Creamy chicken and vegetables, flaky biscuits, and only one pan! This skillet chicken pot pie is comfort food at its best!
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!
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!
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.
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.
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
- For more ideas, 19 green salads from Saveur
Skillet Chicken Pot Pie
Equipment
Ingredients
Pot Pie
- 2 tablespoons olive oil, divided
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch cubes
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup diced celery (1 large stalk)
- ½ cup chopped yellow onion (1 small onion)
- 1 cup chopped carrots (2 medium carrots)
- 8 ounces sliced white mushrooms
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon dried parsley (or 2 tablespoons fresh)
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ¼ teaspoon celery seed
- ¼ cup heavy cream
- 1 cup frozen peas
- 1 can (16.3 oz.) refrigerated biscuit dough (see note)
Topping:
- 1 tablespoon unsalted butter, melted
- 1 teaspoon dried parsley, or chopped fresh parsley
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
Instructions
- Preheat oven to 375ºF.
- In a large oven-safe skillet, heat 1 tablespoon oil over medium-high heat. Add cut-up chicken, season with salt and pepper, and brown for about 10 minutes, or until mostly done; remove from skillet to plate.1 ½ pounds boneless skinless chicken breast, cut into 1-inch cubes, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Wipe out skillet. Heat 1 tablespoon oil over medium-high heat. Add celery, onion, and carrots and sauté for 10 minutes, or until onions are translucent and vegetables are softened, stirring often.½ cup diced celery, ½ cup chopped yellow onion, 1 cup chopped carrots
- Add mushrooms and continue to stir and cook until browned, about 5 minutes.8 ounces sliced white mushrooms
- Add butter to pan, stir until melted, then sprinkle flour over vegetables. Continue to stir and cook for 2 to 3 minutes.2 tablespoons unsalted butter, ½ cup all-purpose flour
- Slowly add chicken broth, parsley, thyme, and celery seed; bring to a simmer. Turn heat to medium and simmer 14 to 15 minutes or until thickened, stirring occasionally.2 cups low-sodium chicken broth, 1 tablespoon dried parsley, ½ teaspoon dried thyme, ¼ teaspoon celery seed
- Turn off heat and gently stir in cream, peas, and cooked chicken. Check seasoning and add more salt or pepper, if needed.¼ cup heavy cream, 1 cup frozen peas
- Arrange desired number of biscuits directly on top of chicken mixture. You should be able to see some of the filling in between the biscuits.1 can (16.3 oz.) refrigerated biscuit dough
- In a small bowl, mix the melted butter, parsley, pepper, and garlic powder. Using a pastry brush, brush mixture on top of biscuits.1 tablespoon unsalted butter, melted, 1 teaspoon dried parsley, or chopped fresh parsley, ⅛ teaspoon ground black pepper, ⅛ teaspoon garlic powder
- Place in preheated oven and bake for 13 to 16 minutes or until biscuits are browned and chicken mixture is bubbling.
Notes
- Canned biscuits: You may use whatever kind of canned refrigerator biscuits you prefer. I only used 6 biscuits out of my can of 8 (you can bake the remaining biscuits on a separate pan). Use directions on can as a guide for baking time. If biscuits begin to brown too quickly, cover lightly with aluminum foil.
- Reduced sodium: Use low salt or no salt added chicken broth to reduce sodium count.
- In a baking dish: If you don’t have a large enough oven-safe skillet, you can prep the chicken filling in a skillet, pour it into a 9 x1 3 inch baking dish, top with biscuits, and bake.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
yum
Thanks Denise!
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.
So glad you liked it! Thanks for taking the time to leave a comment!
comfort food
100%!