Skillet Chicken Pot Pie Casserole (Print Version)
Creamy chicken pot pie filling baked in a skillet with fluffy golden biscuits on top.
# Ingredients:
For the creamy chicken filling
01 -
4 tablespoons (56 g) unsalted butter
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, peeled and diced
04 -
2 celery ribs, diced
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
07 -
1/3 cup (42 g) all-purpose flour
08 -
2 cups (480 ml) low-sodium chicken broth
09 -
1 cup (240 ml) whole milk
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
3 cups (420 g) cooked shredded chicken
13 -
1 cup (140 g) frozen peas
14 -
1 tablespoon chopped fresh parsley
For the biscuit topping
15 -
1 can (16 oz / 454 g) refrigerated biscuits, 8-count
16 -
1 tablespoon (14 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 400°F. Set a 12-inch ovenproof skillet over medium heat.
02 -
Melt 4 tablespoons butter in the skillet. Add onion, carrots, and celery. Cook for 6-8 minutes, stirring often, until the vegetables begin to soften.
03 -
Stir in garlic, thyme, flour, salt, and pepper. Cook for 1 minute, stirring constantly, until no dry flour remains.
04 -
Slowly whisk in the chicken broth, then the milk. Simmer for 5-7 minutes, stirring often, until the sauce thickens enough to coat a spoon.
05 -
Fold in the cooked chicken, frozen peas, and parsley. Taste and adjust salt and pepper. Remove the skillet from the heat.
06 -
Arrange the biscuits over the hot filling with a little space between them. Brush the tops with melted butter.
07 -
Bake for 18-22 minutes, until the biscuits are golden and the filling bubbles near the center. Rest for 10 minutes before serving.
# Notes:
01 -
Use a 12-inch ovenproof skillet so the filling has enough surface area and the biscuits bake evenly.
02 -
If using chilled make-ahead filling, warm it until bubbling before adding the biscuits.
03 -
Nutrition is an estimate per serving and will vary by biscuit brand and chicken used.