skillet biscuit pot pie;

skillet biscuit pot pie;

Delicious creamy chicken pot pie topped with crumbly cheddar biscuits.

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Does winter make you crave comfort foods? It definitely does for me, because I’m always cold. So the idea of a steaming hot chicken pot pie is just heavenly in the cold winter months. I usually make a pot pie with homemade crust, but this biscuit pot pie is a new twist on a classic recipe. But I’m sharing my favorite homemade pot pie filling for the first time ever in this skillet biscuit pot pie recipe! I gotta thank The Salty Marshmallow for the biscuit topping idea!

This filling is creamy and delicious, and the best part is that you can pack it full of your favorite veggies. I’ve added my recommendations below, but I’ve tweaked it over the years. My original recipe used pearl onions and a year or two into this staple, I realized that no one (myself included) really liked the pearl onions. So I swapped them out for corn. But if you like pearl onions, add them in! Or green beans? Throw those in! Or broccoli? Toss them in! I’d use frozen for all of the above options, and just toss them in at the end with the other frozen vegetables.

And of course this skillet biscuit pot pie wouldn’t be complete without an easy cheesy drop biscuit recipe as well. It makes for delicious buttery crust. Nestled in a skillet just brings the comfort to this comfort food classic. I used a sharp white cheddar here, so you won’t see as much of the cheddar streaks. But if you use a yellow cheddar, they’ll definitely take on a little more color.

An important note about this skillet biscuit pot pie recipe: it takes a while to make. So I don’t count it as an easy weeknight recipe. But there are some ways around that. First, it makes a large batch, so you’ll have plenty of leftovers if you’re using a small skillet. I recommend making the recipe the first time as I’ve written it and then adjusting up or down from there if you need more or less. I find for two people, this makes at least 6 servings for us.

So what I like to do is make the filling on the weekend or a day when I have more time, and just serve it as a soup. Then you can make the drop biscuits later in the week and refresh your pot pie filling into a new (and easy) meal! Only problem is—you have to make sure you don’t eat too much of the delicious filling! It’s pretty addictive I have to say.

You can also make this skillet biscuit pot pie easily vegetarian—skip the chicken and swap out your broth and bouillon cubes for plant based versions. I’ve done this occasionally when serving vegetarian friends for dinner, although I personally slightly prefer the chicken pot pie version. I find it just has a little bit richer flavor, but honestly the vegetable one is a great option to accommodate different diets!

secrets to success;

• Use your favorite vegetables for this skillet biscuit pot pie! The recipe below is written with my go-tos, but don’t let that stop you from swapping or adding more vegetables. Try green beans, broccoli, or pearl onions. If using frozen vegetables, just add them when the recipe indicates to add the frozen vegetables for easy swaps. You can also used canned versions, which I would add right at the end of making the pot pie filling after simmering the liquid.
• To make this pot pie vegetarian, lose the chicken and swap plant-based options for the chicken stock and boullion cubes. It’s easy! If you need to accommodate gluten-free, you can bake the biscuits separately and just serve them on the side. Don’t forget to find an alternative to the flour in the filling as well. Try cornstarch or tapioca flour as possible gluten-free alternatives.
• This recipe makes a large batch, perfect for a large family, but it can make a lot for just two people. I often cut the recipe in half to serve just me and my husband.
• The pot pie filling recipe isn’t a quick recipe. Because of this, my trick is to make the full batch of filling one night when I have time. Then save leftovers for a weeknight and just make the quick drop biscuit recipe and voila! A way to spruce up some leftovers with a delicious new element—cheesy biscuits. Of course, that means you have to control yourself to not eat all the filling in one sitting! Good luck! When I do this, I’ll make the filling and portion out what I need for the skillet biscuit pot pie and then snack on whatever’s left. It can make a good lunch portion while still having enough for your skillet dinner.

Looking for other delicious comfort food ideas?

• Warm and fluffy cinnamon rolls are the perfect morning comfort.
• Chicken Bellagio is one of my favorite copycat recipes–perfect for making comfort right in your own kitchen.
• Comfort food for a crowd, these cheesy chicken n’ dumplin’s are sure to please.

skillet biscuit pot pie;

Delicious creamy chicken pot pie topped with crumbly cheddar biscuits.

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Oven Temp: 400°

Servings: 6

Author: bestwithchocolate.com

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Ingredients

Chicken Pot Pie Filling

• 5 cups chicken stock
• ¾ cup flour
• 2 bouillon cubes
• ¼ cup heavy cream
• 1½ sticks 12 Tbsp. butter
• 2 cups carrots
• 2 onions chopped
• 10 oz frozen corn
• 10 oz frozen peas
• 2 cups roasted chicken diced
• 3 Tbsp olive oil
• 2 tsp salt
• ½ tsp pepper

Cheddar Biscuits

• 2 cups flour
• 1 Tbsp baking powder
• ¼ tsp salt
• ½ tsp garlic powder
• ½ cup butter (1 stick), melted
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded

Optional Biscuit Topping

• 3 Tbsp butter, melted
• ½ tsp garlic powder
• 1 Tbsp fresh parsley, chopped

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Instructions

Chicken Pot Pie Filling

• Prepare ingredients. Cube the cooked chicken, chop the onions, and cut the carrots, setting aside in separate bowls.
• In small pot, heat chicken stock and dissolve bouillon cubes. Leave on low heat.
• In dutch oven, melt butter and sauté onions over medium heat for 10-15 mins. Add the carrots after about 5-8 minutes.
• Add flour and whisk, allowing it to cook for 2 mins.
• Next add chicken stock, salt, pepper, and heavy cream. and stir together.
• Mix in the cubed chicken, corn, and peas. Mix well and allow to simmer for 5-10 minutes or until filling reaches desired thickness
• Add the pot pie filling to the skillet and set aside while making cheddar biscuit topping. The biscuits will absorb some of the filling, so make sure you fill up the skillet most of the way, leaving around ½" for the biscuit dough.
• Depending on the size of your skillet, you may have extra filling. It can be served separately as a pot pie soup, or you can always use a bigger skillet or casserole dish to make a larger serving. Recommend a 10-12" skillet.

Cheddar Biscuits

• In a large bowl, add together the flour, baking powder, salt, garlic powder, melted butter and milk. Mix together until a chunky dough forms. Fold in the shredded cheddar.
• Drop approximately ¼ cup biscuits to cover the top of the skillet. (If there is extra dough remaining, more than covers the skillet, just bake as drop biscuits alongside the pot pie in the oven.)
• Put skillet into the oven and bake for 15 minutes or until the biscuits are cooked through.

Biscuit Topping

• Mix together 3 Tbsp melted butter, ½ tsp garlic powder, and 1 Tbsp chopped parsley, then brush over biscuits just before serving.

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