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Easy Skillet Chicken Pot Pie


1 tbsp. olive oil 
3 boneless, skinless chicken bosoms, cut into 1" pieces 
genuine salt 
Crisply ground dark pepper 
1/2 onion, cleaved 
2 medium carrots, stripped and cleaved 
2 stalks celery, cleaved 
2 tsp. new thyme 
3 tbsp. flour 
1/2 c. solidified peas 
2 c. chicken stock 
2 tbsp. overwhelming cream 
1 can refrigerated scone mixture 
1 Egg, daintily beaten 


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Preheat stove to 350°. In an enormous skillet over medium warmth, heat oil. Include chicken and season with salt and pepper. Cook until brilliant on all sides, 6 to 8 minutes. Expel from skillet. 
Include onion, carrots, celery, and thyme and cook until vegetables are delicate, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken juices and bring to a stew, cooking 8-10 minutes more, until somewhat thickened. Mood killer warmth and mix in cream, peas, and chicken.  
Expel bread rolls from the can and cut down the middle on a level plane. Mastermind, covering, in a ring on the external hover of the skillet. Brush with egg wash and prepare until brilliant, 25-30 minutes.


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