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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.

Serves: 5
  • Preheat oven to 450°F. Melt butter in large ovenproof nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add stock, milk, apple cider, garlic powder, cinnamon, thyme and pepper; whisk until mixture is smooth.

  • 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.

  • Place biscuits on top of chicken mixture. Bake 10 minutes or until biscuits are golden brown.

Cooking tip

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

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