This Southern chicken and biscuit pot pie recipe will change the way you see pre-made biscuit dough

Cooktop Cove: This Southern chicken and biscuit pot pie recipe will change the way you see pre-made biscuit dough

By Audrey Michels

Some of the first video recipes that really grabbed me were the ones that used biscuit dough. I had only ever made biscuits in biscuit form, and it had certainly never occurred to me to incorporate the dough in casseroles or desserts — or pot pies. But why not?

And why use pre-made biscuits when you can make them yourself so easily? This recipe is entirely homemade, but when you pull the skillet out of the oven, you’re going to wonder whether you pulled it right out of one of those mesmerizing recipe videos. If you want to get even fancier, garnish your creation with some fresh parsley before you serve!

Southern Chicken and Biscuit Pot Pie Skillet

25 minutes

20 minutes

45 minutes

2 tablespoons olive oil

Four chicken breasts

One yellow onion, diced

1 cup frozen peas

Two large carrots, diced

Two cloves garlic, minced

One bay leaf

1 teaspoon thyme (fresh or dried)

Salt and pepper

¼ cup all-purpose flour

¼ cup dry white wine

3 cups chicken stock

¼ cup full-fat milk or cream

2 cups self-rising flour

½ teaspoon salt

1 teaspoon garlic powder

½ cup butter, melted

1 cup milk

½ cup shredded cheese (optional)

Add the olive oil to a large, heavy-bottomed saucepan, and place it over a medium-high heat. Add the chicken, and cook until browned on all sides. Remove the chicken from the pot and set aside.

To the same pot, add the onion, carrots, garlic, bay leaf, thyme, salt and pepper. Cook five to 10 minutes, until vegetables start to soften. Dice up or shred the chicken.

Return the chicken to the pot, and add the peas and flour. Stir and cook for one additional minute before deglazing with the white wine. Be sure to scrape all the tasty fond off the bottom of the pot! Whisk the mixture well to ensure all of the flour is incorporated, and continue whisking as you add the stock and then the milk. Lower the heat to medium, simmering until the sauce becomes thick, about 15 minutes.

Preheat the oven to 400F.

In a large bowl combine the flour, salt, garlic powder, butter and milk until a homogenous, sticky dough forms.

Pour the pot pie filling into a large cast iron skillet. Using two spoons, drop medium-sized dollops of biscuit dough evenly across the filling. Sprinkle with cheese, if desired. Place the skillet in the oven and bake until the biscuits are golden brown, 15 to 20 minutes. Serve immediately.