Description
There’s nothing better than Pioneer Woman Chicken Pot Pie With Biscuits! You can make it in a skillet, top it with biscuits, and bake it in the oven! This comfort food is made from scratch and full of flavor. Use homemade biscuits or refrigerated biscuits!
Ingredients
- 1 ½ cups chopped yellow onion (1 medium onion)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/3 cups low-sodium chicken broth
- 1 cup half and half
- 3/4 teaspoon dried thyme or 2 teaspoons minced fresh
- 3/4 teaspoon dried rosemary or 2 teaspoons minced fresh
- Salt and freshly ground black pepper, to taste
- 12 ounces frozen mixed vegetables
- 3 cups cooked shredded rotisserie chicken breast and thigh meat
- 1 1/2 cups all-purpose flour (7.5 ounces), scoop and level to measure
- 2 teaspoons baking powder (preferably aluminum-free)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cut into 6 pieces
- 3/4 cup + 1 tablespoon buttermilk, well chilled
- 1 tablespoon minced fresh parsley
Instructions
1. Place the oven rack in the upper third of the oven. Preheat oven to 425°F (220°C).
2. In a 12-inch cast iron skillet, melt butter over medium heat. Sauté onions for 8 to 10 minutes until slightly golden brown.
3. Stir in flour and cook for another minute.
4. Slowly whisk in chicken broth and half and half. Add thyme, rosemary, salt, and pepper to taste.
5. Cook while stirring constantly until it begins to lightly simmer, then reduce heat to low to slightly thicken.
6. Stir in frozen vegetables and shredded chicken. Cook for about 30 seconds, then remove from heat and set aside.
7. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Make a well in the center.
8. Melt butter in the microwave until about two-thirds melted. Whisk to fully melt. Combine with buttermilk and whisk until clumpy.
9. Fold the buttermilk mixture into the flour mixture using a rubber spatula until just combined.
10. Use a 1/4 cup scoop to portion dough and place over pot pie filling in skillet. Repeat to make about 8 biscuits.
11. Bake for 17 to 22 minutes or until biscuits are golden and cooked through.
12. Let rest for a few minutes before serving. Garnish with chopped parsley.
Notes
For more homemade flavor, simmer chicken in the broth and use the same broth in the filling.
Half and half can be replaced with heavy cream or milk (note: milk will yield a thinner filling).
Add small diced potatoes when adding broth for extra heartiness.
Frozen vegetable blends can vary; use your favorite combo.
If you don’t have an oven-safe skillet, transfer filling to a casserole dish before baking.
Letting the filling cool slightly before topping helps ensure even biscuit baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 557
- Sugar: 5
- Sodium: 549
- Fat: 30
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 44
- Fiber: 4
- Protein: 28
- Cholesterol: 120