Skillet Chicken and Biscuit Pot Pie

Introduction

This Skillet Chicken and Biscuit Pot Pie delivers all the classic comfort in a fraction of the time. You get a creamy, savory filling packed with veggies and chicken, all topped with fluffy, golden biscuits. It’s a cozy, one-pan meal that’s perfect for busy weeknights.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8

Ingredients

• ½ cup butter
• 1 cup diced onions
• 1 cup chopped carrots (about 2 medium)
• ¾ cup chopped celery (about 2 ribs)
• ½ teaspoon dried thyme leaves (not ground)
• ½ teaspoon seasoned salt
• ½ teaspoon fresh ground black pepper
• ½ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup milk (such as 2%)
• 2 cups chopped cooked chicken breast meat (rotisserie chicken is a great choice)
• 1 cup frozen sweet peas
• ¾ cup frozen corn
• 1 to 2 tablespoons minced fresh parsley
• 16.3 ounce can refrigerated buttermilk biscuits (8 biscuits)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large, oven-safe skillet (at least 12 inches), melt the butter over medium heat. Add the diced onions, chopped carrots, and chopped celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
3. Stir in the dried thyme leaves, seasoned salt, and fresh ground black pepper.
4. Sprinkle the all-purpose flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes to cook off the raw flour taste.
5. Slowly whisk in the low-sodium chicken broth and milk until no lumps remain. Bring the mixture to a gentle simmer, stirring frequently, until it thickens into a creamy gravy, about 3-5 minutes.
6. Stir in the chopped cooked chicken breast, frozen sweet peas, frozen corn, and minced fresh parsley. Cook for another 2-3 minutes, until everything is heated through. Taste and adjust seasoning if needed.
7. Remove the skillet from heat. Separate the refrigerated buttermilk biscuits and arrange them evenly over the top of the hot chicken filling.
8. Place the skillet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
9. Let the pot pie cool for 5 minutes before serving.

Variations

• Herb Swap: Substitute the dried thyme with an equal amount of dried rosemary or tarragon for a different flavor profile.
• Biscuit Style: Before baking, brush the tops of the biscuits with melted butter and sprinkle with a little garlic powder or everything bagel seasoning.
• Individual Servings: Divide the filling among 8 individual oven-safe ramekins or bowls before topping with a single biscuit each. Adjust the baking time slightly as needed.
• Crust Alternative: Instead of biscuits, you can use pre-made pie dough or puff pastry, cut into rounds or shapes to cover the filling.

Tips for Success

• Ensure your skillet is oven-safe and large enough (12 inches or more) to hold all the filling and biscuits without bubbling over.
• Use low-sodium broth to better control the salt level of the dish, as the seasoned salt and biscuits also contain salt.
• Don’t skip the step of cooking the flour with the butter and veggies; it’s crucial for a smooth, non-grainy gravy.
• If your biscuits are browning too quickly before the filling is bubbling, loosely tent the skillet with aluminum foil.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot, or warm the entire skillet in a 350°F oven, covered with foil, for about 15-20 minutes.

FAQ

Can I use raw chicken instead of cooked?

Yes, but you must cook it first. Dice raw chicken breast and cook it in the skillet before the veggies, then remove and set aside. Add it back in with the peas and corn.

My sauce is too thick. What should I do?

Thin it out by stirring in a little extra chicken broth or milk, a tablespoon at a time, until it reaches your desired consistency.

Can I make this ahead of time?

You can prepare the filling up to a day ahead, store it covered in the fridge, and then heat it up on the stove before adding the biscuits and baking.

Can I use frozen mixed vegetables?

Absolutely. Replace the frozen peas and corn with 1 ¾ cups of a frozen mixed vegetable blend (like carrots, peas, corn, and green beans) to save time.

My skillet isn’t oven-safe. What can I do?

Prepare the filling in your regular skillet, then transfer it to a 9×13-inch baking dish or a deep pie dish before topping with biscuits and baking.

Can I use homemade biscuits?

Yes, you can use any homemade drop biscuit or rolled biscuit dough. Just ensure they are sized appropriately to cover the filling and adjust baking time as needed.