Biscuit Chicken Pot Pie (in a Skillet)

A spoonful of creamy chicken and vegetable pot pie topped with a golden biscuit, being served from a cast iron skillet.

Biscuit Chicken Pot Pie (in a Skillet)

Comfort food at its finest - this super Biscuit Chicken Pot Pie hits all the right spots. Creamy, tasty and comforting, the addition of biscuits to the top makes this a popular dinner with the whole family!

Course Dinner, Lunch

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 370kcal

Author Kylee Ayotte

Equipment

Cast iron skillet

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 cup onion chopped
2 large carrots peeled, diced
2 celery stalks diced
1 teaspoon dried thyme or 2 tsp fresh
2 cloves garlic minced
1 teaspoon salt
1 teaspoon cracked pepper
1/4 Cup all-purpose flour
2 cups chicken stock
1/4 Cup half n half
1 pound chicken breast diced into small pieces
1 Cup frozen peas don’t thaw
¼ cup fresh parsley chopped finely
8 refrigerated biscuits
1 egg lightly beaten

Instructions

Preheat oven to 400°F.
In a large cast iron skillet (or other oven-safe skillet) heat 1 tablespoon olive oil and 1 tablespoon butter over medium.
Add the 1 cup onion, 2 large carrots and 2 celery stalks and thyme and cook until the veggies begin to soften.
Add the 2 cloves garlic and 1 teaspoon dried thyme and cook a further 2 minutes (be careful not to burn the garlic)
Season with 1 teaspoon salt and 1 teaspoon cracked pepper, then blend in 1/4 Cup all-purpose flour(it will be thick)
Cook for a minute or two, then whisk in the 2 cups chicken stock, and 1/4 Cup half n half.
Cook, stirring constantly until the mixture thickens.
Add 1 pound chicken breast, and bring to a boil, and simmer for 5 minutes.
Add 1 Cup frozen peas and ¼ cup fresh parsley.
Top the mixture with 8 refrigerated biscuits, and brush with 1 egg (beaten)
Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!
Remove from oven and let stand for a few minutes.
Devour.

Notes

No oven-safe skillet? No problem. Just make the filling and transfer to a baking dish, and continue on.

What to do with leftovers

Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!

Substitutions/Additions

You could use frozen peas, carrots and corn (mixed vegetables) if you prefer. Just skip the fresh carrots at the beginning, and add the mixed veggies where I say to add the peas and parsley

You can use milk instead of half & half if you prefer but you will need to cook it a little longer so the filling/gravy thickens properly.

You could use leftover rotisserie chicken or roasted turkey in place of the chicken. Just add it as directed with the raw chicken, and cook a little less time.

Nutrition