skillet chicken pot pie
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Skillet Chicken Pot Pie

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

I am one to 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 have been 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.

Warm soups, hearty stews, and even dishes that are a bit heavier than that of our summertime palette. I do all sorts of cast iron cooking with those sorts of meals and find that those are some of my favorite foods to make. They tend to fill the house with a welcoming scent and the anticipation for the meal seems to be much more welcomed in the winter. When we are cold we want to be comforted.

For me, a winter day with a dish like soup bubbling away on the stove or this Skillet Chicken Pot Pie baking in the oven while I straighten up my house. Well, it’s those days that make me feel so joyful to provide that comfort to both myself and my daughter on those cold days.

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.

Why I Love This Recipe

In our house, I tend to buy whole chickens as opposed to just buying one cut of prepackaged chicken per meal. When making a whole bird there is always leftover meat to pick off that can be used for another meal. Some great ones to try with your leftover chicken are Shredded Chicken with Cranberry Sauce or Grilled Onion Chicken Taquitos. The bones from a whole chicken can of course be saved in a freezer bag for bone broth on a later day.

Depending on your family size you can get anywhere from one meal to three like us. I have mentioned this little “tip” before and it is one that I feel is worth mentioning again (apparently). This meal was born out of the need to make yet another meal from our leftover chicken from a whole bird purchase. But it is a happy accident that I am so happy to share with you. I think it is one you will love.

Making a pie crust really isn’t all that difficult however, sometimes I just don’t feel like making an actual pie. A one-pan skillet-style dish is much easier for me. 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. Plus 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.

What You Will Need to Make It

2 carrots

1 small onion

2 celery stalks

1 cup of frozen peas

2 tbsp fresh chopped parsley

2 cups of shredded chicken

3 cups of chicken stock or bone broth

1 cup heavy cream

2 tbsp flour

2 tbsp olive oil

salt and pepper to taste

8 biscuits ( recipe below)

Biscuit Recipe

2 cups all purpose flour

8 tbsp of salted cold butter plus more for brushing

3 1/2 tsp of baking powder

3/4 cup of milk

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 floured surface, roll it out, and cut 8 biscuits.

**If you make the biscuits ahead of time, place them in the fridge to keep them chilled until you are ready to bake.

Directions

In a skillet heat 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.

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

Brush the tops with melted butter and pop the pan into the oven at 450℉ for 12 to 15 minutes or until the tops of the biscuits are golden.

skillet chicken pot pie fresh from the oven
skillet chicken pot pie in a skillet
skillet chicken pot pie on a plate
skillet chicken pot pie

Skillet Chicken Pot Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

a delicious skillet chicken pot pie with biscuits in place of a pie crust

Ingredients

  • 2 carrots
  • 1 small onion
  • 2 celery stalks
  • 1 cup of peas
  • 1 cup of heavy cream
  • 2 cups shredded chicken
  • 2 tbsp flour
  • 3 cups of chicken stock or bone broth
  • 2 tbsp chopped parsley
  • 2 tbsp olive oil
  • 8 biscuits (biscuit recipe below)
  • salt and pepper to taste
  • For the Biscuits:
  • 8 tbsp salted cold butter
  • 2 cups all purpose flour
  • 3/4 cup milk
  • 3 1/2 tsp baking powder

Instructions

  1. In a skillet heat 2 to 3 tablespoons of olive oil.
  2. While the skillet heats, dice up the carrots, celery and onions.
  3. Add them to the skillet and begin sautéing. Add a dash of salt and pepper to the vegetables.
  4. Shred the chicken.
  5. When the onions are translucent, add the shredded chicken to the skillet.
  6. Mix it in with the veggies then sprinkle in the 2 tablespoons of flour making sure to coat everything in the pan.
  7. Give it a stir and slowly begin pouring in 1/2 cup of the chicken stock at a time. Allow the stock to thicken before adding more.
  8. After all 3 cups of stock have been incorporated, add the peas, the chopped parsley and then the heavy cream.
  9. Taste test, add more salt and pepper if needed.
  10. Remove from heat and place the biscuits directly on top of the chicken pot pie filing.
  11. Brush the tops with melted butter and pop the pan into the oven at 450℉ for 12 to 15 minutes or until the tops of the biscuits are golden.
  12. Directions For Biscuits

  1. In a food processor add the flour and baking powder.
  2. 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.
  3. Stop when the dough comes together.
  4. Remove lid, place the dough on a flour surface, roll it out and cut 8 biscuits.

**If you make the biscuits ahead of time, place them in the fridge to keep them chilled until you are ready to bake.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 69mgSodium: 860mgCarbohydrates: 63gFiber: 4gSugar: 7gProtein: 22g

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! Or tag me on Instagram @rox_aquaintlife!

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*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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