Chicken Pot Pie Skillet
Chicken Pot Pie Skillet - an easy one pan dinner made with real ingredients. The perfect comfort food and kid-approved!
Ingredients
Instructions
Place chicken thighs on a plate and season with salt and pepper.
Bring large, deep cast iron skillet (12 inch) to medium high heat. Add olive oil and swirl to coat the pan.
Add chicken thighs to the pan and sear and all sides.
Add in broth, kosher salt, pepper, thyme and rosemary; stir to combine.
Bring broth to a boil and reduce to simmer. Cook chicken 15 minutes or until fully cooked.
Remove chicken and set on a plate; let cool.
Carefully remove 1 cup of hot broth. Add 1/4 cup flour and whisk until it forms a thicks slurry. Pour back into cast iron skillet and stir to combine. The broth should thicken quickly. If it doesn't repeat the process and remove another cup of broth and stir in another 1/4 cup of flour. Pour back into skillet and stir to combine.
Shred chicken and return meat to the skillet. Add in garlic, onion, celery, carrots and coconut milk. Let simmer 5-10 minutes.
Meanwhile, combine the Dumpling ingredients in a medium bowl; Stir to combine into a dough.
Taking 1 tablespoon of dumpling dough at a time, place on top of the chicken mixture, spreading out the dumplings.
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Reviews from the Original Source
I made this using Bob’s Red Mill Gluten Free all purpose baking flour and it was delicious!!! Next time I’ll double the base because we like a lot of protein with dinner (teenagers!) but my family totally devoured this. Zero leftovers. 😂 This has great flavors - loved how easily the “sauce” thickened too!! Thanks! Definitely making this again!
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