Skillet Chicken Pot Pie with Cheesy Garlic Biscuits

Description

The Skillet Chicken Pot Pie with Cheesy Garlic Biscuits combines the savory goodness of a classic pot pie with the delightful texture and flavor of cheesy garlic biscuits. This one-pan wonder provides a complete meal that is both comforting and filling, making it an ideal dish for family dinners, special occasions, or cozy winter nights.

Ingredients

For the Filling:

• 3 Tablespoons Butter
• 3/4 cup onion, finely diced
• 1 cup carrots, diced small
• 2 cloves garlic, minced
• 1/3 cup flour
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 3 cups diced rotisserie chicken
• 1 teaspoon chicken bouillon
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas

For the Garlic Cheddar Biscuits:

• 2 cups baking mix (Bisquick recommended)
• 2/3 cup milk
• 1 tablespoon vegetable oil
• 3/4 cup cheddar cheese, shredded
• 1/4 teaspoon garlic powder, divided
• 2 tablespoons butter, melted
• Fresh Parsley, for garnish

Step-by-Step Directions

1. Prepare the Oven and Skillet

Adjust the oven rack to the upper third of the oven and preheat to 400℉. In a large oven-safe skillet, melt the butter over medium-low heat.

2. Cook Vegetables

Add the onions and carrots to the skillet, sautéing for about 5 minutes until they start to soften. Incorporate the minced garlic and sauté for another 2 minutes.

3. Form the Roux

Sprinkle the flour over the vegetables, stirring constantly for about a minute to cook off the raw flour taste.

4. Add Liquids

Gradually whisk in the chicken broth followed by the heavy cream. Increase heat to bring the mixture to a simmer, allowing it to thicken.

5. Add Remaining Filling Ingredients

Once thickened, stir in the chicken, chicken bouillon, poultry seasoning, salt, and pepper. Adjust the seasoning as needed. Fold in the frozen peas and remove from heat.

6. Prepare Biscuit Topping

In a medium-sized bowl, mix the baking mix, milk, vegetable oil, cheese, and half of the garlic powder. Spoon the biscuit dough onto the filling in the skillet, forming about 9 biscuits.

7. Bake

Bake in the preheated oven for about 20 minutes or until the biscuits are golden brown and the filling is bubbly.

8. Garnishing

While the pot pie bakes, combine the melted butter with the remaining garlic powder. Brush the warm garlic butter over the baked biscuits and sprinkle with freshly chopped parsley.

Servings & Preparation Time

• Servings: 6-8
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes

Tips for Storage & Reheating

• Storage: Cool the pot pie to room temperature before covering it and storing it in the refrigerator. Will keep for up to 3 days.
• Reheating: Reheat in the oven at 350℉ until warmed through, approximately 15-20 minutes. Microwave reheating is not recommended as it can make the biscuits soggy.

Conclusion

This Skillet Chicken Pot Pie with Cheesy Garlic Biscuits recipe is a fulfilling meal that brings comfort with every bite. The preparation is straightforward, and the result is a delightful mix of creamy chicken filling and cheesy, garlic-infused biscuits that are sure to be a hit. Whether for a weeknight dinner or a gathering with friends, this dish promises to impress all who try it.

Skillet Chicken Pot Pie with Cheesy Garlic Biscuits

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 6-8 1x

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Description

The Skillet Chicken Pot Pie with Cheesy Garlic Biscuits combines the savory goodness of a classic pot pie with the delightful texture and flavor of cheesy garlic biscuits. This one-pan wonder provides a complete meal that is both comforting and filling, making it an ideal dish for family dinners, special occasions, or cozy winter nights.

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Ingredients

Scale 1x2x3x

• 3 Tablespoons Butter
• 3/4 cup onion, finely diced
• 1 cup carrots, diced small
• 2 cloves garlic, minced
• 1/3 cup flour
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 3 cups diced rotisserie chicken
• 1 teaspoon chicken bouillon
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 2 cups baking mix (Bisquick recommended)
• 2/3 cup milk
• 1 tablespoon vegetable oil
• 3/4 cup cheddar cheese, shredded
• 1/4 teaspoon garlic powder, divided
• 2 tablespoons butter, melted
• Fresh Parsley, for garnish

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Instructions

1. Prepare the Oven and Skillet Adjust the oven rack to the upper third of the oven and preheat to 400℉. In a large oven-safe skillet, melt the butter over medium-low heat.
2. Cook Vegetables Add the onions and carrots to the skillet, sautéing for about 5 minutes until they start to soften. Incorporate the minced garlic and sauté for another 2 minutes.
3. Form the Roux Sprinkle the flour over the vegetables, stirring constantly for about a minute to cook off the raw flour taste.
4. Add Liquids Gradually whisk in the chicken broth followed by the heavy cream. Increase heat to bring the mixture to a simmer, allowing it to thicken.
5. Add Remaining Filling Ingredients Once thickened, stir in the chicken, chicken bouillon, poultry seasoning, salt, and pepper. Adjust the seasoning as needed. Fold in the frozen peas and remove from heat.
6. Prepare Biscuit Topping In a medium-sized bowl, mix the baking mix, milk, vegetable oil, cheese, and half of the garlic powder. Spoon the biscuit dough onto the filling in the skillet, forming about 9 biscuits.
7. Bake Bake in the preheated oven for about 20 minutes or until the biscuits are golden brown and the filling is bubbly.
8. Garnishing While the pot pie bakes, combine the melted butter with the remaining garlic powder. Brush the warm garlic butter over the baked biscuits and sprinkle with freshly chopped parsley.

• Prep Time: 20 minutes
• Cook Time: 35 minutes