Quick Skillet Chicken Pot Pie
70% authentic · American
A simplified version of chicken pot pie made entirely in a skillet, using a biscuit topping instead of a traditional pastry crust for a faster, easier meal.
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Ingredients
- Butter2 tbsp
- Onion, chopped1/2 cup
- Carrots, diced1 cup
- Celery, diced1/2 cup
- All-purpose flour1/4 cup
- Chicken broth1.5 cups
- Milk1/2 cup
- Cooked chicken, diced2 cups
- Frozen peas1 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
- Bisquick mix (or homemade biscuit dough)1.5 cups
- Milk (for biscuits)1/2 cup
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
In a large oven-safe skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until tender, about 7-8 minutes.
- 3
Stir in flour and cook for 1 minute.
- 4
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- 5
Stir in cooked chicken, peas, salt, and pepper. Remove from heat.
- 6
In a separate bowl, prepare biscuit dough according to package directions (or your favorite recipe), using 1.5 cups mix and 1/2 cup milk.
- 7
Drop spoonfuls of biscuit dough over the chicken mixture in the skillet.
- 8
Bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
- 9
Let stand for 5 minutes before serving directly from the skillet.
