Biscuit Topped Skillet Pot Pie
Pot pie can be an easy meal to throw together any night of the week! Who doesn’t love a good pot pie!? This is one of those meals that looks like it took forever, but really is easy and quick. This Biscuit Topped Skillet Pot Pie is a one pan meal dream come true! Creamy filling is met with a fluffy biscuit topping. It’s the perfect vessel to soak up those delicious flavors that will leave you scraping the bowl clean!
Biscuit Topping
The biscuit topping is just a standard biscuit recipe that I rolled out into a circle! Yes, seriously, that’s it! Instead of punching out individual biscuits. I just left it as one large one! Personally, I love the way it looks! Scooping into that fluffy topping added a nice “wow factor.” You can certainly do individual biscuits here too!
The great thing about this is that you can use your own standard biscuit recipe as well! Or if making biscuits isn’t in your time frame, those premade refrigerator biscuits work perfectly. If you want to create one large biscuit like I did using premade dough, just gently arrange them in a circle and roll & pat them together. The skillet I used was a 12-inch cast-iron, so I rolled the biscuit out to about 10inches in order to leave a nice little boarder. Then used egg wash to achieve the golden brown top! I’ll provide the biscuit recipe I used incase you’d like to make it yourself too!
Pot Pie Filling Is Completely Customizable
Another reason this recipe works great is because the filling is whatever you want it to be! If I happen to have carrots and celery that need to be used up, I sauté them alongside onions and garlic. Then finish with frozen green peas. Or I always keep a bag of frozen mixed vegetables on hand incase I just want to make this quickly. Onions, carrots, celery, potatoes, green beans, corn & peas are all great filling options. As for protein, I rotate between using chicken and turkey depending on what I have available. Use what you like. If you want to make this vegetarian, you can add extra veggies, or opt for diced firm tofu. Lentils would be yummy too! The recipe just includes the veggies I use most often when making this Biscuit Topped Skillet Pot Pie. Feel free to make it your own.
Pot Pie In An Hour
The biggest benefit to me is this pot pie doesn’t need to bake for 45 minutes to an hour! Even if you make the biscuit yourself, it’s still faster than dealing with pie crust or puff pastry! Biscuit Topped Skillet Pot Pie only needs bake for about 20 minutes! Biscuits don’t take long at all and since the filling is already cooked you’re just worried about cooking the biscuits all the way through. Do note, if you’re using pre-made refrigerator biscuits, your oven temp might need to be lower. Follow the directions for baking according to the package instructions. You don’t want to burn the top!
I hope you love this Biscuit Topped Skillet Pot Pie! If you make this recipe, please leave a comment below and let me know what you think!
Biscuit Topped Skillet Pot Pie
Ingredients
Biscuit Top
- 2 cups All Purpose Flour, plus more for dusting sifted
- 2 tbsp. Baking Powder aluminum free
- 1 tbsp sugar
- 1 tsp salt
- 6 tbsp Cold Unsalted Butter cut into small cubes
- 1 cup Whole Milk
Pot Pie Filling
- 1 Small Onion, diced
- 2 Medium Carrots, diced see notes if using frozen mixed vegetables.
- 1 Stalk of Celery, diced
- 2 Cloves of Garlic, minced
- 1/2 cup Frozen Green Peas
- 3 cups Cooked Diced or Shredded Chicken/Turkey
- 3 cups Low Sodium Chicken or Veggie Broth
- 1/2 cup Heavy Cream
- 3 tbsp Flour
- 1/4 tsp Dried Thyme
- 1 Bay Leaf
- Salt, Pepper, Onion Power, & Garlic Powder to taste
- 1 Egg , beaten (to brush on top) optional. you can also use cream/milk
Instructions
Make Or Prepare Biscuit Topping
- In a large bowl combine flour, baking powder, sugar, and salt. Mix well.
- Add cubed butter and with a pastry cutter, or two forks, cut butter into the mixture until it looks rough and crumbly. Work quickly as you don't want the butter to get too warm.
- Now add the milk and stir until a dough ball forms.
- Transfer dough to a lightly floured surface. Gently use your hands & a rolling pin to shape it into a circle, about 10 inches wide. Leave whole or cut into 6-8 biscuits using a biscuit cutter
- Transfer to a parchment lined baking sheet, cover with plastic wrap and transfer to the fridge until ready to use.
Make The Filling
- Preheat Oven to 425 degrees.
- Preheat a a large skillet, at least 12 inches, over medium heat.
- Once hot, add 2 tbsp of oil to the pan along with onions, carrots, & celery.
- Season with salt, pepper, garlic, onion powder, thyme, and the bay leaf. Cook vegetables for about 5-8 minutes until soften, stirring occasionally.
- Once vegetables have soften, add in garlic. Stir constantly for 30 seconds until garlic is fragrant.
- Sprinkle flour over the vegetables. Stir and cook for about 2 minutes to get rid or raw flour taste.
- Slowly whisk in broth to prevent lumps. Turn heat to medium high and bring mixture to a boil
- Once boiling reduce heat to medium low and let simmer for 10 minutes, until thickened.
- After 10 minutes, turn off heat and remove the bay leaf. Stir in frozen peas, chicken, and cream.
- Remove biscuit from fridge, uncover and gently place on top. If using individual biscuits arrange them on top of the pot pie however you like.
- Brush biscuit with beaten egg and transfer to a 425 degree oven. Bake for 18-25 minutes or until nicely golden brown on top.
- Remove from oven and let cool for about 10 minutes before serving.
I am very spoiled and get to eat all of these delicious recipes. This particular dish is one of my favorites. It’s great any time of day and it’s amazing for left overs. Busy week? Enjoy one night of cooking and five delicious lunches.