Skillet Chicken Pot Pie Bake
This Skillet Chicken Pot Pie Bake is a cozy weeknight dinner made with shredded chicken, frozen veggies, and a creamy homemade sauce, all topped with golden biscuits. It’s easy, comforting, and perfect for meal prep or feeding the whole family.
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SERVINGS: 6
Ingredients
- 2 cups chicken cooked and shredded(rotisserie works great!)
- 2 cups mixed vegetables frozen; carrots, peas, corn
- 1 cup chicken bone broth
- 1 cup almond milk unsweetened; or use milk of choice
- 1/4 cup flour or gluten-free flour
- 1 tbsp butter or olive oil
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 1/2 tubes refrigerated biscuit dough or make your own!
Instructions
Enable step-by-step mode- Heat butter in a skillet over medium heat
- Add frozen veggies and cook for 3 minutes and stir in flour and cook for another minute
- Gradually add broth and almond milk, whisking until smooth and thickened
- Stir in chicken, thyme, garlic powder, salt, and pepper
- Place biscuits on top of the skillet mixture
- Transfer the skillet to the oven and bake at 375°F for 15-16 minutes, or until the biscuits are golden brown
- Serve hot and enjoy!!!