Description
A cozy, skillet-style chicken pot pie topped with flaky refrigerated biscuits, perfect for weeknight dinners.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas (frozen OK)
- 1 cup potatoes, diced (Yukon gold or Russet)
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cups chicken broth (use low-sodium if preferred)
- 1/2 cup milk (whole or 2% for creaminess)
- 1/4 cup all-purpose flour (gluten-free flour as substitution)
- 2 tsp dried thyme (or 1 tbsp fresh, chopped)
- Salt and black pepper to taste
- 1 package refrigerated biscuit dough (buttermilk biscuits for extra flavor)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat a large saucepan over medium heat with 1–2 tablespoons oil or butter. Add chopped onion, carrots, celery, and diced potatoes. Sauté for about 8–10 minutes.
- Sprinkle the flour over the vegetables. Stir and cook for 1 minute.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk, stirring until thickened, about 3–5 minutes.
- Remove from heat and fold in chicken, peas, thyme, and seasoning.
- Transfer the filling to a greased 9×9-inch baking dish.
- Top with biscuit dough, placing them close together.
- Bake for 20 to 25 minutes, until biscuits are golden brown and filling is bubbling.
- Let cool for 5–10 minutes before serving.
Notes
For a vegetarian option, substitute chicken with chickpeas and use vegetable broth. For dairy-free, opt for plant-based milk and biscuits.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American