Description
A hearty and comforting chicken and biscuits pot pie baked in a single skillet. This dish features tender chicken and vegetables in a creamy sauce, topped with fluffy biscuits.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup frozen peas
- 1 (10 ounce) can refrigerated biscuit dough, cut into 1-inch pieces
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally.
- Return chicken to the skillet. Stir in salt, pepper, and thyme. Cook for 2-3 minutes until sauce begins to thicken.
- Stir in frozen peas.
- Arrange biscuit pieces evenly over the chicken and vegetable mixture.
- Transfer skillet to the preheated oven and bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
- Let stand for a few minutes before serving.
Notes
- For a richer sauce, you can use heavy cream instead of milk.
- Add other vegetables like corn or potatoes if desired.
- Ensure the skillet is oven-safe before using.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet, Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg