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Skillet Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This Skillet Chicken Pot Pie is a comforting and easy-to-make meal featuring a creamy chicken and vegetable filling topped with golden buttermilk biscuits. Cooked partially on the stovetop and finished in the oven, it combines the rich flavors of a classic pot pie with the convenience of a one-pan skillet dish. Perfect for a family dinner, this recipe uses rotisserie chicken and frozen veggies for a quick yet satisfying meal.

Ingredients

Scale

Filling

  • ¼ cup butter
  • ½ white onion, chopped
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1¾ cups chicken broth
  • ¾ cup milk or heavy cream
  • 1 cup frozen mixed vegetables
  • 3 cups rotisserie or pre-cooked chicken, cubed

Topping

  • 8 count canned buttermilk biscuits (use 7 whole and optionally cut the 8th for extra coverage)
  • 1 tablespoon butter, melted (to brush on top)
  • Pinch of rosemary (optional)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pot pie with biscuits on top.
  2. Melt butter and soften onions: In a 10-inch oven-safe skillet, melt ¼ cup butter over medium heat on the stovetop. Add the chopped onions and sauté for about 5 minutes until they become translucent and fragrant.
  3. Create the roux: Sprinkle in ⅓ cup of flour and whisk continuously until fully incorporated. The mixture will be lumpy; this is normal at this stage.
  4. Add liquids and thicken sauce: Gradually pour in 1¾ cups of chicken broth while whisking to remove lumps. Add ¾ cup of milk or heavy cream and keep whisking until the gravy thickens to a smooth consistency. Once thickened, turn off the heat.
  5. Mix in chicken and vegetables: Stir in 1 cup frozen mixed vegetables and 3 cups cubed rotisserie chicken, coating everything evenly with the gravy. Spread the filling out evenly in the skillet.
  6. Top with biscuits: Arrange 7 buttermilk biscuits on top of the chicken mixture, spacing them evenly. Optionally, cut the 8th biscuit into smaller pieces to fill any gaps for extra biscuit topping.
  7. Bake in oven: Place the skillet in the preheated oven and bake uncovered for 20-25 minutes. The biscuits should be golden brown on top and fully cooked underneath. To check, gently lift a biscuit and ensure the dough is not doughy or gooey underneath.
  8. Finish with melted butter: Remove the skillet from the oven and immediately brush the tops of the biscuits with 1 tablespoon of melted butter for extra flavor and shine. Optionally sprinkle a pinch of rosemary on top before serving.

Notes

  • Feel free to use any frozen vegetable mix you prefer or have on hand.
  • Ensure the biscuits are cooked through by checking the bottom for any doughiness before serving.
  • Nutrition information is approximate and can vary depending on specific brands and ingredients used.
  • For a richer gravy, use heavy cream in place of milk.
  • Using pre-cooked rotisserie chicken greatly reduces prep time and adds flavor.

Nutrition

  • Serving Size: 1 serving (about 1/4 of recipe)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 90mg

Find it online: https://jmrecipes.com/skillet-chicken-pot-pie-recipe/