Go Back
–+ servings
Skillet chicken & biscuits

Skillet Chicken & Biscuits

LeAnn
This easy skillet chicken pot pie with biscuits features a rich, creamy filling with a fluffy biscuit topping. 
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • 1 Ovenproof skillet

Ingredients
  

  • 6 tbsp butter
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme
  • 6 tbsp flour
  • 2 cups low sodium chicken broth
  • 1 cup half & half or milk
  • 2 cups cooked chicken (I use rotisserie), shredded
  • 1 cup frozen peas
  • 1 can jumbo canned biscuits, cut into fourths

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large ovenproof skillet melt the butter.  Saute the onion, carrot, celery, salt, pepper and thyme until vegetables are crisp tender.
  • Stir in 6 tbsp flour and cook about 2 minutes or until thick paste forms and mixture is beginning to brown.
  • Gradually stir in the chicken broth and half & half or milk.  Cook and stir 1-3 minutes or until bubbly and thickened.
  • Stir in the chicken and frozen peas and remove from the heat.
  • Separate the biscuits and cut into fourths.  Top the chicken mixture with the biscuits.
  • Bake uncovered for 20-25 minutes or until biscuits are golden brown.  Let stand for 5-10 minutes and serve.
  • NOTES: *Don't overcook the vegetables.  They will continue cooking as the dish bakes in the oven, so saute them just until they begin to soften. *If the filling seems too thick, add a splash of chicken broth.  It it's too thin, let it simmer a few extra minutes before adding the biscuits. *Leave a little space between the biscuits.  This helps them bake evenly and become golden brown on top. *Check the biscuit doneness.  The tops may brown before the centers are fully cooked, so test one biscuit before removing the dish from the oven. *Customize the vegetables.  Peas, carrots, corn, green beans, and mushrooms all work well in this recipe. *Allow the skillet to sit for 5-10 minutes after baking so the filling can thicken slightly.
  • Storage Tips: Refrigerate:  Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze:  The chicken filling freezes well for up to 3 months.  For best results, freeze the filling separate and add fresh biscuits when ready to bake. Reheat:  Warm leftovers in the oven at 350 degrees until heated through, or microwave individual portions for a quick meal.
Tried this recipe?Let us know how it was!