Skillet Chicken Pot Pie

Ingredients

#### For the Pot Pie Filling

• 2.5 cups cooked chicken breast or rotisserie chicken, shredded or cut into bite-sized cubes
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and sliced into 1/4-inch coins
• 2 stalks celery, thinly sliced
• 2 cloves garlic, finely minced
• 3 tablespoons all-purpose flour
• 1.5 cups low-sodium chicken broth
• 1/2 cup heavy whipping cream
• 3/4 cup frozen green peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

#### For the Biscuit Topping

• 1 can (16 oz) refrigerated buttermilk biscuit dough (8 biscuits)
• 1 tablespoon unsalted butter, melted
• 1 tablespoon fresh flat-leaf parsley, finely chopped

Equipment

• 12-inch heavy black cast-iron skillet
• Wooden spoon or silicone spatula
• Chef's knife and cutting board
• Measuring cups and spoons
• Pastry brush
• Liquid measuring cup

Instructions

1. Preheat your oven to 425°F (220°C) until fully preheated and hot.
2. Melt 3 tablespoons of unsalted butter in a 12-inch heavy black cast-iron skillet over medium heat until it foams and bubbles gently.
3. Add the diced yellow onion, sliced carrots, and sliced celery into the hot cast-iron skillet until sizzling softly.
4. Sauté the vegetables for 5 to 6 minutes until the onions turn translucent and soft and the carrots begin to tenderize at the edges.
5. Add the minced garlic, dried thyme, kosher salt, and black pepper into the cast-iron skillet until fragrant and aromatic.
6. Stir the garlic and seasonings into the vegetables for 1 minute until evenly distributed across the pan.
7. Sprinkle 3 tablespoons of all-purpose flour over the vegetable mixture until a light white dusting coats the pan.
8. Cook and stir the flour into the vegetables for 1 to 2 minutes until no raw white flour remains visible and a thick blond paste coats the veggies.
9. Pour the low-sodium chicken broth into the skillet in a steady stream while stirring continuously until the broth blends smoothly with the flour paste.
10. Stir in the heavy whipping cream until the liquid turns uniform ivory-white and bring to a gentle simmer over medium-high heat.
11. Simmer the mixture for 3 minutes until the cream sauce thickens noticeably and coats the back of a spoon.
12. Fold the cooked shredded chicken and frozen green peas into the skillet until thoroughly enveloped in the thick cream sauce.
13. Remove the cast-iron skillet from heat until sitting steadily on a heat-proof surface.
14. Cut each of the 8 refrigerated buttermilk biscuits into quarters using a chef's knife until 32 small dough pieces are created.
15. Arrange the biscuit pieces across the top of the skillet filling until an overlapping dough layer forms.
16. Brush the tops of the raw biscuit dough pieces with melted butter using a pastry brush until lightly glistening and moist.
17. Transfer the cast-iron skillet to the center oven rack using oven mitts until resting flat in the heat.
18. Bake at 425°F for 13 to 15 minutes until the biscuits puff up tall and turn deep golden brown on top while the filling bubbles aggressively along the skillet edges.
19. Carefully remove the cast-iron skillet from the oven using oven mitts onto a trivet until resting safely on the counter.
20. Sprinkle fresh chopped parsley over the golden biscuit crust until brightly garnished before serving.

Process Visuals

Step 1 - Sautéing Mirepoix Vegetables: An overhead flat-lay shot showing diced onions, bright orange sliced carrots, and green celery sautéing in melted butter inside a 12-inch heavy black cast-iron skillet. The vegetables are glossy and lightly translucent. Resting on a light quartz countertop under bright and airy, soft natural window light from the left, surrounded by a warm oak cutting board, an oatmeal linen towel, cream stoneware bowls with ingredients, matte-black and brass accents, a fresh herb garnish, and a blurred white shaker cabinet background.

Step 2 - Simmering the Velvety Cream Sauce: A 45-degree angle shot capturing a wooden spoon stirring the rich ivory cream sauce and chicken broth as it simmers around the tender vegetables inside the 12-inch heavy black cast-iron skillet. Gentle steam rises from the pan on a light quartz countertop illuminated by bright and airy, soft natural window light from the left, framed by an oatmeal linen towel, a warm oak cutting board, matte-black and brass accents, fresh herb garnish, and a blurred white shaker cabinet background.

Step 3 - Folding in Chicken and Peas: A 45-degree angle close-up shot showing shredded rotisserie chicken and vibrant green frozen peas being folded into the thick, creamy vegetable filling inside the 12-inch heavy black cast-iron skillet. Set on a light quartz countertop with bright and airy, soft natural window light from the left, accompanied by a warm oak cutting board, cream stoneware, an oatmeal linen towel, matte-black and brass accents, and a blurred white shaker cabinet background.

Step 4 - Arranging Biscuit Dough Topping: An overhead flat-lay shot showing hands arranging quartered buttermilk biscuit dough pieces over the rich chicken pot pie filling inside the 12-inch heavy black cast-iron skillet. A pastry brush rests on a warm oak cutting board beside a small dish of melted butter on a light quartz countertop under soft natural window light from the left, with an oatmeal linen towel, cream stoneware, matte-black and brass accents, fresh herb garnish, and a blurred white shaker cabinet background.

Step 5 - Baked Golden Skillet Pot Pie: A 45-degree angle medium shot showcasing the finished skillet chicken pot pie fresh out of the oven in the 12-inch heavy black cast-iron skillet. The biscuits are puffed, flaky, and golden-brown, with creamy sauce bubbling along the sides. Set on a light quartz countertop with bright and airy, soft natural window light from the left, alongside an oatmeal linen towel, warm oak cutting board, cream stoneware dishes, matte-black and brass accents, fresh herb garnish, and a blurred white shaker cabinet background.

Hero Shot

A vertical 2:3 aspect ratio cookbook cover photograph featuring a 12-inch heavy black cast-iron skillet filled with Skillet Chicken Pot Pie. A large serving spoon rests in the skillet, scooping out a portion of rich chicken-and-vegetable filling alongside golden, buttery biscuit crust onto a cream stoneware plate. The setup rests on an oatmeal linen towel over a warm oak cutting board on a light quartz countertop. Bright and airy, soft natural window light from the left highlights the fresh parsley garnish, with a blurred white shaker cabinet background and matte-black and brass accents completing the scene.

Chef's Tips

1. Preventing Doughy Biscuits: Cutting the biscuits into smaller quarters rather than leaving them whole allows heat to circulate freely around each piece, ensuring the biscuits bake through completely until crisp and golden without leaving raw dough underneath.
2. Rotisserie Chicken Convenience: Using store-bought rotisserie chicken saves 15 minutes of prep time. Strip the breast meat while warm for easy shredding, and save the carcass in the freezer to make homemade stock later.
3. Storage & Reheating: Refrigerate leftovers in an airtight container for up to 3 days. To reheat while keeping the biscuit topping crispy, warm individual portions in a 350°F toaster oven or regular oven for 10 minutes rather than using a microwave.

Nutrition Estimate (per serving)

• Calories: 510 kcal
• Protein: 32 g
• Carbs: 42 g
• Fat: 24 g