Easy Skillet Chicken Pot Pie Dinner #TastyTuesdays

This one pan Skillet Chicken Pot Pie is pure comfort food using simple ingredients. Weeknight dinner made easy!

Using what foods you have to make dinner can sometimes be a chore, especially in these challenging times when groceries are limited or shelves are bare.  This is the perfect time to use up those opened bags of frozen vegetables, leftover chicken (or turkey), and a can of biscuits to make an easy chicken pot pie with biscuits.  

Those ingredients are exactly what I found when I was cleaning out the freezer and refrigerator, plus a few pantry staples to complete the recipe.  

The best part of this recipe, to me, is that it is a quick meal to put together and cook – all in ONE PAN.  Clean-up is easy! 

Tips to Make this Easy Skillet Chicken Pot Pie

Grab all the ingredients together, chop and dice your veggies and chicken (or turkey) so that you are ready to proceed easily.  

I had just enough frozen mixed veggies in an open bag for this recipe plus a handful or two of frozen diced hash brown potatoes.  Alternatively, you can use leftover vegetables and diced up a large potato or sweet potato, be sure precook them with the carrots, onions and celery.  

If you don’t have the heavy cream, you can use half-n-half or milk. 

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Easy Skillet Chicken Pot Pie

This one pan Skillet Chicken Pot Pie is pure comfort food using simple ingredients. Weeknight dinner made easy!

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Ingredients

• 3 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• salt and pepper, to taste
• 1/4 cup flour
• 2 1/2 cups unsalted chicken stock
• 1/4 cup heavy cream (or half-n-half, or milk)
• 2 cups diced cooked chicken (bite sized) - shredded cooked chicken can be used, too
• 1 1/2 cups frozen mixed vegetable
• 1 cup frozen diced has brown potatoes
• 1 pkg canned biscuits
• 1 egg, beaten
• chopped fresh parsley to garnish, optional

Instructions

• Preheat oven to 400 degrees.
• In a large oven-proof skillet, heat olive oil over medium high heat. Add celery, carrots onions, garlic, and thyme. Cook until the vegetables soften, about 5 to 7 minutes, stirring occasionally.
• Season with salt and pepper and then add flour. Continuously whisk until flour is well incorporated. Slowly stir in the broth and heavy cream until mixture is smooth and starts to thicken.
• Add chicken and bring to a boil; simmer until thickened and chicken is heated, about 5 minutes.
• Stir in frozen mixed vegetables and potatoes.
• Top mixture with biscuits in an even layer and brush tops with beaten egg.
• Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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