Chicken Pot Pie Biscuit Topped Skillet

• 2 cups shredded cooked chicken
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 1/2 cups biscuit baking mix
• 1/3 cup milk
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large oven-safe skillet, melt butter over medium heat.
3. 3 Add carrots, celery, and onion, cooking until softened.
4. 4 Stir in flour, then gradually add milk, whisking until thickened.
5. 5 Add chicken, thyme, salt, and pepper; simmer briefly.
6. 6 Combine biscuit mix and milk; drop by spoonfuls over filling.
7. 7 Sprinkle cheese on top.
8. 8 Bake until biscuits are golden and filling is bubbly, about 20-25 minutes.
9. 9 Let stand 5 minutes before serving.

Equipment

• Oven-safe skillet
• Whisk
• Measuring cups

Variations

• For a spicy kick, add diced jalapeños to the filling.
• Substitute turkey for chicken for a leaner option.

Substitutions

• If you don't have biscuit mix, use 1 1/2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 cup butter.

Pairings

• Perfect with a glass of Chardonnay.
• Great paired with iced tea.

Nutrition

Tips

• For extra flavor, use rotisserie chicken.
• Feel free to add frozen peas in the last 5 minutes of baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of steamed broccoli.
• Pairs well with a crisp green salad.

FAQ