Description
Chicken Pot Pie Skillet – an easy one pan dinner made with real ingredients. The perfect comfort food and kid-approved!
Ingredients
Scale
- 2 teaspoons olive oil, ghee or vegan butter
- 4 large chicken thighs, bone-in
- 4 cups chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons dried thyme leaves
- 2 teaspoon dried rosemary leaves, crushed
- 1/4 cup all-purpose flour
- 1/2 cup full fat coconut milk
- 1 tablespoon garlic, minced
- 1/2 cup sweet yellow onion, minced
- 1 cup carrots, halved and sliced
- 1 cup celery, sliced
Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened almond milk
- 1/4 cup olive oil
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.
- Ensure the skillet is simmering and then cover. Let simmer while covered 15-20 minutes or until dumplings are fairly firm to the touch.
- Remove cover and let sit 10 minutes.
- Serve and enjoy.