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Skillet Chicken Biscuit Pot Pie

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!
Updated September 11, 2018
Make With
Make With
Pillsbury Biscuits

Ingredients

  • 1/2 cup butter
  • 1 cup chopped onions
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 3 stalks)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup milk
  • 2 cups shredded cooked chicken
  • 1 cup frozen sweet peas
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
200
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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