Skillet Chicken Pot Pie with Biscuit Top

All the comfort of pot pie without rolling pastry. Store-bought biscuits go on top and bake into a golden lid.

Ingredients

• 4 tbsp unsalted butter
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 8 oz cremini mushrooms, quartered (optional)
• 4 cloves garlic, minced
• ⅓ cup all-purpose flour
• 3 cups chicken broth
• ¾ cup whole milk
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 4 cups cooked shredded chicken (a rotisserie chicken is ideal)
• 1 cup frozen peas
• 1 can (16 oz) refrigerated biscuits (8 count)
• 1 egg, beaten

Instructions

1. Heat the oven to 400°F.
2. Melt the butter in a large oven-safe skillet over medium. Add the onion, carrots, celery, and mushrooms and cook 8 minutes until softened and the mushroom liquid has cooked off.
3. Add the garlic and cook 30 seconds.
4. Sprinkle the flour over everything and stir constantly for 2 minutes. It will look pasty and dry — that's correct, and cooking it now is what removes the raw flour taste.
5. Slowly add the broth while whisking, then the milk. Add the salt, pepper, and thyme. Simmer 4–5 minutes, whisking, until thickened enough to coat a spoon heavily.
6. Stir in the shredded chicken and frozen peas. Taste for salt.
7. Arrange the biscuits over the top, leaving small gaps between them so steam can escape. Brush the tops with beaten egg.
8. Bake 22–25 minutes until the biscuits are deep golden and cooked through underneath. If the tops brown before the bottoms set, tent with foil and give it 5 more minutes.
9. Rest 5 minutes before serving.

Substitutions

• Rotisserie chicken is the intended shortcut — one bird gives you about 4 cups.
• Turkey after a holiday works perfectly.
• Homemade biscuits or puff pastry if you'd rather. Puff pastry needs 425°F and about 20 minutes.
• Vegetarian: skip the chicken, double the mushrooms, add a diced potato with the carrots, and use vegetable broth.
• Dairy-free: olive oil for butter, unsweetened oat milk for whole milk.

Storage and reheating

Refrigerate up to 4 days. Reheat covered at 350°F for 20 minutes; the biscuits soften but come back reasonably. Not a great freezer candidate as assembled — the biscuit topping goes soggy. Freeze the filling alone for 3 months and add fresh biscuits when you bake it.

Serving suggestions

It's a complete meal. A simple green salad is the only thing it needs. Hot sauce is a divisive but defensible addition.