This Skillet Chicken Pot Pie with Biscuits is the ultimate comfort food, made all in one pan for an easy weeknight meal. You’ll love the creamy chicken and vegetable filling topped with fluffy, golden biscuits. It’s a delightful twist on classic skillet dinner recipes.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken breasts or thighs. You can substitute with rotisserie chicken to save time.
- Frozen Mixed Vegetables: A classic blend of peas, carrots, corn, and green beans works best. Fresh vegetables can be used, but you’ll need to cook them longer.
- Biscuits: Canned refrigerator biscuits are perfect for convenience. You can also use homemade biscuit dough.
- Chicken Broth: Low-sodium chicken broth is recommended. Vegetable broth also works.
- Milk: Any kind of milk (dairy or non-dairy) will work for the creamy sauce.
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 (10-ounce) bag frozen mixed vegetables
- 1 (16.3-ounce) can refrigerator biscuits (8 biscuits)
- Optional: 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4-6
- Calories per serving: Approximately 450 calories
- Tools Needed: 10 or 12-inch oven-safe skillet
Step-by-Step Instructions:
1. Cook the Chicken
Heat olive oil in a 10 or 12-inch oven-safe skillet over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.
2. Sauté Aromatics
Add the chopped onion to the same skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic, dried thyme, and black pepper, cooking for another minute until fragrant.
3. Thicken the Filling
Sprinkle the flour over the onion mixture, stirring continuously for 1 minute to create a roux. Gradually whisk in the chicken broth and milk until the sauce is smooth and starts to thicken.
4. Combine and Simmer
Return the cooked chicken to the skillet. Stir in the frozen mixed vegetables. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken further and the vegetables to heat through.
5. Add Biscuits
Preheat your oven to 375°F (190°C). Arrange the refrigerator biscuits on top of the chicken and vegetable filling in the skillet. Make sure they are evenly spaced.
6. Bake to Perfection
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. If desired, sprinkle with fresh parsley before serving.
Variation Ideas:
- Cheesy Topping: Add a sprinkle of shredded cheddar or mozzarella cheese over the biscuits before baking.
- Herb Twist: Experiment with different herbs like rosemary or sage in the filling for a unique flavor.
- Spice It Up: A pinch of red pepper flakes can add a subtle kick to your skillet dinner recipes.
Storage Instructions:
Store leftover Skillet Chicken Pot Pie with Biscuits in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until warmed through, or in an oven at 350°F (175°C) until hot.
Frequently Asked Questions (FAQ):
- Can I use fresh vegetables instead of frozen? Yes, you can. You may need to cook them longer in the skillet before adding the broth to ensure they are tender.
- What if my biscuits brown too quickly? If your biscuits are browning too fast, you can loosely tent the skillet with aluminum foil during the last few minutes of baking.
- Can I prepare this ahead of time? You can prepare the chicken and vegetable filling a day in advance and store it in the refrigerator. Assemble with biscuits and bake just before serving.
- Is this recipe freezer-friendly? The filling freezes well. Freeze it separately, then thaw and reheat before adding fresh biscuits and baking. The baked biscuits might become soggy if frozen.
- Can I use gluten-free flour? Yes, you can use a 1:1 gluten-free all-purpose flour blend to thicken the sauce.
- What kind of skillet should I use? A cast iron skillet is ideal for even heating and transferring from stovetop to oven, but any oven-safe skillet will work for these skillet dinner recipes.