Skillet chicken biscuit pot pie recipe
Winter is here and for my family that means comfort food. There is greater comfort food to me than biscuits. They are such a versatile bread and definitely one of my family’s favorites. We hope that you enjoy our Skillet chicken biscuit pot pie recipe. Let us know if you try it out! Bon apetit!
Skillet chicken biscuit pot pie recipe
Filling Ingredients
- 2 cups shredded cooked chicken
- 2/3 cup peas
- 2/3 cup corn
- 1-2 cups cooked carrots
- 1 cup cooked sweet potatoes
Sauce Ingredients
- ½ cup butter or butter substitute
- ½ cup flour
- 1 teaspoon Himalayan or sea salt
- fresh thyme, the more the merrier, this is what really gives the dish a super homemade taste!
- 2-4 cups quality chicken stock or bone broth (wide range allows for different thicknesses in the sauce so you may make to your preference).
Ingredients for Biscuits
- 2 cups flour
- 1 cup whole dairy milk or almond milk (unsweetened original)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Himalayan or sea salt
- 4 tablespoons butter or butter substitute (plus a little more to go on top before baking).
Directions
- Make a rue for the sauce by heating the butter in your large skillet. When the butter is bubbling, slowly whisk in the flour, salt and thyme. It will start off being thick and clumpy; continue cooking and bubbling for 1 full minute to cook off the flour taste. Carefully and slowly pour in a little of the chicken stock at a time until you have the thickness you prefer. You can always add more later to thin it out. Add in all of your vegetables and chicken, stir to fully combine and then reduce the heat to low or turn off completely while you make the biscuits, but do plan to keep it warm.
- Using a larger bowl than you think you might actually need, combine all of the dry ingredients for the biscuits. Slowly work in the butter with your hands until it is broken down and the flour mixture has an almost damp feeling and sticks when you squeeze it in your hand. Make a small well in the middle and pour in a little milk at a time. Mix in more as needed until the dough is thick and sticky, you may not need the full cup.
- Turn out onto a lightly floured surface and knead and fold over in half and on itself a few times. Try hard not to over work the dough. Visualize the size of your skillet and then press the dough down until it is large enough that it should yield enough biscuit to cover most of the surface of the skillet and filling. For us, this typically ends up being about ¾ of an inch thick. Use a biscuit cutter or clean glass to cut out the biscuits. Place on top of the filling (add the optional extra butter and salt now).
- Bake at 400 degrees for about 12 minutes or until the biscuits are golden brown and puffed up. Before removing from the oven completely, carefully lift one of the center biscuits and peak under to ensure they are baked through.
- Allow to cool for a few minutes before serving.
Our top pick for a cast iron skillet is the Lodge Cast Iron Skillet.
