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5.0 from 51 votes

Biscuit Chicken Pot Pie (in a Skillet)

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 370 kcal
Course: Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400F.
  2. In a large cast iron skillet (or other oven-safe skillet) heat the oil and butter over medium.
  3. Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.
  4. Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
  5. Season with salt and pepper, then blend in the flour (it will be thick)
  6. Cook for a minute or two, then whisk in the stock cream/half n half.
  7. Cook, stirring constantly until the mixture thickens.
  8. Add the chicken, and bring to a boil, and simmer for 5 minutes.
  9. Add the frozen peas and parsley.
  10. Top the mixture with biscuits, and brush with the egg.
  11. Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!
  12. Remove from oven and let stand for a few minutes.
  13. Devour.

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

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

% 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.