Easy Skillet Chicken Pot Pie w/Biscuits
Updated: Oct 31
True comfort food and PERFECT for the colder months! Makes GREAT leftovers!
A one skillet meal that's super easy!! Full of protein and a great way to sneak in veggies!
Full recipe in video below
1 tsp fresh or dried thyme
2 cloves garlic minced
1 onion diced
1 cup potatoes small dice
2 stalks of celery chopped
Freshly ground black pepper
¼ cup all-purpose flour
2 ½ cups reduced-sodium chicken broth
¼ cup whole milk
1.5 lbs boneless chicken breasts cut into ½-inch dice
1 1/2 cups frozen mixed veggies
2 tbsp chopped parsley
1 package biscuits
1 egg beaten
Preheat oven to 400 degrees F.
Using a large cast iron skillet or dutch oven over medium heat, spray with nonstick cooking spray add thyme, garlic, potatoes, celery, carrots and onions. Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth.
Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash.
Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.
Recipe inspiration from plattertalk.com