 1/2 tsp thyme leaves; 1/4 tsp black pepper coarse ground; 2 cups cubed cooked chicken; 1 large sweet potato peeled and cut into 1/2-inch cubes (about 2 cups); 1 cup frozen peas; 1 can (7.5 oz) refrigerated biscuits (10 biscuits)

If you think making a fall chicken pot pie is difficult, think again. Our chicken pot pie skillet recipe is easy to make and is prepared using just one ovenproof skillet — great for minimal clean-up! For comfort food at its finest, this savory dish serves up a hearty n... Read More Read Less

421

CALORIES

14

INGREDIENTS

Ingredients 5 Servings

1/4 cup (1/2 stick) butter
1 cup chopped onion
1/4 cup flour
2 cups chicken stock
1 cup milk
1/2 cup apple cider
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Whole Thyme Leaves
1/4 teaspoon McCormick® Coarse Ground Black Pepper
2 cups cubed cooked chicken
1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 cup frozen peas
1 can (7.5 ounces) refrigerated biscuits, (10 biscuits)

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Melt butter in large ovenproof nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add stock, milk, apple cider, garlic powder, cinnamon, thyme and pepper; whisk until mixture is smooth.
2 Stir in chicken, sweet potatoes and peas. Bring to boil. Reduce heat to medium; cook and stir 15 minutes or until sweet potatoes are tender.
3 Place biscuits on top of chicken mixture. Bake 10 minutes or until biscuits are golden brown.