Looking for a comforting and delicious meal that’s perfect for any occasion? This Skillet Chicken Pot Pie with Biscuit Topping recipe is just what you need. Packed with savory flavors and topped with buttery, flaky biscuits, this dish is a crowd-pleaser that will have everyone coming back for more.
Why You’ll Love This Recipe?
- The combination of tender chicken, hearty vegetables, and a creamy sauce creates a rich and flavorful filling.
- With minimal prep time, this recipe is perfect for busy weeknights or cozy weekends.
- This dish can easily be made ahead of time and reheated for a quick and satisfying meal prep option.
Ingredient Notes:
- Olive oil: Adds richness and helps to sauté the vegetables.
- Yellow onion, celery, garlic: Provide aromatic flavor and depth to the dish.
- Butter and flour: Create a roux for thickening the sauce.
- Chicken stock, heavy cream: Form the creamy base of the pot pie filling.
- Dried rosemary, thyme, salt, pepper: Season the filling with savory herbs and spices.
- Cooked chicken: Use diced or shredded chicken for protein.
- Frozen peas and carrots: Add color and texture to the filling.
- Buttermilk biscuits: Top the pot pie for a golden, flaky crust.
- Melted butter: Brushed on top of the biscuits for a glossy finish.
Step-by-Step Instructions:
- In a skillet, heat olive oil and sauté onion, celery, and garlic until softened.
- Add butter and flour to make a roux, then gradually whisk in chicken stock and cream.
- Stir in herbs, salt, pepper, chicken, peas, and carrots, cooking until heated through.
- Place biscuits on top of the filling and bake until golden brown.
- Brush biscuits with melted butter before serving.
Helpful Tips:
- For a shortcut, use rotisserie chicken for quick meal prep.
- Experiment with different vegetables like mushrooms or green beans for variety.
- To make it gluten-free, use a gluten-free flour blend for the roux.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Allow the filling to cool slightly before adding the biscuit topping to prevent sogginess.
- Use a cast-iron skillet for a crispy bottom crust.
- Add a sprinkle of grated Parmesan cheese on top of the biscuits for extra flavor.
Serving Suggestions:
Pair this Skillet Chicken Pot Pie with a side salad or roasted vegetables for a complete meal. Serve with a glass of white wine or a refreshing lemonade for a delightful dining experience.
Storage and Reheating Tips:
To store leftovers, cover the skillet with foil or transfer the pot pie to an airtight container. Reheat in the oven at 350°F until warmed through, or in the microwave for a quick meal.
Frequently Asked Questions:
- Can I use store-bought pie crust instead of biscuits? Yes, you can substitute pie crust for the biscuit topping.
- How can I make this dish vegetarian? Swap the chicken for tofu or additional vegetables for a meatless option.
- Can I freeze this dish? While it’s best enjoyed fresh, you can freeze the pot pie without the biscuits for up to 3 months.
Conclusion:
Now that you have the recipe for Skillet Chicken Pot Pie with Biscuit Topping, it’s time to gather your ingredients and start cooking. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this recipe is sure to satisfy. Don’t forget to share your feedback and enjoy every bite of this delicious pot pie!
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Skillet Chicken Pot Pie with Biscuit Topping Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
This Skillet Chicken Pot Pie with Biscuit Topping is a comforting and hearty dish that combines tender chicken, vegetables, and a creamy sauce topped with flaky biscuits.
Ingredients
Main Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 stalk celery, thinly sliced (slivered)
- 2 teaspoons fresh minced garlic
- 2 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken stock or chicken broth
- ¼ cup heavy cream
- 1 ½ teaspoons dried rosemary
- 1 ½ teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3 cups cooked diced or shredded chicken
- 1 – 12 oz bag frozen peas and carrots
Biscuit Topping:
- 2 cans (7.5 oz each) canned buttermilk biscuits
- 1 tablespoon melted butter (to brush on biscuit tops after baking)
Instructions
- Prepare Filling: Heat olive oil in a skillet, sauté onion, celery, and garlic. Add butter, flour, chicken stock, cream, herbs, salt, and pepper. Stir until thickened.
- Add Chicken and Veggies: Mix in chicken and peas/carrots. Simmer until heated through.
- Top with Biscuits: Arrange biscuits on top of the filling. Brush with melted butter.
- Bake: Bake until biscuits are golden brown.
- Serve: Enjoy this delicious pot pie straight from the skillet.
Notes
- You can customize the vegetables and herbs to your liking.
- Feel free to use homemade biscuits instead of canned for a more personal touch.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg