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Skillet Chicken Pot Pie with Refrigerated Biscuits on a plate
Stroller Envy

Skillet Chicken Pot Pie with Refrigerated Biscuits

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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked diced chicken
  • 2 cups frozen mixed vegetables
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 can refrigerated small biscuits 7.5-ounce can containing 10 biscuits, not jumbo

Method
 

  1. Heat oven to 400°F. Melt butter in a 12-inch oven-safe skillet over medium heat. Stir in flour and cook for 1 minute.
  2. Gradually whisk in broth and milk. Add thyme, pepper and frozen vegetables and simmer 5 minutes, stirring, until thickened. Stir in chicken and return the filling to a simmer.
  3. Space biscuits over hot filling. Bake uncovered 15–20 minutes or the package's full bake time, until tops are golden, undersides cooked through, and filling 165°F. Tent loosely with foil if tops brown too fast.
  4. Rest for 5 minutes before serving.

Notes

Equipment: 12-inch oven-safe skillet, instant-read thermometer.
Serving size: one of 6 equal portions.
Jumbo biscuits need a different baking method and can stay doughy underneath; use small biscuits as specified.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.