Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video
This skillet chicken pot pie has tender, juicy chicken and veggies in a scrumptious creamy sauce. Make this skillet meal in just 30 minutes!
Ingredients
- 3 tablespoons unsalted butter
- 1 pound boneless skinless chicken breast cut into bite size pieces
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 2 cups frozen vegetables (corn, peas and carrots)
- 3 ounces fresh Parmesan cheese grated
- 1 teaspoon dried parsley
- 2 cups all-purpose flour
- 2 ounces fresh Parmesan cheese grated
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter melted
- 1 cup whole milk
Instructions
- Preheat oven to 450°F.
- Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
- Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
- Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
- Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
- Sprinkle with fresh parsley, serve and enjoy.
Video
Nutrition
Serving: 1 | Calories: 651cal | Carbohydrates: 54g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 1285mg | Sugar: 6g | Fiber: 4g | Calcium: 484mg | Iron: 4mg