skillet biscuit pot pie;
Delicious creamy chicken pot pie topped with crumbly cheddar biscuits.
Oven Temp: 400°
Servings: 6
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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
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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