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Easy Skillet Chicken Pot Pie
Chicken Pot Pie just got easier with this easy skillet version made with homemade gravy, shredded chicken breast, and refrigerated biscuits!
5
from
19
votes
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Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Calories:
193
kcal
Author:
Hezzi-D
Ingredients
1
Tablespoon
butter
1/2
c.
onion
chopped
3
garlic cloves
minced
1/4
c.
flour
1
can
10 1/2 oz condensed chicken broth
1/4
c.
milk
1
teaspoon
salt
1
teaspoon
pepper
1
teaspoon
thyme
2
c.
cooked chicken breast
shredded or cubed
2
c.
frozen peas and carrots mixture
thawed
1
tube
12 oz refrigerated biscuits, quartered
Instructions
Preheat the oven to 400 degrees.
Melt the butter in an ovenproof skillet over medium high heat.
Add the oven and cook for 2-3 minutes. Add the garlic and cook for 1 minute.
In a medium bowl combine the flour, broth, milk, salt, peeper, and thyme. Whisk until smooth then pour into the skillet.
Bring the mixture to a boil, sstirring constantly and cook for 1-2 minutes or until thickened.
Add in the chicken, peas, and carrot and heat for 2-3 minutes.
Arrange the quartered biscuits over top of the mixture in the skillet.
Bake for 15-20 minutes or until the biscuits are golden brown.
Notes
Recipe from Taste of Home, October/November 2020
Nutrition
Serving:
1
g
|
Calories:
193
kcal
|
Carbohydrates:
17
g
|
Protein:
18
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
47
mg
|
Sodium:
657
mg
|
Fiber:
2
g
|
Sugar:
4
g