Skillet Biscuit Chicken Pot Pie

Homemade chicken pot pie just got way easier! This biscuit chicken pot pie is cooked entirely in one skillet and features flaky biscuits baked on top of a creamy chicken veggie filling.

5 from 1 vote

Homemade chicken pot pie just got way easier! This biscuit chicken pot pie is cooked entirely in one skillet and features flaky biscuits baked on top of a creamy chicken veggie filling.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 439kcal

Ingredients

2 tablespoons unsalted butter
3/4 cup carrots, sliced into 1/4-inch cubes
3/4 cup celery, sliced into 1/4-inch cubes
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
3 tablespoons all-purpose flour
1 cup chicken broth plus extra for thinning sauce
1 cup 2% or skim milk
1/4 cup heavy whipping cream plus extra for brushing on biscuits
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
3 cups shredded or diced cooked chicken
1/2 cup frozen peas
Salt and pepper to taste
9 frozen biscuits

Instructions

Preheat oven to 400F. Melt butter in a large high-walled oven-safe skillet over medium-high heat. Add carrot, celery, and onion and sauté 4-6 minutes until vegetables are crisp-tender.
Sprinkle garlic and flour over vegetables and stir 1-2 additional minutes until fragrant. Gradually drizzle in 1 cup chicken broth, milk, and heavy cream and cook until sauce is thickened and bubbly, about 2-3 minutes.
Remove sauce from heat and fold in parsley, thyme, chicken, and peas. Season sauce with salt and pepper to taste and add an additional splash or two of chicken broth if needed to loosen sauce.
Arrange frozen biscuits over chicken filling and brush biscuits with a little additional heavy cream.
Bake pot pie at 400F 20-25 minutes until biscuits are golden-brown and filling is bubbly. Allow to cool slightly before serving warm.

Notes

Storing Instructions

Pot pie is best if served immediately after assembly.

Nutrition