Quick Skillet Chicken Pot Pie
70% authentic · American
A simplified version of the classic, this skillet chicken pot pie combines tender chicken and vegetables in a creamy sauce, topped with flaky biscuits instead of a traditional pastry crust for a faster meal.
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Ingredients
- Cooked chicken, diced2 cups
- Frozen mixed vegetables (peas, carrots, corn)2 cups
- Cream of chicken soup1 can (10.5 oz)
- Milk1/2 cup
- Refrigerated biscuit dough8 oz
- Butter2 tablespoons
- Salt1/4 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
In a large oven-safe skillet (like cast iron), melt butter over medium heat.
- 3
Add cooked chicken and frozen mixed vegetables to the skillet. Stir to combine.
- 4
Stir in cream of chicken soup and milk until well combined. Season with salt and pepper.
- 5
Bring the mixture to a simmer, then reduce heat and let it cook for 5 minutes, stirring occasionally.
- 6
Arrange the refrigerated biscuit dough pieces evenly over the top of the chicken mixture.
- 7
Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- 8
Let stand for 5 minutes before serving directly from the skillet.
