Description
Enjoy the classic comfort of chicken pot pie in a fraction of the time with this easy skillet recipe. This shortcut version delivers creamy, hearty flavors with a quick biscuit topping, perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 (10 ounce) can refrigerated biscuit cut into 1-inch pieces
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5 minutes. Add garlic, salt, and pepper, and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Stir in the cooked chicken, frozen peas, and thyme.
- Arrange biscuit pieces evenly over the top of the chicken mixture.
- Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Let stand for 5 minutes before serving.
Notes
- For an extra cheesy topping, sprinkle shredded cheddar cheese over the biscuits before baking.
- You can substitute rotisserie chicken for the fresh chicken to save even more time.
- Feel free to add other vegetables like corn or green beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet to Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550
- Sugar: Approximately 8g
- Sodium: Approximately 1200mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 4g
- Protein: Approximately 35g
- Cholesterol: Approximately 100mg