Biscuit Topped Skillet Pot Pie
Pot pie made easy with a fluffy biscuit topping! A one pan meal you're sure to love.
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.
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.