Description
This comforting Skillet Chicken Pot Pie combines tender rotisserie chicken, savory vegetables, and a creamy gravy, all topped with golden buttermilk biscuits baked to perfection in a single skillet. Ready in under an hour, it’s perfect for a hearty family dinner with minimal cleanup.
Ingredients
Scale
Filling
- ¼ cup butter
- ½ white onion, chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¾ cups chicken broth
- ¾ cup milk OR heavy cream
- 1 cup frozen mixed vegetables
- 3 cups rotisserie or pre-cooked chicken, cubed
Topping
- 8 count canned buttermilk biscuits (used 7 whole, optional: cut up the 8th into smaller pieces to fill gaps)
- 1 tablespoon butter (to brush on biscuits after baking)
- Pinch of rosemary (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the pot pie.
- Melt Butter and Cook Onions: Place ¼ cup of butter in a 10-inch oven-safe skillet and melt it over medium heat on the stovetop. Add chopped onions and cook until translucent, about 5 minutes, stirring occasionally.
- Make the Gravy Base: Sprinkle ⅓ cup of flour over the melted butter and onions, whisking constantly to combine. The mixture will be lumpy at this stage.
- Add Broth and Milk: Gradually whisk in 1¾ cups chicken broth, continuing to whisk until all lumps are dissolved. Pour in ¾ cup of milk or heavy cream and whisk until the gravy thickens. Once thickened, turn off the heat.
- Incorporate Vegetables and Chicken: Stir 1 cup of frozen mixed vegetables and 3 cups of cubed rotisserie chicken into the gravy until everything is evenly coated. Spread the filling evenly across the skillet.
- Add Biscuit Topping: Place the canned buttermilk biscuits over the chicken mixture. Use 7 whole biscuits and optionally cut the 8th biscuit into smaller pieces to fill any gaps.
- Bake the Pot Pie: Transfer the skillet to the preheated oven. Bake uncovered for 20–25 minutes or until the biscuits are golden brown on top and baked through underneath. Check by gently lifting a biscuit to ensure the bottom is not gooey; be careful as the skillet will be hot.
- Brush with Butter: After baking, melt 1 tablespoon of butter and brush it over the tops of the biscuits for a rich, glossy finish. Optionally sprinkle a pinch of rosemary.
Notes
- You can use any type of frozen mixed vegetables you prefer or have on hand.
- The nutritional values are approximate and can vary based on ingredients used.
- Using rotisserie or pre-cooked chicken significantly reduces preparation time.
- Make sure the skillet you use is oven-safe to avoid transferring the filling before baking.
- For a richer gravy, opt for heavy cream instead of milk.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
