Pickle Fix Chicken Pot Pie Skillet (Print)

Tangy chicken skillet with pickles and dill biscuits. Hearty comfort for any dinner table.

# Components:

→ For theChicken Pot Pie Filling

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon dried dill
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon kosher salt
11 - 2 cups cooked chicken, shredded
12 - 1/2 cup dill pickles, finely chopped
13 - 1/4 cup pickle juice
14 - 2 tablespoons all-purpose flour
15 - 1 cup low-sodium chicken broth
16 - 1/2 cup whole milk
17 - 1 cup frozen peas

→ For the Dill Biscuit Top

18 - 1 cup all-purpose flour
19 - 1 teaspoon baking powder
20 - 1/4 teaspoon baking soda
21 - 1/2 teaspoon kosher salt
22 - 1 tablespoon chopped fresh dill
23 - 2 tablespoons unsalted butter, cold and cubed
24 - 1/2 cup buttermilk

# Directions:

01 - Preheat your oven to 400°F (200°C).
02 - In a large oven-safe skillet, melt the butter and heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for 5–6 minutes until the vegetables begin to soften.
03 - Stir in the minced garlic, dried thyme, dried dill, black pepper, and kosher salt. Cook for 1 minute more until fragrant.
04 - Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 minute to cook the flour.
05 - Gradually incorporate the chicken broth, whole milk, and pickle juice, whisking constantly to prevent lumps. Bring to a simmer and cook for 3–4 minutes until the sauce has thickened.
06 - Add the shredded cooked chicken, chopped dill pickles, and frozen peas to the skillet. Stir to combine and simmer for an additional 2 minutes. Remove the skillet from the heat.
07 - In a separate mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and fresh dill. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
08 - Pour in the buttermilk and stir gently just until the ingredients are combined. Be careful not to overmix the dough. Spoon 4–6 large dollops of the biscuit dough evenly over the hot filling in the skillet.
09 - Carefully transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the biscuit topping is golden brown and the filling is bubbling vigorously.
10 - Allow the skillet to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Ready in just 1 hour start to finish
  • Uses rotisserie chicken for quick preparation
  • One-pan meal with minimal cleanup
  • Perfect blend of comfort food with a surprising tangy twist
  • Made with pantry and refrigerator staples
02 -
  • Perfect for using up leftover roasted chicken or turkey
  • Can be prepared ahead through step 6 and refrigerated
  • The pickle flavor is subtle but distinctive not overwhelming
  • Makes excellent leftovers that taste even better the next day
  • Biscuits stay surprisingly crisp on top while soaking up sauce on the bottom
03 -
  • The key to perfect biscuits is keeping everything cold until the moment you put them in the oven
  • For extra flavor, add 1/4 cup grated parmesan cheese to the biscuit dough
  • Let the filling cool slightly before adding biscuits if it seems too liquid

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