Savory Skillet Chicken Pot Pie with Herb-Crusted Biscuits
This elevated quick chicken pot pie features a rich, flavorful filling with tender chicken and colorful vegetables in a velvety sauce, topped with golden, herb-crusted biscuits. It’s a comforting yet refined meal that’s still easy enough for busy weeknights.
Equipment
- Large oven-safe skillet (12-inch preferred)
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl for mixing herbs
Ingredients
Meat
- 1 lb Rotisserie chicken skin removed and meat shredded [450 g]
Produce
- 1 bag Frozen mixed vegetables [12 oz / 340 g]
- 1/2 cup Onion diced [75 g]
- 2 cloves Garlic minced [10 g]
- 1 tablespoon Fresh parsley finely chopped [5 g]
Condiments
- 1 tablespoon Dijon mustard [15 ml]
- 1 tablespoon Lemon juice [15 ml]
Baking & Spices
- 1 teaspoon Dried thyme [5 g]
- 1 teaspoon Dried rosemary [5 g]
- 1/4 teaspoon Garlic powder [1 g]
- Salt and freshly ground black pepper to taste
Dairy
- 1 can Low-sodium cream of chicken soup [10.5 oz / 298 g]
- 1/2 cup Low-fat milk [120 ml]
- 1 tablespoon Unsalted butter melted [15 g]
Bread
- 1 can Refrigerated biscuit dough 5 count [7.5 oz / 213 g]
Beer, Wine & Liquor
- 1/4 cup Dry white wine optional, can substitute with chicken broth [60 ml]
Instructions
Preparation
- Preheat oven to 375°F (190°C).
Cook the Dish
- In the skillet over medium heat, sauté diced onion until translucent (about 3 minutes).
- Add minced garlic and cook for 30 seconds until fragrant.
- Add white wine (if using) and simmer for 1 minute to reduce.
- Stir in dried thyme and rosemary, cooking for another 30 seconds to bloom the spices.
- Add frozen vegetables and cook for 3 minutes.
- Stir in shredded chicken, cream of chicken soup, milk, Dijon mustard, and lemon juice.
- Simmer for 5 minutes, stirring occasionally, until the mixture is hot and slightly thickened.
- Season with salt and pepper to taste.
Prepare Biscuit Topping
- In a small bowl, mix melted butter with chopped parsley and garlic powder.
- Separate biscuit dough into rounds and brush the tops with the herb butter mixture.
Assemble and Bake
- Arrange the herb-brushed biscuits on top of the chicken mixture.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, until biscuits are golden brown and cooked through.
Serve
- Let cool for 5 minutes before serving directly from the skillet.
Notes
For a vegetarian version, replace the chicken with chickpeas or white beans, and use vegetable broth instead of chicken soup. You can also add more vegetables like mushrooms or bell peppers for extra flavor and nutrition.
Notes:
- For a lighter version, use low-fat milk instead of cream and increase the vegetables.
- If avoiding alcohol, replace white wine with additional chicken broth or a splash of white wine vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions.
- Use fresh herbs whenever possible for the best flavor in the biscuit topping.
Quick Tips:
- To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering filling.
- For crispier biscuits, brush them with an egg wash before baking.
- Let the skillet rest for 5-10 minutes after baking to allow the filling to set for easier serving.
Side Dish Suggestions:
- Simple green salad with a light vinaigrette
- Steamed green beans or asparagus
- Roasted root vegetables like carrots or parsnips
Nutritional Benefits:
- Chicken provides lean protein essential for muscle health.
- Mixed vegetables offer a variety of vitamins and minerals.
- Using low-fat milk reduces overall calorie content while maintaining calcium.
Serving Suggestions:
- Serve directly from the skillet for a rustic presentation.
- Portion size: 1/4 of the skillet per person.
- Pair with a crisp white wine or a light beer.
- Offer extra herbs or a sprinkle of black pepper on the side for guests to add as desired.
Meal Prep Tips:
- Chop vegetables and shred chicken up to 2 days in advance, storing separately in the refrigerator.
- The filling (without biscuits) can be made a day ahead and refrigerated. Reheat before adding biscuits and baking.
- Mix dry ingredients for biscuits ahead of time; add wet ingredients just before baking.
Customization Ideas:
- Vegetarian: Replace chicken with chickpeas or white beans, and use vegetable broth.
- Gluten-free: Use gluten-free biscuit mix for topping and ensure all other ingredients are gluten-free.
- Dairy-free: Use plant-based milk and vegan butter substitute in the biscuits.
- Add-ins: Try diced mushrooms, leeks, or sun-dried tomatoes for extra flavor.
- Swap herbs: Use thyme or sage instead of rosemary for a different flavor profile.
