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Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe

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4.1 from 45 reviews

This easy skillet chicken pot pie pairs a creamy, herb-scented chicken and vegetable filling with flaky refrigerated biscuits brushed in garlic herb butter. The filling comes together on the stovetop, then bakes in the same oven-safe skillet for a cozy, golden-topped dinner.

Ingredients

Chicken Pot Pie Filling

  • 4 tablespoons unsalted butter, divided
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium Russet potato, peeled and diced
  • 6 cloves garlic, finely chopped or grated
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • 3 cups whole milk
  • 1 sprig fresh rosemary
  • 10 sprigs fresh thyme
  • 8 fresh sage leaves
  • ½ teaspoon kosher salt, plus more to taste
  • 1 cup frozen peas

Biscuits and Herb Butter

  • One 16.3-ounce can extra-flaky refrigerated biscuits
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons finely chopped fresh herbs of choice
  • 2 cloves garlic, finely chopped or grated
  • Flaky sea salt, to taste

Instructions

  1. Preheat the oven: Preheat the oven to 375°F. Gather and prepare the ingredients.
  2. Brown and roast the chicken: Melt 2 tablespoons of butter in a 12-inch oven-safe skillet over medium heat. Season the chicken breasts with 1 teaspoon kosher salt and black pepper. Brown for 2–3 minutes per side, then transfer the skillet to the oven. Roast for 15–20 minutes, until the thickest part of the chicken reaches 165°F. Set the chicken aside to cool slightly, then shred it into bite-sized pieces.
  3. Cook the vegetables: Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Add the onion, carrots, celery, and potato; season with ½ teaspoon kosher salt and black pepper. Cook, stirring occasionally, for 5–7 minutes, until softened and lightly browned. Stir in the garlic and cook for 1–2 minutes, until fragrant.
  4. Make the creamy sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes, until the flour is browned. Slowly pour in the chicken stock while scraping the browned bits from the bottom of the skillet. Stir constantly as you slowly add the milk. Add the rosemary, thyme, and sage, then bring the mixture to a simmer. Cook for 4–5 minutes, stirring occasionally, until slightly thickened. Taste and adjust the salt and pepper.
  5. Finish the filling and add the biscuits: Stir the shredded chicken and frozen peas into the filling. Arrange the biscuits over the top. In a small bowl, combine the melted butter, chopped herbs, and garlic. Brush the mixture over the biscuits and sprinkle with flaky sea salt.
  6. Bake until golden: Carefully transfer the skillet to the oven and bake for 20–25 minutes, until the biscuits are golden and cooked through. Remove the skillet carefully and let the pot pie cool slightly.
  7. Serve: Remove the herb stems, portion the pot pie into bowls, and serve immediately.

Notes

  • Use a 12-inch oven-safe skillet with enough depth to hold the filling and biscuits; the skillet will be very full.
  • Tie the rosemary, thyme, and sage together with kitchen twine if you want to remove the herbs easily before serving.
  • Chicken is safely cooked when an instant-read thermometer inserted into the thickest part reaches 165°F.
  • Allow the skillet to cool slightly before serving, and handle it carefully because the handle will be very hot.
  • Nutrition information is an estimate and may vary depending on the biscuit brand and the amount of salt used.

Find it online: https://recipethrive.com/easiest-skillet-chicken-pot-pie-with-herb-butter-biscuits-recipe/