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A Registry List Must: The 12" Nonstick Fry Pan

For Chicken, Biscuits, Pot Pies, or One Recipe That Combines Them All.

We teamed up with Michelle Williams from CoffeeandChampagne to create a recipe for our recently engaged and registry-creating fans on Zola. (If you didn’t already know, Zola is our exclusive registry partner, and we have an exclusive kit on their website. Check it out.) When creating a cookware wish list, a good fry pan and nonstick fry pans should top the list. They’re extremely versatile, which can make them the essential tool in most recipes, including this one.

Michelle lets our 12” Nonstick fry do the heavy-lifting in her cozy Skillet Chicken And Biscuits Pot Pie dish, and it should inspire any bride to prioritize a fry. The recipe is a little heavy for anyone who’s shredding before the wedding, but it’s perfect for the first month of marriage when you’re unpacking your registry items and enjoying lazy weekends. We’re big fans.

Image from Michelle Williams of Coffee and Champagne. 

SKILLET CHICKEN AND BISCUIT POT PIE 

Time

PREP TIME: 10 minutes, COOK TIME: 40 minutes, BAKE TIME: 20 minutes

Yields

10 people

Ingredients

Yellow Onion (1, chopped)

Unsalted Butter (8 oz)

Carrots (4 regularly sized, cut into 1/4 inch pieces)

All-Purpose Flour (1/2 cup)

Low Sodium Chicken Stock (32 oz)

Heavy Cream (1/4 cup)

Peas (15 oz can, drained)

Rotisserie Chicken (1, pull all of the chicken off of the bone and rip into bite-sized chunks. In case it needs to be said, discard of the bones)

Flat Leaf Parsley (1/4 cup, minced)


Pre-Baked Biscuits (I used 1 Pillsbury container)

Salt

Pepper

1. TO MAKE YOUR POT PIE FILLING.

Over medium-low heat, melt your butter in your skillet.

Add your onions and allow them to cook while stirring occasionally—about 10 minutes.

Mix in your carrots, season with salt and pepper, and let cook for 5 minutes.

Mix in your flour until it is fully integrated.

Add your chicken stock and over medium heat bring to a simmer. Let it simmer for 15 minutes giving it a stir every few minutes.

Mix in your heavy cream.

Mix in your peas, chicken, parsley, salt, and pepper.

Remove from heat.

2.MAKE YOUR BISCUIT TOPPING.

Pre-heat your oven to 350º.

Cut those individual biscuits in half horizontally (like you would a sandwich)

From the outside going inward, place your biscuit rounds one-by-one on top of your filling so that their sides touch both the inner edge of your pan and each other. Once you have a full ring of biscuits, repeat this in the center of your pan. (I had two rings and one whole biscuit left over for snacking on)

Bake for 20 minutes making sure to rotate your skillet halfway through so that your biscuits bake evenly.

Remove from your oven and serve.

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