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Skillet Chicken Pot Pie with Biscuit Topping Recipe

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★★★★★

4.7 from 127 reviews

This Skillet Chicken Pot Pie with Biscuit Topping is a comforting, hearty dish combining tender chicken and vegetables in a creamy herb-infused sauce, all topped with golden, flaky buttermilk biscuit pieces baked to perfection. Made entirely in one skillet, it’s a convenient and satisfying meal ideal for family dinners or cozy nights in.

Ingredients

Scale

Filling

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 1 stalk celery, thinly sliced (slivered)
  • 2 teaspoons fresh minced garlic
  • 2 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken stock or chicken broth
  • ¼ cup heavy cream
  • 1 ½ teaspoons dried rosemary
  • 1 ½ teaspoons dried thyme leaves
  • 2 teaspoons kosher salt (can reduce to 1 teaspoon if sensitive to salt)
  • ½ teaspoon black pepper
  • 3 cups cooked diced or shredded chicken
  • 1 – 12 oz bag frozen peas and carrots

Biscuit Topping

  • 2 cans (7.5 oz each) canned buttermilk biscuits
  • 1 tablespoon melted butter (to brush on biscuit tops after baking)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the pot pie.
  2. Sauté Vegetables: Heat olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the diced onion and sliced celery, sautéing until the onion is translucent and celery is tender, about 5-7 minutes, stirring continuously.
  3. Add Garlic: Reduce heat to medium-low. Add the minced garlic and cook for 1½ to 2 minutes, stirring constantly to avoid burning and bitterness.
  4. Set Aside Vegetables: Transfer the cooked onion, celery, and garlic mixture to a bowl or plate and set aside.
  5. Make Roux: Return the skillet to medium-low heat and add butter. Once melted, whisk in flour, stirring for 30 seconds to one minute until mixture is well combined.
  6. Add Liquids: Slowly whisk in chicken stock, ensuring the mixture is smooth. Add heavy cream while continuing to whisk.
  7. Simmer Sauce: Allow mixture to come to a low simmer, stirring occasionally, until it thickens, about 3-5 minutes.
  8. Season Sauce: Whisk in kosher salt, black pepper, dried rosemary, and dried thyme until well incorporated.
  9. Combine Filling: Remove skillet from heat and stir in the reserved onion mixture, followed by the frozen peas and carrots and the cooked chicken, mixing thoroughly so all ingredients are evenly coated.
  10. Prepare Biscuit Topping: Open the biscuit cans. Cut each biscuit into quarters and evenly arrange the pieces on top of the filling in the skillet.
  11. Bake: Place the skillet in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and cooked through.
  12. Finish Topping: Melt the final tablespoon of butter. When removing the skillet from the oven, brush the tops of the biscuits with melted butter to add shine and flavor.
  13. Serve: Serve the pot pie hot directly from the skillet for a hearty and comforting meal.

Notes

  • Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days for best quality.
  • You can substitute fresh herbs for dried herbs, using about three times the amount if preferred.
  • Using an ovenproof skillet is essential to transfer the dish directly to the oven safely.
  • For a lower-fat option, use low-fat chicken broth and reduce or omit the heavy cream.

Keywords: Chicken pot pie, biscuit topping, skillet recipe, comfort food, easy dinner, chicken and vegetables, creamy sauce, one-pan meal

Find it online: https://busyrecipe.com/skillet-chicken-pot-pie-with-biscuit-topping-recipe/