So first things first. I know I already brought a little fall to the blog with my recipe for Pumpkin Chocolate Swirl Bars a few days ago, but is it just me or has the weather seemed to switch pretty much as soon as September hit?
I know, I know. I live in Southern California and don’t really know what real weather is, but even for sunny SoCal, there’s been a tangible difference in the air! The sunshine has been ushered out and has been replaced with cloudy, cooler breeze. I wore booties, jeans, and a light sweater yesterday night and haven’t been tossing off all my covers when I sleep.
Fall, is that you?!
I hope there isn’t too much eye-rolling from you readers out there as bloggers start fan-girling over all things fall-related. You need to see it from our point of view. Fall brings with it a much needed change from all of the summer foods that we’ve been sharing for the past few months and it’s exciting to transition into fall + winter months where food really is such a big part of life. In the summer and spring, I feel like cooking in general is placed on the back burner and easy, no-cook recipes are king. Fall and winter bring about a slower pace of life where cooking is a cozy evening ritual instead of a chore.
And THIS is your ultimate cozy dinner. A skillet chicken pot pie that features a creamy filling that’s bursting with savory YUM-ness that’s then topped with flaky biscuits.
Nothing more to say other than it’s so, so dang good.
- 1 lb chicken breast or thigh, cubed
- 1 cup cubed potato
- 1 cup sliced carrots
- ½ cup peas
- ¾ cup sliced celery
- ¼ cup butter (1/2 a stick)
- 1 cup chopped onion
- ⅓ cup flour
- 2 cups chicken broth
- ⅔ cup milk
- 1 cup corn
- 8 refrigerated biscuit dough (I used Pillsbury)
- Preheat oven to 350.
- Place the cubed chicken, potato, carrots, peas, and celery in a large pot. Fill with water to cover and bring to a soft boil, cooking for 10-15 minutes or until you can pierce through the potatoes with a fork easily. Drain and set aside.
- In the same pot, melt the butter and cook the onion until translucent. Whisk in the flour and let cook for a minute. Add in the chicken broth and milk, whisking so no lumps remain. Season the mixture with salt and pepper and let thicken for 3-4 minutes.
- Add the chicken, vegetables, and corn back into the pot and stir to coat evenly. Pour the mixture into a cast-iron skillet.
- Before placing the biscuit dough on the skillet, put the biscuits on a parchment paper lined- baking sheet and bake for 4 minutes to help cook the bottom. Remove and top the chicken pot pie mixture with the half cooked biscuits and cook for a further 6-9 minutes or until the biscuits are golden brown.
- Serve hot!