Description
This Skillet Chicken Pot Pie recipe combines tender cooked chicken and a medley of vegetables in a creamy herb-infused sauce, all topped with flaky, golden buttermilk biscuits. Made entirely in one ovenproof skillet, this comforting dish delivers classic pot pie flavors with an easy, stovetop-to-oven method that’s perfect for a family dinner.
Ingredients
Scale
- 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 (adjust to 1 teaspoon if sensitive to salt)
- ½ teaspoon black pepper
- 3 cups cooked diced or shredded chicken
- 1 – 12 oz bag frozen peas and carrots
- 2 (7.5 oz) canned buttermilk biscuits
- 1 tablespoon melted butter (for brushing on top after baking)
Instructions
- Set your oven to 350°F (175°C) to prepare for baking the final dish.
- Heat 2 tablespoons olive oil in a 12-inch ovenproof skillet over medium-high heat. Add diced onion and sliced celery, sautéing while stirring constantly until the onion becomes translucent and celery is tender, about 5-7 minutes.
- Reduce heat to medium-low and stir in minced garlic. Cook for 1½ to 2 minutes, stirring continuously to prevent burning, which could cause bitterness.
- Remove the sautéed onion, celery, and garlic from the skillet and set aside on a plate or bowl.
- Return the skillet to medium-low heat, add 2 tablespoons butter and let it melt. Whisk in 3 tablespoons flour until incorporated with butter, about 30 seconds to 1 minute.
- Gradually whisk in chicken stock until smooth, then add heavy cream, continuing to whisk to prevent lumps.
- Allow mixture to gently simmer for 3-5 minutes, stirring often, until it thickens to a creamy consistency.
- Stir in kosher salt, black pepper, dried rosemary, and thyme. Mix well.
- Remove skillet from heat and add back the sautéed onion, celery, and garlic. Stir in frozen peas and carrots along with cooked chicken until everything is evenly coated and distributed.
- Open the canned biscuits and cut each biscuit into quarters.
- Evenly place biscuit pieces on top of the chicken mixture in the skillet. Bake uncovered in the preheated oven for 30 minutes or until biscuits turn golden brown.
- Melt 1 tablespoon of butter. When the pot pie is done baking, brush the melted butter over the biscuit tops to add a glossy finish and extra flavor. Serve hot.
Notes
- Adjust salt according to your taste.
- Use leftover chicken for convenience.
- Feel free to add other vegetables like corn or green beans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg