Grandma's Chicken Pot Pie Skillet Casserole Recipe With Biscuits by Ann Marie G. Halstead
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Biscuits and chicken pot pie are two things that remind a lot of people of Grandma. That's because biscuits and chicken pot pie are good old-fashioned comfort foods that go together like peas and carrots. This skillet chicken pot pie recipe combines biscuits and chicken pot pie into one easy skillet dinner that grandma would approve of and the whole family will love!
Here is your shopping list for this high-protein, budget chicken pot pie recipe: cooked chicken, butter, onion, celery, russet potatoes, garlic, all-purpose flour, chicken broth, whole milk, fresh thyme, garlic powder, self-rising flour and granulated sugar.
The biscuits are made from scratch in minutes and are amazingly tender. You can add more vegetables into the mix if you'd like. Chopped carrots, frozen peas and mushrooms are good choices and can be added when you cook the onion, celery and potato.
This chicken pot pie is just what you need on a busy weeknight or even for a cozy weekend dinner. This chicken dinner doesn't need a side dish – just a napkin!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
Filling
- 2 tablespoons butter
- 1 onion, chopped
- 3 ribs celery, sliced
- 1 large russet potato, diced
- 6 cloves garlic, minced or pressed
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 3 cups whole milk
- 1 teaspoon chopped fresh thyme
- 3 cups cooked shredded or chopped chicken
Biscuits
- 1 cup self-rising flour
- 1 teaspoon garlic powder
- 1 - 2 teaspoons granulated sugar
- 1/2 cup milk
- 1/4 cup melted butter
Here's how to make it:
- Melt the butter in an ovenproof skillet. (A cast iron skillet works great for this recipe.) Add the onion, celery and potato. Season with salt and pepper, if desired. Cook for about 6 to 7 minutes or until vegetables are tender. Add the garlic and cook 30 seconds. (If you aren't a fan of salt or are cutting back on your salt intake, skip it.)
- Sprinkle in the flour and cook, stirring, about 2 minutes. Add the chicken broth, milk and thyme. Stir. Bring to a simmer and cook about 5 minutes or until it thickens up. Add more salt and pepper, if needed. Add the cooked chicken.
- To make the biscuits, combine the flour, garlic powder, sugar, milk and melted butter in a mixing bowl until a dough forms. Drop mounds of the biscuit dough on top of the chicken filling.
- Bake in a preheated 400-degree F oven for about 20 minutes or until biscuits are browned and cooked through. Store any leftovers in an airtight food storage container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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