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Homemade Chicken Pot Pie Biscuit Skillet photo

Chicken Pot Pie Biscuit Skillet

This Chicken Pot Pie Biscuit Skillet is a cozy, one-pan wonder! Enjoy tender chicken and veggies topped with fluffy biscuits for a quick comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 tbsp butter
  • 1/2 medium onion diced
  • 1 cup sliced carrots
  • 1 cup celery sliced
  • 2 tsp garlic minced
  • 1/4 cup all-purpose flour
  • 1 tbsp thyme fresh or dried
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 cup frozen peas
  • 2 to 3 cups cooked, shredded chicken or turkey
For the Biscuit Topping:
  • 1 cup self-rising flour
  • 1 tsp garlic powder
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup butter melted
  • 1/2 cup cheddar cheese shredded

Equipment

  • Large Oven-Safe Skillet
  • Spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Oven mitts

Method
 

The Method for Chicken Pot Pie Biscuit Skillet
  1. In your large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables and stir well to coat. This will help thicken the filling. Cook for another minute to eliminate the raw flour taste. Then, gradually pour in the 2 cups of chicken broth and 1/2 cup of milk, stirring constantly. Add the thyme, salt, and black pepper. Bring the mixture to a simmer, allowing it to thicken slightly.
  3. Once the mixture has thickened, stir in the 1 cup of frozen peas and the 2 to 3 cups of cooked, shredded chicken or turkey. Mix well, ensuring everything is coated in the creamy filling. Remove the skillet from heat.
  4. In a separate bowl, combine 1 cup of self-rising flour, 1 tsp of garlic powder, 1 1/2 tsp of sugar, and 1/4 tsp of salt. In another bowl, mix together 1/2 cup of milk and 1/4 cup of melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the 1/2 cup of shredded cheddar cheese.
  5. Spoon dollops of the biscuit dough over the chicken filling in the skillet. Make sure to leave some space between the biscuits for them to rise. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  6. Once baked, remove the skillet from the oven and allow it to cool for a few minutes. Serve warm, and watch as your family digs in with smiles on their faces.

Notes

  • Feel free to customize with your favorite vegetables or leftover meats.
  • Store any leftovers in an airtight container for up to 3 days.
  • This dish can be made ahead and frozen for up to 3 months.