Skillet Pot Pie

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  • 2 small carrots, peeled and diced
  • 1 medium onion diced
  • 1/2 cup frozen peas (no need to defrost them)
  • 1 potato, par – cooked and diced
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/4 cups chicken stock
  • 2 cups diced or shredded chicken
  • salt, pepper to taste
  • Biscuit, pie or crescent roll dough – yes, the kind that comes in the tube!


Preheat over at  375 F.

Saute carrot and onion in butter for 5 minutes over medium heat. Add flour and cook the roux for 2-3 minutes. It will start to turn a golden color and will smell really good.

Add herbs if using. Add stock. It needs to come to a boil and thicken a bit. Should only take a few minutes.

Remove from heat. Add chicken, peas and potato. Any extra vegetables you have would be delicious. Quicker cooking veggies can go in raw. Veggies that take a while should be par-cooked..microwaves are great for this!

Taste for salt. Add if needed. The amount will depend on how salty your stock is.

Cover the pan with the dough of your choice. Use the instructions that came with the dough you used as a guide for cooking time. For biscuits, bake at 375 for 25 minutes, until golden brown and bubbly. Make sure biscuit is cooked through. Let rest for 10 minutes before serving.

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