The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere–from a camping trip to a vacation rental.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup stone-ground cornmeal
- 2 teaspoons paprika
- Kosher salt and freshly ground black pepper
- One 16.3-ounce tube refrigerated biscuit dough
- 3 tablespoons unsalted butter
- 1 large onion, diced
- 1/3 cup all-purpose flour
- One 32-ounce box low-sodium chicken broth
- 1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/4 cup fresh flat-leaf parsley leaves, chopped
Instructions
- Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
- Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
- Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 781 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 49 g |
| Cholesterol | 165 mg |
| Sodium | 1168 mg |
Reviews
Blah very blah. There are no herbs ( but you would expect there to be.. it needs summer savory, thyme, pinch of oregano. There are better recipes out there
Bland. I am sure there must be a better, similar recipe for this chicken pot pie in a skillet. The biscuits didn’t cook/bake like planned. They were soggy on the bottom. I won’t make this again. I’m surprised at the high ratings.
Yum! Didn’t have any chicken stock on hand but had all afternoon, so I made my own out of the rotisserie chicken carcass. No sense wasting it right? I also added a couple of diced potatoes and a a bullion cube. A very comforting dish on chilly day.
This was delicious- My husband and I loved it! I’m giving it 5 stars because I read through a lot of the reviews and altered my recipe accordingly. I only had a smaller cast iron skillet (what I think is a little smaller than what she uses in this recipe), so I did use less broth (little less than a box). I added 1 tsp herbs de Provence, 1 tsp garlic powder, and 1.5 tsp Italian seasoning. I also love nutmeg in my chicken pot pie (half a tsp). I may do red pepper flakes next time as someone mentioned. The cornmeal mixture on the biscuits was awesome! Don’t skip this! I did half amount of salt in the mixture. I will be making this again! Great basic recipe that you can alter to your liking, frozen peas/corn mixture will probably go in next time as well!
Made as written with a few exceptions. I omitted the salt and corn meal on the biscuits as I didn’t have corn meal, and I figured it would be salty enough. I also added 1/2 tsp of poultry seasoning and 1/4 tsp of red pepper flakes.
Next time I would double everything but the biscuits. The ratio was still not bad as written.
This was so good we have already added it to our list of favorites. We would highly recommend trying this recipe!
What size pan is that?
Great week night meal! Quick and easy.
We love this recipe. But I use chicken breasts about 2 lbs and boil then then let them cool and dice it up. I also use about a can and a half of biscuits as my pan is large