Food : Chicken Pot Pie Skillet Bake

I’ve been promising to share some of my food recipes….and this one has been one of my favorites so far! I love me a classic chicken pot pie…. and this recipe is just as good as (if not better than) the classic version!

For this recipe, I use coconut milk because dairy and I are not good friends….but it actually brings out a little sweetness from all the other flavors too. So if you want, you could substitute your preferred milk, but I highly recommend sticking with the coconut milk.

For the shredded chicken, I usually go to the local butcher shop and get some boneless chicken breast, cut it up in to manageable chunks, toss it in the crockpot with one 32 oz container of chicken broth (if the chicken isn’t fully covered by that, I add water until it just covers the top of the chicken). Put the crockpot on high and let it cook for 6 hrs. Then the chicken is perfectly shreddable….I store the remaining chicken in the freezer for another time.

And lastly, I made this in a cast iron skillet…. if you don’t have one, you can do the cooking in a regular, nonstick pan on the stove and then put it all in a baking dish. Your bake time may be different with this method — if you try it this way, let me know how long you baked it in the comments.

Chicken Pot Pie Skillet Bake

Ingredients

6 tbsp butter

1 tbsp minced garlic

1 onion, chopped

1/2 c flour

4 c chicken broth

1 tsp sea salt

2 tsp pepper

1 c coconut milk

6 oz frozen mixed vegetables (peas/carrots or peas/carrots/corn/green beans)

2 c shredded chicken

1 1/2 c shredded cheddar cheese

2 tubes of 8 butter biscuits, uncooked (you’ll have left over dough…. I use Kroger brand Jumbo Flaky Butter Biscuits)

Preparation

Preheat oven to 350*F. Heat cast iron skillet on stove until warm before adding any ingredients.

After skillet is warm, melt the butter. Add the minced garlic and onion, sautéing until onions are softened.

Whisk in the flower gradually, stirring constantly to keep the flour from burning. Once mixed in nicely, add the chicken broth, salt, and pepper. Continue to whisk ingredients together until there are no more flour lumps.

Add the coconut milk, continuing to stir. Bring to a simmer, and let it simmer until the sauce has thickened a bit. Give it a taste test and make sure you’re happy with the salt/pepper/garlic salt flavoring.

Add your mixed veggies and the shredded chicken….the first time I made this, I used the peas/carrots blend, but after eating all the yumminess, I decided I’d use the peas/carrots/corn/green beans next time to make it a little more pot pie like. Either blend is fine. Stir until the ingredients are mixed well. Top with shredded cheese before putting biscuits on.

Starting in the middle of the skillet, start placing the biscuits on top of your mixture. Add as many biscuits as you can fit to cover the mixture…I even cut a few in half so I could place them around the edge easier. I ended up using 10….you can bake the remaining biscuits separately in the oven with this so you can enjoy them too.

Carefully place skillet in the oven and bake for 20 minutes or until the biscuits are golden and your mixture bubbles a little.

Voila! Plate, serve, and enjoy!

If you make this recipe, I’d love to hear how you liked it….share your photo of your chicken pot pie bake in the comments!