If you’re craving comfort food that feels like a warm hug, you’ll absolutely adore this Skillet Chicken Pot Pie Recipe. It’s that cozy, creamy, chicken-and-veggie goodness topped with fluffy biscuits – all cooked in one pan! I love this recipe because it’s fuss-free, packed with flavor, and perfect when you want something hearty without spending hours in the kitchen. Trust me, once you try this, you’ll be making it again and again.
Why You’ll Love This Recipe
- One-Skillet Convenience: Everything cooks in the same pan, which means less cleaning and more time to relax.
- Flaky Biscuit Topping: The buttery biscuits bake right on top, giving you that perfect crispy and soft texture combo.
- Customizable Comfort: You can easily swap veggies or use your favorite rotisserie chicken to make it your own.
- Quick Family Favorite: It comes together in under an hour, making it perfect for busy weeknights that still call for something special.
Ingredients You’ll Need
These ingredients blend beautifully to give you that rich, creamy filling beneath golden biscuits. Using pre-cooked chicken and frozen veggies makes this dish so much easier without compromising taste – and I always keep buttermilk biscuits on hand in my fridge freezer for days like this!
- Butter: Adds richness and is key for making the roux and brushing on the biscuits for that shiny finish.
- White onion: Cooked slowly for sweetness and depth in your filling.
- All-purpose flour: Thickens the sauce perfectly to that creamy pot pie consistency.
- Salt and black pepper: Basic seasonings to enhance every other flavor.
- Chicken broth: Creates a flavorful base for the gravy – homemade or store-bought works.
- Milk or heavy cream: For creaminess; I sometimes use heavy cream if I want it richer.
- Frozen mixed veggies: A convenient blend of peas, carrots, corn, and green beans keeps things colorful and nutritious.
- Rotisserie or pre-cooked chicken: Using already cooked chicken saves time and makes the dish so easy to prepare.
- Buttermilk biscuits: These are the stars on top – I like the flaky canned ones because they bake up beautifully in the skillet.
- Optional rosemary: A pinch adds a lovely herbal note if you’re feeling fancy.
Variations
I’m all about customizing this Skillet Chicken Pot Pie Recipe to fit what’s in the fridge or your personal taste buds. You’ll find it super forgiving – swap out veggies or try different toppings to make it truly yours.
- Veggie Swap: I’ve used green beans and mushrooms instead of the mixed veggies, and it turned out just as comforting.
- Dairy-Free Version: Use coconut milk or almond milk and a dairy-free biscuit or puff pastry for a dairy-free twist.
- Spicy Kick: Add a dash of cayenne or red pepper flakes for a little heat – my family loved this addition one night!
- Cheesy Topping: Sprinkle shredded cheddar over the biscuits before baking for an extra layer of indulgence.
How to Make Skillet Chicken Pot Pie Recipe
Step 1: Sauté the onions and build your roux
Start by melting butter in an oven-safe skillet over medium heat – I use my trusty 10-inch cast iron. Once melted, toss in the chopped onions and cook until they’re translucent, about five minutes. This step builds a lovely sweet base. Then sprinkle in the flour, whisking constantly – it will look lumpy at first, but that’s just the roux forming. Keep whisking so the flour cooks out and blends well with the butter and onions.
Step 2: Add liquids and thicken the filling
Pour in the chicken broth gradually while whisking to smooth out lumps. Then add the milk or cream and keep stirring until the sauce thickens up nicely, similar to gravy consistency. This is the heart of your filling, so don’t rush it – patience here means the best creamy texture.
Step 3: Stir in chicken and veggies, then top with biscuits
Turn off the heat and fold in the frozen veggies and cooked chicken so everything is nicely coated with the creamy filling. Spread it evenly in the skillet, then get ready for the magic part – topping with your biscuits. I usually use seven biscuits, but if you want, cut the eighth one into smaller pieces and tuck them in to fill gaps. This ensures every bite has biscuit goodness.
Step 4: Bake and finish with butter
Pop the skillet into the oven preheated to 350°F and bake uncovered for about 20-25 minutes. Keep an eye out for the biscuits to turn golden on top and make sure they’re cooked through underneath by gently lifting one. Once done, brush the tops with melted butter for a shiny, flavorful finish. Handle carefully – the skillet will be hot!
Pro Tips for Making Skillet Chicken Pot Pie Recipe
- Use Oven-Safe Skillet: A cast iron skillet is my go-to – it holds heat beautifully and works in the oven, making the whole process seamless.
- Whisk Well to Avoid Lumps: When adding flour and liquids, keep whisking to prevent lumps – this makes the filling ultra smooth.
- Check Biscuits Early: Ovens vary, so start checking at 20 minutes to avoid over-baking the biscuits.
- Don’t Skip Butter on Top: Brushing biscuits with butter after baking makes them glossy and adds a gorgeous flavor boost.
How to Serve Skillet Chicken Pot Pie Recipe
Garnishes
I usually keep it simple with fresh chopped parsley or a light sprinkle of rosemary – it adds a nice touch of color and fresh aroma that balances the richness. For a little zing, a tiny dash of hot sauce on your plate can be a winner too.
Side Dishes
Since this Skillet Chicken Pot Pie Recipe is a hearty meal on its own, I like pairing it with a crisp green salad or steamed green beans to add some brightness and crunch. Sometimes, a glass of chilled white wine or sparkling water with lemon rounds out the meal perfectly.
Creative Ways to Present
For special occasions, I’ve baked individual portions in smaller oven-safe skillets or ramekins topped with mini biscuits – it’s a fun way to serve and fantastic for dinner parties. Another trick is to sprinkle shredded cheese and breadcrumbs on top before baking for an extra golden crust.
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Chicken Pot Pie stores well in an airtight container in the fridge for up to 3-4 days. I recommend keeping the biscuits separate if you want to keep them from getting too soggy overnight.
Freezing
If you plan to freeze, assemble the filling without baking, cover tightly with plastic wrap and foil, then freeze. When ready, thaw overnight in the fridge and add fresh biscuits on top before baking. This way, your biscuits stay fresh and fluffy.
Reheating
I reheat leftovers in the oven at 350°F, covered loosely with foil to keep the filling moist, for about 15-20 minutes. If you want the biscuits crispy again, remove the foil for the last few minutes. Microwaving works but can make biscuits a bit chewy.
FAQs
-
Can I use fresh vegetables instead of frozen for this Skillet Chicken Pot Pie Recipe?
Absolutely! Fresh veggies like carrots, peas, green beans, or corn work great. Just make sure to cook them a bit before adding to the filling or chop them finely so they soften during baking. Frozen veggies are convenient and hold their shape well, but fresh will add a nice texture and flavor too.
-
What kind of chicken works best for this recipe?
I usually rely on rotisserie chicken because it’s quick, flavorful, and already cooked, but leftover roasted chicken or even shredded cooked chicken breast work perfectly. The key is to have cooked chicken ready so you only need to warm it through with the filling.
-
Can I make this Skillet Chicken Pot Pie Recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free blend designed for thickening, and use gluten-free biscuits or a gluten-free crust alternative. Just keep in mind cooking times may vary slightly, so watch for the right thickness and biscuit doneness.
-
Is it necessary to use an oven-safe skillet?
While it’s best to use an oven-safe skillet to bake the biscuits on top, if you don’t have one, you can prepare the filling in a regular pan and transfer it to a baking dish to top with biscuits and bake. Just be cautious when handling to avoid spills.
-
How do I prevent the biscuits from getting soggy?
Proper baking time helps a lot, and brushing the biscuits with butter after baking adds a barrier that keeps them moist but not soggy. Also, letting the dish rest a few minutes before serving allows the filling to set without soaking the biscuits too much.
Final Thoughts
Honestly, this Skillet Chicken Pot Pie Recipe has become one of my go-to dishes, especially when I want something that feels homemade without hours of effort. It’s a perfect blend of creamy, savory filling and buttery biscuit topping – every bite feels like a little celebration of comfort food. I hope you enjoy making and sharing it as much as my family and I do. Give it a try and let me know what variations you come up with!
Print
Skillet Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Skillet Chicken Pot Pie is a comforting and easy-to-make meal featuring a creamy chicken and vegetable filling topped with golden buttermilk biscuits. Cooked partially on the stovetop and finished in the oven, it combines the rich flavors of a classic pot pie with the convenience of a one-pan skillet dish. Perfect for a family dinner, this recipe uses rotisserie chicken and frozen veggies for a quick yet satisfying meal.
Ingredients
Filling
- ¼ cup butter
- ½ white onion, chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¾ cups chicken broth
- ¾ cup milk or heavy cream
- 1 cup frozen mixed vegetables
- 3 cups rotisserie or pre-cooked chicken, cubed
Topping
- 8 count canned buttermilk biscuits (use 7 whole and optionally cut the 8th for extra coverage)
- 1 tablespoon butter, melted (to brush on top)
- Pinch of rosemary (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pot pie with biscuits on top.
- Melt butter and soften onions: In a 10-inch oven-safe skillet, melt ¼ cup butter over medium heat on the stovetop. Add the chopped onions and sauté for about 5 minutes until they become translucent and fragrant.
- Create the roux: Sprinkle in ⅓ cup of flour and whisk continuously until fully incorporated. The mixture will be lumpy; this is normal at this stage.
- Add liquids and thicken sauce: Gradually pour in 1¾ cups of chicken broth while whisking to remove lumps. Add ¾ cup of milk or heavy cream and keep whisking until the gravy thickens to a smooth consistency. Once thickened, turn off the heat.
- Mix in chicken and vegetables: Stir in 1 cup frozen mixed vegetables and 3 cups cubed rotisserie chicken, coating everything evenly with the gravy. Spread the filling out evenly in the skillet.
- Top with biscuits: Arrange 7 buttermilk biscuits on top of the chicken mixture, spacing them evenly. Optionally, cut the 8th biscuit into smaller pieces to fill any gaps for extra biscuit topping.
- Bake in oven: Place the skillet in the preheated oven and bake uncovered for 20-25 minutes. The biscuits should be golden brown on top and fully cooked underneath. To check, gently lift a biscuit and ensure the dough is not doughy or gooey underneath.
- Finish with melted butter: Remove the skillet from the oven and immediately brush the tops of the biscuits with 1 tablespoon of melted butter for extra flavor and shine. Optionally sprinkle a pinch of rosemary on top before serving.
Notes
- Feel free to use any frozen vegetable mix you prefer or have on hand.
- Ensure the biscuits are cooked through by checking the bottom for any doughiness before serving.
- Nutrition information is approximate and can vary depending on specific brands and ingredients used.
- For a richer gravy, use heavy cream in place of milk.
- Using pre-cooked rotisserie chicken greatly reduces prep time and adds flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
