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Skillet Chicken Pot Pie with Flaky Biscuit Topping
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Oven-Safe Skillet
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cups cooked shredded chicken
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • Salt and black pepper, to taste
  • 1 tube (8 ounces) refrigerated flaky biscuits

Instructions
 

  • Preheat the oven to 375°F. Melt the butter in a large oven-safe skillet over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the shredded chicken and thyme. Sprinkle the flour over the mixture and cook for 1 minute while stirring.
  • Slowly pour in the chicken broth and heavy cream. Stir until the sauce thickens, about 3 minutes. Add the frozen peas and season with salt and pepper.
  • Remove the skillet from the heat. Arrange the biscuits on top of the filling, leaving a little space between each one so they can expand.
  • Bake for 18 to 22 minutes until the biscuits are golden brown and the filling is bubbling around the edges. Let the pot pie rest for 5 minutes before serving.

Notes

For the flakiest texture, avoid pressing the biscuits down into the filling before baking. Leftovers reheat well in a 350°F oven for 10 minutes to keep the biscuits crisp instead of softening in the microwave. If you prefer a richer sauce, swap the heavy cream for half-and-half without changing the rest of the steps.
Course: Main Course
Cuisine: American
Equipment: Large Oven-Safe Skillet, Knife, Cutting Board, Measuring Cups