I have had ZERO time for crafting these days so I am going to share a Skillet Pot Pie Recipe that I found on the internet. I had to tweak it a bit so I'm going to give you MY version. You can find the original on www.mealsmatter.org.
There is a yummy biscuit recipe that goes with this but I did not have the heavy cream that it calls for so I skipped it. Normally, I would have made a healthier biscuit, but this time I grabbed a box of Bisquick(which I know is not healthy) and added some goodies to dress them up a bit. You can even use biscuits in a tube.
Find the biscuit recipe on the box, whip that up but add 1/2 cup shredded cheddar cheese. Once they are out of the oven, mix 2 Tblsp. melted butter and 1/8 tsp garlic powder together. Brush this mixture on the hot biscuits. Set these babies aside while you make the pot pie mixture.
1 1/2 pounds chicken breasts(I used thighs)
4 tbl. unsalted butter
1 medium onion, minced (1 cup)
2 ribs celery, sliced thin
4 small potatoes, peeled, diced
2 cloves garlic
1/4 cup flour
1/4 c dry vermouth or dry white wine
2 c. chicken broth(I boiled my chicken and used the broth from that)
1/2 c. evaporated milk
1 1/2 tsp minced fresh thyme leaves
2 c. frozen peas and carrots, thawed
Dash of pepper
In a pot, add your chicken and 2 1/2 c. water. Bring to a boil and cook until chicken is done. Remove the chicken and add the potatoes to cook in this broth. When the chicken is cool, cut into bite sized pieces. When potatoes are soft, put aside.
In your skillet, add 2 tbl. butter, garlic, onion, celery and cook 5 minutes or so, until onion is softened. Stir in the flour and cook stirring constantly, until incorporated, about 1 minute.
Stir in wine and cook until evaporated, about 30 seconds. Slowly whisk in the broth from the chicken, evaporated milk, and thyme. Bring to a simmer. Add chicken, potatoes, and mixed vegetables. Simmer 5 or 10 minutes to combine.
And it doesn't take long to whip up. It's much faster than making a crust and baking. If you could plan ahead and have the chicken cooked that will save you time during the regular preparation. The original recipe has you pan browning the chicken but since my chicken thighs were half frozen I chose to boil and use that broth!