Description
A heartwarming chicken pot pie skillet featuring a creamy filling topped with golden biscuits, offering a comforting dish perfect for any family gathering.
Ingredients
Scale
- 1/2 cup butter
- 1 cup onions, chopped
- 1 cup celery, chopped
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 1 cup evaporated milk
- 2 cups cooked chicken breast, diced
- 2 cups peas and carrots (canned or frozen)
- 16.3-ounce biscuits (canned or 8 homemade biscuits)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F.
- In a 12-inch cast-iron skillet, melt the butter over medium-high heat until bubbly and fragrant.
- Add the chopped onions and celery, season with salt and pepper, and sauté for 5 to 7 minutes until tender.
- Stir in the flour, cooking it for 1 to 2 minutes until golden.
- Gradually pour the chicken stock and evaporated milk while stirring continuously until thickened and bubbly.
- Fold in the diced chicken along with the peas and carrots.
- Separate the biscuit dough and cut each piece into quarters.
- Arrange the biscuit pieces over the chicken mixture.
- Bake in the preheated oven for 25 minutes until biscuits are golden brown.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize with different vegetables or spices depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg