Go Back Email Link
–+ servings
A skillet filled with golden-brown biscuits baked on top of a creamy chicken pot pie casserole, garnished with fresh herbs.
Print Recipe

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 310kcal
Author: Stephanie Wilson

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 the 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.
  • 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 the 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 olive oil. Place the pot pie on a baking sheet. 
  • Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

Nutrition

Calories: 310kcal | Carbohydrates: 32g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 419mg | Potassium: 363mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3939IU | Vitamin C: 7mg | Calcium: 186mg | Iron: 2mg