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Chicken & Biscuit Skillet Pie

Grab some Bakewell Cream and mix up a batch of biscuits for this ultimate comfort food.


2 T oil or butter
1 onion, chopped
2 cloves garlic, minced
1 t dried thyme
2 cups chopped carrots
1/2 cup chopped celeriac
1/2 cup chopped rutabaga
1 cup chopped gold potato
1/4 cup flour
2.5 cups chicken broth
1/4 cup half & half
1.5 lbs chicken breast, cubed
1 batch Bakewell Cream biscuits (or try empanada dough discs, for a more traditional pot pie)
1 egg, beaten or 3 T melted sage butter

Preheat oven to 400.

Warm the oil or butter in your skillet over medium heat.

Add the onion, and season generously with salt and fresh black pepper.

When the onion has softened, add the garlic, carrots, celeriac, rutabaga, potato and thyme. Mix well.

Allow everything to cook for several minutes, stirring ocassionally, until the vegetables start to deepen in color.

Whisk in the flour, making sure it is all incorporated, and let that brown for a couple of minutes.

Pour in about a quarter cup of the broth and whisk again.

Gradually pour in the rest of the broth, then the cream, making sure to keep whisking as you add.

Add the chicken, then riase the heat and bring to the boil.

Simmer until thickened, about 5 minutes.

Lay your biscuits on top and brush them with the beaten egg, or melted sage butter for extra flavor.

Bake for 20-25 minutes; tent with foil if it looks like your biscuits are getting too brown.