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–+ servings

Skillet Chicken Pot Pie

A comforting one-pan dish featuring tender chicken and vegetables in a creamy sauce, topped with flaky biscuit dough.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil for cooking
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Topping
  • 1 can refrigerated biscuit dough

Method
 

Cooking the Base
  1. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
  2. Add the diced carrots and celery to the skillet, cooking for an additional 5 minutes until softened.
  3. Sprinkle the flour over the chicken and vegetables, stirring to coat. Gradually pour in the chicken broth and heavy cream, stirring continuously until the mixture thickens.
  4. Stir in the garlic powder, dried thyme, salt, black pepper, and frozen peas. Let the mixture simmer for 5 minutes.
Adding the Topping
  1. Preheat your oven to 400°F (200°C).
  2. Remove the skillet from heat. Open the can of biscuit dough and place the biscuits on top of the chicken mixture, spacing them evenly.
  3. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown.
  4. Once baked, let it cool for a few minutes before serving.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 9gSodium: 800mgFiber: 3gSugar: 2g

Notes

Feel free to customize the vegetables based on your preference. Serve with a side salad for a complete meal.

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