Chicken Pot Pie Skillet

Chicken Pot Pie Skillet

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Yield: 8

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 Tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 1 white onion, chopped
• 1 (16-oz) bag of frozen mixed vegetables
• 2 Tbsp minced garlic
• 2 cups low sodium chicken broth
• 3 Tbsp all-purpose flour
• 1/2 cup milk
• salt and pepper, to taste
• 1 cannister (8 count) flaky biscuits

Instructions

1. Preheat oven to 400F
2. In a large cast iron skillet, heat olive oil over medium high heat. Add the chicken, salt, and pepper and sauté until cooked through. Transfer chicken to a plate and set aside.
3. Add onion and garlic to the skillet. Cook until lightly browned, about 3-4 minutes. Add frozen mixed vegetables and cook for another minute. Sprinkle in the flour and stir until the flour dissolves.
4. Add in chicken broth and simmer and stir until thickened, about 10 minutes.
5. Remove from heat and add milk and salt and pepper to taste. Add the chicken back to the skillet and stir to combine.
6. Remove the biscuits from the cannister and place on top of the chicken and vegetable mixture.
7. Place in oven and bake until the biscuits are golden brown, about 20 minutes.

Nutrition Facts

Calories

277.26

Fat (grams)

5.68

Sat. Fat (grams)

1.44

Carbs (grams)

10.44

Fiber (grams)

0.91

Net carbs

9.53

Sugar (grams)

1.95

Protein (grams)

20.74

Sodium (milligrams)

152.35

Cholesterol (grams)

49.64

Note: nutritional information is only an estimation.

www.healthwithhannaht.com/blog/chicken-pot-pie-skillet

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