Skillet chicken pot pie uses just a single skillet and results in a delicious meal packed with rich flavor.
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Keyword: Skillet Chicken Pot Pie Recipe
Servings: 4
Calories: 862kcal
Ingredients
Filling
2tablespoonsolive oil
1smallyellow onionfinely diced
1stalkcelerythinly sliced (slivered)
2teaspoonsfresh minced garlic
2tablespoonssalted sweet cream butter
3tablespoonsall-purpose flour
1½cupschicken stockor chicken broth
¼cupheavy cream
1½teaspoonsdried rosemary
1½teaspoonsdried thyme leaves
2teaspoonskosher salt(you can scale back to 1 teaspoon if you are sensitive to salt)
½teaspoonblack pepper
3cupscooked chickendiced or shredded
12ouncesfrozen peas and carrots
Topping
15ouncesbuttermilk biscuits(two 7.5-ounce cans)
1tablespoonmelted butter
Instructions
Preheat oven to 350°F.
Using a 12-inch ovenproof skillet, over medium-high heat, add the olive oil.
Add the onion and sliced celery. Sauté until onion is translucent and the celery is tender, stirring continuously for about 5 to 7 minutes.
Lower the heat to medium-low. Add the fresh minced garlic to the onion and celery. Cook for about 1½ to 2 minutes. Be very careful to stir continuously and do not burn the garlic. Burning the garlic will make it taste bitter.
Transfer the cooked onion, celery, and garlic to a bowl or plate and set aside.
Return the skillet to the stovetop keeping the heat at medium-low and add the 2 tablespoons of butter.
Once the butter is melted, whisk in the 3 tablespoons of flour. Continue whisking until the flour has absorbed the butter, for about 30 seconds to 1 minute.
Keeping the heat at medium-low, slowly whisk in the chicken stock. Continue whisking until the stock and flour mixture are smooth. Add the heavy cream and continue whisking.
Allow the broth mixture to come to a low simmer and begin to thicken. This may take 3 to 5 minutes.
Once the broth mixture is thickened whisk in the kosher salt, black pepper, rosemary, and thyme leaves.
Once the seasoning is well incorporated, remove the skillet from the heat.
Return the onion, garlic, and celery to the broth mixture. Use a large wooden spoon to stir the mixture.
Continue to stir and add the frozen peas, carrots, and chicken. Stir until it is entirely coated and evenly distributed. Leave the mixture in the skillet.
Open the two cans of biscuits. Cut each biscuit in half, then in half again.
Evenly top the chicken mixture with the biscuits.
Bake the skillet chicken pot pie for 30 minutes or until the biscuit tops are golden brown.
Melt the final tablespoon of butter. After removing the pan from the oven, using a pastry brush, evenly coat the tops of the biscuits.
Serve while hot.
Video
Notes
Note: Pick up a rotisserie chicken from the grocery store for an easy option in this recipe.Note: If you don't have a cast-iron pan or ovenproof skillet, you could prepare the filling and then transfer it to a baking dish before adding the biscuits on top.Note: Stir continuously to avoid burning the garlic. Burnt garlic tastes very bitter.Recipe adapted from: iheartrecipes.com