Fall Skillet Pot Pie
main dishes

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.
  • 421

    Calories

  • 14

    Ingredients

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Ingredients

5

Servings

  • 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 can (7.5 ounces) refrigerated biscuits, (10 biscuits)

Instructions

  • 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.

Nutrition information (per Serving)

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