Description
This Skillet Chicken Pot Pie recipe offers a comforting, savory filling of chicken, peas, carrots, and herbs baked under a golden, buttery biscuit topping. Cooked entirely in one ovenproof skillet, it combines the heartiness of a classic pot pie with a quick and easy biscuit crust for a delicious family meal ready in under an hour.
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
Topping:
- 2 cans (7.5 oz each) canned buttermilk biscuits
- 1 tablespoon melted butter (to brush on biscuit tops after baking)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the pot pie.
- 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.
- 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.
- Set Vegetables Aside: Transfer the cooked onion, celery, and garlic mixture to a bowl or plate and set aside.
- 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.
- Add Liquids: Slowly whisk in chicken stock, ensuring the mixture is smooth. Add heavy cream while continuing to whisk.
- Simmer and Thicken: Allow mixture to come to a low simmer, stirring occasionally, until it thickens, about 3-5 minutes.
- Season: Whisk in kosher salt, black pepper, dried rosemary, and dried thyme until well incorporated.
- 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.
- 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.
- Bake: Place the skillet in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and cooked through.
- Add Butter Glaze: 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.
- 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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
