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

Categories: Main Dish, One Pot, Poultry, Recipe

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Reader Interactions

Latest Comments
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  1. Shannon Nichols says

    January 19, 2021 at 12:15 pm

    What’s the reasoning behind using frozen peas and corn and fresh for the other veggies? Is it possible to use all fresh?

    Reply
    • Valerie says

      January 19, 2021 at 7:17 pm

      Sure! The reasoning is just to make it easier. Frozen peas and corn are kitchen staples that are easy to stock all year long.

      Reply
  2. Susan Spaits says

    January 16, 2021 at 4:42 pm

    Awesome!!

    Reply
  3. Beginner cook says

    January 15, 2021 at 2:02 pm

    How do i adjust this recipe to cook and Include raw chicken instead rotisserie?

    Reply
    • Valerie says

      January 17, 2021 at 9:44 am

      You would need to cook the chicken before adding it to the recipe.

      Reply
  4. Collette says

    November 3, 2020 at 5:51 pm

    This was phenomenal. I added 3 minced garlic, because I add garlic to literally everything. This was delicious and insanely easy to make!

    Reply
  5. crystal malcom says

    August 27, 2020 at 4:18 pm

    Do you use all frozen veggies for the carrots and all or fresh? This looks delicious!

    Reply
    • Valerie says

      August 29, 2020 at 9:11 am

      Hi Crystal. I use fresh carrots and celery and frozen peas and corn.

      Reply
  6. Kathleen Parker says

    August 25, 2020 at 1:54 pm

    I don’t have any oven proof skillet so can I mix up the veggies in a regular skillet and then put in an aluminum pan in the oven? Thank you

    Reply
    • Valerie says

      August 26, 2020 at 11:46 am

      A skillet is preferred but I think it might work out okay. Let me know if you try it.

      Reply
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