Skillet Chicken Pot Pie Recipe

Serving Size: 8

Total Time: 55 minutes


½ cup butter

1 cup chopped onions

1 cup chopped carrots (about 2 medium)

1 cup chopped celery (about 3 stalks)

½ teaspoon salt

½ teaspoon pepper

½ cup all-purpose flour

2 cups chicken broth

1 cup milk

2 cups shredded cooked chicken

1 cup frozen sweet peas

1 can Homestyle Buttermilk Biscuits (8 count) 



1. Heat oven to 375°F.

2. In an ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt, and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.

3. Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

4. Bake 20 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.