Description
A warm and hearty one-skillet chicken pot pie made with tender chicken, peas, carrots, and a creamy herb sauce, topped with golden buttermilk biscuits.
Ingredients
Filling
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 stalk celery, thinly sliced
- 2 tsp fresh minced garlic
- 2 tbsp salted butter
- 3 tbsp all-purpose flour
- 1½ cups chicken stock or broth
- ¼ cup heavy cream
- 1½ tsp dried rosemary
- 1½ tsp dried thyme leaves
- 2 tsp kosher salt (or reduce to 1 tsp if preferred)
- ½ tsp black pepper
- 3 cups cooked diced or shredded chicken
- 1 (12 oz) bag frozen peas and carrots
Topping
- 2 (7.5 oz) cans buttermilk biscuits
- 1 tbsp melted butter (for brushing after baking)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté onion and celery for 4–5 minutes. Add garlic and cook 30 seconds.
- Stir in butter until melted, then sprinkle in flour and stir to coat. Slowly whisk in chicken broth, then heavy cream. Simmer until slightly thickened.
- Add rosemary, thyme, salt, and pepper. Stir in cooked chicken and frozen peas and carrots. Let simmer for 2 minutes.
- Remove from heat. Arrange biscuits over the top of the filling.
- Transfer skillet to oven and bake uncovered for 15–18 minutes, until biscuits are golden and cooked through.
- Brush biscuit tops with melted butter. Let rest for 5 minutes before serving.
Notes
- Don’t overcrowd biscuits; they expand while baking.
- For crispier biscuit bottoms, ensure filling is hot before adding them.
- Use leftover or rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes