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Skillet Chicken Pot Pie

One-Skillet Chicken Pot Pie Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked, shredded chicken
  • 1 cup frozen peas
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 5 tbsp cold unsalted butter, cut into small pieces
  • ¾ cup whole milk, plus 1 tbsp extra for brushing

Method
 

  1. Melt butter in a 10-inch oven-safe skillet over medium heat. Add onion, carrots, and celery; cook 6 to 8 minutes until soft. Stir in garlic and cook 1 minute. Sprinkle flour over vegetables and stir constantly 1 to 2 minutes.
  2. Slowly whisk in broth and milk. Bring to a simmer, then stir in chicken, peas, salt, pepper, and thyme. Simmer 5 minutes until thickened.
  3. Preheat oven to 425°F. Whisk 1½ cups flour, baking powder, and ½ tsp salt in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in ¾ cup milk until a shaggy dough forms.
  4. Drop spoonfuls of dough over the filling, brush with extra milk, and bake 18 to 22 minutes until biscuits are golden and filling bubbles.
  5. Let rest 5 minutes, then scoop into bowls and serve hot.

Notes

Rotisserie chicken makes this recipe come together quickly. The biscuit dough should look a little messy; overmixing will make the biscuits tough instead of fluffy. If the skillet handle is not wrapped in a towel after baking, someone will grab it hot, so cover it right away.