If you’re craving all the comfort of a classic chicken pot pie but want a quicker, fuss-free way to make it, I have a real winner for you. This Skillet Chicken Pot Pie with Biscuit Topping Recipe is an absolute favorite in my kitchen — it’s creamy, hearty, and topped with fluffy, golden biscuits that bake right on top of the filling, making cleanup a breeze. Trust me, once you try it, you’ll wonder why you ever made pot pie any other way!
Why You’ll Love This Recipe
- One-Pan Magic: Everything cooks and bakes in a single skillet, meaning less mess and more time to enjoy your meal.
- Flaky Biscuit Topping: Using canned buttermilk biscuits gives you buttery, tender topping that’s crispy on the edges without any extra effort.
- Customizable Filling: Packed with wholesome chicken, veggies, and fresh herbs, but you can easily tweak it to suit your family’s tastes or what you have on hand.
Ingredients You’ll Need
To make this dish truly shine, I focus on fresh aromatics, quality chicken, and herbs that bring warmth and comfort. The biscuit topping is easy thanks to the convenience of store-bought dough, but feel free to make your own if you want to get fancy.
- Olive Oil: The base to start sautéing your veggies with a lovely aroma and slight fruitiness.
- Yellow Onion: Adds sweetness and depth when softened — diced finely so it practically melts into the filling.
- Celery: Slivers bring a subtle crunch and earthiness that balances the creamy sauce perfectly.
- Fresh Minced Garlic: Garlic’s essential for punch — just be careful not to burn it when cooking!
- Salted Butter: Rich flavor and helps create that velvety roux base for your filling.
- All-Purpose Flour: The thickener that turns broth into a luscious pot pie sauce.
- Chicken Stock or Broth: Use a good-quality one for the best flavor; homemade if you have it, otherwise store-bought works just fine.
- Heavy Cream: Just a splash adds richness and silkiness to the sauce.
- Dried Rosemary and Thyme: These herbs give the filling that classic home-cooked flavor.
- Kosher Salt & Black Pepper: Essential for seasoning and balancing the dish.
- Cooked Chicken: Leftovers or rotisserie chicken work perfectly here — diced or shredded.
- Frozen Peas and Carrots: Convenient and colorful veggies that keep this pot pie comforting and wholesome.
- Buttermilk Biscuits (Canned): The shortcut to a golden, fluffy biscuit crust without any added work.
- Melted Butter (for brushing): Brushed on top for that irresistible glossy finish and extra flavor.
Variations
I love how versatile this skillet chicken pot pie with biscuit topping recipe is — it easily adapts to what’s in your fridge or to different diets. I’ve played around with several tweaks to keep it exciting and fitting for everyone around my table.
- Vegetarian Version: Swap chicken for hearty mushrooms or tofu, and use vegetable broth instead of chicken. My family didn’t miss the meat one bit with this twist!
- Gluten-Free Option: You can replace the flour with a gluten-free blend and use gluten-free biscuits if you want to keep things allergy-friendly.
- Extra Veggies: Adding diced potatoes or green beans works brilliantly—just increase cooking time slightly to soften them.
- Make It Spicy: A pinch of red pepper flakes or a dash of hot sauce in the filling adds a nice zing if you like a little heat.
How to Make Skillet Chicken Pot Pie with Biscuit Topping Recipe
Step 1: Sauté the Veggies to Build Flavor
Heat your olive oil in a 12-inch oven-safe skillet over medium-high heat, then add the finely diced yellow onion and sliced celery. Stir constantly until the onion turns translucent and the celery softens, about 5-7 minutes. This brings out their natural sweetness and forms a flavorful base. Lower the heat, add in your minced garlic, and cook carefully for 1-2 minutes—stirring nonstop so it doesn’t burn. If you do get a hint of bitterness, don’t worry; just start fresh next time as burnt garlic can turn the whole dish sour.
Step 2: Make the Creamy Sauce with a Roux
Transfer those cooked veggies to a bowl and set aside, then return your skillet to medium-low heat and melt the butter. Whisk the flour into the melted butter, stirring consistently for about 30 seconds to a minute so it combines without browning. Gradually pour in the chicken stock while whisking, making sure you eliminate any lumps — this is how you’ll get that lovely, smooth gravy. Add the heavy cream next, then let the mixture simmer gently for 3-5 minutes until it thickens up just right.
Step 3: Season and Combine the Filling
Once your sauce is thick and luxurious, stir in kosher salt, black pepper, dried rosemary, and thyme. Remove from heat, then add back the sautéed onion, celery, and garlic. Mix thoroughly with a spoon before folding in your cooked chicken and frozen peas and carrots. Stir until everything is evenly coated — this is the moment your kitchen starts smelling like heaven.
Step 4: Top with Biscuits and Bake
Unroll your canned buttermilk biscuits and cut each one into quarters. Evenly arrange those biscuit pieces over the filling in the skillet. Pop the whole thing in your preheated 350°F oven and bake for about 30 minutes, or until the biscuits are puffed up and golden brown. Right when it comes out, brush the biscuit tops with melted butter – I promise it adds that perfect shiny finish and buttery kick that takes this dish to the next level.
Pro Tips for Making Skillet Chicken Pot Pie with Biscuit Topping Recipe
- Don’t Rush the Garlic: Cooking it low and slow, stirring constantly, avoids bitter burns and keeps flavor mellow.
- Whisk Constantly for Smooth Sauce: This prevents lumps and gives you that velvety pot pie filling everyone raves about.
- Use an Ovenproof Skillet: I learned the hard way—transferring filling is messy, so cook and bake in the same dish!
- Brush Biscuits While Hot: Melting butter over fresh-out-of-the-oven biscuits guarantees a golden, irresistible crust.
How to Serve Skillet Chicken Pot Pie with Biscuit Topping Recipe
Garnishes
I usually sprinkle a few fresh thyme leaves on top right before serving to brighten things up, and sometimes I add a pinch of chopped parsley for a fresh, vibrant pop of color. If you like a little tang, a squeeze of lemon on the side can really elevate the flavors.
Side Dishes
Because this dish is hearty on its own, I keep sides simple: a crisp green salad with vinaigrette or roasted Brussels sprouts are my go-to. For a cozier night, buttered green beans or steamed broccoli also pair nicely.
Creative Ways to Present
For family dinners or holidays, I like to bake this in smaller oven-safe skillets or ramekins to create individual pot pies with biscuit tops—everyone gets their own little personal pie. It feels a bit fancy but is surprisingly easy and fun to dig into!
Make Ahead and Storage
Storing Leftovers
Leftovers store well in an airtight container in the fridge for up to 3-4 days. I like to cover it tightly so the biscuit topping doesn’t get soggy, although it might soften a bit — reheating will help crisp it back up.
Freezing
I’ve frozen this pot pie both before and after baking. If freezing before baking, keep biscuits separate if possible, and add just before baking. After baking, wrap tightly in foil and plastic wrap. Thaw overnight in the fridge before reheating for best texture.
Reheating
Pop leftovers into a 350°F oven for about 15-20 minutes until warmed through and biscuit tops are crisped. Avoid microwaving if you can; the oven helps the biscuit stay flaky and the filling bubbly and delicious.
FAQs
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Can I use fresh biscuits instead of canned for the topping?
Absolutely! Homemade biscuit dough works wonderfully here if you prefer. Just cut them into quarters or pieces and arrange over the filling as you would canned biscuits. Baking times may vary slightly depending on thickness and dough moisture.
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Is it necessary to use both rosemary and thyme herbs?
Though both herbs add classic flavors, you can definitely adjust based on your pantry. Thyme alone will still give a lovely earthy note, or you could substitute fresh herbs if you have them on hand for a brighter taste.
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Can this recipe be made dairy-free?
Yes! Swap butter with a dairy-free alternative like coconut oil or vegan margarine, and substitute heavy cream with full-fat coconut milk or a creamy nut milk. Use dairy-free biscuits for topping to keep it consistent.
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What’s the best way to shred cooked chicken for this pot pie?
I like to use two forks to shred warm chicken — it gives you nice bite-sized pieces that distribute evenly. Alternatively, you can pulse cooked chicken briefly in a food processor, but be careful not to overdo it or you’ll end up with mush!
Final Thoughts
When I first tried this Skillet Chicken Pot Pie with Biscuit Topping Recipe, I was amazed at how easy it was to get so much flavor and comfort with minimal fuss. It quickly became a weekday favorite around my house, especially during colder months when we all want cozy, hearty meals without spending hours in the kitchen. I’m confident you’ll love how the creamy filling and flaky biscuit topping come together, and I hope this recipe becomes your go-to for those times when you need a little extra comfort without the extra effort.
Print
Skillet Chicken Pot Pie with Biscuit Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Skillet Chicken Pot Pie recipe offers a comforting, savory filling of chicken, peas, carrots, and herbs baked under a golden, buttery biscuit topping. Cooked entirely in one ovenproof skillet, it combines the heartiness of a classic pot pie with a quick and easy biscuit crust for a delicious family meal ready in under an hour.
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 stalk celery, thinly sliced (slivered)
- 2 teaspoons fresh minced garlic
- 2 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken stock or chicken broth
- ¼ cup heavy cream
- 1 ½ teaspoons dried rosemary
- 1 ½ teaspoons dried thyme leaves
- 2 teaspoons kosher salt (can reduce to 1 teaspoon if sensitive to salt)
- ½ teaspoon black pepper
- 3 cups cooked diced or shredded chicken
- 1 – 12 oz bag frozen peas and carrots
Topping:
- 2 cans (7.5 oz each) canned buttermilk biscuits
- 1 tablespoon melted butter (to brush on biscuit tops after baking)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the pot pie.
- Sauté Vegetables: Heat olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the diced onion and sliced celery, sautéing until the onion is translucent and celery is tender, about 5-7 minutes, stirring continuously.
- Add Garlic: Reduce heat to medium-low. Add the minced garlic and cook for 1½ to 2 minutes, stirring constantly to avoid burning and bitterness.
- Set Vegetables Aside: Transfer the cooked onion, celery, and garlic mixture to a bowl or plate and set aside.
- Make Roux: Return the skillet to medium-low heat and add butter. Once melted, whisk in flour, stirring for 30 seconds to one minute until mixture is well combined.
- Add Liquids: Slowly whisk in chicken stock, ensuring the mixture is smooth. Add heavy cream while continuing to whisk.
- Simmer and Thicken: Allow mixture to come to a low simmer, stirring occasionally, until it thickens, about 3-5 minutes.
- Season: Whisk in kosher salt, black pepper, dried rosemary, and dried thyme until well incorporated.
- Combine Filling: Remove skillet from heat and stir in the reserved onion mixture, followed by the frozen peas and carrots and the cooked chicken, mixing thoroughly so all ingredients are evenly coated.
- Prepare Biscuit Topping: Open the biscuit cans. Cut each biscuit into quarters and evenly arrange the pieces on top of the filling in the skillet.
- Bake: Place the skillet in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and cooked through.
- Add Butter Glaze: Melt the final tablespoon of butter. When removing the skillet from the oven, brush the tops of the biscuits with melted butter to add shine and flavor.
- Serve: Serve the pot pie hot directly from the skillet for a hearty and comforting meal.
Notes
- Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days for best quality.
- You can substitute fresh herbs for dried herbs, using about three times the amount if preferred.
- Using an ovenproof skillet is essential to transfer the dish directly to the oven safely.
- For a lower-fat option, use low-fat chicken broth and reduce or omit the heavy cream.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
