If you’re looking for a cozy, comforting meal that comes together quickly and satisfies your soul, this Skillet Chicken Pot Pie Recipe is exactly what you need. Think creamy, savory filling loaded with tender chicken and veggies, all topped with golden, fluffy biscuits baked right in the skillet. I absolutely love this recipe because it cuts out the fuss of a traditional pie crust but still delivers all that homestyle goodness. Keep reading—I’m sharing all my best tips so your pot pie turns out perfect every time!
Why You’ll Love This Recipe
- One-Pan Convenience: Using a single skillet makes cleanup super easy, which I’m always grateful for.
- Speedy Prep: The creamy chicken filling cooks right on the stove before popping in the oven.
- Family Favorite: My family goes crazy for this dish, and leftovers never last long!
Ingredients You’ll Need
Each ingredient in this skillet chicken pot pie recipe plays a key role in marrying creamy goodness with hearty flavor, plus that buttery biscuit topping just seals the deal. When picking items, I always opt for fresh butter and good-quality broth because they lift the whole dish.
- Butter: Essential for a rich base and brushing on top to get that gorgeous golden biscuit crust.
- White Onion: Adds subtle sweetness that complements the creamy sauce beautifully.
- All-Purpose Flour: What thickens the sauce; make sure to whisk well to avoid lumps!
- Salt & Black Pepper: Seasoning is everything here; adjust to your liking but don’t skip.
- Chicken Broth: The base liquid that builds flavor; homemade or store-bought works fine.
- Milk or Heavy Cream: Heavy cream makes it extra decadent, but milk keeps it lighter and still creamy.
- Frozen Mixed Vegetables: Quick and convenient—peas, carrots, and corn blend perfectly.
- Rotisserie or Pre-Cooked Chicken: Using rotisserie is a time-saver and packed with flavor.
- Canned Buttermilk Biscuits: These biscuits bake right on top, soaking up some sauce but staying fluffy underneath.
- Optional Rosemary: Adds a lovely herbaceous note if you want a little extra depth.
Variations
The beauty of this skillet chicken pot pie recipe is how easily it adapts to what you have on hand or your dietary preferences. I’ve tried a bunch of tweaks, and it’s fun to switch things up!
- Use a Pie Crust: For an even heartier meal, I sometimes swap out the biscuits for a quick pie crust on top—it makes it feel extra special for dinner guests.
- Vegetarian Version: Skip the chicken and add extra mushrooms or tofu. I found that a splash of soy sauce boosts umami in this version.
- Different Veggies: I like swapping peas and carrots for green beans or even chopped kale—your freezer and fridge are your playground here.
- Gluten-Free: Using gluten-free flour to thicken and gluten-free biscuits work great if you avoid gluten.
How to Make Skillet Chicken Pot Pie Recipe
Step 1: Sauté the Onion in Butter
Start by preheating your oven to 350°F (175°C). Add ¼ cup butter to a 10-inch oven-safe skillet over medium heat. Once it’s melted, toss in the chopped white onion. Cook for about 5 minutes until the onion turns translucent and soft. I love this step because the aroma fills the kitchen and sets the stage for the rich flavors coming up.
Step 2: Create the Creamy Gravy Base
Sprinkle the flour over the onions and whisk constantly. It will get really lumpy at first, but don’t worry—that’s normal! Slowly pour in the chicken broth while whisking to smooth out those lumps. Then, add the milk or heavy cream and keep whisking until the gravy thickens nicely—think rich and creamy coating consistency. Once thickened, turn off the heat to avoid curdling. I always taste here and add salt and pepper to get the perfect balance.
Step 3: Stir in Veggies and Chicken
Fold in your frozen mixed vegetables and cubed cooked chicken, stirring until everything is evenly coated in that luscious gravy. Spread the mixture out evenly in your skillet to make sure it’s ready to hold the biscuits on top. This is a moment where the flavors really start to come together! Optionally, sprinkle a pinch of rosemary if you like an herby touch.
Step 4: Top and Bake with Biscuits
Place the canned buttermilk biscuits over the chicken mixture—use seven whole biscuits, or if you want extra topping, cut up the eighth biscuit into smaller pieces and tuck them in wherever you find a gap. Pop the skillet into your preheated oven and bake uncovered for 20-25 minutes. You’re aiming for golden-brown biscuit tops and fully cooked bottoms (I gently lift a biscuit with tongs to check). Once out of the oven, brush the tops with a tablespoon of melted butter for that irresistible shine and buttery finish.
Pro Tips for Making Skillet Chicken Pot Pie Recipe
- Whisk like a pro: When mixing flour and liquids, whisk constantly and slowly add liquid to avoid clumps in your gravy.
- Check biscuit bottoms: Sometimes the tops can look done while underneath stays doughy—lift gently to peek and bake a little longer if needed.
- Use rotisserie chicken: It saves so much time, and I find the seasoning adds extra flavor to the pot pie.
- Don’t rush baking: Low and slow wins here—350°F allows the filling to bubble and biscuits to bake evenly without burning.
How to Serve Skillet Chicken Pot Pie Recipe
Garnishes
I love a sprinkle of fresh parsley or thyme leaves on top—it adds a fresh contrast to the creamy richness and brightens every bite visually and flavor-wise. A little cracked black pepper on the biscuits right before serving also amps up the aroma.
Side Dishes
Since this skillet chicken pot pie recipe is quite hearty, I like pairing it with a light side salad—something with bright citrus vinaigrette or even a crisp coleslaw. Roasted Brussels sprouts or a simple green vegetable also work nicely if you want something warm.
Creative Ways to Present
For a cozy family gathering, I sometimes portion this pot pie into individual cast-iron skillets and serve right from the pan. It feels extra special and keeps everything warm longer. For casual dinners, a big skillet plunked in the center of the table invites everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
I transfer leftovers into an airtight container and refrigerate. The chicken pot pie keeps well for up to 3 days, though honestly, it rarely lasts that long in my house!
Freezing
You can freeze the cooked filling separately (without biscuits) by letting it cool completely, then storing it in a freezer-safe container for up to 3 months. I don’t recommend freezing the biscuits on top because they don’t reheat as well after freezing.
Reheating
To reheat, I recommend baking leftovers in a small oven-safe dish at 350°F until warmed through and the biscuit topping crisps back up a bit. Microwave reheating works in a pinch but can make the biscuits soggy.
FAQs
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Can I use fresh vegetables instead of frozen in this Skillet Chicken Pot Pie Recipe?
Absolutely! Fresh diced carrots, peas, and corn work well. Just be sure to cook them slightly ahead of adding to the filling to ensure they’re tender by the time baking finishes.
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Can I make this recipe without using canned biscuits?
Yes! You can use store-bought or homemade biscuit dough or even puff pastry if you like. Just adjust baking time accordingly, as puff pastry cooks a bit faster.
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Is this Skillet Chicken Pot Pie Recipe freezer-friendly?
The filling freezes well if stored separately, but biscuits tend to get soggy after freezing and reheating, so I recommend fresh biscuits when serving.
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How can I tell when the biscuits are fully cooked?
The biscuits should be golden brown on top and firm to the touch. A key trick I learned is to gently lift one biscuit to check the bottom; if it’s doughy, bake a bit longer.
Final Thoughts
This Skillet Chicken Pot Pie Recipe has become one of those reliable weeknight game-changers for me. It blends ease with comforting flavors and feels like a warm hug after a long day. I hope it becomes a favorite in your home too—sometimes the simplest recipes turn out to be the most memorable. Grab your skillet and those biscuits, and enjoy every cozy bite!
Print
Skillet Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Skillet Chicken Pot Pie combines tender rotisserie chicken, savory vegetables, and a creamy gravy, all topped with golden buttermilk biscuits baked to perfection in a single skillet. Ready in under an hour, it’s perfect for a hearty family dinner with minimal cleanup.
Ingredients
Filling
- ¼ cup butter
- ½ white onion, chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¾ cups chicken broth
- ¾ cup milk OR heavy cream
- 1 cup frozen mixed vegetables
- 3 cups rotisserie or pre-cooked chicken, cubed
Topping
- 8 count canned buttermilk biscuits (used 7 whole, optional: cut up the 8th into smaller pieces to fill gaps)
- 1 tablespoon butter (to brush on biscuits after baking)
- Pinch of rosemary (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the pot pie.
- Melt Butter and Cook Onions: Place ¼ cup of butter in a 10-inch oven-safe skillet and melt it over medium heat on the stovetop. Add chopped onions and cook until translucent, about 5 minutes, stirring occasionally.
- Make the Gravy Base: Sprinkle ⅓ cup of flour over the melted butter and onions, whisking constantly to combine. The mixture will be lumpy at this stage.
- Add Broth and Milk: Gradually whisk in 1¾ cups chicken broth, continuing to whisk until all lumps are dissolved. Pour in ¾ cup of milk or heavy cream and whisk until the gravy thickens. Once thickened, turn off the heat.
- Incorporate Vegetables and Chicken: Stir 1 cup of frozen mixed vegetables and 3 cups of cubed rotisserie chicken into the gravy until everything is evenly coated. Spread the filling evenly across the skillet.
- Add Biscuit Topping: Place the canned buttermilk biscuits over the chicken mixture. Use 7 whole biscuits and optionally cut the 8th biscuit into smaller pieces to fill any gaps.
- Bake the Pot Pie: Transfer the skillet to the preheated oven. Bake uncovered for 20–25 minutes or until the biscuits are golden brown on top and baked through underneath. Check by gently lifting a biscuit to ensure the bottom is not gooey; be careful as the skillet will be hot.
- Brush with Butter: After baking, melt 1 tablespoon of butter and brush it over the tops of the biscuits for a rich, glossy finish. Optionally sprinkle a pinch of rosemary.
Notes
- You can use any type of frozen mixed vegetables you prefer or have on hand.
- The nutritional values are approximate and can vary based on ingredients used.
- Using rotisserie or pre-cooked chicken significantly reduces preparation time.
- Make sure the skillet you use is oven-safe to avoid transferring the filling before baking.
- For a richer gravy, opt for heavy cream instead of milk.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
