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Creamy chicken and vegetables, flaky biscuits, and only one pan! This skillet chicken pot pie is comfort food at its best!
Don’t you just love chicken pot pie?
I’m not talking about those little individual frozen pot pies that have been around forever with the cardboard crust, and hardly any of chicken or vegetables, but loads of salty gravy. I’m talking about the real thing: big chunks of tender chicken, lots of colorful vegetables, creamy gravy, and a flaky crust. Now that’s down home cooking at its best! So beautiful to behold and even better to eat.
So good, but kind of time consuming to make, right? Fry up the chicken, cut up and cook the vegetables, make the sauce, roll out the crust…phew! Sounds like a lot of dirty dishes too, doesn’t it?
Good news! This skillet chicken pot pie with biscuits is prepared in one pan, from start to finish. I won’t lie to you, that pan is going to get a work out. You’ll spend a little time at the stove. While that chicken pot pie is in the oven, give yourself a little pat on the back and say to yourself, I did it! It looks gorgeous! The smells are heavenly! My family will think I’m a genius!
And then, maybe treat yourself to a little glass of wine!
About this Skillet Chicken Pot Pie
To prepare this skillet chicken pot pie, use a large sized oven safe skillet. A cast iron skillet (12-inches or larger) would work beautifully. This is the one I use. Sauté the cut up chicken, remove it from the pan, and add the onions, carrots, celery, and mushrooms.
After the vegetables have softened and browned a bit, sprinkle in the flour and stir it around, coating the sauteed vegetables. Pour the broth in, and simmer gently until the sauce thickens up. Stir in the cream, chicken, peas, and herbs.
Open the can of biscuits and place them right on top of the chicken mixture. I brush the tops of the biscuits with a mixture of melted butter, garlic powder, and a little chopped parsley, just for a little extra wow!
How to make this pot pie your own:
I used traditional pot pie vegetables and seasonings for this recipe. If you would like to change it up a little, or if you don’t have the listed ingredients on hand, I have a few suggestions for you.
- Your kids just really hate peas? Or carrots? Substitute another vegetable they do like, maybe corn, or green beans, or even broccoli or cauliflower. Use what you have in the fridge.
- I used canned biscuits for the topping. As you stand in front of the canned biscuit section of the store, you’ll see so many varieties, ranging from flaky buttermilk to cornmeal to crescents. Choose the one that your family likes best. You could also use a refrigerated rolled pie crust instead of biscuits for a more traditional pot pie. Puff pastry would be delicious, too.
- Change up the herbs. Instead of parsley and thyme, use tarragon or sage. Fresh or dried, either will work here.
- Rotisserie chicken would work well in this recipe.
- If you don’t have a large oven proof skillet, you could make the chicken mixture in a regular skillet. Pour the chicken mixture into a 9×13 baking dish, place the biscuits on top, and bake. You’ll have one more dish to wash but your chicken pot pie will taste just the same.
How to reheat leftovers of this recipe:
If you have leftovers, the best way to reheat this chicken pot pie with biscuits is to heat leftovers in the oven (or toaster oven) for 20 minutes or so, or until the chicken mixture is good and hot. You may want to cover the biscuits with foil to keep them from over browning. You can also heat leftovers in the microwave but the biscuits won’t be quite as good.
What to serve with this pot pie:
A hearty main dish like this goes great with a light salad! Try these: