Nothing is more comforting than a potpie, though it can be time consuming. In this recipe I’ll share shortcuts for you to have dinner on the table in no time. Rotisserie chicken breasts save lots of time — they’re already cooked and you can find them almost anywhere. If you don’t have fresh vegetables, try organic frozen or even canned veggies. Instead of making a crust I added everything to a cast-iron skillet and topped it with easy cheddar buttermilk biscuits.
Cheesy one-skillet chicken potpie
For the filling
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2-1/2 cups vegetable broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup diced rotisserie chicken
- 2 cups fresh, frozen or canned mixed vegetables (if frozen, thaw)
- 1 handful freshly chopped parsley (plus extra for garnish)
Cheesy buttermilk biscuits
- 2 cups Bisquick baking mix
- 1 cup grated cheddar cheese
- 1-1/4 cups low-fat buttermilk
- 1/2 teaspoon garlic powder
- Preheat oven to 350 degrees F.
- Heat a cast-iron skillet over medium heat and add the butter, stirring until melted.
- Add the flour to the skillet and whisk until the mixture turns a light golden brown.
- Add in the vegetable broth and the seasonings while continuing to whisk until the mixture begins to thicken.
- Add in the chicken, vegetables and parsley, mixing well. Remove from the heat and set aside.
- In a mixing bowl, combine all of the ingredients for the cheesy biscuits.
- With a spoon, begin dropping spoonfuls of the biscuit topping onto the top of the filling, covering the entire surface.
- Place the skillet in the oven and bake 20-25 minutes or until the tops of the biscuits are golden brown.
- Remove from the oven and allow to cool slightly.
- Garnish with fresh parsley and serve warm.