Skillet Chicken Pot Pie
Flaky biscuits, juicy chicken, and fresh vegetables. Say no more. In less than an hour make this delicious Skillet Chicken Pot Pie!
Servings: 8
Calories: 359kcal
Equipment
- large cast iron skillet
- oven
Ingredients
- 1.5 lbs chicken breast cut into 1 in pieces
- 12 oz bag frozen peas & carrots
- 1 russet potato diced
- 1 small onion diced
- 1 tablespoon garlic minced
- ½ cup chicken broth low sodium
- 1 can fat free cream of chicken soup
- 1 can biscuits cut into ¼’s
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 350 degrees.
- Heat a cast iron skillet over medium-high heat.
- Once hot, add 1 tablespoon olive oil.
- Add minced garlic and chopped onion.
- Cook for 3 mins, until onions are translucent.
- Add chopped pieces of cut chicken breast.
- Season with salt and pepper.
- Cook until chicken is no longer pink (and internal temp is 165), about 8-10 mins.
- Add the potatoes and bag of frozen peas & carrots.
- Cook for about 5 mins.
- Add in the soup and broth.
- Stir until everything is well mixed.
- Turn off the heat.
- Top with the biscuit pieces, evenly spread out.
- Bake at 350 for 30 minutes (add 5 minutes if needed).
- Let cool for 10 minutes and enjoy!
Notes
If you'd rather split into 6 servings, here's the nutrition per serving:
Calories: 479, Fat: 14.4 g, Carbs: 55 g, Protein 33.4 g
Calories: 479, Fat: 14.4 g, Carbs: 55 g, Protein 33.4 g
Nutrition
Calories: 359kcal | Carbohydrates: 41g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Fiber: 3g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 13mg | Calcium: 2mg | Iron: 8mg