american

Skillet Chicken Pot Pie with Biscuit Topping

This baked dish pairs boneless skinless chicken thigh with chicken broth, refrigerated biscuit dough and frozen mixed vegetables. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

64 g Carbohydrates

28 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

128g boneless skinless chicken thigh 155 kcal
144g frozen mixed vegetables (peas, carrots, corn) 124 kcal
14g all-purpose flour 51 kcal
160g chicken broth (low sodium) 10 kcal
64g milk 32 kcal
48g refrigerated biscuit dough 216 kcal
6g olive oil 53 kcal
1g dried thyme 1 kcal
2g kosher salt 0 kcal
1g black pepper (ground) 2 kcal

Cooking instructions

olive oil
Heat oven to 425 F. Heat olive oil in an oven-safe skillet over medium heat.
frozen mixed vegetables (peas
Add chicken and cook 4 to 5 minutes until mostly cooked through. Add mixed vegetables and cook 2 minutes.
frozen mixed vegetables (peasall-purpose flour
Sprinkle flour over the chicken and vegetables; stir 30 seconds to coat.
chicken broth (low sodium)milkdried thymekosher saltblack pepper (ground)
Slowly pour in chicken broth and milk, stirring constantly. Simmer 2 to 3 minutes until a thick gravy forms; season with thyme, salt, and pepper.
refrigerated biscuit dough
Dollop biscuit dough over the filling in 4 to 5 mounds, leaving small gaps for steam.
refrigerated biscuit dough
Bake 12 to 15 minutes until biscuits are golden and the filling is bubbling. Cool 5 minutes before eating.