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Easy One-Pan Chicken Pot Pie Skillet Recipe

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A quick and easy one-pan chicken pot pie with a creamy filling and fluffy drop-biscuit topping, all made in a single skillet for minimal cleanup and maximum comfort.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 ½ cups all-purpose flour (for biscuit topping)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¾ cup buttermilk
  • ½ cup shredded sharp cheddar cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the upper third of the oven.
  2. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on all sides.
  3. Heat 1 tablespoon of the butter in a 12-inch cast iron skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown. Transfer the browned chicken to a plate and set aside. Do not wipe out the pan.
  4. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the ⅓ cup of flour over the onions and garlic. Stir constantly for 1-2 minutes until the mixture is thick and pasty.
  6. Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps. Then add the milk or half-and-half. Keep stirring until the mixture is smooth. Bring to a gentle simmer and cook for 2-3 minutes until thickened.
  7. Stir in the frozen mixed vegetables, dried thyme, and crushed rosemary. Return the browned chicken (and any juices from the plate) to the skillet. Stir everything together, then taste and adjust salt and pepper.
  8. Let the filling simmer gently for 5 minutes, stirring occasionally. If it seems too thick, add a splash more broth or milk. If too thin, let it simmer another minute or two.
  9. While the filling simmers, prepare the biscuit dough. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. If using cheddar cheese, stir it in now. Pour in the buttermilk and stir with a fork just until combined—a few streaks of flour are okay.
  10. Remove the skillet from the heat. Using a spoon or cookie scoop, drop rounded spoonfuls of the biscuit dough over the surface of the filling. You should have about 8-10 dollops.
  11. Transfer the skillet to the preheated oven and bake for 18-22 minutes, until the biscuits are golden brown and the filling is bubbly around the edges. The biscuits should be cooked through—test one by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  12. Let the skillet cool on a wire rack for 5-10 minutes. Sprinkle with fresh parsley if desired, then serve directly from the skillet.

Notes

For the best biscuits, keep the butter cold and do not overmix the dough. Let the filling simmer before baking to concentrate flavors. If the biscuits brown too quickly, tent the skillet loosely with foil.

Nutrition

Keywords: chicken pot pie, one-pan, skillet, comfort food, easy dinner, drop biscuits, creamy chicken

Find it online: https://platebelle.com/easy-one-pan-chicken-pot-pie-skillet-recipe/