One Pan, Easy Chicken Pot Pie

  One of my favorite recipes to fix in the fall and winter is Chicken Pot Pie.  It's healthy, inexpensive, and very easy, but the best part is that you only need one pan.  I prefer cooking with my cast iron skillet; everything just tastes better when cooked this way.  Another thing I like about this recipe is it doesn't use canned soup.  A lot of easy recipes out there use canned soups, and I try to steer away from these because of the preservatives.  After all, natural is better.  One of my "secrets" to make this recipe taste so good is I use fresh veggies from the garden. This time I added onions, carrots, celery, green beans and turnips.  It was amazing! I hope your family enjoys it as much as mine do.

One Pan, Easy Chicken Pot Pie

                                     1-2 TBS olive oil

                                     4 boneless, skinless chicken breasts* 

                                     poultry seasoning (you can use your own concoction)

                                     1-2 cups mixed veggies (fresh or frozen; bite size pieces)

                                     2 tsps minced garlic

                                     3 TBS flour

                                     2 cups chicken broth

                                     1 cup milk

                                     salt and pepper to taste

                                     1 can biscuits(regular size) or 10 frozen biscuits*

                                     
                                      *Add dark meat if you like; you can use biscuit mix

Directions: Heat oven to 400°.  Add olive oil to skillet and heat over medium-high heat. Season both sides of chicken and add to skillet.  Cook about 4-6 minutes on each side until you no longer see pink along the edges of the chicken. Remove chicken from pan and set aside to seal in juices.  Add veggies to skillet and season with salt and pepper.  Cook until mostly tender.  Stir in garlic and let cook for another minute. Sprinkle flour over veggies and stir.  Add chicken broth.  (I use water and chicken base.) Bring to a boil and let thicken.  Add milk.  If mixture is not thick enough you can make a slurry with flour and a little milk and add it to the mixture.  Chop chicken and add to mixture. (See pic above.) Arrange biscuits on top of mixture and place in the oven.  Cook until biscuits are brown on top usually 15 min. (more if you use frozen biscuits). Remove from oven and enjoy!

I would love to hear from you after you try this recipe to let me know what you think.  Also, do you have a one pan recipe to recommend?  Please share!  Be blessed.  -Natalie