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Skillet Chicken Pot Pie with Cheddar Biscuits

Annie, Annie’s Eats

This Skillet Chicken Pot Pie with Cheddar Biscuits is an absolute home run in the comfort food department. Even better, the entire thing is made in one skillet to keep clean up to a minimum. The recipe includes instructions for cooking the chicken yourself. However, you can also roast a whole chicken from time to time and freeze the shredded meat to keep on hand for meals just like this.
20 min Prep Time
20 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Servings: 8 servings

Servings: 8 servings

Ingredients

  • For the filling:

  • 6 tablespoons (3/4 stick) unsalted butter, divided
  • 3 small or 2 large boneless skinless chicken breasts
  • Salt and pepper
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 8 oz. button or baby bella mushrooms, trimmed and chopped
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1 1/4 cups chicken broth
  • 1 1/4 cups milk
  • 1 cup frozen peas

  • For the biscuit topping:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon dried parsley
  • Dash of cayenne pepper
  • 6 tablespoons (3/4 stick) unsalted butter, cold and cut into small pieces
  • 1/2 cup plus 2 tablespoons buttermilk
  • 2 ounces cheddar cheese, coarsely shredded

Instructions

Step 1

Heat the oven to 425°F.

Step 2

Heat 2 tablespoons butter in a large heavy skillet over medium-high heat. Season chicken breasts with salt and pepper. Add to pan and cook, turning as needed, until chicken registers 160° internally with an instant read thermometer. Remove to a plate and set aside. Once cool, shred into bite sized pieces.

Step 3

In now empty pan, melt 1 tablespoon of butter. Add onion and carrots to pan and cook until just beginning to soften, about 4-5 minutes. Add mushrooms to pan and cook until all vegetables are just soft and most of liquid from mushrooms has evaporated. Stir in garlic and thyme and cook just until fragrant, about 1 minute. Add in remaining 3 tablespoons of butter. Once melted, add in flour and stir until no raw flour remains. Very gradually whisk in broth and milk until fully incorporated. Cook, stirring often, until sauce thickens and bubbles. Season generously with salt and pepper. Remove from heat and stir in frozen peas. Add shredded chicken back to skillet.

Step 4

To make biscuit topping, combine flour, baking powder, salt, parsley and cayenne in medium bowl. Whisk to blend. Add in butter cubes and cut into dry ingredients with a pastry blender or two forks until largest butter pieces are size of peas. Stir in buttermilk and cheddar and mix gently just until a cohesive dough forms, being careful not to overwork dough.

Step 5

Pat dough out on floured work surface to about 3/4 inch thick. Cut biscuits with a 3-inch cutter and place on top of chicken and vegetable mixture in skillet. Transfer to oven and bake 15-18 minutes, until biscuits are golden brown and filling bubbles. Let cool slightly before serving.