Skillet Chicken Pot Pie with Cheesy Garlic Biscuits This comforting skillet chicken pot pie is topped with fluffy garlic cheddar biscuits, creating a deliciously hearty meal that's perfect for any occasion. Ingredients For the Filling 3 Tablespoons Butter 3/4 cup onion finely diced 1 cup carrots diced small 2 cloves garlic minced 1/3 cup flour 3 cups low-sodium chicken broth 1/2 cup heavy cream 3 cups chicken diced rotisserie chicken 1 teaspoon chicken bouillon 1/2 teaspoon poultry seasoning 1/2 teaspoon Kosher salt 1/4 teaspoon black pepper 1 cup peas frozen For the Garlic Cheddar Biscuits 2 cups baking mix Bisquick recommended 2/3 cup milk 1 tablespoon vegetable oil 3/4 cup cheddar cheese shredded 1/4 teaspoon garlic powder divided 2 tablespoons butter melted Fresh Parsley Instructions Adjust oven rack to the upper third of the oven and preheat to 400?. In a large oven-safe skillet, melt the butter over medium-low heat. Add the onions and carrots, sautéing for about 5 minutes until they start to soften. Incorporate the garlic and sauté for another 2 minutes. Sprinkle in the flour, stirring constantly for about a minute. Gradually whisk in the chicken broth followed by the heavy cream. Increase the heat and bring to a simmer until the pot pie filling begins to thicken. Once thickened, stir in the chicken, chicken bouillon, poultry seasoning, salt, and pepper. Taste and adjust the seasoning as needed. Fold in the frozen peas. In a medium-sized bowl, mix the baking mix, milk, vegetable oil, cheese, and 1/8 teaspoon of garlic powder. Spoon the biscuit dough into the pot pie filling, forming 9 biscuits. Bake for about 20 minutes or until the biscuits are golden brown and the filling is bubbly. While the pot pie is baking, combine the melted butter with the garlic powder. Brush the warm garlic butter over the biscuits and sprinkle with fresh parsley.
