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Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

I roasted a chicken for dinner last night and had some chicken leftover so I immediately envisioned a skillet pot pie with biscuits for dinner tonight. After looking in the fridge, I had a few mushrooms and yellow potatoes so I grabbed them along with some carrots, an onion, and some frozen peas. I kicked the biscuits up a notch and added some sharp white cheddar and fresh chives. This chicken and mushroom skillet pot pie smelled amazing while it baked and put big smiles on my kids’ faces when they saw what was for dinner. There’s something so comforting and delicious about a creamy pot pie and topping it with fluffy buttermilk biscuits just makes it that much more special. This meal made my entire family happy and I am VERY excited about the leftovers for lunch tomorrow.

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

How to Make a Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

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.

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Place the biscuits in the freezer while you make the pot pie.

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

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.

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

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.

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
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 the 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.
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Recipe Rating




11 Comments

  1. Looks awesome Pam and each part of the meal sounds delicious by itself. This is the way I like pot pie as there is plenty of crust using the biscuits.

  2. I bet it smelled amazing because it looks amazing. Looks like your family had a delicious meal.

  3. WHAT TEMP DO YOU SET THE OVEN?

    1. Thanks for letting me know it was missing. I have corrected the recipe. 400 degrees.

      Pam

  4. kudos to you for making an awesome biscuit topping! too often i cheat on that step. this is a great dish, pam, and i love your skillet! 🙂

  5. Kirsten Stone says:

    Hi, I don’t have a biscuit cutter. What can I use instead to improvise? This will be a first for me! : )

    1. Hi Kristen,

      Use a small juice glass, jam jar, or ramekin. Hope this helps and that you love this skillet pot pie.

      Pam

  6. Julie Hordyk says:

    5 stars
    Yum! My husband was ecstatic about this last night….so much so that I even got away with hiding more mushrooms in it! I used part of a rotisserie chicken to make the prep a little easier . Dumped in the whole 8 oz container of shiitake mushrooms, and probably a full cup of peas. I had to thicken the sauce a little more with some cornstarch to get the consistency I wanted. It was absolutely delicious….great comfort food on a cold dark night. Now my hubby thinks we should roast a turkey and try it with turkey meat! 🙂 It definitely does take some work…not a quick dinner but well worth the effort.

    1. Julie,

      I am so glad this pot pie was a big hit. Making a turkey version is a terrific idea especially with Thanksgiving coming up. Thanks for taking the time to let me know.

      -Pam