A creamy, chicken and vegetable studded filling is topped with biscuit pieces and baked until bubbly and golden brown. This family-friendly Skillet Chicken and Biscuit Pot Pie is an easy, comforting weeknight dinner choice.
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I was recently informed by one of my boys that I have not made enough chicken pot pies in his lifetime. I thought this was a very wise observation on his part so I set upon changing that by whipping up this super easy chicken and biscuit inspired version that I think you’re all gonna love.
It’s easy as all get out thanks to a trusty store-bought rotisserie chicken and a canister of buttermilk biscuit dough. But most importantly, it is really, really good. As a matter of fact, I believe that chicken-pot-pie-deprived child of mine’s exact words after he tried it were “I’m obsessed”.
I’m hoping you will be too!
The traditional pot pie filling includes the usual suspects – onion, carrot, celery, and peas, but I also added some frozen corn. The fun thing with recipes like this is that you can add in any veggies your family loves.
I think mushrooms or chopped broccoli florets would both be a fabulous addition.
It’s made from start to finish in one 12-inch skillet; starting out on the stove top and finishing off in the oven to create the golden brown biscuit crust.
Check out the quick video in the recipe card below to see how it’s done.
Skillet Chicken and Biscuit Pot Pie
Video
Ingredients
- ½ cup butter
- 1 cup diced onions
- 1 cup chopped carrots, about 2 medium
- ¾ cup chopped celery, about 2 ribs
- ½ teaspoon dried thyme leaves, not ground
- ½ teaspoon seasoned salt
- ½ teaspoon fresh ground black pepper
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk, I use 2%
- 2 cups chopped cooked chicken breast meat, rotisserie chicken is a great choice
- 1 cup frozen sweet peas
- ¾ cup frozen corn
- 1 to 2 tablespoons minced fresh parsley
- 16.3 ounce can refrigerated buttermilk biscuits , (8 biscuits)
Instructions
- Heat oven to 375 degrees F.
- Add butter to a 12-inch oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken, peas, corn, and parsley. Remove from heat.
- Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
- Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Adapted from Pillsbury.com
I don’t have a cast iron skillet, but have an oven proof skillet. Can I use it?
Sure!
I don’t usually comment but this is an excellent basic recipe. You can freeze ahead most of the ingredients and that cuts the preparation time.. I put the partially frozen cubed chicken in heated chicken broth and that helped the cooking time. This is one of my newest favorites and everybody likes it. I also use 3 cups cubed chicken.
I have made this many times. It is one of my husband’s favorite dinners. I do double the milk so the filling isn’t as thick and add poultry seasoning. It is wonderful every time.
Can you make this a day ahead and just put the biscuits on the top just before you bake in the oven
Hey the easy skillet pot pie looks amazing I can’t find the recipe can anyone inbox it to me plz I’m going to the grocery store tonight and would love to make thisthank u I so wish you had a recipe boo as well so much of them looks amazing but dying for this recipe plz help
The printable recipe card is at the end of the post, just above the comments section.
Can you make the chicken & sauce up a day ahead and then just do the bisquits the next day and bake? I try to fix as much up before to save on time. Then my boyfriend finishes it up the next day so it’s ready when I get home from work.
made this just now. it is so good. i cut down on the margarine and saved 2 ww pts per serving doing that. so now it is only 6 pts per serving… 🙂
Good to know! Thanks, Maryann. 🙂
Hi, this looks delicious and I want to try it. I do not have a cast iron skillet (I have always wanted one) due to having an electric stove. I see you were using a cast iron skillet, what were using to cook it on before transferring to the oven? It didn’t appear in the video that you were cooking on gas stove?
Pls answer if ingredient can be cooked the day before and the biscuits the followig day????
Tammy, I have a bunch of cast iron and have never had a problem using it on my electric stove, so long as the elements heat evenly and you take normal care of cleaning and seasoning it. (Do not EVER clean it with dish soap!)
Flavor is great and very easy to make, but I found that the biggest get soggy after sitting afterwards which is not very appealing chewing on a doughy biscuit. Even though the biscuits were a beautiful golden brown on top, should I have cooked longer?
Hi Mellisa. I didn’t experience any issues with the biscuits becoming soggy. Even the leftovers reheated well. I can’t say for sure what happened there but yes, you could try baking a bit longer. Also, if you didn’t use a cast iron pan, I’d recommend giving that a try as well. They are wonderful and distributing heat and that might do the trick.
Does the cooked chicken get over cooked by putting it back in the oven for 15 minutes?
Not even in the slightest! It simmers in the sauce and gets nice and tender.
My husband who loves chicken pot pie loved this! The flavor is great! So happy to finally find an easy recipe. Thank you for sharing it!
I’m so glad you enjoyed it, Shelly. Thanks for the feedback. 🙂
This is very appealing! And easy with the can of biscuits! My kids were probably deprived as well…
Thanks so much, Mimi!