Yield: 4 servings
Chicken Pot Pie with Biscuits
Skillet Chicken Pot Pie with Biscuits is made up of juicy chicken, a bunch of mixed vegetables, and tender biscuits! Cooked in a creamy chicken gravy, this easy chicken dinner is perfect for weeknights.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 celery stalks, diced
- 1 ½ cups frozen mixed vegetables
- kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ¼ cup whole milk
- 3 cups cooked and shredded chicken
- 1 tablespoon dried parsley
- 1 package canned biscuits, 8 count
- 1 large egg, beaten
- 1 tablespoon water
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Instructions
- Preheat the oven to 400°F.
- In a large oven-safe skillet over medium heat, heat oil and butter. Add onions, and sauté for 2-3 minutes, until softened.
- Add celery and frozen mixed vegetables and continue to cook for 5 minutes more. Season with salt and pepper to your liking.
- Add the flour to the pan and stir it around for 1 minute. Slowly add in the chicken broth and whole milk, stirring the whole time. Cook, stirring the whole time, until the mixture is thick and creamy, about 5 minutes.
- Add chicken and dried parsley, stir to combine. Place the biscuits on top of the chicken mixture. In a small bowl whisk to combine egg and water and then take your egg wash and brush the tops of the biscuits with the egg wash.
- Bake until biscuits are golden brown, about 18 to 22 minutes. Let pot pie rest for about 5 minutes before serving, this allows the juices and gravy to thicken a little. Then serve as desired!
Video
Nutrition
Serving: 1 serving, Calories: 419kcal, Carbohydrates: 27g, Protein: 34g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 181mg, Sodium: 878mg, Fiber: 4g, Sugar: 5g