Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits
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5 from 1 vote

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Servings: 4 -6
Author: Pam - For the Love of Cooking

Ingredients


  • Cheddar Chive Biscuits:
  • 1 cup of flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 4 tbsp cold butter diced
  • 1/2 cup sharp white cheddar shredded
  • 2 tbsp fresh chives snipped
  • 1/2 cup cold buttermilk
  • 1 egg + 3 tsp water whisked well, for egg wash before baking

  • Chicken and Mushroom Pot Pie Filling:
  • 3 tbsp butter
  • 1/2 sweet yellow onion diced
  • 4-5 mushrooms sliced
  • 2 carrots sliced
  • 4-5 small baby yellow potatoes diced
  • 1 clove of garlic minced
  • 3 tbsp flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup cooked chicken breast diced
  • 1/2 cup frozen peas
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 400 degrees.
  • Make the biscuits by combining the flour, baking powder, salt, and baking soda together in a bowl. Add the diced butter and cut with a pastry cutter until crumbly.
  • Add the sharp white cheddar and chives along with the buttermilk; mix until just combined. Don't over mix.
  • Dump the dough out on a floured surface and roll into a rectangle (you may have to sprinkle the dough with flour if it's too sticky).
  • Fold the dough in half over itself, and roll into another rectangle. Repeat two more times.
  • On the last time, roll the dough out 1/4 inch thick.
  • Use a 2 1/2 inch biscuit cutter and cut 8 biscuits. If needed, re-roll scraps to make final biscuit.
  • Place the biscuits in the freezer while you make the pot pie.
  • Make the pot pie filling by heating the butter over medium high heat in a large cast iron skillet.
  • Add the onions, mushrooms, carrots, and potatoes then cook, stirring often, for 10 minutes.
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the flour to the vegetables and gently mix evenly, cooking the flour for a minute or two.
  • Slowly add the chicken broth and milk, stirring often. Bring mixture to a boil then simmer for 3-4 minutes, allowing it to thicken a bit.
  • Add the chicken and frozen peas; mix well. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Add the biscuits to the top of the pot pie filling.
  • Whisk together the egg with the water.
  • Brush each biscuit top with a bit of the egg.
  • Place into the oven and bake for 17-20 minutes, or until the biscuits are golden brown.
  • Remove from the oven and allow to cool for a few minutes before serving. Enjoy.