20-Min Creamy Chicken Pot Pie Skillet
Rotisserie chicken, canned cream soup, and frozen mixed vegetables simmer together in one skillet, then top with baked biscuits for a weeknight pot pie that tastes like Sunday dinner. Serve with fresh greens and citrus on the side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Combine chicken, cream soup, and vegetables in a 12-inch oven-safe skillet over medium-high, ~2 min.
Step 2
Simmer uncovered for 5 minutes until the mixture is hot and vegetables are tender.
Step 3
Arrange 8 biscuits on top of the filling, leaving 1 inch between each.
Step 4
Bake at 400°F for 10 minutes until biscuits are golden brown and cooked through.
Step 5
Remove from oven and let cool 2 minutes, then serve hot with lettuce and orange slices on the side.
Tools you’ll need
- 12-inch oven-safe skillet
- spoon
- oven
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