Skillet Chicken Biscuit Pot Pie (Printable Version)
Tender chicken, veggies, and creamy sauce baked with golden biscuits for a warm, hearty dish. #comfortfood #chicken #onepanmeal
# Ingredients:
→ Main Filling
01 -
2 tablespoons olive oil
02 -
1 small yellow onion, finely diced
03 -
1 stalk celery, thinly sliced
04 -
2 teaspoons fresh garlic, minced
05 -
2 tablespoons salted butter
06 -
3 tablespoons all-purpose flour
07 -
1 1/2 cups chicken stock or chicken broth
08 -
1/4 cup heavy cream
09 -
1 1/2 teaspoons dried rosemary
10 -
1 1/2 teaspoons dried thyme leaves
11 -
2 teaspoons kosher salt
12 -
1/2 teaspoon black pepper
13 -
3 cups cooked chicken, diced or shredded
14 -
12 ounces frozen peas and carrots
→ Biscuit Topping
15 -
2 cans (7.5 ounces each) buttermilk biscuits
16 -
1 tablespoon melted butter
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add onion, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 4 minutes.
02 -
Add salted butter to the skillet and allow it to melt. Stir in all-purpose flour to create a roux, cooking for 1 minute. Gradually whisk in chicken stock and heavy cream. Add dried rosemary, dried thyme, kosher salt, and black pepper. Simmer, stirring frequently, until the mixture thickens, about 3 minutes.
03 -
Add cooked chicken and frozen peas and carrots to the creamy sauce. Stir to combine and continue cooking until the mixture is uniformly heated and well combined.
04 -
Arrange buttermilk biscuits evenly on top of the chicken filling in the skillet. Bake in a preheated oven at 375°F until the biscuits are golden brown and cooked through, approximately 20 minutes.
05 -
Brush the tops of the baked biscuits with melted butter. Serve immediately, garnishing as desired.
# Notes:
01 -
Vegetables and herbs can be varied based on seasonal preference or availability.
02 -
Homemade biscuits may be substituted for canned biscuits to enhance flavor and texture.