Skillet Chicken Pot Pie with Biscuits

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Skillet Chicken Pot Pie with Biscuits – chicken and vegetables combined together in a cream sauce and then baked topped with refrigerator biscuits.

Prep Time20

Cook Time20

Total Time40

Course: Main Dishes

Cuisine: American

Keyword: Skillet Chicken Pot Pie with Biscuits

Servings: servings

Calories: 790kcal

Author: Lois

Equipment

Ingredients

⅓ cup butter
⅓ cup flour
1 ½ cups chicken broth
⅔ cup milk
2 to 3 cups shredded cooked chicken
2 cups frozen mixed vegetables – I used frozen peas carrots and corn.
One Knorr chicken bouillon cube
salt and pepper to taste – see note below
16.3 ounce size Refrigerator Biscuits – 8 biscuits

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Instructions

Preheat oven to 385 degrees.
In a heavy sauce pan, melt the butter and then add the flour.
Cook the flour in the butter until golden brown.
Stir in the milk stirring until combined and then add the chicken broth.
Continue cooking until you have a nice, thick, delicious cream sauce.
Add a cube of chicken bouillon and salt and pepper; season to taste.
Add the frozen peas, carrots and corn. Then add the shredded chicken and continue to cook until everything is combined and thickened.
Open the tube of biscuits and place them on a baking sheet that's been lined with parchment paper.
Pre-bake the biscuits for about 5 minutes in a 385 degree preheated oven, then remove them from the oven and add them to the top of the chicken mixture.
Place the cast iron skillet in the oven and bake for 15 to 18 minutes or until the biscuits are golden brown.
Let stand for 5 minutes before serving.

Notes

When cooking with chicken broth, always wait to add the salt until the very end. Chicken broth is very high in sodium and you may not need to add any additional salt to this recipe.

Nutrition