Skillet Chicken and Biscuit Pot pie
Loaded with tender chicken, tender veggies, and creamy gravy, topped with buttery biscuits. One-pot wonder the whole family will love.
Servings 6
Calories 528kcal
Ingredients
- ½ cup butter
- 1 cup onion diced
- 1 cup carrots diced
- ¾ cup celery diced
- 3 garlic cloves minced
- 1 teaspoon fresh thyme
- ½ teaspoon fresh chopped rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 2 cups cooked chicken chopped or shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 16 oz can refrigerated biscuits (8 total)
- Fresh chopped parsley for garnish
Instructions
- Heat oven to 375 degrees.
- Add butter to a 12-inch oven-safe skillet (I use cast iron) and melt over medium-high heat. Add in onions, carrots, and celery. Cook 4-5 minutes to soften. Add in the garlic, thyme, and rosemary and cook another 30 seconds until fragrant.
- Stir in flour and cook for another 30 seconds. Then add in chicken stock, mix and let simmer 2-3 minutes until it starts to thicken. Reduce heat to low and mix in heavy whipping cream.
- Fold in cooked chicken, peas, and corn and mix until combined. Remove from heat.
- Separate biscuit dough and cut each biscuit into fourths. Place the biscuit chunks on the chicken mixture.
- Bake for 18-20 minutes or until golden brown and bubbly.
Notes
I use leftover shredded chicken breasts. You could also grab a rotisserie chicken from your local grocery store to use in this recipe.
Frozen mixed vegetables will also work.
Nutrition
Serving: 1g | Calories: 528kcal | Carbohydrates: 32g | Protein: 18g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 937mg | Fiber: 4g | Sugar: 7g
