One-Pot Chicken Pot Pie with Biscuits

Chicken pot pie is hard to beat when the weather turns cold. This version keeps things easy: creamy chicken and vegetables cook in one skillet, then biscuits go right on top and bake until golden.

It has everything you want from chicken pot pie without making a pie crust—or washing a pile of dishes.

Serves 6 | About 45 minutes

Ingredients

• 3 tbsp unsalted butter

• 1 small yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• ⅓ cup all-purpose flour

• 3 cups chicken stock

• ½ cup heavy cream

• 1 tsp fresh thyme leaves

• 3 cups cooked chicken, shredded or chopped

• 1 cup frozen peas

• Kosher salt and freshly ground black pepper

• 1 package refrigerated biscuits

• 1 tbsp melted butter

Instructions

1. Preheat oven to 400°F. Melt the butter in a large oven-safe skillet or Dutch oven over medium heat.

2. Add the onion, carrots and celery. Season with salt and pepper and cook for 6–8 minutes, until the vegetables begin to soften. Add the garlic and thyme and cook for 1 minute.

3. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1–2 minutes.

4. Slowly add the chicken stock while stirring. Add the cream and bring to a gentle simmer. Cook for 3–5 minutes, until the sauce has thickened.

5. Stir in the chicken and frozen peas. Taste and adjust the seasoning with salt and pepper.

6. Arrange the biscuits over the chicken mixture, leaving a little space between them. Brush the tops with melted butter.

7. Transfer the skillet to the oven and bake for 15–20 minutes, until the biscuits are deeply golden and cooked through and the filling is bubbling around the edges.

8. Let rest for 5 minutes before serving.

Food Lab Tip

Cook the flour for a minute or two before adding the stock. This gets rid of the raw flour taste while still giving you a thick, creamy pot pie filling.