Skillet Chicken Pot Pie with Homemade Biscuits

Skillet chicken pot pie is a delicious cozy skillet-style chicken pot pie with a buttery biscuit in place of a pie crust.

I love winter. Or at least, California winters. Now if you live anywhere where the snow has buried your car, I apologize for my even calling it winter here. But I was born and raised a California girl and to me, it is the only winter I have ever known.

I see the snow and as beautiful as it looks, I know that must be quite cold and hard to deal with at times. But whether you live in a winter wonderland or like me, cold to you means you see your breath in the air. You likely want a warm comforting meal at the end of the day or even at lunch.

This skillet chicken pot pie is so delicious and comforting. It is a take on the classic chicken pot pie and as much as I love a pie crust I think I might just prefer these buttery biscuits more.

Making a buttery pie crust isn’t all that difficult and even less so if buying a store-bought pie crust for a traditional pot pie. But sometimes I just don’t feel like making an actual pie. A one-skillet chicken pot pie is much easier to do in my opinion. I also think the biscuits add a nice touch which helps to sop up the creamy sauce. 

With a quick blitz in my food processor, I have these buttery biscuits ready to be rolled out and cut then placed on top of this delicious skillet mixture. I pop the whole pan straight into the oven and the clean-up is simple. Bonus, I don’t have to store an entire pie dish in my fridge because these biscuits are easily placed into a Tupperware if there are any leftovers.

Skillet Chicken Pot Pie Is…

• A quick meal made with simple ingredients that takes about 30-35 minutes in total.
• A great way to use up leftover chicken or a store-bought rotisserie chicken.
• ​A favorite recipe for the whole family.
• Such an easy dinner recipe and a one-pan meal.
• The perfect meal for a busy weeknight.
• Able to be made with a can of biscuits or with homemade biscuits.

Ingredients

Chicken- use shredded leftover chicken or rotisserie chicken. If you don’t have either you can boil or bake a chicken breast, or chicken thighs then shred into bite-size pieces to use.

Vegetable Mixture- A blend of carrots, onions, celery, and peas are classic veggies found in a traditional chicken pot pie, fresh parsley is added as well for freshness and color.

Broth- You can use chicken stock or chicken broth for this recipe. Be sure to use a good quality stock or broth as the flavor will make all the difference. I like to use my homemade bone broth.

Heavy Cream-  The addition of heavy cream adds a velvety smooth taste for a creamy chicken gravy.

Flour- Flour is used to help thicken the gravy. I use all-purpose flour.

Olive Oil- The veggies are sautéed in olive oil. I like use extra virgin olive oil but you can use pure olive oil as well.

Biscuits- You can use the homemade biscuit recipe I have included but you can also use store-bought biscuits to make this recipe even more simple.

Tools

• Cast-iron skillet or an ovenproof skillet
• Food processor (optional)
• Pastry brush

Directions

Heat a large skillet over medium heat with 2 to 3 tablespoons of olive oil. While the skillet heats, dice up the carrots, celery, and onions. Add them to the skillet and begin sautéing. Add a dash of salt and pepper to the vegetables. Shred the chicken. When the onions are translucent, add the shredded chicken to the skillet.

Mix it in with the veggies then sprinkle in the 2 tablespoons of flour making sure to coat everything in the pan. Stir it and slowly begin pouring in 1/2 cup of the chicken stock at a time. Allow the stock to thicken before adding more.

After all 3 cups of stock have been incorporated, add the peas, the chopped parsley, and then the heavy cream. Taste test, add more salt and pepper if needed.

Directions For Biscuits

In a food processor add the flour and baking powder. Cube the butter and it in. Place your processor on low and remove the pour spout lid to slowly add in the milk while the processor mixes. Stop when the dough comes together. Remove the lid, place the dough on a lightly floured surface, roll it out, and cut 8 biscuits.

Remove from heat and place the biscuits directly on top of the chicken pot pie filling.

Use a pastry brush to brush the tops of the biscuits and pop the pan into the oven at 450℉ for 12 to 15 minutes or until the tops of the biscuits are golden brown.

Cooking Notes

• You can use store-bought canned biscuits for this or the homemade butter biscuits in the recipe.
• Don’t add the broth too quickly or the gravy will be thin. Instead slowly, add it in, allow it to thicken then add more.
• If you don’t have a cast-iron skillet you can use any large oven-safe skillet.

How To Store

Store leftover skillet pot pie in an airtight container. It will keep in the fridge for up to three days.

More Recipes To Try

• Easy Black Bean Chili
• Glazed Meatloaf
• Baked Potato Casserole
• Skillet Eggs Florentine

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Cast Iron Skillet Set

Cuisinart Food Processor

Wooden Kitchen Utensils

Wooden Measuring Spoons

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!