Skillet Chicken Pot Pie with Biscuit Topping
Why This Recipe Works
Quick versions of chicken pot pie are often plagued by dried-out leftover chicken, bland sauce made with canned soup, and biscuits popped out of a tube. We saw no reason why pot pie couldn’t be a whole lot better. We wanted moist chicken, a richly flavored sauce, and a homemade biscuit crust.
Instead of the refrigerated biscuit dough used in most recipes, we turned to homemade biscuits, and it was easy enough to put together a simple dough for baking powder biscuits. We just whisked the dry ingredients together and stirred in heavy cream, kneaded the dough briefly, and cut it into rounds (wedges would also work fine). We then popped the biscuits into the oven to bake, while we turned to the filling.
Next, we decided to contain all our cooking to a skillet for ease of preparation. We first sautéed skinless, boneless breasts in butter, keeping the heat at medium so the exterior wouldn’t toughen. We set the chicken aside after it was browned and started the sauce in the skillet with onion, celery, thyme, vermouth, and chicken broth—ingredients that contributed lots of flavor. Flour thickened the liquid, and heavy cream gave it richness and a lush texture. Gently simmering the browned chicken in this sauce not only enhanced the flavor of the sauce but also kept the chicken juicy. Using frozen peas and carrots made quick work of the vegetables. All that was left to do was to assemble our pie by placing the hot biscuits over the filling in the skillet. Our flavorful, meaty stew with tender biscuits on top was not only delicious but also fast and easy.