Chicken Pot Pie Biscuit Skillet

There’s something incredibly comforting about a warm dish of Chicken Pot Pie Biscuit Skillet. Growing up, it was a staple at our family dinners, filling the house with the delightful aroma of baked biscuits and savory filling. I remember those rainy evenings when my mom would whip up this dish, gathering us around the table to share in the warmth and joy of good food. Each bite was a hug in a bowl, layered with tender pieces of chicken, vibrant vegetables, and the flaky goodness of biscuits that always made the meal feel special. It’s a simple yet satisfying recipe that can easily become a family favorite.

As I ventured into my kitchen, experimenting with ingredients and techniques, I learned that the magic of Chicken Pot Pie Biscuit Skillet lies in its versatility. You can play with the flavors, adjust the spices, or even throw in whatever vegetables you have on hand. This dish is not just about the food; it’s about creating memories, sharing laughter, and warming the hearts of those you love. So let’s dive into this recipe that’s sure to make your kitchen feel like home.

What Goes Into Chicken Pot Pie Biscuit Skillet

The ingredients for Chicken Pot Pie Biscuit Skillet are all about creating layers of flavor and texture. With a combination of fresh vegetables, tender chicken, and buttery biscuits, each component plays a vital role in bringing this dish to life. The balance of savory and creamy ensures that every bite is satisfying.

• 2 tbsp butter: Adds richness and helps sauté the vegetables.
• 1/2 medium onion, diced: Provides a flavorful base.
• 1 cup sliced carrots: Adds sweetness and color.
• 1 cup celery, sliced: Contributes crunch and freshness.
• 2 tsp garlic, minced: Enhances the overall flavor profile.
• 1/4 cup all-purpose flour: Helps thicken the filling.
• 1 tbsp thyme, fresh or 1 tsp dried: Infuses the dish with aromatic flavor.
• 1 tsp salt: Essential for seasoning.
• 1/2 tsp black pepper: For a little kick.
• 2 cups chicken broth: Forms the base of the savory filling.
• 1/2 cup milk: Adds creaminess.
• 1 cup frozen peas: Brings in a pop of color and sweetness.
• 2 to 3 cups cooked, shredded chicken or turkey: The star protein that makes this dish hearty.
• 1 cup self rising flour: Essential for the biscuit topping.
• 1 tsp garlic powder: Adds depth to the biscuits.
• 1 1/2 tsp sugar: Balances out the flavors.
• 1/4 tsp salt: For the biscuit topping.
• 1/2 cup milk: Helps create the biscuit dough.
• 1/4 cup butter, melted: Adds richness to the biscuits.
• 1/2 cup cheddar cheese, shredded: For a cheesy, delicious topping.

Cooking Method for Chicken Pot Pie Biscuit Skillet

Cooking the Chicken Pot Pie Biscuit Skillet is a joyous experience, blending aromas and flavors that fill your kitchen. Each step is straightforward, allowing you to enjoy the process as much as the final product. Let’s get started!

1. Preheat your oven to 400 degrees F. This ensures that your biscuits will bake beautifully and turn golden brown.
2. In a 10-inch oven-safe skillet, melt 2 tbsp of butter over medium heat. Once melted, add in the onion, carrots, and celery. Sauté these vegetables for about five minutes, or until they become tender and fragrant. You’ll know they’re ready when the onion turns translucent.
3. Add in the garlic and cook for another minute. This will enhance the aroma and flavor of the filling.
4. Next, whisk in the all-purpose flour, thyme, salt, and black pepper. Cook this mixture for about two minutes, stirring continuously, until it’s well combined.
5. Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens, becomes smooth, and starts to bubble. This step is crucial for achieving that creamy filling.
6. Once thickened, stir in the frozen peas and the shredded chicken. Allow this to cook until everything is heated through, then remove from heat and set aside.
7. In a medium bowl, combine the self-rising flour, garlic powder, sugar, salt, milk, and melted butter. Mix until just combined; be careful not to overwork the dough.
8. Gently fold in the cheddar cheese until evenly distributed. This will give your biscuits a delightful cheesy flavor.
9. Using a tablespoon, drop dollops of the biscuit dough over the chicken pot pie filling in the skillet. Leave about an inch between each biscuit for rising.
10. Bake in the preheated oven for about 20 minutes, or until the biscuits are lightly golden brown on top. The smell will be irresistible!
11. Once baked, let the skillet sit for about five minutes before serving. This allows the filling to set slightly and makes it easier to serve.

Variations to Try

While the classic Chicken Pot Pie Biscuit Skillet is fantastic as is, there are endless variations you can explore. Here are some ideas to spice things up:

• Add Some Spice: Incorporate diced jalapeños or a pinch of cayenne pepper into the filling for a spicy kick!
• Different Proteins: Feel free to substitute the chicken with turkey or even a vegetarian option like mushrooms for a meatless version.
• Herb Variations: Experiment with different herbs like rosemary or sage to switch up the flavor profile.
• Cheese Choices: Try using different types of cheese, such as mozzarella or pepper jack, for a unique twist.
• Vegetable Mix: Change the veggies based on the season—add in some corn, green beans, or bell peppers for variety.
• Top with Other Biscuits: Use your favorite biscuit recipe or even store-bought alternatives for convenience.

Accompaniments for Chicken Pot Pie Biscuit Skillet

Serving the Chicken Pot Pie Biscuit Skillet can be a delightful experience. Here are some ideas for what to pair with this hearty dish:

• Simple Salad: A fresh green salad with a light vinaigrette can balance the richness of the pie.
• Garlic Bread: Serve with garlic bread on the side for that extra crunch.
• Seasonal Vegetables: Pair with steamed or roasted seasonal vegetables to add color and nutrition.
• Ideal for Lunch or Dinner: This dish works wonderfully for both lunch and dinner, making it a versatile meal option.
• Perfect for Gatherings: Ideal for family gatherings or cozy dinners, this dish can feed a crowd.
• Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.

FAQ

Conclusion

The Chicken Pot Pie Biscuit Skillet is not just a meal; it’s a wonderful way to gather loved ones around the table and create lasting memories. Each bite of this comforting dish brings together the warmth of homemade cooking and the joy of family time. I encourage you to try this recipe; I promise it will become a favorite in your household, just like it has in mine!

Chicken Pot Pie Biscuit Skillet

The ultimate comfort food, Chicken Pot Pie Biscuit Skillet combines tender chicken, hearty vegetables, and fluffy biscuits all in one skillet. This easy weeknight dinner will warm your heart and satisfy your cravings. Try it tonight for a family meal everyone will love!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

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

Equipment

• Oven
• Wooden Spoon
• Whisk
• Cutting Board
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 400 degrees F. This ensures that your biscuits will bake beautifully and turn golden brown.
2. In a 10-inch oven-safe skillet, melt 2 tbsp of butter over medium heat. Once melted, add in the onion, carrots, and celery. Sauté these vegetables for about five minutes, or until they become tender and fragrant. You’ll know they’re ready when the onion turns translucent.
3. Add in the garlic and cook for another minute. This will enhance the aroma and flavor of the filling.
4. Next, whisk in the all-purpose flour, thyme, salt, and black pepper. Cook this mixture for about two minutes, stirring continuously, until it’s well combined.
5. Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens, becomes smooth, and starts to bubble. This step is crucial for achieving that creamy filling.
6. Once thickened, stir in the frozen peas and the shredded chicken. Allow this to cook until everything is heated through, then remove from heat and set aside.
7. In a medium bowl, combine the self-rising flour, garlic powder, sugar, salt, milk, and melted butter. Mix until just combined; be careful not to overwork the dough.
8. Gently fold in the cheddar cheese until evenly distributed. This will give your biscuits a delightful cheesy flavor.
9. Using a tablespoon, drop dollops of the biscuit dough over the chicken pot pie filling in the skillet. Leave about an inch between each biscuit for rising.
10. Bake in the preheated oven for about 20 minutes, or until the biscuits are lightly golden brown on top. The smell will be irresistible!
11. Once baked, let the skillet sit for about five minutes before serving. This allows the filling to set slightly and makes it easier to serve.

Notes

• To make self-rising flour: sift together 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt.
• Advance Preparation: The chicken pot pie filling can be made up to 24 hours in advance. Top with biscuits just before baking.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.