Chicken Skillet Pie


The other night I wanted to make a pot pie for dinner, but started dinner a bit later than I originally intended. I decided to cook the veggies and chicken in my big cast iron skillet, dollop biscuit dough across the top, and then pop the whole thing, blazing hot, into the
oven.  At that point all that really needed cooking was the biscuits. This shortcut saved me about 30 minutes of baking time and it turned out absolutely wonderful.  So good, in fact, that I made the recipe again tonight. Here’s how I did it!

Chicken Skillet Pie

Preparation Time: 1 hour

Serves: 8

Ingredients

  • 6 chicken thighs or 3 breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 6 potatoes,peeled and diced into 3/4 inch cubes
  • 4 carrots, peeled and sliced
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 3 tablespoons cornstarch
  • 1 teaspoon thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika

 

Cube chicken. Chop vegetables. To a large cast iron skillet on medium-high, add 2 tablespoons olive oil and the chicken.  Cook without stirring for 3-4 minutes, or until chicken has some browned bits.  Add garlic to skillet and cook 3-4 more minutes, or until chicken is done. Remove from skillet and set aside.  To the same skillet, add onion and
carrots, and cook, stirring  occasionally, until onion has some browned bits.  Add potatoes, turn heat down to medium, and cook a few more minutes, until vegetables start sticking hard to the bottom of the skillet.

While the veggies are cooking, combine chicken broth with cornstarch and all seasonings in a medium bowl.  Whisk until thoroughly combined.  Add the broth mixture to the veggies in the skillet.  Cook on medium heat for about 10 minutes, stirring occasionally, until the potatoes are just beginning to soften.  Liquid in the pan will gradually thicken.

Heat oven to 425 degrees.  While the veggies are cooking in the skillet, mix up your biscuit dough (recipe here.)  Drop dough in dollops all over the top of the chicken and veggies in the skillet. Bake at 425 for 10-15 minutes, or until biscuits are starting to brown and get crusty on top.  Yum!

 

{ 4 Comments }

  1. Looks yummy!

  2. Totally off topic, BUT, I got my Rice Cooker today!!!! I had to let you know:-)
    I was able to purchase it with Amazon gift cards I bought with swag bucks, so I only had to pay $10!
    Thanks for suggesting the cooker. I can’t wait to try it out.

  3. Not sure how I came to your website…maybe Conversion Diary to a link, to another link…anyway I saved your blog because it’s so interesting! And, a big thank you for posting the skillet chicken pot pie recipe. I didn’t have a clue what to make for dinner last night, so whipped it up with a few minor changes. My husband loved it! It’s a “keeper”. So thanks again from an Indiana reader.

  4. Sherry Blair says:

    Oh my gosh! Just added this recipe to my favorites—made it on Monday for three adults as main dish and had plenty left over for second meal (all generous portions). My favorite part of this is learning a new “trick” to making a GREAT biscuit—using the cheese grater to shred the cold butter into the flour mix! WOW! I used the technique again tonite as I made “regular” biscuits to go with my quick homemade chicken noodle soup. Biscuits were light and fluffy inside and light brown outside. PERFECTION!!!!! Thank you so much for sharing yet another great way to make a meal better!