Name: Chicken Pot Pie Skillet
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 lbs Boneless, skinless chicken breasts; 1 cup Carrots, chopped; 1 cup Celery, chopped; 1 cup Frozen peas; 0.5 cup All-purpose flour; 2 cups Chicken broth; 1 cup Milk; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Biscuit dough

What is more comforting than Chicken Pot Pie? I mean, that flaky crust, the creamy filling bursting with veggies and tender chicken… Is it really a hug in the dish?Chicken pot pie skillet.. Think of it as the lazy (but equally delicious) cousin of the classic pot pie. What are some of the best flavor combinations without the hassle of rolling out pastry? This one’s a regular on our dinner table, especially on those nights when schedules are crazy. What’s the best thing about cooking in one pan? If you love a shepherd’s pie but are craving something creamier, this is your recipe. What is your new best friend?

What is a chicken pot pie skillet?

What do you love about a chicken pot pie? What’s the difference between a double crust and an encased potato? Is there a place to nestle cozily in Think of it as a deconstructed pot pie, where the “crust” is more of Sour Cream that’s either oatmeal or biscuit topping. Is it safe to drop on top or bake separately and crumble over? What is a stew with biscuits? Is it really that good? Don’t tell her it’s easier to make! What are some of the best weeknight meals?

Why do I love this recipe?

This Chicken Pot Pie skillet.Is a game changer? What I love most is how it delivers that comforting pot pie flavor without all the fuss. What is the best way to break it down: how

Flavor Bomb:What is the combination of savory chicken, sweet carrots, and earthy peas in that creamy sauce? Is it an explosion of deliciousness in every bite? I like to add a pinch of thyme to my soup. It really elevates the whole thing.
Ridiculously EasyWhy should I worry about a soggy bottom crust? What are some of the best recipes that can be made in less than an hour?
Budget FriendlyI know that you have most of the ingredients in your pantry and fridge already. What are some pantry staples you can buy? Chicken, frozen veggies, and a few other items? I sometimes use leftover rotisserie chicken to make it even easier!
Versatile:Feel free to swap out the vegetables based on what you have on hand. Green beans, corn, potatoes… they all work beautifully. What are some good ways to add cheese to a biscuit topping? My mom always used cream of mushroom soup, which is fine in a pinch but I find this recipe even more delicious. Better because it’s all from scratch.

What are some quick and easy comfort food recipes? If you like chicken pot pie, then you absolutely HAVE to try it. Is this a family favorite?

How do you make chicken pot pie?

Quick Overview

Making this Chicken pot pie skillet. (I used a castIs it surprisingly simple? What’s the best way to start sautéing veggies, then adding the chicken and a creamy sauce? Top it with a simple biscuit topping, bake it until golden brown, and boom! Dinner is served. What is the beauty of this recipe? It’s all done in one skillet, making cleanup a breeze. What are some of the easiest ways to make a biscuit crust? If you’re not a confident cook, you can nail this recipe.

Ingredients

What is the recipe for chicken pot pie filling?

1 tablespoon olive oil. 1 teaspoon garlic.
1 onion, chopped.
2 carrots, peeled and chopped.
2 celery stalks, chopped.
I love mushrooms and their earthy flavor. I also like mushrooms, sliced. 8 ounces.
2 cups cooked chicken, shredded (rotisserie chicken works great)
One cup frozen peas. 1 cup fresh pe
1 cup frozen corn. 1 Cup frozen rye
1/4 cup all-purpose flour. 1 cup whole grain
3 cups chicken broth. 2 cups water. 1 cup
1 cup heavy cream (or half-and-half for a lighter version – I’ve even used almond milk and it was good).
1 teaspoon dried thyme per 1 cup.
1/2 teaspoon salt. 1/4 teaspoon pepper.
1/4 teaspoon black pepper. 1 teaspoon sage.

For the Biscuit Topping: For a warm

1 1/2 cups all-purpose flour. 1 3/4 cups whole wheat flour
2 teaspoons of baking powder. 1 teaspoon of salt
1/2 teaspoon salt. 1 teaspoon pepper.
1/4 cup (1/2 stick) cold butter, cut into small cubes.
3/4 cup milk

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). While the oven is heating, grab an oven-safe skillet (cast iron is perfect for this! ) and lightly grease it with cooking spray or a little olive oil. How do I clean a filling? I’ve tried it without greasing and it’s a PAIN to clean afterwards.

Step 2: Sauté the Veggies

In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes. Serve warm. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. If you’re using mushrooms, add them now and cook for another 3-5 minutes, until they release their juices. How do you start to brown? What is the best way to build a flavor base?

Step 3: Add Chicken & Frozen Veggies

Stir in the Shredded Chicken, frozen peas, and frozen corn. Stir well. Cook for a minute or two, just to warm everything through. What are some ways to use frozen veggies?

Step 4: Make the Creamy Sauce

Sprinkle flour over chicken and vegetables. Cook, stirring constantly, for 1 minute. How do you thicken a sauce? Gradually pour in the chicken broth, stirring constantly to avoid any lumps. What is the best way to stir together heavy cream and dried thyme? Salt, and pepper. Reduce the heat and let the sauce simmer for about 5 minutes, or until it has thickened slightly. Taste and adjust the seasonings as needed. What is the best way to make it your own?

Step 5: Prepare the Biscuit Topping

While the filling is simmering, prepare the biscuit topping. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. How do you cut the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs? The colder the butter, the flakier your biscuits will be!

Step 6: Add Milk to Biscuit Dough

Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix the dough, as this will result in tough biscuits. The dough should be slightly sticky.

Step 7: Top & Bake

Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable filling in the skillet. Don’t worry about making it perfect; rustic is good! Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly. Keep a close eye on it towards the end to prevent the biscuits from burning. I usually turn on the broiler for the last minute or two to get them extra golden brown.

Step 8: Cool & Serve

Let the chicken pot pie skillet cool for a few minutes before serving. This will give the filling a chance to thicken up a bit. Serve hot and enjoy!

What to Serve It With

This chicken pot pie skillet is a complete meal in itself, but if you’re looking to round out your dinner, here are a few ideas:

For a Simple Side: A crisp green salad with a light vinaigrette is the perfect complement to the richness of the pot pie.
For a Hearty Meal: Serve it alongside some roasted asparagus or steamed green beans.
For a Comfort Food Feast: Pair it with mashed potatoes or sweet potato fries.

My family loves to have it with a simple side salad and some crusty bread for soaking up all that delicious sauce! It’s also great for potlucks or casual gatherings.

Top Tips for Perfecting Your Chicken Pot Pie Skillet

Here are a few of my tried-and-true tips for making the best chicken pot pie skillet ever:

Don’t Overcrowd the Pan: Make sure your skillet is large enough to hold all the filling and biscuit topping without being too crowded. If it’s too full, the filling won’t cook evenly and the biscuits might not brown properly.
Cold Butter is Key: For the flakiest biscuits, use cold butter and don’t overmix the dough. The little pockets of cold butter will create steam as they bake, resulting in light and airy biscuits. I sometimes even put the butter in the freezer for 15 minutes before using it.
Adjust the Sauce Thickness: If your sauce is too thin, simmer it for a few more minutes to allow it to thicken. If it’s too thick, add a little more chicken broth until it reaches your desired consistency.
Customize the Veggies: Feel free to use whatever vegetables you have on hand. Carrots, peas, and corn are classic, but green beans, potatoes, and mushrooms also work well.
Use Leftover Chicken: Rotisserie chicken is a great shortcut for this recipe. It’s already cooked and seasoned, so it saves you time and effort.

I’ve also found that adding a splash of Worcestershire sauce to the filling adds a little extra depth of flavor. And if you’re feeling fancy, you can brush the biscuit topping with melted butter before baking for a golden brown crust.

Storing and Reheating Tips

Here’s how to store and reheat your leftover chicken pot pie skillet:

Refrigerator Storage: Let the skillet cool completely before covering it tightly with plastic wrap or transferring the leftovers to an airtight container. Store in the refrigerator for up to 3 days.
Freezer Instructions: For longer storage, you can freeze the pot pie. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. The biscuit topping might be a little softer after freezing, but it will still taste delicious.
Reheating: Preheat your oven to 350°F (175°C). Reheat the pot pie in the skillet (or in an oven-safe dish if you’ve transferred it) for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave. Just be careful not to overheat it, as the biscuits can get tough.

I usually make a double batch and freeze half for those nights when I just don’t feel like cooking. It’s a lifesaver!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Simply substitute the all-purpose flour in both the filling and the biscuit topping with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this will help bind the ingredients together. You might also need to add a little extra liquid to the biscuit dough, as gluten-free flours tend to be drier.

Do I have to use heavy cream?

No, you don’t! You can substitute half-and-half or even milk for a lighter version. I’ve even used almond milk and it worked surprisingly well! Just keep in mind that the sauce might not be as thick and creamy if you use a lower-fat option.

Can I make this ahead of time?

Yes, you can! You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply prepare the biscuit topping and proceed with the recipe. You can also assemble the entire pot pie (filling and topping) ahead of time and store it in the refrigerator unbaked for up to 24 hours. Just add a few extra minutes to the baking time to ensure it’s heated through.

What if I don’t have an oven-safe skillet?

No problem! You can transfer the filling to a baking dish after you’ve prepared it on the stovetop. Then, top with the biscuit dough and bake as directed.

Can I add cheese to the biscuits?

Absolutely! Adding shredded cheddar cheese or Parmesan cheese to the biscuit dough is a delicious way to add extra flavor and texture. Just stir it in along with the flour and baking powder.

Final Thoughts

This chicken pot pie skillet is more than just a recipe; it’s a warm hug on a plate, a comforting reminder of home-cooked goodness. It’s quick, easy, and packed with flavor, making it the perfect weeknight meal for busy families. The fact that it all comes together in one pan is a huge win in my book! If you’re looking for other comforting and easy recipes, check out my one-pan roasted chicken and vegetables or my creamy tomato soup with grilled cheese croutons. They’re all family favorites!

Happy cooking, and I can’t wait to see your own delicious variations of this classic comfort food. Don’t forget to leave a comment and let me know how yours turns out!