Simple Skillet Chicken Pot Pie
This easy skillet chicken pot pie combines tender chicken, fresh vegetables, and a creamy sauce topped with flaky biscuit crust for a comforting weeknight dinner.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cups mixed vegetables (carrots, peas, corn)
- 3 tablespoons unsalted butter
- 1 cup chicken broth low sodium
- 1 cup milk whole
- 1.5 cups all-purpose flour divided
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper
- 0.75 cup biscuits dough store-bought refrigerated
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Heat a large skillet over medium heat and melt butter.
- Add diced chicken and cook until no longer pink, about 5-7 minutes.
- Sprinkle 0.75 cups of flour over the chicken and stir to coat evenly.
- Gradually whisk in chicken broth and milk until the mixture thickens.
- Add mixed vegetables, salt (0.5 tsp), and pepper, then simmer for 3 minutes.
- Transfer the filling evenly to a 10-inch ovenproof skillet.
- Roll out biscuit dough and place over the filling, trimming edges as needed.
- Bake uncovered for 20-25 minutes until biscuits are golden brown.
- Let cool for 5 minutes before serving.
Notes
This recipe freezes well. Reheat covered with foil to retain moisture.