Introduction
Chicken Pot Pie Biscuit Skillet is a comforting and hearty dish that brings warmth to any table. It’s filled with delicious chicken, vegetables, and topped with fluffy biscuits. Perfect for a cozy dinner with family or friends, this recipe combines classic flavors with easy preparation.
Why make this recipe
Making Chicken Pot Pie Biscuit Skillet is a fantastic choice because it is simple and quick to prepare. You can have a wholesome meal on the table in no time, making it great for busy days or weekends when you want something special. Plus, it’s a hit with kids and adults alike!
How to make Chicken Pot Pie Biscuit Skillet
Making this dish is easier than you think, and the result is a deliciously satisfying meal. Follow these simple steps, and you’ll have a delightful Chicken Pot Pie Biscuit Skillet ready in no time.
Ingredients :
2 tbsp butter, 1/2 medium onion, diced, 1 cup sliced carrots, 1 cup celery, sliced, 2 tsp garlic, minced, 1/4 cup all purpose flour, 1 tbsp thyme (fresh or 1 tsp dried), 1 tsp salt, 1/2 tsp black pepper, 2 cups chicken broth, 1/2 cup milk, 1 cup frozen peas, 2 to 3 cups cooked shredded chicken or turkey, 1 cup self rising flour, 1 tsp garlic powder, 1 1/2 tsp sugar, 1/4 tsp salt, 1/2 cup milk, 1/4 cup butter, melted, 1/2 cup cheddar cheese, shredded
Directions :
For the Chicken Pot Pie Filling: Preheat your oven to 400 degrees F. Melt 2 tablespoons of butter in a 10-inch oven-safe skillet over medium heat. Add the diced onion, sliced carrots, and celery, cooking until they are tender, about 5 minutes. Add the minced garlic and cook until fragrant.
Whisk in the flour, thyme, salt, and black pepper, and cook for about 2 minutes. Gradually whisk in the chicken broth and milk until the mixture is thickened, smooth, and bubbly. Add the frozen peas and shredded chicken, cooking until heated through. Remove from heat and set aside.
For the Quick Biscuits: In a medium bowl, combine the self-rising flour, garlic powder, sugar, salt, milk, and melted butter. Stir to combine. Fold in the shredded cheese. Drop spoonfuls of the biscuit mixture over the chicken pot pie filling, leaving about an inch between each biscuit.
Bake in the preheated oven for 20 minutes or until the biscuits are lightly golden brown on top. Let it sit for 5 minutes before enjoying.
How to serve Chicken Pot Pie Biscuit Skillet
Serve the Chicken Pot Pie Biscuit Skillet hot from the oven. You can enjoy it directly from the skillet or scoop it onto plates. It’s great as a main dish alongside a simple salad or some steamed vegetables.
How to store Chicken Pot Pie Biscuit Skillet
To store any leftovers, let them cool completely. Then, transfer the dish to an airtight container and refrigerate. It will stay fresh for up to 3 days. Reheat it in the oven or microwave before serving.
Tips to make Chicken Pot Pie Biscuit Skillet
- You can use leftover turkey instead of chicken for a tasty variation.
- Feel free to add your favorite vegetables, like corn or green beans, for extra flavor and nutrition.
- To make it extra delicious, add some shredded cheese on top of the biscuits before baking.
Variation (if any)
You can easily customize this recipe. Try using different herbs, like rosemary or parsley, or switch up the cheeses for a different flavor. You can also make it gluten-free by using gluten-free flour and biscuits.
FAQs
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Can I make this dish ahead of time?
Yes, you can prepare the filling a day in advance, just add the biscuits before baking. -
Is there a vegetarian option for this recipe?
Absolutely! Substitute the chicken with chickpeas or a mix of your favorite vegetables and use vegetable broth. -
Can I freeze Chicken Pot Pie Biscuit Skillet?
Yes! You can freeze the filling (without biscuits) for up to 3 months. Thaw and bake fresh biscuits when ready to serve.