This one pan Skillet Chicken Pot Pie makes your favourite comfort food even easier thanks to one-dish cooking. Simple enough to make on the busiest of weeknights, this take less than 30 minutes start to finish.
Preheat oven to 425 degrees. Spray down a cast iron skillet with nonstick spray and set aside.
In a large bowl, combine the shredded chicken and the thawed frozen mixed vegetables. Add in the cream of chicken soup, stir well, and season with salt and pepper to your taste.
Transfer the mixture to the prepared skillet and smooth it out with the back of your mixing spoon for a mostly even top. Add the biscuit dough to the top of the filling. Bake at 425 degrees for 18-20 minutes.
If you don't have an oven-save pan to bake with, simply transfer the filling to a pie dish before adding the dough pieces