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Skillet Chicken Biscuit Pot Pie

Prep 30 min
Total 55 min
Ingredients 12
Servings 8

The key to this easy, yummy homemade chicken pot pie is scratch filling with Pillsbury™ Grands!™ biscuits on top! MORE+ LESS-

By Pillsbury Kitchens

September 11, 2018

Ingredients

1/2

cup butter

cup chopped onions

cup chopped carrots (about 2 medium)

cup chopped celery (about 3 stalks)

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

cup all-purpose flour

cups Progresso™ chicken broth (from 32-oz carton)

cup milk

cups shredded cooked chicken

cup frozen sweet peas

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Steps

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1

Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
2

Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
3

Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Expert Tips

A cast-iron skillet looks great and also helps the biscuits brown beautifully, but easy-to-clean stainless steel works just as well.
Have leftover holiday turkey? Use it in place of the chicken in this delicious skillet pot pie.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 200

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 13g 66% Trans Fat 1g
Cholesterol: 65mg; 21%
Sodium: 1100mg; 46%
Potassium: 270mg; 8%
Total Carbohydrate: 40g; 13%
Dietary Fiber 2g 10% Sugars 8g
Protein: 16g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;