Chicken Skillet Pot Pie with Biscuits
Easy Chicken Skillet Pot Pie with Biscuits recipe. This dinner idea a quick and simple version of your favourite comfort food.
Prep Time8 minutes mins
Cook Time32 minutes mins
Total Time40 minutes mins
- 2 tsp olive oil
- 1 tsp dried thyme
- 1 medium onion, diced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/4 cup heavy cream
- 14 oz boneless chicken breasts, cubed
- 1 cup frozen peas
- 1 package refrigerated biscuits
- 1 large egg beaten
Preheat the oven to 400°F.
In a cast iron skillet, heat the oil over medium heat. Mix in the thyme, onions, carrots, potatoes and celery. Stir until vegetables begin to soften, around 5 minutes. Season with salt and pepper. Mix in the flour until fully incorporated. Mix in the broth and cream until smooth.
Add in the chicken and bring to a boil. Reduce heat and allow to simmer until thickened. Mix in the peas. Top with the biscuits in a even layer and brush with the beaten egg.
Bake in the preheated oven for around 25 minutes, or until the biscuits are golden brown. Serve immediately.