Easy Skillet Pot Pie by Michelle Williams

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Skillet Chicken and Biscuits Pot Pie
Recipe by Michelle Williams of @CoffeeandChampagne

Pot pie, ft. Made In Cookware. Image Credit || @coffeeandchampagne

What you’ll need:

  • Yellow Onion (1, chopped)
  • Unsalted Butter (8 oz)
  • Carrots (4 regularly sized, cut into 1/4 inch pieces)
  • All-Purpose Flour (1/2 cup)
  • Low Sodium Chicken Stock (32 oz)
  • Heavy Cream (1/4 cup)
  • Peas (15 oz can, drained)
  • Rotisserie Chicken (1, pull all of the chicken off of the bone and rip into bite-sized chunks. In case it needs to be said, discard of the bones)
  • Flat Leaf Parsley (1/4 cup, minced)
  • Pre-Baked Biscuits (I used 1 Pillsbury container)
  • Salt and pepper

To make your pie filling:

  • Over medium-low heat, melt your butter in your skillet.
  • Add your onions and allow them to cook while stirring occasionally—about 10 minutes.
  • Mix in your carrots, season with salt and pepper, and let cook for 5 minutes
  • Mix in your flour until it is fully integrated.
  • Add your chicken stock and over medium heat bring to a simmer. Let it simmer for 15 minutes giving it a stir every few minutes.
  • Mix in your heavy cream.
  • Mix in your peas, chicken, parsley, salt, and pepper.
  • Remove from heat.

To make your biscuit topping:

  • Pre-heat your oven to 350º.
  • Cut those individual biscuits in half horizontally (like you would a sandwich).
  • From the outside going inward, place your biscuit rounds one-by-one on top of your filling so that their sides touch both the inner edge of your pan and each other. Once you have a full ring of biscuits, repeat this in the center of your pan. (I had two rings and one whole biscuit left over for snacking on.)
  • Bake for 20 minutes making sure to rotate your skillet halfway through so that your biscuits bake evenly.
  • Remove from your oven and serve.

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