Skillet Chicken Pot Pie with Cheddar Chive Biscuits

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

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




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

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Skillet Chicken Pot Pie with Cheddar Chive Biscuits

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.

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Ingredients

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
  • 3-1/2 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

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

To make the filling:

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. Then 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: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in the chives and shredded Cheddar. Add buttermilk and honey; stir until just combined. Form the dough into 6 biscuits and drop by spoonful on top of the hot filling. Lightly brush with the olive oil. Place the potpie on a baking sheet. 

Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.



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

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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