Description
This comforting chicken pot pie is a modern, time-saving twist on the classic American favorite. By replacing labor-intensive pie dough with buttery, store-bought buttermilk biscuits, you get a golden, flaky top over a rich, creamy, and vegetable-packed chicken stew. Perfect for busy weeknights, this one-skillet meal is hearty, kid-friendly, and utilizes leftover rotisserie chicken to deliver gourmet comfort food in less than an hour. It is the ultimate solution for a quick, wholesome dinner that satisfies the whole family.
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, diced
2 small carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1 cup half and half
1 tablespoon lemon juice
1 teaspoon fresh thyme
3 cups cooked rotisserie chicken, shredded
1 tube (16 oz) refrigerated buttermilk biscuit dough
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, melt the butter over medium heat.
Add the onions, carrots, and celery, sautéing until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
Slowly whisk in the chicken broth and half-and-half, stirring until the mixture thickens into a creamy gravy.
Stir in the shredded chicken, lemon juice, and thyme, then remove from heat.
Arrange the biscuit dough pieces on top of the chicken mixture.
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
Notes
You can substitute frozen peas and corn for added color and nutrition. If you do not have an oven-safe skillet, transfer the mixture to a 9×13 baking dish before topping with biscuits. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg