Description
A 30-minute comfort food classic. Creamy chicken and vegetable stew topped with fluffy, golden-brown biscuits baked in a single skillet.
Ingredients
Scale
- 1.5 lbs Chicken Breast (cubed)
- 1 can Refrigerated Biscuits
- 2 Carrots (diced)
- 2 Celery Stalks (diced)
- 1 Onion (diced)
- 1/2 cup Heavy Cream
- 2 cups Chicken Broth
- 1 cup Frozen Peas
- 1/4 cup Flour
Instructions
- Sear cubed chicken in a skillet; remove.
- Sauté onion, carrots, and celery in butter. Stir in flour.
- Whisk in broth and cream to make a gravy. Simmer.
- Stir in peas and chicken. Top with quartered biscuit dough.
- Bake at 400°F for 20 minutes until biscuits are golden.
Notes
- Biscuits: Use ‘Grand’s’ style biscuits for the best fluffiness.
- Pan: Use an oven-safe skillet like cast iron.
- Alcohol-Free: This recipe uses chicken broth and cream for flavor, no wine required.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake / Skillet
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 Serving
- Calories: 550 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Biscuit Pot Pie Recipe, Chicken Pot Pie with Biscuits, Easy Skillet Dinner, 30 Minute Pot Pie, Comfort Food Casserole, Pillsbury Biscuit Hack