One pan plan – Biscuit Chicken Pot Pie

A comfy-cozy one pan dinner that comes together in minutes and is packed full of flavor.

I’m always a fan of minimal dishes when it comes to making dinner. Especially because my pots and pans get hand washed – they will never see the inside of a dishwasher.

Once you see how easy this is to make and get that first bite, this recipe will be a family favorite.


Biscuit Chicken Pot Pie


Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4-6 | Difficulty: Easy


3 tbsp butter
1/2 cup onion, finely diced
4 garlic cloves, minced or grated
1 can cream of celery soup, 10-11oz can
10 oz chicken or vegetable stock
1/2 cup half and half
1 cup green beans, chopped
1 cup corn
1 cup peas
3-4 cups cooked chicken, chopped/shredded (rotisserie chicken works great)
1 can grands biscuits, 8 biscuits total
Salt and pepper to taste


Pre-heat oven to 400°.

1. In a 12 inch cast iron or oven safe skillet, melt the butter over medium heat. Add the chopped onion. Cook for 5-7 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes.
2. Whisk together the cream of celery, broth, and half and half. Pour into skillet.
3. Add the vegetables, the chicken, and bring to a bubble. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
4. Remove skillet from heat and place biscuits evenly over the mixture. Bake for 18-20 minutes.








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