Step 1

Heat a large, heavy skillet over medium high heat. Add the butter and swirl it around the skillet so the entire bottom is coated.

Step 2

Once butter is melted add the panko and garlic powder and cook, stirring regularly, for about 3-4 minutes or until the breadcrumbs become golden brown.Remove from pan and set aside.

Step 3

Melt 1 tablespoon of butter in the skillet over medium high heat.

Step 4

Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 tsp of salt. Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring. Then remove from skillet.Chicken may not be fully cooked, but will continue to cook when re-added to the chicken pot pie filling.

Step 5

Reduce heat to medium. Add the last 1 tablespoon of butter into the skillet with the onion and celery.Cook for 4-5 minutes stirring regularly until the onion and celery start to soften and become translucent.

Step 6

Sprinkle the flour over the onion and celery and mix it in for about a minute until it becomes golden brown.

Step 7

Stir in the chicken broth and mix until flour is dissolved. Slowly stir in the cream, then add the remaining 1 teaspoon salt and 1/4 teaspoon thyme. Bring to a simmer.

Step 8

Once it is simmering, reduce the heat to low. Then stir in the chicken and mixed vegetables and bring back to a simmer. Allow to simmer for about 5 minutes or until the broth has thickened and the chicken is fully cooked.

Step 9

Then turn off the heat and sprinkle the panko bread crumbs over the top. Serve warm.