Chicken pot pies absolutely rank high on my comfort food radar.
But finding the time to dote over the perfect classic chicken pot pie can take hours and to be honest after a long hard day working and taking care of my 6-year-old.
I do not have the time or patience for that.
What I do have is a never ending desire for fabulous flavorful food in a snap! This skillet hits the mark.
From the time I put the skillet on the stove until the time it was on my plate was a mere 30 minutes. That I can do! Definitely the new family favorite.
With a secret ingredient that really takes this dish to the next level and only 30 minutes from prep to plate this will be on your menu again and again.
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Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
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Helpful Tips to make One-Skillet Chicken Pot Pie:
- Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. I store it in a zip-top bag in the fridge and it keeps for several weeks.
What you will need to make One-Skillet Chicken Pot Pie:
- A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Mixing Bowl- I like a variety of mixing bowls and prep bowls and this set has them all.
- Baking Sheet- used for everything from cookies to roasting, a good baking pan will last for years.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite one-skillet recipes:
25 Minute Baked Ziti SkilletOne Skillet Meal: 20 Minute Cheese Lovers Mac and Cheese with Broccoli
3 Cheese Skillet Lasagna
Yield: 6
One Skillet Chicken Pot Pie in Just 30 Minutes
Chicken Pot Pie Skillet features chunks of chicken cooked in a scrumptious creamy sauce with corn, carrots and peas. A secret ingredient in the drop biscuits really take this dish over the top. One skillet and 30 minutes until dinner.
prep time: 20 minscook time: 10 minstotal time: 30 mins
Ingredients
- 3 tablespoon unsalted butter
- 1 pound boneless skinless chicken breast, cut into bite size pieces
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 2 cups frozen vegetables, (corn, peas and carrots)
- 3 ounces fresh Parmesan cheese, grated
- 1 teaspoon dried parsley
Cheesy Drop Biscuits
- 2 cups all-purpose flour
- 2 ounces fresh Parmesan cheese, grated
- 1 tablespoons baking powder
- 1 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
Instructions
- Preheat oven to 450°F.
- Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
- Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
- Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
- Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
- Sprinkle with fresh parsley, serve and enjoy.
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