This Skillet Chicken Pot Pie has all the comforting hearty flavors of a classic pot pie, but it offers a quicker and easier way to enjoy this popular comfort food dinner dish.
Keyword: chicken, skillet, Week Night Dinner
Author: Jennifer Fishkind
1small yellow onionfinely diced
1stalkcelerythinly sliced (slivered)
2teaspoonsfresh minced garlic
1 ½cupschicken stockor chicken broth
1 ½teaspoonsdried rosemary
1 ½teaspoonsdried thyme leaves
2teaspoonskosher saltyou can scale back to 1 teaspoon if you are sensitive to salt
3cupscooked diced or shredded chicken
1 - 12ozbag frozen peas and carrots
27.5 ozcanned buttermilk biscuits
1tablespoonmelted butterto brush on top of the biscuits immediately after coming out of the oven
Preheat oven to 350*.
Using a 12” ovenproof skillet, over medium-high heat, add the olive oil.
Add the onion and sliced celery. Saute until onion is translucent and the celery is tender, stirring continuously for about 5-7 minutes.
Lower the heat to medium-low. Add the fresh minced garlic to the onion and celery and cook for 1 ½ to 2 minutes. Be very careful to stir continuously and do not burn the garlic. (Burning the garlic will make it taste bitter)
Transfer the cooked onion, celery and garlic to a bowl or plate, and set aside.
Return the skillet to the stovetop, keeping the heat at medium-low, and add the 2 tablespoons of butter.
Once the butter is melted, whisk in the 3 tablespoons of flour. Continue whisking until the flour has absorbed the butter, for about 30 seconds to 1 minutes.
Keeping the heat at medium-low, slowly whisk in the chicken stock. Continue whisking until the stock and flour mixture are smooth. Add the heavy cream and continue whisking.
Allow the broth mixture to come to a low simmer and begin to thicken. This may take 3-5 minutes.
Once the broth mixture is thickened, whisk in the kosher salt, black pepper, rosemary and thyme leaves.
Once the seasoning is well incorporated, remove the skillet from the heat.
Return the onion, garlic and celery to the broth mixture. Use a large wooden spoon to stir the mixture.
Continue to stir and add the frozen peas and carrots and the diced/shredded chicken. Stir until the peas and carrots and the chicken are entirely coated and evenly distributed. Leave the mixture in the skillet.
Open the 2 canisters of biscuits. Cut each biscuit in half, then in half again.
Evenly top the chicken mixture.
Bake the skillet chicken pot pie for 30 minutes, or until the biscuit tops are golden brown.
Melt the final tablespoon of butter. After removing the pan from the oven, using a pastry brush, evenly coat the tops of the biscuits. Serve while hot.
Store any leftovers in an airtight container in the refrigerator.