Skillet Chicken Pot Pie

  • 2 tsp. cooking fat - I used bacon fat
  • 1/2 c. diced onion
  • 1/3 c. chopped green pepper
  • 1/2 c. sliced carrots
  • 1/3 c. chopped celery
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper, divided
  • 1 c. chicken broth
  • 2 tsp. cornstarch mixed with 1/4 c. cold water
  • 2 c. diced or shredded chicken - I used the meat from 3 chicken thighs
  • 1 canister refrigerated biscuits
  • 1/4 c. grated parmesan cheese
  • 1/2 tsp. granulated garlic

Preheat the oven to 350° F.

In an ovenproof skillet, heat the cooking fat of your choice over medium-high heat. Add the onions, green pepper, carrots, and celery; sauté the vegetables until they are crisp-tender, about 5-7 minutes. Add the salt and 1/4 tsp. of the freshly ground pepper and stir well. Add the chicken broth and bring the mixture to a boil over high heat. Add the cornstarch-water mixture and stir vigorously until the mixture thickens. Remove from the heat.

Using a sharp knife or pair of shears, cut the refrigerated biscuits into quarters. Toss the biscuit dough with the remaining ingredients (parmesan cheese, granulated garlic, and remaining 1/4 tsp. of freshly ground pepper). Carefully arrange the seasoned biscuit dough over the chicken mixture in the skillet.

Bake the skillet in the preheated oven for 20 minutes or until the biscuit pieces are fully baked and golden brown. Serve hot in bowls.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes