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Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits
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Chicken and Mushroom Skillet Pot Pie with Cheddar Chive Biscuits

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 - 6
Author Pam - For the Love of Cooking

Equipment

  • Biscuit Cutters
  • Large cast iron skillet

Ingredients

Cheddar Chive Biscuits:

  • 1 cup of flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 4 tbsp cold butter diced
  • ½ cup sharp white cheddar shredded
  • 2 tbsp fresh chives snipped
  • ½ cup cold buttermilk
  • 1 egg + 3 tsp water whisked well, for egg wash before baking

Chicken and Mushroom Pot Pie Filling:

  • 3 tbsp butter
  • ½ yellow onion diced
  • 5 mushrooms sliced
  • 2 carrots sliced
  • 5 small baby yellow potatoes diced
  • 1 clove of garlic minced
  • 3 tbsp flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup roasted chicken diced
  • ½ cup frozen peas
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 400 degrees.
  • Prepare the biscuits by combining the flour, baking powder, salt, and baking soda in a bowl. Add the diced butter and cut it with a pastry cutter until crumbly.
  • Add the sharp white cheddar and chives along with the buttermilk; mix until just combined. Don't overmix.
  • Dump the dough on a floured surface and roll it into a rectangle (you may need to sprinkle it with flour if it's too sticky).
  • Fold the dough in half over itself, and roll it into another rectangle. Repeat two more times.
  • One last time, roll the dough out ¼ inch thick.
  • Use a 2½-inch biscuit cutter and cut 8 biscuits. If needed, re-roll scraps to make the last 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, then gently mix evenly and cook, stirring constantly, for a minute or two.
  • Slowly add the chicken broth and milk, stirring often. Bring the mixture to a boil, then simmer for 3-4 minutes, letting it thicken.
  • 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 and the water.
  • Brush the top of each biscuit with egg wash.
  • Place in 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.