Fall Skillet Pot Pie

Fall Skillet Pot Pie

Store-bought rotisserie chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Kitchen Basics® Original Chicken Stock adds savory richness to sweet potatoes and peas, mixed with a blend of McCormick® seasonings, including Thyme, Garlic Powder and Ground Cinnamon.


  • 1/4 cup (1/2 stick) butter
  • 1 cup chopped onion
  • 1/4 cup flour
  • 2 cups Kitchen Basics® Original Chicken Stock
  • 1 cup milk
  • 1/2 cup apple cider
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Ground Cinnamon
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1/4 teaspoon McCormick® Coarse Ground Black Pepper
  • 2 cups cubed cooked chicken
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 cup frozen peas
  • 1 (7.5 ounce) can refrigerated biscuits (10 biscuits)


  1. Heat oven to 450 degrees F.
  2. Melt butter in large ovenproof nonstick skillet on medium-high heat.
  3. Add onion; cook and stir 5 minutes or until softened.
  4. Sprinkle with flour. Stir with whisk until mixture is well blended.
  5. Add stock, milk, apple cider, garlic powder, cinnamon, thyme and pepper; whisk until mixture is smooth.
  6. Stir in chicken, sweet potatoes and peas. Bring to boil. Reduce heat to medium; cook and stir 15 minutes or until sweet potatoes are tender.
  7. Place biscuits on top of chicken mixture.
  8. Bake for 10 minutes or until biscuits are golden brown.

Serves: 5

Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof.

Nutrition information (Amount per serving) Calories: 421 Cholesterol: 76mg Sodium: 701mg Protein: 27g Total Fat: 13g Saturated Fat: 7g Fiber: 4g Carbohydrate: 49g

Recipe and photo credit: McCormick. logo

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