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Skillet Chicken Pot Pie

close up overhead shot of a baking dish of skillet chicken pot pie
Skillet chicken pot pie uses just a single skillet and results in a delicious meal packed with rich flavor.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4
Calories 862 kcal

Ingredients
  

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 sweet cream butter
  • 3 tablespoons all-purpose flour
  • cups chicken stock or chicken broth
  • ¼ cup heavy cream
  • teaspoons dried rosemary
  • teaspoons dried thyme leaves
  • 2 teaspoons kosher salt (you can scale back to 1 teaspoon if you are sensitive to salt)
  • ½ teaspoon black pepper
  • 3 cups cooked chicken diced or shredded
  • 12 ounces frozen peas and carrots

Topping

  • 15 ounces buttermilk biscuits (two 7.5-ounce cans)
  • 1 tablespoon melted 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.

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

Nutrition

Sodium: 2529mgCalcium: 120mgVitamin C: 13mgVitamin A: 8690IUSugar: 6gFiber: 5gPotassium: 824mgCholesterol: 125mgCalories: 862kcalTrans Fat: 1gMonounsaturated Fat: 19gPolyunsaturated Fat: 10gSaturated Fat: 15gFat: 47gProtein: 39gCarbohydrates: 72gIron: 6mg