Ingredients:
For the Filling:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
Instructions:
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Filling:
- In an oven-safe skillet, melt butter over medium heat. Add diced onion, carrots, celery, and minced garlic. Cook until vegetables are softened.
- Make Roux:
- Sprinkle flour over the vegetables and stir to create a roux.
- Add Broth and Thicken:
- Gradually whisk in chicken broth, ensuring no lumps form. Cook until the mixture thickens.
- Season and Add Chicken:
- Stir in shredded chicken, frozen peas, dried thyme, salt, and black pepper. Mix well.
- Prepare Biscuit Topping:
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold cubed butter until the mixture resembles coarse crumbs. Add buttermilk and stir until just combined.
- Drop Biscuit Dough:
- Drop spoonfuls of the biscuit dough over the chicken filling in the skillet.
- Bake in the Oven:
- Transfer the skillet to the preheated oven and bake for 18-20 minutes or until the biscuit topping is golden brown and cooked through.
- Serve:
- Remove from the oven, let it cool slightly, and then serve your Skillet Chicken Pot Pie Casserole directly from the skillet.
- Enjoy:
- Enjoy this comforting and flavorful chicken pot pie casserole with a buttery biscuit topping!