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Pot Pie Baked in a skillet with biscuit topping

Biscuit Topped Skillet Pot Pie

5 from 1 vote
Pot pie made easy with a fluffy biscuit topping! A one pan meal you're sure to love.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

Make Or Prepare Biscuit Topping
  1. In a large bowl combine flour, baking powder, sugar, and salt. Mix well.
  2. 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.
  3. Now add the milk and stir until a dough ball forms.
  4. 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
  5. Transfer to a parchment lined baking sheet, cover with plastic wrap and transfer to the fridge until ready to use.
Make The Filling
  1. Preheat Oven to 425 degrees.
  2. Preheat a a large skillet, at least 12 inches, over medium heat.
  3. Once hot, add 2 tbsp of oil to the pan along with onions, carrots, & celery.
  4. Season with salt, pepper, garlic, onion powder, thyme, and the bay leaf. Cook vegetables for about 5-8 minutes until soften, stirring occasionally.
  5. Once vegetables have soften, add in garlic. Stir constantly for 30 seconds until garlic is fragrant.
  6. Sprinkle flour over the vegetables. Stir and cook for about 2 minutes to get rid or raw flour taste.
  7. Slowly whisk in broth to prevent lumps. Turn heat to medium high and bring mixture to a boil
  8. Once boiling reduce heat to medium low and let simmer for 10 minutes, until thickened.
  9. After 10 minutes, turn off heat and remove the bay leaf. Stir in frozen peas, chicken, and cream.
  10. 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.
  11. Brush biscuit with beaten egg and transfer to a 425 degree oven. Bake for 18-25 minutes or until nicely golden brown on top.
  12. Remove from oven and let cool for about 10 minutes before serving.

Notes

If using frozen mixed vegetables, cook with onion in place of carrots and celery. Use a 10oz bag of frozen vegetables. About 1 1/4 cup
If using refrigerated biscuits, preheat oven according to package temperature. Baking time should remain the same at 18-25 minutes.
This recipe can be made vegetarian! Sub in an extra 1-2 cup of vegetables in place of meat.