Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked, shredded chicken breast
- 1 cup frozen green peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16.3 ounce) can refrigerated biscuit dough (8 count)
- 1 tablespoon melted unsalted butter, for brushing
- 1/4 teaspoon flaky sea salt, for garnish
- 1 teaspoon fresh thyme leaves, for garnish
Instructions
- Preheat your oven to 375°F. In an oven-safe skillet, melt 2 tablespoons of unsalted butter over medium heat.
- Add diced onion, carrots, and celery; cook for 8-10 minutes until softened.
- Stir in dried thyme and sprinkle all-purpose flour over vegetables; cook for 1 minute.
- Gradually whisk in chicken broth and then heavy cream; simmer until thickened (3-5 minutes).
- Mix in shredded chicken, green peas, salt, and pepper; remove from heat.
- Arrange biscuit dough on top of the filling and brush with melted butter.
- Bake for 18-22 minutes until biscuits are golden brown and filling is bubbly.
- Garnish with flaky sea salt and fresh thyme before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1/6 of skillet pot pie (approximately 210g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg