• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Main Dish » One Pot » Skillet Chicken and Biscuit Pot Pie

Skillet Chicken and Biscuit Pot Pie

By Valerie · January 30, 2018 · Updated May 5, 2020 31 Comments

OP One Pot MD Main Dish
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

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.

A bowl of chicken pot pie topped with biscuits.

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.

An over the top image of pot pie in a cast iron skillet.

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!

A serving of pot pie with biscuit topping in a white bowl.

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.

 A white serving bowl filled with chicken pot pie with biscuit topping.

It’s made from start to finish in one 12″ 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 this post to see how it’s done.

Skillet Chicken and Biscuit Pot Pie

A bowl of Chicken Pot Pie topped with biscuits.

Skillet Chicken and Biscuit Pot Pie

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.
5 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 40 minutes
Servings: 8
Calories: 258kcal
Author: Valerie Brunmeier

Ingredients

  • 1/2 cup butter
  • 1 cup diced onions
  • 1 cup chopped carrots about 2 medium
  • 3/4 cup chopped celery about 2 stalks
  • 1/2 teaspoon dried thyme leaves not ground
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 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
  • 3/4 cup frozen corn
  • 1 to 2 tablespoons minced fresh parsley
  • 1 16.3 oz can refrigerated buttermilk biscuits (8 biscuits)

Instructions

  • Heat oven to 375 degrees F.
  • Add butter to a 12" 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.
  • Adapted from Pillsbury.com

Nutrition

Calories: 258kcal | Carbohydrates: 18g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 397mg | Potassium: 381mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3355IU | Vitamin C: 12.4mg | Calcium: 64mg | Iron: 1.2mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

 A vertical two image collage of Skillet Chicken and Biscuit Pot Pie.

Categories: Main Dish, One Pot, Poultry, Recipe

< Previous
Next >

You May Also Like...

Bowls filled with chicken vegetable tortellini soup. Chicken Vegetable Tortellini Soup
Skillet Sausage Pasta Skillet Sausage Pasta
A skillet filled with pasta, chicken, and spinach. Chicken and Spinach Skillet Pasta
Chili Cornbread Bake Chili Cornbread Bake

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Erma Bartholomy says

    August 15, 2020 at 8:49 am

    I don’t have a cast iron skillet, but have an oven proof skillet. Can I use it?

    Reply
    • Valerie says

      August 16, 2020 at 10:32 am

      Sure!

      Reply
  2. Sharon says

    August 12, 2020 at 3:19 pm

    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.

    Reply
  3. Lisa H Jones says

    June 7, 2020 at 2:36 pm

    5 stars
    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.

    Reply
  4. GAIL says

    October 21, 2018 at 6:00 am

    Can you make this a day ahead and just put the biscuits on the top just before you bake in the oven

    Reply
  5. Alisha shackelford says

    September 12, 2018 at 3:53 am

    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

    Reply
    • Valerie says

      September 12, 2018 at 10:48 am

      The printable recipe card is at the end of the post, just above the comments section.

      Reply
  6. Tammy Miller says

    August 28, 2018 at 11:36 am

    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.

    Reply
  7. maryann says

    August 17, 2018 at 1:05 pm

    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… 🙂

    Reply
    • Valerie says

      August 18, 2018 at 8:59 am

      Good to know! Thanks, Maryann. 🙂

      Reply
  8. Tammy Bestell says

    August 14, 2018 at 6:04 am

    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?

    Reply
    • Anne-Marie Amore says

      January 23, 2019 at 8:52 am

      Pls answer if ingredient can be cooked the day before and the biscuits the followig day????

      Reply
    • Missy says

      September 21, 2019 at 6:25 pm

      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!)

      Reply
  9. Mellisa says

    March 25, 2018 at 11:53 am

    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?

    Reply
    • Valerie says

      March 26, 2018 at 10:14 am

      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.

      Reply
  10. Susan says

    February 15, 2018 at 7:29 am

    Does the cooked chicken get over cooked by putting it back in the oven for 15 minutes?

    Reply
    • Valerie says

      February 15, 2018 at 12:24 pm

      Not even in the slightest! It simmers in the sauce and gets nice and tender.

      Reply
  11. Shelly Paige says

    February 7, 2018 at 5:46 pm

    5 stars
    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!

    Reply
    • Valerie says

      February 8, 2018 at 11:16 am

      I’m so glad you enjoyed it, Shelly. Thanks for the feedback. 🙂

      Reply
  12. Mimi says

    January 31, 2018 at 7:00 am

    This is very appealing! And easy with the can of biscuits! My kids were probably deprived as well…

    Reply
    • Valerie says

      February 1, 2018 at 11:26 am

      Thanks so much, Mimi!

      Reply
Newer Comments »

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

St. Patrick’s Day!

Slices of corned beef, carrots, and cabbage in a bowl with a bottle of Guinness.
A ladle scoops up some stew from a pot.
The Snakebite (Guinness and Pear Cider Cocktail)
Slow Cooker Corned Beef and Cabbage
Corned beef with sauteed cabbage on a black plate.
A close up of Colcannon Potatoes topped with bacon and green onions.
Corned beef, cabbage, potatoes and carrots on a white plate.
A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.