There’s something timeless about a good chicken pot pie. It’s warm, hearty, and comforting — the kind of meal that wraps you up like your favorite blanket on a chilly night. But let’s be honest, traditional pot pie can be a bit of a production with rolling dough, filling ramekins, and cleaning extra dishes. That’s where Skillet Chicken Pot Pie comes in — all the cozy vibes you love, with fewer dishes and a faster cook time.
Why You’ll Love This Recipe
There’s a lot to love about this simple yet satisfying dish. Here’s why it’ll quickly earn a spot in your regular dinner rotation:
- One Pan, Less Cleanup: Everything cooks in one skillet, from the sautéed veggies to the bubbling filling and biscuit topping.
- Fast and Easy: Using canned biscuits and cooked chicken saves time without sacrificing flavor.
- Super Satisfying: Creamy sauce, hearty chicken, and fluffy golden biscuits = comfort food perfection.
- Customizable: Add mushrooms, corn, or other veggies to make it your own.
- Family Favorite: Even picky eaters will dive into this warm, biscuit-topped skillet.
It’s like a cozy chicken pot pie casserole, with buttery biscuits baked right on top — no pie crust needed.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Here’s what you’ll need to bring your skillet chicken pot pie to life:
Filling:
- 2 tablespoons olive oil – For sautéing the veggies
- 1 small yellow onion, finely diced – Adds sweetness and depth
- 1 stalk celery, thinly sliced (slivered) – A classic aromatic veggie
- 2 teaspoons fresh minced garlic – Boosts the flavor of the base
- 2 tablespoons salted butter – Helps create a rich, creamy sauce
- 3 tablespoons all-purpose flour – Thickens the gravy
- 1½ cups chicken stock or broth – Use a good quality stock for best flavor
- ¼ cup heavy cream – Makes the filling creamy and indulgent
- 1½ teaspoons dried rosemary – Earthy herb flavor
- 1½ teaspoons dried thyme leaves – A must for classic pot pie taste
- 2 teaspoons kosher salt – Can reduce to 1 teaspoon if using salted broth
- ½ teaspoon black pepper – Adds just enough warmth
- 3 cups cooked diced or shredded chicken – Rotisserie chicken works great
- 1 (12 oz) bag frozen peas and carrots – Saves time and adds color
Biscuit Topping:
- 2 (7.5 oz) cans buttermilk biscuits – Your golden, fluffy topping
- 1 tablespoon melted butter – For brushing on top for added flavor and shine
Let’s Get Started
Here’s how to bring everything together in one skillet. Simple steps, amazing results:
1. Sauté the Aromatics
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and celery. Cook for about 4–5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Build the Gravy
Add the butter to the skillet and let it melt. Sprinkle the flour over the veggies and stir constantly to coat and cook the flour — about 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps. Once smooth, add the heavy cream. Continue cooking for 2–3 minutes until the mixture thickens slightly.
3. Season and Add Chicken
Stir in rosemary, thyme, salt, and pepper. Taste and adjust seasoning if needed. Add the cooked chicken and frozen peas and carrots. Stir to combine everything evenly and let it simmer for 2 more minutes.
4. Add the Biscuits
Turn off the heat. Arrange the canned biscuit rounds evenly over the top of the filling (they’ll expand as they bake). You may have extra biscuits depending on the size of your skillet — just use as many as will comfortably fit.
5. Bake
Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 15–18 minutes, or until the biscuits are puffed and golden on top and cooked through.
6. Brush with Butter and Serve
Remove the skillet from the oven and immediately brush the tops of the biscuits with melted butter. Let cool for 5 minutes before serving.
Scoop into bowls or serve directly from the skillet — it’s rustic comfort food at its finest.
Servings and Pairing
This skillet chicken pot pie serves 6 people generously.
Great Pairings:
- Simple green salad – Lightens up the meal and adds crunch
- Roasted green beans or asparagus – Keeps things veggie-forward
- Cranberry sauce – For a holiday feel and tangy contrast
- Chardonnay or iced tea – Complements the rich filling and buttery biscuits
Variations
Want to make it your own? Here are a few fun twists:
- Vegetable-Heavy: Add mushrooms, corn, or green beans to the mix
- Cheesy Topping: Sprinkle shredded cheddar or parmesan over the biscuits before baking
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce
- Gluten-Free: Use a gluten-free flour blend for the gravy and gluten-free biscuit dough
- Low-Carb: Skip the biscuits and top with mashed cauliflower for a lighter take
Storage Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezer: Freeze the cooled filling (without biscuits) in a sealed container for up to 2 months. Thaw overnight and top with biscuits just before baking.
Make-Ahead Tip: The filling can be made 1–2 days ahead and stored in the fridge. Assemble and bake fresh for the best biscuit texture.
FAQs
Can I use raw chicken?
It’s best to use pre-cooked chicken for this recipe. Rotisserie or leftover chicken works perfectly.
Can I use homemade biscuit dough?
Absolutely! Homemade biscuits make a delicious upgrade — just adjust baking time if they’re thicker.
Do I need a cast iron skillet?
A cast iron or oven-safe skillet is ideal, but you can transfer the filling to a baking dish before topping with biscuits if needed.
Can I use cream of chicken soup instead of making the gravy?
You can substitute one can of cream of chicken soup and reduce the flour and cream, but homemade gravy gives better flavor.
How do I keep the biscuits from getting soggy on the bottom?
Make sure the filling isn’t too watery and that it’s hot when the biscuits go on top — that helps them bake up fluffy and golden.
Final Thoughts
Skillet Chicken Pot Pie brings all the best parts of a traditional pot pie into a quicker, easier, and more weeknight-friendly form. With creamy chicken filling, tender veggies, and a golden biscuit topping, it’s the definition of comfort food — without the fuss.
Print
Skillet Chicken Pot Pie
- Total Time: 40 minutes
- Yield: 6 servings
Description
A warm and hearty one-skillet chicken pot pie made with tender chicken, peas, carrots, and a creamy herb sauce, topped with golden buttermilk biscuits.
Ingredients
Filling
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 stalk celery, thinly sliced
- 2 tsp fresh minced garlic
- 2 tbsp salted butter
- 3 tbsp all-purpose flour
- 1½ cups chicken stock or broth
- ¼ cup heavy cream
- 1½ tsp dried rosemary
- 1½ tsp dried thyme leaves
- 2 tsp kosher salt (or reduce to 1 tsp if preferred)
- ½ tsp black pepper
- 3 cups cooked diced or shredded chicken
- 1 (12 oz) bag frozen peas and carrots
Topping
- 2 (7.5 oz) cans buttermilk biscuits
- 1 tbsp melted butter (for brushing after baking)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté onion and celery for 4–5 minutes. Add garlic and cook 30 seconds.
- Stir in butter until melted, then sprinkle in flour and stir to coat. Slowly whisk in chicken broth, then heavy cream. Simmer until slightly thickened.
- Add rosemary, thyme, salt, and pepper. Stir in cooked chicken and frozen peas and carrots. Let simmer for 2 minutes.
- Remove from heat. Arrange biscuits over the top of the filling.
- Transfer skillet to oven and bake uncovered for 15–18 minutes, until biscuits are golden and cooked through.
- Brush biscuit tops with melted butter. Let rest for 5 minutes before serving.
Notes
- Don’t overcrowd biscuits; they expand while baking.
- For crispier biscuit bottoms, ensure filling is hot before adding them.
- Use leftover or rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes