Skillet Chicken and Biscuit Pot Pie

servings 8


1/2 cup butter
1 cup diced onions
1 cup chopped carrots about 2 medium
3/4 cup chopped celery about 2 stalks
1/2 teaspoon dried thyme leaves (not ground)
1/2 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk (I use 2%)
2 cups chopped cooked chicken breast (meat rotisserie chicken is a great choice)
1 cup frozen sweet peas
3/4 cup frozen corn
1 to 2 tablespoons minced fresh parsley
1 16.3 oz can refrigerated buttermilk biscuits (8 biscuits)


Heat oven to 375 degrees F.

Add butter to a 12″ oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned 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, peas, corn, and parsley. Remove from heat.

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

Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.