• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Main Dish Chicken
OP One Pan

Skillet Chicken Pot Pie – One Pan!

4.34
/5
1 hr 15 mins
6 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 10/14/2019Updated: 06/15/2021

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

Creamy chicken and vegetables, flaky biscuits, and only one pan! This skillet chicken pot pie is comfort food at its best!

Creamy chicken and vegetables, flaky biscuits, and only one pan! This skillet chicken pot pie is comfort food at its best!

Image of skillet chicken pot pie, taken from above. Topped with biscuits.

Don’t you just love chicken pot pie?

I’m not talking about those little individual frozen pot pies that have been around forever with the cardboard crust, and hardly any chicken or vegetables, but loads of salty gravy. I’m talking about the real thing: big chunks of tender chicken, lots of colorful vegetables, creamy gravy, and a flaky crust. Now that’s down home cooking at its best! So beautiful to behold and even better to eat. 

So good, but kind of time consuming to make, right? Fry up the chicken, cut up and cook the vegetables, make the sauce, roll out the crust…phew! Sounds like a lot of dirty dishes too, doesn’t it? 

Good news! This skillet chicken pot pie with biscuits is prepared in one pan, from start to finish. I won’t lie to you, that pan is going to get a work out. You’ll spend a little time at the stove. While that chicken pot pie is in the oven, give yourself a little pat on the back and say to yourself, I did it! It looks gorgeous! The smells are heavenly! My family will think I’m a genius! 

And then, maybe treat yourself to a little glass of wine!

Partial overhead of skillet pot pie, garnished with chopped parsley.

About this Skillet Chicken Pot Pie

To prepare this skillet chicken pot pie, use a large sized oven safe skillet. A cast iron skillet (12-inches or larger) would work beautifully. This is the one I use. Sauté the cut up chicken, remove it from the pan, and add the onions, carrots, celery, and mushrooms.

After the vegetables have softened and browned a bit, sprinkle in the flour and stir it around, coating the sautéed vegetables. Pour the broth in, and simmer gently until the sauce thickens up. Stir in the cream, chicken, peas, and herbs.

Open the can of biscuits and place them right on top of the chicken mixture. I brush the tops of the biscuits with a mixture of melted butter, garlic powder, and a little chopped parsley, just for a little extra wow!

Image of chicken pot pie topped with biscuits.

How to make this pot pie your own:

I like traditional pot pie vegetables and seasonings for this recipe. If you would like to change it up a little, or if you don’t have the listed ingredients on hand, I have a few suggestions for you. 

  • Your kids just really hate peas? Or carrots? Substitute another vegetable they do like, maybe corn, or green beans, or even broccoli or cauliflower. Use what you have in the fridge. 
  • I use canned biscuits for the topping. As you stand in front of the canned biscuit section of the store, you’ll see so many varieties, ranging from flaky buttermilk to cornmeal to crescents. Choose the one that your family likes best. You could also use a refrigerated rolled pie crust instead of biscuits for a more traditional pot pie. Puff pastry is delicious, too. 
  • Change up the herbs. Instead of parsley and thyme, use tarragon or sage. Fresh or dried, either will work here.
  • Rotisserie chicken works well in this recipe. 
  • If you don’t have a large oven proof skillet, you can make the chicken mixture in a regular skillet. Pour the chicken mixture into a 9×13 baking dish, place the biscuits on top, and bake. You’ll have one more dish to wash but your chicken pot pie will taste just the same. 

Image of one pan chicken pot pie recipe, made in a skillet, scooped onto a white plate.

How to reheat leftovers of this recipe:

If you have leftovers, the best way to reheat this chicken pot pie with biscuits is to heat leftovers in the oven (or toaster oven) for 20 minutes or so, or until the chicken mixture is good and hot. You may want to cover the biscuits with foil to keep them from over browning. You can also heat leftovers in the microwave but the biscuits won’t be quite as good. 

Chicken pot pie in skillet.

What to serve with this pot pie:

A hearty main dish like this goes great with a light salad! Try these:

 

  • Sweet Kale Salad with Cranberries and Poppy Seed Dressing
  • Citrus Salad with Mint, Honey, and Lime
  • The Best Arugula Salad Recipe
  • Kale Salad with Pomegranate, Orange and Pine Nuts
  • Salad with Apples and Cucumbers
  • For more ideas, 19 green salads from Saveur

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Image of chicken pot pie topped with biscuits.
Recipe

Get the Recipe: Skillet Chicken Pot Pie - One Pan!

4.34 from 6 votes
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
6 servings
Print Rate Recipe
Prevent your screen from going dark
Creamy chicken and vegetables, flaky biscuits, and only one pan! Comfort food at its best!

Ingredients

Pot Pie

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup diced celery (about 1 large stalk)
  • 1/2 cup chopped yellow onion (about 1 small onion)
  • 1 cup chopped carrots (about 2 medium carrots)
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounce pkg. sliced mushrooms
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 tablespoon dried parsley (or 2 tablespoons fresh)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 teaspoon celery seed
  • 2 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 cup frozen peas
  • 16.3 oz can refrigerated biscuit dough (see note)

Topping:

  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon dried parsley flakes, or chopped fresh parsley
  • ⅛ teaspoon freshly ground pepper
  • ⅛ teaspoon garlic powder

Instructions

  • Preheat oven to 375ºF.
  • In a large oven-safe skillet, heat 1 tablespoon oil over medium-high heat. 
  • Brown chicken cubes 10 minutes, or until mostly done; remove from skillet to plate.
  • Wipe out skillet. Heat 1 tablespoon oil over medium-high heat. Add celery, onion, and carrots and saute for 10 minutes, or until onions are translucent and vegetables are softened, stirring often. 
  • Add mushrooms and continue to stir and cook until browned, about 5 minutes.
  • Add butter to pan, stir until melted, then sprinkle flour over vegetables. Continue to stir and cook for 2-3 minutes.
  • Slowly add chicken broth, parsley, thyme, and celery seed; bring to a simmer. Turn heat to medium and simmer 14-15 minutes or until thickened, stirring occasionally. 
  • Turn off heat and gently stir in cream, peas, and cooked chicken.
  • Check seasoning and add more salt or pepper, if needed.
  • Place desired number of biscuits directly on top of chicken mixture. You should be able to see some of the filling in between the biscuits. 
  • In a small bowl, mix the melted butter, pepper, and garlic powder. Using a pastry brush, brush mixture on top of biscuits.
  • Place in preheated oven and bake for 13-16 minutes or until biscuits are browned and chicken mixture is bubbling.

Notes

  • You may use whatever kind of canned refrigerator biscuits you prefer. I only used 6 biscuits out of my can of 8. Use directions on can as a guide for baking time. If biscuits begin to brown too quickly, cover lightly with aluminum foil.
  • Use low salt or no salt added chicken broth to reduce sodium count.
  • If you don't have a large enough oven-safe pan, you can prep the chicken filling in a skillet, pour it into a 9x13 baking dish, top with biscuits, and bake.

Nutrition Information

Serving: 1of 6, Calories: 584kcal, Carbohydrates: 54g, Protein: 46g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 1083mg, Fiber: 5g, Sugar: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Shop this post

Staub Cast Iron Fry Pan, 12-inch
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Chicken with cornmeal dumplings in a pan with spoon.
    Chicken with Cornmeal Dumplings (in one pan!)
  • Image of chicken fricassee in a black skillet.
    Chicken Fricassee Recipe - One Pan!
  • White bowl full of whole wheat penne pasta, chicken, mushrooms, fresh parsley, and parmesan cheese.
    Chicken Marsala Pasta - One Pan!
  • Overhead of Dutch oven containing chicken stew with cornmeal biscuits.
    Chicken Stew with Cornmeal Biscuits
Previous Post
What’s Poppin’
Image of a stack of pancakes with homemade pancake mix in the background.
Next Post
Pancake Mix – with 100% Whole Wheat Option

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. denise says

    January 26, 2021 at 12:34 am

    yum

    Reply
    • Rachel Gurk says

      January 28, 2021 at 9:47 am

      Thanks Denise!

      Reply
  2. Kara Plantinga says

    October 28, 2020 at 11:50 am

    Overall, this is an easy way to make chicken pot pie and I love the biscuit flavor vs a pie crust. Important tip – check the bottom of the biscuits before pulling out the oven. Mine were still doughy on the bottom and that’s easy to miss, because they are sitting in the mixture. I had to put it back in the oven after I discovered this and had already pulled some out to serve. But, I plan to make it again keeping this tip in mind. And my husband doesn’t love carrots, so we are going to try and sub in some different vegetables.

    Reply
    • Rachel Gurk says

      November 1, 2020 at 8:39 pm

      So glad you liked it! Thanks for taking the time to leave a comment!

      Reply
  3. denise says

    October 15, 2019 at 5:57 pm

    comfort food

    Reply
    • Rachel Gurk says

      October 16, 2019 at 8:26 pm

      100%!

      Reply

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled