Skillet Chicken Pot Pie with a Biscuit Top
Chicken pot pie wears a lot of fancy outfits, but a biscuit top might be its best one — golden, buttery biscuits rising right over a creamy chicken-and-vegetable filling, all in one skillet. It comes to the table bubbling and ready to spoon up, no pie crust to roll and no fuss to fuss over. On a chilly evening, there is hardly a cozier sight.
What You Need
Serves 4-6
For the filling:
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups)
• 2 celery stalks, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 3/4 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• 3 cups cooked chicken, shredded or cut into bite-size pieces (about 1 1/4 pounds)
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tablespoons chopped fresh parsley (optional)
For the biscuit top:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 3/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk, plus 1 to 2 tablespoons more as needed
• 1 tablespoon melted butter, for brushing
Directions
1. Heat the oven to 400°F. Make sure you have a 12-inch oven-safe skillet (cast iron is ideal) or a 2 1/2- to 3-quart baking dish.
2. For the filling: melt the butter with the olive oil in the skillet over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the vegetables begin to soften.
3. Stir in the garlic and cook 30 seconds. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes.
4. Slowly pour in the chicken broth, stirring well to keep it smooth, then stir in the milk, salt, black pepper, thyme, and smoked paprika. Simmer for 3 to 5 minutes, stirring often, until thickened to a creamy gravy.
5. Stir in the chicken, peas, corn, and parsley if using. Simmer 1 to 2 minutes more, then taste and adjust the seasoning. If you are using a baking dish instead of an oven-safe skillet, transfer the filling to the dish now. Keep the filling hot while you make the biscuits.
6. For the biscuit top: in a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut the cold butter in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-size pieces.
7. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms — do not overmix. If the dough looks dry, add buttermilk 1 tablespoon at a time.
8. Drop the dough by large spoonfuls (about 8 to 10 biscuits) evenly over the hot filling, leaving a little space between them so they can rise.
9. Brush the biscuit tops with the melted butter. Bake for 22 to 26 minutes, until the biscuits are golden brown on top and cooked through, and the filling is bubbling around the edges.
10. Let the pot pie rest for 10 minutes before serving — the filling will be very hot. Check that the chicken filling steams throughout; reheated or freshly cooked chicken in the filling should reach 165°F.
Notes
• A rotisserie chicken makes this a weeknight-friendly supper — one chicken gives you about the right amount of meat.
• Leftovers keep in the refrigerator for up to 3 days. Reheat, covered with foil, in a 350°F oven until hot all the way through.
Tips
• Keep the biscuit butter cold. Cold butter is what makes the biscuits rise tall and flaky instead of flat.
• Put the skillet on a rimmed baking sheet in the oven if your filling is close to the top — it catches any happy bubbling-over and saves cleanup.
• Swap in frozen mixed vegetables for the peas and corn (2 cups total) when that's what's in the freezer. Pot pie is forgiving that way.