Skillet Chicken Pot Pie (MBR)

• 1 1/2 pounds boneless, skinless chicken breasts (about 4 medium), trimmed
• Salt and ground black pepper
• 4 tablespoons (1/2 stick) unsalted butter
• 3 medium carrots, peeled and cut crosswise 1/2 inch thick
• 1 medium onion, minced
• 1 celery rib, sliced 1/4 inch thick
• 1/4 cup unbleached all-purpose flour
• 1/3 cup dry vermouth or dry white wine
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried
• 1 cup frozen peas
• 1 recipe Skillet Pot Pie Crust, frozen at least 30 minutes

Mise en place.

Lightly brown chicken breasts in half the butter over medium heat.

Then cook carrots, celery, onion, and 1/2 teaspoon salt until vegetables are softened.

Stir flour and cook, stirring constantly, until incorporated, about 1 minute,  Incorporated isn't the word I'd use for what the point of cooking flour for 1 minute before adding other ingredients would be.  The point is to cook off the raw flour taste.

Add vermouth and cook until evaporated.  Slowly stir in broth, cream, and thyme and bring to a simmer.  Nestle chicken in, cover, and cook until thickest part of breasts registers 160 to 165 degrees on an instant-read thermometer.  For some reason this took me considerably longer than the suggested ten minutes.

Shred chicken into bite-sized pieces.  Return to skillet with the peas and season to taste.  Bake in 425 degree oven until crust is golden brown and filling is bubbling.

See my verdict on the Skillet Beef Pot Pie for my thoughts on this.