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.

Years ago, near our home, there was a Marie Calendars restaurant which is long gone now. If you aren’t familiar they were best known for their pies, particularly their chicken pot pie. My late husband David loved them, even the ones you can still buy in the freezer section of the grocery store. At the time I was a complete amateur in the kitchen. Using boxed mixes and jarred sauces in place of the real thing.

For whatever reason I decided to try my hand at a classic chicken pot pie recipe, it came with instructions for a homemade pie crust. The chicken mixture was made up of leftover rotisserie chicken and the buttery crust that seemed simple enough to put together, turned rock hard on the edges. While remaining raw in the center. My kitchen was a mess by the time it was all over and the pie that had taken all afternoon to make bore little resemblance to the golden pies from Marie’s.

The next time I would attempt to recreate a homemade chicken pot pie, it would have a biscuit topping which makes for an easy skillet chicken pot pie recipe. This became my favorite way to recreate the dish and even though I have mastered a buttery pie crust since, this skillet pot pie is still a favorite recipe to make on a cold winter night.

Skillet Chicken Pot Pie Is…

• A great way to use up leftover chicken, a store-bought rotisserie chicken or leftover turkey from Thanksgiving. 
• A one-pan meal for the whole family.
• Able to be made in a large skillet or a casserole dish.
• A twist on a classic pot pie recipe.
• A hearty meal and an easy dinner recipe for cold winter nights.

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- I like to use extra virgin olive oil but you can use pure olive oil or avocado oil.

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 a large oven-proof skillet
• Food processor (optional)
• Pastry brush

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