Chicken Pot Pie Cheesy Biscuit Skillet:

[Roxy15]

 

Chicken Pot Pie Cheesy Biscuit Skillet:

 

Ingredients:

 

For The Chicken Pot Pie Filling:

 

2 T. Butter
1/2 Medium Onion, Diced
1 Cup Sliced Carrots
1 Cup Sliced Celery
2 Tsp. Minced Garlic
1/4 Cup All Purpose Flour
1 T. Fresh Thyme Or 1 Tsp. Dried
1 Tsp. Salt
1/2 Tsp. Black Pepper
2 Cups Chicken Broth
1/2 Cup Milk
1 Cup Frozen Peas
2-3 Cups Cooked, Shredded Chicken Or Turkey

 

For the Quick Biscuits:

 

1 Cup Self Rising Flour
1 Tsp. Garlic Powder
1-1/2 Tsp. Sugar
1/4 Tsp. Salt
1/2 Cup Milk
1/4 Cup Melted Butter
1/2 Cup Shredded Cheddar Cheese

 

Instructions:

 

For the Chicken Pot Pie Filling:

 

Preheat oven to 400 degrees F.

 

Melt 2 T.of butter in a 10" oven safe skillet over medium heat. Add in the onion, carrots and celery and cook until tender-(about 5 minutes). Add in garlic and cook until fragrant.

 

Whisk in the flour, thyme, salt and black pepper, and cook about 2 minutes.

Gradually whisk in the chicken broth and milk, until the mixture is thickened, smooth and bubbly.

 

Add in the frozen peas and chicken and cook until heated through. 

 

Remove from heat and set aside.

 

For the Quick Biscuits:

 

Combine the self rising flour, garlic powder, sugar, salt, milk and butter in a medium bowl and stir to combine. Fold in the shredded cheese.

 

Drop by the tablespoonful over the chicken pot pie filling, leaving about an inch between biscuits.

 

Bake in preheated oven for 20 minutes, or until biscuits are lightly golden brown on top. 

 

Let sit for 5 minutes before serving.

 

Notes:

 

Chicken pot pie filling can be made up to 24 hours in advance. 

 

Top with biscuits just before baking.

 

***To make self-rising flour, sift together: 1 cup all purpose flour with 1/2 Tsp. baking powder and 1/2 Tsp. salt.