Biscuit Chicken Pot Pie (in a Skillet)
User Reviews
5.0
51 reviews
Excellent
Biscuit Chicken Pot Pie (in a Skillet)
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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!
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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 400F.
- In a large cast iron skillet (or other oven-safe skillet) heat the oil and butter over medium.
- Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.
- Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
- Season with salt and pepper, then blend in the flour (it will be thick)
- Cook for a minute or two, then whisk in the stock cream/half n half.
- Cook, stirring constantly until the mixture thickens.
- Add the chicken, and bring to a boil, and simmer for 5 minutes.
- Add the frozen peas and parsley.
- Top the mixture with biscuits, and brush with the egg.
- 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.
Equipments used:
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 Information
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Calories
370kcal
(19%)
Carbohydrates
33g
(11%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
87mg
(29%)
Sodium
989mg
(41%)
Potassium
679mg
(19%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4010IU
(80%)
Vitamin C
18.2mg
(20%)
Calcium
68mg
(7%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 989mg | 41% |
| Potassium | 679mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4010IU | 80% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 68mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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