Easy Chicken Pot Pie

I love chicken pot pie, however, I don't like the work that it takes to make it.

Once on a trip to Great Wolf Lodge, we tried skillet chicken pot pie and it was wonderful.

I decided to change it around a bit and use biscuits on top. It doesn't take long to make and is very delicious.

Why I Love This Recipe

• You only need a few ingredients
• It is quick to throw together
• Enjoy a comfort food meal, without the time

Easy Skillet Chicken Pot Pie

This easy skillet chicken pot pie comes together in under 30 minutes and is a great one-pan dinner.

If you want to make it a little more from scratch try my cracker barrel biscuit recipe.

Items Needed To Make:

• Chicken Breasts, canned
• Bag of mixed vegetables, thawed
• Butter
• Flour Gravy (I use Pioneer brand)
• Water
• Biscuits, canned or homemade

Put a can of chicken breasts, drained, and thawed mixed veggies in a oven proof skillet with 2 tablespoons butter. Cook on medium heat for 2-3 minutes.

In a separate bowl, mix 1/2 cool water with 1 packet of Pioneer flour gravy. Then add 1 1/2 cups water to chicken and veggies and bring to a boil. Pour the gravy mix blend into the skillet with the chicken and veggies. Stir for about a minute, until it is thick and lump free.

Use 1 can of biscuits as a topper for the pot pie. I just place the biscuits on top. Bake in the oven at 350 degrees for 10-12 minutes or until biscuits are cooked and golden. It's an easy and quick meal that serves 4.