Chicken & Biscuit Skillet Pie
Creamy chicken and vegetables topped with warm buttermilk biscuits baked until golden, rustic and deeply satisfying.
Ingredients (serves 4)
- 2 cups cooked shredded chicken
- 1 cup Frozen Peas
- 1 Carrot
- 1 Onion
- 2 tbsp Butter
- 1 cup Chicken Stock
- 1/2 cup Heavy Cream
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 cup Buttermilk
- Salt
- Black Pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Preheat oven to 400 degrees F.
- 2
Dice onion and carrot into small pieces.
- 3
In a large oven-safe skillet, melt butter over medium heat. Add onion and carrot, cook 3 minutes.
- 4
Stir in cooked chicken, peas, chicken stock, and cream. Season with salt and pepper. Simmer for 5 minutes.
- 5
While filling simmers, combine flour, baking powder, and a pinch of salt in a bowl. Stir in buttermilk until a shaggy dough forms.
- 6
Drop biscuit dough by large spoonfuls over the chicken filling.
- 7
Bake for 15 minutes until biscuits are golden brown and cooked through.
- 8
Let cool 3 minutes before serving.
