30 Minute Skillet Chicken Pot Pie
30 Minute Skillet Chicken Pot Pie isn’t a myth! It’s just like grandma used to make, just faster!
Dish Count :: 1 Skillet, 1 Baking Sheet, Rolling Pin
Somewhere and somehow amongst all of the craziness of the last few weeks, I feel like I forgot to share some big news! Well, you remember that Ben graduated nursing school a few weeks ago, right? Well, Mr. Magna Cum Laude, also just passed his board exams!! It’s official, Ben’s an RN!
So now we have some serious quality time to catch up on after these last three years of nursing school!
Now the planning begins – what are we going to do, where are we going to go? What adventures await us on this big wide unknown? There is always a trip to the Palouse, which we have vowed to do every year around our anniversary, including a trip to where we got married to pick up a bottle of wine and some good home Italian cooking from our venue.
Or there is the places we havent’ been before, like road trip up to Canada – Mama wants to load up on POUTINE! – or down south to Eastern Oregon. Why not Montana, and Glacier National Park?
The possibilities are endless. And vacation decisions are HARD!! #NursingWifeProblems
Planning a vacation are fun, except our eyes are bigger than my work PTO count, and trying to cram in all this fun into an extended weekend will mean we will probably wind up home needing a weekend to recovery from our adventures.
Where are your favorite places to road trip for weekend adventures? What are you must do’s. Go to a near by National park? Go to a new town and eat your way through it? Get out of town completely and camp under the stars?
I’m looking for suggestions and know you guys will help me plan the perfect weekend vacay!!
30 Minutes Skillet Chicken Pot Pie
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
3 Chicken Breasts
3 Tbsp Butter
1 Onion, chopped
2 Celery Ribs, chopped
3 Tbsp Flour
2 cups Chicken Broth
1/2 cup Heavy Cream
2 cups Frozen Mixed Veggies
1 tsp Dried Thyme
1/4 tsp Pepper
1/2 tsp Salt
1 prepared store bough Pie Crust, rolled out and crimped
Preheat oven to 425 degrees for pie crust.
In a 10 or 12" skillet, heat over medium high heat. Add butter into the skillet and bring to a simmer. Place chicken breasts into the skillet and season with salt and pepper. Cook chicken until golden brown. Flip chicken and cook other side until golden brown as well - about 3 minutes each side. Remove from pan and place onto clean plate.
In pan, add in onion and celery, cooking until softened - about four minutes. Whisk in flour until the veggies are coated in flour. Whisk in the chicken broth followed by the heavy cream. Bring the mixture to a simmer and add in chicken breasts to poach. Top with thyme. Cover with simmer for ten minutes.
While the chicken is simmering, place crimped pie crust onto a cookie sheet and bake until golden brown. Remove from oven and allow to cool slightly.
Once the chicken is done poaching, remove from the skillet. Pour in frozen mixed vegetables. Using two forks, shred the chicken. Add the shredded chicken back into the pot and stir to combine. Top with baked pie crust. Serve immediately.