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Easy skillet chicken pot pie with biscuits in a cast iron pan

Easy Skillet Chicken Pot Pie with Biscuits

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

Chicken Pot Pie Skillet
  • 4 tablespoons unsalted butter divided
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and sliced thin
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth low sodium
  • 3/4 cup heavy cream or whole milk
  • 3 cups cooked chicken shredded or cubed (rotisserie works great)
  • 1 cup frozen peas thawed
  • 1 teaspoon fresh thyme leaves or 1/2 tsp dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (16.3 oz) refrigerated flaky buttermilk biscuits such as Pillsbury Grands (8 count)
  • 1 tablespoon fresh parsley chopped, for garnish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Position the oven rack in the center position.
  2. Melt 3 tablespoons of butter in a large 12-inch oven-safe skillet (cast iron works best) over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables begin to soften.
  3. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour evenly over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Stir in the heavy cream, fresh thyme, salt, and black pepper. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens into a rich gravy.
  5. Stir in the shredded cooked chicken and peas. Let everything heat through for 1-2 minutes. Remove the skillet from the heat.
  6. Open the can of biscuits. Arrange the raw biscuit rounds evenly across the top of the hot chicken filling in the skillet.
  7. Melt the remaining 1 tablespoon of butter and lightly brush over the tops of the biscuits. (Optional: sprinkle with a pinch of coarse sea salt and thyme).
  8. Transfer the skillet to the preheated oven. Bake uncovered for 20-25 minutes, or until the biscuits are puffed, deep golden brown, and cooked through in the center, and the pot pie gravy is bubbling around the edges.
  9. Carefully remove from the oven and let stand for 5-10 minutes to settle before spooning into bowls. Garnish with chopped fresh parsley and serve hot!