Skillet Recipe

Easy Biscuit Skillet Pot Pie

This classic, comfort-food dish is super simple to make in your own kitchen. Loaded with peas, carrots, green beans and more it’s a great way to get kids to eat their vegetables. And with everything cooked in one skillet, cleanup is as easy as cooking. Enjoy it on a busy weeknight and save some for leftovers.



2 cups cooked, diced chicken or turkey

1 bag (16 oz.) frozen mixed vegetables, thawed and drained

1 1/2 cans (16 oz. total) condensed cream of chicken soup

1/4 cup milk

1 can (4.5 oz.) sliced mushrooms, drained

1/4 teaspoon black pepper

1/2 teaspoon rosemary


Biscuit Topping:

2 1/4 cups CB Old Country Store® Buttermilk Baking & Pancake Mix

2/3 cup milk


1. Preheat oven to 400°F.

2. Stir filling ingredients together in ungreased 9-inch cast iron or oven safe skillet.

3. Cook on stove top on medium until bubbly.

4. Prepare biscuits as directed in rolled biscuit recipe.

5. Cut into desired shapes and place evenly on mixture.

6. Place skillet on baking sheet, bake 26-29 minutes or until crust is golden brown.