Easy One-Pan Comfort Food Skillet Chicken Pot Pie (Print Version)
# Ingredients:
→ Chicken Pot Pie Filling
01 -
2 tbsp butter
02 -
1/2 medium onion, diced
03 -
1 cup sliced carrots
04 -
1 cup celery, sliced
05 -
2 tsp garlic, minced
06 -
1/4 cup all-purpose flour
07 -
1 tbsp thyme, fresh or 1 tsp dried
08 -
1 tsp salt
09 -
1/2 tsp black pepper
10 -
2 cups chicken broth
11 -
1/2 cup milk
12 -
1 cup frozen peas
13 -
2 to 3 cups cooked, shredded chicken or turkey
→ Cheesy Biscuit Topping
14 -
1 cup self rising flour
15 -
1 tsp garlic powder
16 -
1 1/2 tsp sugar
17 -
1/4 tsp salt
18 -
1/2 cup milk
19 -
1/4 cup butter, melted
20 -
1/2 cup cheddar cheese, shredded
# Instructions:
01 -
Preheat oven to 400 degrees F.
02 -
Melt 2 tbsp of butter in a 10" oven safe skillet over medium heat. Add in the onion, carrots and celery and cook until tender (about 5 minutes). Add in garlic and cook until fragrant.
03 -
Whisk in the flour, thyme, salt and black pepper, and cook about 2 minutes.
04 -
Gradually whisk in the chicken broth and milk, until the mixture is thickened, smooth and bubbly.
05 -
Add in the frozen peas and chicken and cook until heated through. Remove from heat and set aside.
06 -
Combine the self rising flour, garlic powder, sugar, salt, milk and butter in a medium bowl and stir to combine. Fold in the shredded cheese.
07 -
Drop biscuit mixture by the tablespoonful over the chicken pot pie filling, leaving about an inch between biscuits. Bake in preheated oven for 20 minutes, or until biscuits are lightly golden brown on top. Let sit for 5 minutes before enjoying!
# Notes:
01 -
To make self-rising flour: mix 1 cup all purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt
02 -
Filling can be prepared up to 24 hours ahead - add biscuits just before baking
03 -
Allow to rest 5 minutes before serving