Skillet Chicken Pot Pie with Black Pepper Parmesan Biscuits

Few things bring more comfort during cold winter months than a bubbling pot pie: a blanket of warm, savory goodness to tuck into at the end of a long day. This stick-to-your ribs dish is simple, satisfying and surprisingly easy to pull together! Skillet-cooking the pie filling makes for quick prep and clean up and allows the flavors to just keep melding and melting together. I like using oil with just a smidgen of butter to glaze over the tender veggies, traditional onions, peas and carrots plus meaty mushrooms, all embellished with fresh thyme and a hint of white wine. Rotisserie chicken is a huge time-saver, and I like using both dark and light meat to add a bit of umph to the filling.

For some, pot pie is more about the topping than the filling, and there’s something very Southern about using drop biscuits to delicately cover this deep dish of yum. These biscuits hold a hint of parmesan and a crack of black pepper: Both add a little pop to these drops that are perfect for sopping up the savory pie filling and sauce. You can dollop the biscuit dough right on top of the pie, or you can bake them separately. I like to bake them first, so the biscuit bottoms get a nice crust, but you do you!

You can also personalize your pot pie’s filling. Add butternut squash, thinly sliced kale or walnuts to the mix. And feel free to change up the cheese in the biscuits. There’s no limit to this one-dish, wonder-full meal!

Skillet Chicken Pot Pie with Black Pepper Parmesan Biscuits

Ingredients

Skillet Pot Pie:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 11/2 cups chopped carrots
• 1 small onion, chopped
• 1 cup chopped mushrooms
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• ½ teaspoon kosher salt
• 1/3 cup all-purpose flour
• ½ cup dry white wine
• 2 cups low sodium chicken broth
• 2 cups skinless rotisserie chicken (both breast and thighs), shredded
• 1 cup frozen peas

Black Pepper Parmesan Biscuits

• 11/2 cups whole wheat flour (7.5 ounces)
• ¼ cup grated parmesan cheese
• 11/2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup cold buttermilk
• 6 tablespoons melted butter

To make pot pie:

Preheat oven to 425 degrees. Melt oil with 1 tablespoon butter in a large cast iron skillet over medium heat. Add carrots, onion, mushrooms, garlic, thyme, and salt. Sauté, stirring occasionally, 6-8 minutes until vegetables are tender and just cooked through. Add flour; stirring well to coat all vegetables. Cook, stirring constantly until flour begins to brown, about 3 minutes.

Add wine and cook until evaporated, about 3 minutes, stirring with a wooden spoon to scrape up any browned bits on the bottom of the skillet. Add broth, ½ cup at a time, stirring well. Simmer 5 minutes or until sauce thickens. Add chicken and peas, season to taste with additional salt and pepper. Bake at 425° until bubbly, about 25 to 30 minutes.

To make biscuits:

While pot pie bakes, weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk flour, cheese, baking powder, baking soda, sugar, salt, and pepper in a large bowl.

Combine buttermilk and melted butter in a small bowl, stirring until butter forms small clumps. Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. Drop batter into scant ¼-cup mounds onto a baking sheet lined with parchment paper to make 8 biscuits. Flatten slightly with the back of a spoon or spatula. Bake at 425° for 11 to 14 minutes or until golden brown and crisp.

Top pot pie with biscuits; serve immediately.  Serves 8

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.