| | | | | | |

Skillet Chicken Pot Pie with Cheddar Chive Biscuits

This post may contain affiliate links. Please read our disclosure policy.

Skillet Chicken Pot Pie with Cheddar Chive Biscuits is comfort food at its finest. And most delicious!

Skillet Chicken Pot Pie with Cheddar Chive Biscuits | 31Daily.com

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

Begin with cooked chicken, or leftover rotisserie chicken, and this dish comes together quickly. Perfect for weeknight meals, or cozy movie nights by the fire.

They say that chicken soup feeds the soul. I would also add pot pie to that list. It’s like a warm hug on chilly nights.

The Cheddar Chive Biscuits lend a fresh and delicious flavor to this comforting meal. Don’t skip the chives… not only are they pretty, but oh-so-good!

Looking for a Pot Pie recipe with a traditional crust? See our Easy to Make: Comforting Chicken Pot Pie

More Chicken Recipes You May Also Enjoy

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Chicken Pot Pie with Cheddar Chive Biscuits


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe

Description

They say that chicken soup feeds the soul. I would also add chicken pot pie to that list. It’s like a warm hug on chilly nights.


Ingredients

Units Scale

For the filling:

  • 2 teaspoons olive oil
  • 1 small sweet onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup green beans (fresh or frozen & thawed), cut into 1/2-in pieces
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 31/2 cups cooked diced chicken (leftover rotisserie chicken or 2 chicken breasts cooked and diced)
  • 1 tablespoon fresh thyme

For the biscuits

  • 1 cup + 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt and pepper
  • 3 tablespoons cold butter, diced
  • 1 tablespoons minced fresh chives
  • 1/4 cup cheddar, shredded
  • 1 tablespoon honey
  • 1/2 cup cold buttermilk
  • 2 teaspoons olive oil

Instructions

  1. Preheat the oven to 375° and coat an ovenproof skillet with cooking spray.

To make the filling:

  1. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the onions, carrots, and celery; cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic, salt, and pepper and cook for 2 minutes more.
  2. Stir in the flour and cook for another minute. Gradually add the milk, whisking constantly. Stir in the broth, and bring the mixture to a boil. Reduce the heat to medium-low, add the chicken and thyme and cook for 2 minutes more, or until the chicken is warmed through. Season with salt and pepper to taste.

To prepare biscuits:

  1. Whisk flour, baking powder, baking soda, salt, and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub the butter into the dry ingredients. Stir in the chives and shredded Cheddar. Add buttermilk and honey; stir until just combined.
  2. Form the dough into 6 biscuits and drop by spoonful on top of the hot filling. Lightly brush with olive oil. Place the pot pie on a baking sheet. 
  3. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star