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–+ servings

Easy Homemade Chicken Pot Pie with Canned Biscuits

Skillet Chicken Pot Pie with Canned Biscuits is a quick, easy and delicious homemade chicken pot pie recipe that delivers all the comforting flavors we crave. Perfect for busy weeknights or when you're looking for a crowd-pleasing dinner with minimal effort.
Skillet Chicken Pot Pie with Canned Biscuits is a quick, easy and delicious homemade chicken pot pie recipe that delivers all the comforting flavors we crave. Perfect for busy weeknights or when you're looking for a crowd-pleasing dinner with minimal effort.
Heather
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

  • 2 cups cooked, shredded chicken
  • 4 cloves garlic, diced
  • 1/2 sweet onion, diced
  • 3-4 carrots, chopped
  • 3-4 celery stalks, chopped
  • 1/2 teaspoon salt and pepper each
  • 1 teaspoon onion power
  • 1 teaspoon fresh thyme, minced and divided
  • 1/2 teaspoon dried sage
  • 4 tablespoons butter, divided
  • 1/3 cup all purpose flour
  • 2 cups chicken broth
  • 1 cup whole millk
  • 1/2 cup sour cream
  • 1 cup frozen peas
  • 2 teaspoons soy sauce
  • squeeze of lemon
  • 1 teaspoon chicken concentrate (Better Than Boullion) optional

Instructions

  • Start by preheating oven to 425 degrees and move baking rack to top position. Wash and dry all produce. Trim, peel, and finely dice carrots and celery. Halve, peel, and dice half the onion. Peel and mince garlic. Strip half the thyme leaves from stems; mince leaves.
  • Heat a drizzle of oil in pan and add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. Add garlic and most of the minced thyme; cook until fragrant, 30 seconds. 
  • Add 3 tablespoons butter to pan with veggies. Once melted, stir in flour; cook for 1 minute. • Pour in chicken broth, milk, seasoning, (stock concentrate if using) salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. • Stir in sour cream, peas and soy sauce, then stir in chicken. Season with salt and pepper and a small squeeze of lemon.
  • Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Remove canned biscuits from package • Evenly top filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. • Bake on top rack until biscuits are golden brown and chicken is cooked through, 12-15 minutes.
  • Let pot pie sit for 5-10 minutes to set up and serve.