Cooked - Skillet Chicken Pot Pie With Cream Biscuits

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Skillet Chicken Pot Pie With Cream Biscuits

4.0

Make Filling

2 Tbsp butter

1 onion, chopped

2 stalks celery, sliced

½ tsp salt

⅓ C flour

¼ C Vermouth

2 C chicken broth

½ C heavy cream

1 ½ tsp fresh thyme leaves

2 C frozen carrots/peas mix

1 pound cooked chicken, cut bite-sized

Sauté onion and celery with butter and salt until softened.
Add flour and toast for 1 minute.
Add Vermouth, scraping bottom.
Whisk in chicken broth, heavy cream, and thyme.
Simmer.
Add frozen vegetables and simmer.
Stir in chicken and simmer.
Season to taste.

Make Biscuits

2 C all-purpose flour

2 tsp sugar

½ tsp salt

2 tsp baking powder

1 ½ C cold heavy cream

Combine dry ingredients.
Pour in cold heavy cream and stir to make dough.
Knead 30 seconds on floured surface.
Pat into ¾" thick circle.
Cut into 8 pieces.
Bake at 450°F for 15 minutes.

Serve

Spoon filling onto biscuits.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pot Pie

Cuisine🇺🇸American

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Dinner

Season🍂Fall

DifficultyMedium ⏰ 1h

Created this week

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