Easy Skillet Chicken Pot Pie with Biscuits

November 4, 2014 • Main Dish, Meat

Easy Skillet Chicken Pot Pie with Biscuits Mediterranean Baby (6 of 6)

Sometimes, there’s nothing like a classic pot pie during a cold fall evening.

But sometimes, actually most times, there’s just not enough time.  This Skillet Chicken Pot Pie is your answer and there’s only one skillet to clean up at the end of the meal!!!!

Easy Skillet Chicken Pot Pie with Biscuits Mediterranean Baby (1 of 6)

Easy Skillet Chicken Pot Pie with Biscuits Mediterranean Baby (2 of 6)

Easy Skillet Chicken Pot Pie with Biscuits Mediterranean Baby (3 of 6)

Easy Skillet Chicken Pot Pie with Biscuits Mediterranean Baby (4 of 6)

Easy Skillet Chicken Pot Pie with Biscuits Mediterranean Baby (5 of 6)

Easy Skillet Chicken Pot Pie with Biscuits

Ingredients

  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large potato, peeled and diced
  • 1 onion, peeled and diced
  • 2 cloves garlic, minced
  • .5 lb. to 1 lb. sliced button mushrooms
  • 3/4 cups frozen peas
  • 4 to 6 bone-in, skin on chicken thighs
  • 1 can cream of mushroom, celery, or chicken soup
  • 1 1/2 to 2 cans chicken stock
  • 1 sprig fresh thyme, minced
  • salt and pepper to taste
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1 can Pillsbury reduced fat biscuits

Instructions

Preheat oven to 350 degrees.

In an enameled cast iron skillet, melt butter over medium-low heat. Add 1 tbsp. oil.

Add additional tbsp. oil to the skillet. Season chicken thighs with salt and pepper and add to the skillet, skin side down. Do NOT move the chicken until it is golden brown and EASILY and effortlessly lifts from the skillet. Flip and repeat browning. Remove chicken from the skillet and set aside.

Add carrots, celery, potato, onion, garlic, and mushrooms to the pan and saute/stir until the garlic is fragrant and the veggies are slightly browned.

Add soup and stock to the pan along with the thyme. Combine well with a wooden spoon.

Add the chicken back to the skillet. Add peas.

Add a pinch of salt and pepper.

Cover and cook in the oven for 30 minutes.

Uncover, place the biscuits evenly across the top of the chicken and veggies.

Return to oven and cook for 15 minutes, until biscuits are golden brown and the chicken and veggies are bubbling.

Serve each helping with a biscuit!

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2 Responses to Easy Skillet Chicken Pot Pie with Biscuits

  1. bridgette says:

    Hey Nicole,

    I will definitely be trying some of these recipes!!! Thanks for sharing, enjoy this site!

    Bridgette

  2. lynne rugh says:

    Nicole,
    Have been exploring your blog. It’s absolutely beautiful!!!. This recipe looks great. Can’t wait to try it.
    Lynne

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