skillet chicken pot pie

Store-bought rotisserie chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Chicken stock mixed with a blend of McCormick® seasonings, including Thyme, Garlic Powder and Ground Cinnamon, adds savory richness ... Store-bought rotisserie chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Chicken stock mixed with a blend of McCormick® seasonings, including Thyme, Garlic Powder and Ground Cinnamon, adds savory richness to this fall favorite. Read More Read Less
421
CALORIES
14
INGREDIENTS

Ingredients 5 Servings

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 Place biscuits on top of chicken mixture. Bake 10 minutes or until biscuits are golden brown.

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