Go Back
Skillet Biscuit Chicken Pot Pie Casserole
Rachel Kim

Skillet Biscuit Chicken Pot Pie Casserole

A creamy chicken-and-vegetable filling bakes beneath refrigerated biscuits in the same ovenproof skillet. Split the biscuits so their centers finish before the filling gets too thick. Total time: 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups chopped fully cooked rotisserie chicken
  • 2 tbsp unsalted butter
  • 1 small yellow onion diced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk
  • 3 cups frozen peas and carrots thawed
  • 1 tsp dried thyme
  • 1 can 16.3 oz refrigerated biscuit dough, each biscuit split horizontally

Method
 

  1. Heat the oven to 425°F and melt the butter in a 12-inch ovenproof skillet over medium heat.
  2. Cook the onion for 4 minutes, stir in the flour for 1 minute and gradually whisk in the broth and milk.
  3. Simmer until thick enough to coat a spoon, then fold in the fully cooked chicken, vegetables and thyme.
  4. Arrange the split biscuits in one layer over the filling and transfer the skillet to the oven.
  5. Bake for 16 to 20 minutes, until the biscuits are browned, their centers are baked through and the filling reaches 165°F.