introduction
There’s something about the aroma of a bubbling chicken pot pie that brings back cozy memories of family dinners. I remember gathering around the kitchen table, eager to dive into a warm, hearty meal after a long day. This Skillet Chicken Pot Pie with Garlic Cheddar Biscuits holds a special place in my heart. It combines tender chicken, vibrant vegetables, and fluffy biscuits, all baked to golden perfection. It’s a dish that wraps you in a blanket of comfort, making it perfect for those chilly evenings. What makes this recipe truly special is its simplicity—it’s easy to whip up on a busy night while still feeling like a treat.
why make this recipe
This recipe for Skillet Chicken Pot Pie with Garlic Cheddar Biscuits is a fantastic option for so many reasons. First, it combines all the comforting flavors we love about traditional pot pie, but it’s made in one skillet, which means less mess for you. It’s also a great way to use up leftover chicken, and the addition of garlic cheddar biscuits adds a delightful twist. Plus, it cooks quickly, making it perfect for a weeknight dinner. Whether you’re feeding a family or enjoying a quiet meal at home, this dish will satisfy your cravings and provide a delicious, warm meal.
how to make Skillet Chicken Pot Pie with Garlic Cheddar Biscuits
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 cup cheddar cheese, shredded
- 2 cups biscuit mix
- 1/2 cup milk (for biscuits)
- 1/4 cup garlic, minced
- 1/4 cup cheddar cheese, shredded (for topping)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced carrots, celery, and peas. Cook until the vegetables are softened.
- Stir in the flour, salt, pepper, onion powder, and garlic powder. Gradually whisk in the chicken broth and milk until the mixture is smooth. Cook this until it thickens up nicely.
- Next, stir in the shredded chicken and 1 cup of cheddar cheese until everything is well combined.
- In a separate bowl, mix the biscuit mix, 1/2 cup milk, minced garlic, and the remaining cheddar cheese until just combined.
- Pour the chicken mixture into the skillet. Then, drop spoonfuls of the biscuit mixture on top of it.
- Bake for 25-30 minutes or until the biscuits are golden brown. Serve hot and enjoy!
how to serve Skillet Chicken Pot Pie with Garlic Cheddar Biscuits
Serve this delicious dish straight from the skillet to the table. It’s not just comforting; it’s also visually appealing with the golden biscuits sitting on top of a creamy chicken filling. Pair it with a crisp green salad or some steamed vegetables for a complete meal.
how to store Skillet Chicken Pot Pie with Garlic Cheddar Biscuits
If you have leftovers, store them in an airtight container in the refrigerator. It should be good for about 3-4 days. To reheat, simply pop it in the oven at 350°F for about 15-20 minutes, or until heated through.
tips to make Skillet Chicken Pot Pie with Garlic Cheddar Biscuits
- For added flavor, try using different vegetables like corn or green beans.
- If you like a little heat, add some red pepper flakes to the chicken mixture.
- Make sure not to over-mix the biscuit dough; just combine the ingredients gently.
variation
You can make this recipe with leftover turkey instead of chicken, especially after the holidays. It works wonderfully and gives the dish a different flavor!
FAQs
1. Can I use uncooked chicken?
Yes. You can add diced uncooked chicken to the skillet before the vegetables and cook it through.
2. Is there a gluten-free option?
Yes, you can use gluten-free biscuit mix and flour for the sauce to make this recipe gluten-free.
3. Can I freeze it?
This dish can be frozen, but it’s best to freeze the chicken mixture separately from the biscuits to maintain texture. Reheat after thawing.
