Skillet Chicken "Pot Pie"
- 1.5 pounds boneless skinless chicken (I use thighs because that's what we prefer, but breasts are fine too - or if you are feeling super lazy, just pull apart a rotisserie chicken)
- salt, lemon pepper to season
- 4 tablespoons butter
- 2 shallots minced (but you can use any onions you have on hand)
- 2 tablespoons corn starch
- 1/3 cup dry white wine (or in my case left over flat champagne, ha!)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon herbs de provence (if you don't have that use thyme)
- 2 cups frozen pea, carrot, corn medley
- 2 cups all purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 cups heavy cream
- 1/2 cups shredded cheddar cheese
Pat chicken dry and season with salt and lemon pepper. Melt 2 tablespoons of the butter in a skillet over medium heat. Brown chicken lightly on both sides and transfer to a plate. Add the remaining butter to the skillet and heat on medium until melted. Add shallots and salt and cook until softened, about 5 minutes. Meanwhile, whisk together the cornstarch with the wine. When the onions are ready, stir the liquid mixture in with the onions for about 1 minute. Slowly whisk in the broth, cream, and thyme, and bring to a simmer. Place the chicken back into the pan, cover, and cook over medium low about 10 minutes.
Transfer fully cooked chicken to a plate. Stir veggie mixture into the sauce and simmer about 2 minutes. Once chicken is cool, shred it into bite-sized pieces and return it to the skillet. Season filling with salt and pepper to taste. Either place biscuits on top of the filling and serve from the skillet, or put individual servings into ramekins and top with a biscuit. Enjoy!