Chicken Pot Pie Biscuit Skillet

Chicken Pot Pie Biscuit Skillet

This comforting Chicken Pot Pie Biscuit Skillet is filled with plump chicken and tender veggies in a thick and creamy chicken gravy, then topped with fluffy cheesy biscuits.

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Ingredients

• For the Chicken Pot Pie Filling:
• 2 tbsp butter
• 1/2 medium onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 tsp minced garlic
• 1/4 cup all purpose flour
• 1 tbsp fresh thyme (1 tsp dried)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 1/2 cup milk
• 1 cup frozen peas
• 2 to 3 cups cooked, shredded chicken or turkey
• For the Quick Biscuits:
• 1 cup self rising flour*
• 1 tsp garlic powder
• 1 1/2 tsp sugar
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese

Instructions

1. For the Chicken Pot Pie Filling:
2. Preheat oven to 400 degrees F.
3. 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.
4. Whisk in the flour, thyme, salt and black pepper, and cook about 2 minutes.
5. Gradually whisk in the chicken broth and milk, until the mixture is thickened, smooth and bubbly.
6. Add in the frozen peas and chicken and cook until heated through. Remove from heat and set aside.
7. For the Quick Biscuits:
8. 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.
9. Drop by the tablespoonful over the chicken pot pie filling, leaving about an inch between biscuits.
10. Bake in preheated oven for 20 minutes, or until biscuits are lightly golden brown on top. Let sit for 5 minutes before enjoying!

Notes

*To make self-rising flour sift together: 1 cup all purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt.
Chicken pot pie filling can be made up to 24 hours in advance. Top with biscuits just before baking.

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