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Best Easy Chicken Pot Pie Skillet Recipe

Name: Best Easy Chicken Pot Pie Skillet Recipe
Total time: 45 min
Yield: 320 g
Ingredients: boneless, skinless chicken breast 1 lb; frozen mixed vegetables 2 cups; yellow onion 0.5 cup; celery 0.5 cup; unsalted butter 3 tbsp; all-purpose flour 0.25 cup; whole milk 1 cup; low-sodium chicken broth 1 cup; refrigerated biscuit dough 8 pieces; kosher salt 1 tsp; black pepper 0.5 tsp; dried thyme 0.5 tsp

This one-skillet chicken pot pie delivers all the comfort of the classic with tender chicken and vegetables in a creamy sauce. A protein-packed family dinner topped with flaky biscuit crust.

Cook 45 min Difficulty NORMAL 420 kcal

#high protein #family dinner #comfort food

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Ingredients

Main ingredients

boneless, skinless chicken breast 1 lb
frozen mixed vegetables 2 cups
yellow onion 0.5 cup
celery 0.5 cup
unsalted butter 3 tbsp
all-purpose flour 0.25 cup
whole milk 1 cup
low-sodium chicken broth 1 cup
refrigerated biscuit dough 8 pieces

Seasonings/Sauce

kosher salt 1 tsp
black pepper 0.5 tsp
dried thyme 0.5 tsp

Nutrition summary

Carbohydrates 39 g 37%

Protein 28 g 27%

Fat 16 g 36%

Serving size 320g

Cooking steps

1

Preheat oven to 400°F. Cut chicken breast into bite-size pieces; season lightly with salt and pepper.
2

In a large oven-safe skillet over medium-high heat, melt 2 tbsp butter. Add chicken and cook until just cooked through, about 6 minutes. Transfer chicken to a plate and set aside.
3

Reduce heat to medium and add remaining 1 tbsp butter. Sauté onion and celery for 4 minutes until softened but not browned.
4

Sprinkle in flour and thyme, stirring constantly for 2 minutes to form a pale roux. Gradually whisk in milk and chicken broth, ensuring no lumps form.
5

Add frozen vegetables and bring mixture to a gentle simmer. Stir in cooked chicken, simmering for 3-4 minutes until the sauce thickens and vegetables are tender.
6

Season with remaining salt and pepper. Place biscuit dough pieces evenly on top of the filling.
7

Transfer skillet to oven. Bake for 16-18 minutes, until biscuits are puffed and golden and filling is bubbling at the edges.
8

Let rest for 5 minutes before serving to allow the sauce to set slightly.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Tender chunks of boneless, skinless chicken breast form the protein-packed core of this skillet pot pie, while the combination of biscuit crust and creamy sauce defines its classic comfort food appeal.

Q. What makes the sauce creamy and rich?

A blend of unsalted butter, all-purpose flour, whole milk, and low-sodium chicken broth is carefully cooked to create a luscious, thickened sauce that envelops the chicken and vegetables with every bite.

Q. How do I prevent soggy biscuits or an undercooked topping?

Make sure the skillet filling is bubbling and thickened before adding biscuit dough, and always use an oven-safe skillet. Baking at 400°F ensures the biscuits bake through with a golden, flaky finish, while the hot filling helps cook the bottoms.

Q. How many calories and protein are in each serving?

Each serving delivers approximately 420 kcal with 28 g of protein. Protein makes up about 27% of the total calories, offering a nutritious, satisfying meal.

Q. What’s the best way to avoid overcooked chicken in this recipe?

Cook the chicken just until it’s no longer pink in step 2, then remove it from the skillet before making the sauce. This process ensures the chicken remains tender when reheated in the creamy filling.

Best Easy Chicken Pot Pie Skillet Recipe

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