Skillet Chicken Pot Pie with Cheddar Biscuits
Yield: 6-8 servings
 
Ingredients
For the Filling:
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 4 cups chopped veggies, (potatoes, green beans, carrots, broccoli etc.)
  • ½ cup butter (1 stick)
  • 1 small onion, chopped
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Other spices to taste (garlic, celery seed etc.)
  • 2 cups of chicken broth
  • 1 to 1½ cups milk
For the Biscuits:
  • 2¼ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 2 teaspoons sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into ½-inch cubes
  • 6 oz Cheddar, coarsely grated (1½ cups)
  • 1 cup well-shaken buttermilk
Instructions
  1. Place the chopped veggies* and chicken in a 12-inch cast iron skillet and cover with chicken broth and bring to a boil. Cook for 15 minutes or until the chicken is cooked through and the veggies have softened. Drain the veggies reserving the broth. Set both aside.
  2. Wipe out the skillet and melt the butter. Add the chopped onion and cook, stirring frequently, until onions are soft and translucent. Add the flour, salt, pepper, and spices. Stir constantly until golden.
  3. Slowly add 1 cup of milk and 1½ cups of broth. Whisk liquids in until sauce is smooth. Stir frequently until thick and bubbly.
  4. Add the chicken & veggies into the sauce mixture, tossing to combine. If mixture doesn't seem saucy enough, add more milk or broth and needed to thoroughly coat the chicken & veggies.
  5. Preheat oven to 425F
For the Biscuits:
  1. Stir together the flour, baking powder, sugar, baking soda and salt.
  2. Add the butter chunks and use your hands to work them in, breaking them apart until coarse crumbs are formed with no bigger than pea sized chunks.
  3. Stir in the grated cheese and then the buttermilk, stirring together until just combined.
  4. Scoop the dough on top of the chicken/veggie mixture, spreading evenly with your hands.
  5. Bake for 15-18 minutes, or until the biscuits are golden.
Notes
*Some veggies need more cooking time than others. I always add carrots, potatoes & green beans to boil in the broth mixture, but if I use broccoli I like it less cooked so I just add that in with the cream sauce at the end. :)
Recipe by The Baker Chick at https://www.thebakerchick.com/skillet-chicken-pot-pie-with-cheddar-biscuits/