May 18, 2011

Skillet Chicken Pot Pie with Biscuits

Doesn't the name of this recipe just sound like pure comfort food?  Chicken Pot Pie and Biscuits - how could you go wrong?  I thought everything about this dish was yummy, except for the biscuits?  I like the idea of using biscuits, but these biscuits were not good?  I'm not even going to post the recipe.  They didn't really have any flavor - they were very bland?  If you choose to make this, I would highly suggest using my go-to biscuit recipe or a good store-bought biscuit instead.    
I made the full filling recipe and it made tonz.  Next time, I will have to cut the filling in half, since there is only two of us.  I used dried thyme, broth instead of wine and I used 1/2 milk and 1/2 cream to cut down on a few calories.  To save some time, try using a store-bought rotisserie chicken or leftover chicken from another dish.   
Skillet Chicken Pot Pie with Biscuits

1 1/2 Lbs. boneless, skinless chicken breasts
salt and pepper
4 Tbl. butter
1 medium onion, minced
2 stalks celery, sliced thin
1/4 c. all purpose flour
1/4 c. dry white wine or broth
2 c. low-sodium chicken broth
1/2 c. heavy cream (or 1/4 c. milk and 1/4 c. cream)
1 1/2 tsp. fresh thyme leaves, minced
2 c. frozen peas, carrots, corn medley, thawed

1 batch buttermilk biscuits or store-bought biscuits

While your biscuits bake, pat the chicken dry with paper towels and season with salt and pepper.  Melt 2 Tbl. of the butter in a 12-inch skillet over medium heat until the foam subsides.  Brown the chicken lightly on both sides, about 5 minutes total.  Transfer the chicken to a clean plate.  Add the remaining 2 Tbl. butter to the skillet and return to medium heat until melted.  Add the onion, celery and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes.  Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute.  Stir in the wine and cook until evaporated, about 30 seconds.  Slowly whisk in the broth, cream and thyme and bring to a simmer.  Nestle the chicken into the sauce, cover and cook over medium-low heat until the thickest part of the breasts registers 160-165 degrees on an instant-read thermometer, 8-10 minutes.  

Transfer the chicken to a plate.  Stir the thawed vegetables into the sauce and simmer until heated through, about 2 minutes.  When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet.  Season the filling with salt and pepper, to taste.  For serving: transfer the filling to a large pie plate and arrange the biscuits over the top, or serve directly from the skillet, topping individual portions with the biscuits.  Serves: 4-6. 


  1. Bland biscuit or not...these sound fabulous! Pure comfort food!

  2. I need to try this! I love Chicken pot pie's but I never thought of trying it with biscuits!

  3. I just copied down this recipe, too Jenn & I'll go get your biscuit one in a minute.

    There are only 2 of us eating here MOST of the time, so, like you, I try to cut recipes in half quite often. However, sometimes its nice to have "reruns" for later in the week. (I don't call them "leftovers" anymore) LOL

    My DH is going to L-O-V-E this one!
    Thank you!


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