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Skillet Biscuit Chicken Pot Pie Recipe

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4.2 from 11 reviews

This Skillet Biscuit Chicken Pot Pie is a comforting one-pan meal featuring tender chicken and vegetables in a creamy herb-infused sauce, topped with flaky golden biscuits. It’s a quick and easy dinner solution perfect for busy weeknights, combining classic pot pie flavors with the convenience of cooking everything in a skillet and finishing in the oven.

Ingredients

Vegetable and Sauce Ingredients

  • 2 tablespoons unsalted butter
  • 3/4 cup carrots, sliced into 1/4-inch cubes
  • 3/4 cup celery, sliced into 1/4-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 medium cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth plus extra for thinning sauce
  • 1 cup 2% or skim milk
  • 1/4 cup heavy whipping cream plus extra for brushing on biscuits
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Protein and Vegetables

  • 3 cups shredded or diced cooked chicken
  • 1/2 cup frozen peas

Topping

  • 9 frozen biscuits

Instructions

  1. Preheat and Sauté Vegetables. Preheat your oven to 400°F. In a large high-walled oven-safe skillet, melt the butter over medium-high heat. Add the carrots, celery, and onion, sautéing for 4-6 minutes until the vegetables become crisp-tender.
  2. Add Garlic and Flour to Thicken. Sprinkle in the minced garlic and flour over the vegetables. Stir continuously for 1-2 minutes until fragrant, which helps cook out the raw flour taste and thickens the sauce later.
  3. Make the Creamy Sauce. Gradually drizzle in the chicken broth, milk, and heavy cream while stirring to avoid lumps. Continue cooking for about 2-3 minutes until the sauce thickens and becomes bubbly.
  4. Combine Chicken and Seasonings. Remove the skillet from heat. Fold in the dried parsley, dried thyme, cooked chicken, and frozen peas. Season the filling with salt and pepper to taste. Add a splash or two of extra chicken broth if the sauce seems too thick.
  5. Add Biscuits and Prepare for Baking. Arrange the frozen biscuits evenly over the chicken and vegetable mixture. Brush the tops of the biscuits with a bit of heavy cream to promote browning.
  6. Bake Until Golden and Bubbling. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits turn golden brown and the filling is bubbly.
  7. Rest and Serve. Allow the chicken pot pie to cool slightly before serving warm to ensure the filling sets and is safe to eat.

Notes

  • Use an oven-safe skillet to easily transfer from stovetop to oven.
  • If you prefer a richer sauce, substitute 2% milk with whole milk or increase the heavy cream slightly.
  • Frozen biscuits can vary in size; adjust quantity if needed to cover the filling fully.
  • Leftover cooked chicken works perfectly, making this a great recipe for using up rotisserie chicken.
  • To add more vegetables, consider adding mushrooms or green beans along with the peas.

Find it online: https://marthatasty.com/skillet-biscuit-chicken-pot-pie-recipe/