Cheesy one-skillet chicken potpie

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

Serves 6

Ingredients:

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

Directions:

1. Preheat oven to 350 degrees F.
2. Heat a cast-iron skillet over medium heat and add the butter, stirring until melted.
3. Add the flour to the skillet and whisk until the mixture turns a light golden brown.
4. Add in the vegetable broth and the seasonings while continuing to whisk until the mixture begins to thicken.
5. Add in the chicken, vegetables and parsley, mixing well. Remove from the heat and set aside.
6. In a mixing bowl, combine all of the ingredients for the cheesy biscuits.
7. With a spoon, begin dropping spoonfuls of the biscuit topping onto the top of the filling, covering the entire surface.
8. Place the skillet in the oven and bake 20-25 minutes or until the tops of the biscuits are golden brown.
9. Remove from the oven and allow to cool slightly.
10. Garnish with fresh parsley and serve warm.

More easy skillet ideas

Chickpea beef vegetable skillet
Sesame chicken skillet
Skillet cheesy chicken taco bacon dip