Skillet Chicken and Biscuit Pot Pie

Name: Skillet Chicken and Biscuit Pot Pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes; 1 medium Yellow onion, chopped; 2 Carrots, peeled and diced; 2 Celery stalks, diced; 2 cloves Garlic, minced; ½ cup All-purpose flour; 4 cups Chicken broth; ½ cup Heavy cream; 1 cup Frozen peas; 1 tsp Dried thyme; ½ tsp Dried sage; Salt and black pepper To taste; 2 cups All-purpose flour (for biscuits); 1 tbsp Baking powder; ½ tsp Salt (for biscuits); 6 tbsp Cold unsalted butter, cut into small pieces; ¾ cup Milk

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This Skillet Chicken and Biscuit Pot Pie is the ultimate American comfort food, perfect for a chilly March evening. It combines succulent pieces of chicken with a medley of carrots, peas, and celery in a rich, herbed cream sauce, all baked under a golden-brown, buttery biscuit topping. Cooked and served in a single skillet, it's not only delicious but also convenient for a family meal, offering a delightful twist on the classic pot pie.

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Prep Time25 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe skillet (e.g., cast iron)Mixing bowlsWhiskPastry blender (optional)

Instructions

1
Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet (10-12 inch cast iron works well) over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
2
Add onion, carrots, and celery to the skillet. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3
Sprinkle ½ cup flour over the vegetables and stir for 1 minute to create a roux. Gradually whisk in chicken broth and heavy cream, bringing the mixture to a simmer. Cook, stirring occasionally, until the sauce thickens, about 5-7 minutes.
4
Stir in the cooked chicken, frozen peas, dried thyme, and dried sage. Season with salt and black pepper to taste. Remove the skillet from heat.
5
For the biscuits: In a medium bowl, whisk together 2 cups flour, baking powder, and ½ tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add milk and mix until just combined to form a soft dough.
6
Drop spoonfuls of biscuit dough over the chicken mixture in the skillet. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. Let rest for 5 minutes before serving.

Nutrition

Calories550 kcal

Protein35g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, you can use about 3 cups of shredded or diced pre-cooked chicken (rotisserie chicken works great). Add it in Step 4 along with the peas and herbs to heat through.

Can I prepare the biscuits ahead of time?

You can mix the dry biscuit ingredients and cut in the butter ahead of time, storing it in the fridge. Add the milk just before you're ready to top the pot pie and bake.

What if I don't have an oven-safe skillet?

You can prepare the chicken mixture in a regular large pot or Dutch oven, then transfer it to a 9x13 inch baking dish before topping with biscuits and baking.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.