Biscuit Chicken Pot Pie (in a Skillet)
User Reviews
5
Biscuit Chicken Pot Pie (in a Skillet)
Description
This recipe starts by sautéing aromatic vegetables—onion, carrot, celery, garlic—with thyme, then thickening the mixture using flour and chicken stock combined with half and half for creaminess. Diced chicken simmers in the sauce until cooked through, followed by the addition of peas and fresh parsley for subtle sweetness and herbaceous brightness.
The filling is topped with refrigerated biscuits brushed with beaten egg to promote browning. Baking at 400°F for about 20 to 25 minutes creates golden, flaky biscuit crowns over the thickened savory filling. Using a cast iron or oven-safe skillet allows both stovetop cooking and oven finishing in one vessel.
The dish offers a rich, creamy texture beneath crisp, buttery biscuit tops. It can be served as a standalone meal providing protein and vegetables in a familiar comfort food format.
If an oven-safe skillet is unavailable, the filling can be transferred to a baking dish to continue. Leftovers store refrigerated for up to four days and reheat thoroughly before serving. Variations can include frozen mixed vegetables or replacing chicken with rotisserie or turkey meat, adjusting cooking times accordingly. Milk can substitute half and half but may require longer cooking to thicken properly.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion chopped
- 2 carrot peeled, diced, large
- 2 celery diced, stalks
- 1 teaspoon thyme or 2 tsp fresh, dried
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper cracked
- 1/4 Cup all-purpose flour
- 2 cups chicken stock
- 1/4 Cup half and half
- 1 pound chicken breast diced into small pieces
- 1 Cup peas don’t thaw, frozen
- ¼ cup parsley chopped finely, fresh
- 8 Biscuits refrigerated
- 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.
Notes
- If no oven-safe skillet is available, bake the filling in a separate baking dish after making it stovetop.
- Store leftovers in a covered container in the refrigerator for up to 4 days and reheat until thoroughly hot.
- Mixed frozen vegetables can replace fresh peas and carrots; add them when peas and parsley are added.
- You may substitute milk for half and half but cook longer to thicken the filling.
- Rotisserie or roasted turkey can replace chicken; add later in the cooking process and reduce cooking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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