Easy Skillet Chicken Pot Pie with Biscuits
on Mar 25, 2020, Updated Jan 02, 2021
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If you love one-pot wonders, then this skillet chicken pot pie is a must-try.
We’re all about low-cost family meals. Today I’ll show you how to make this skillet pot pie in under an hour for only about $10.00!
About this skillet meal pot pie
Our family of six boys loves pot pies, which is why we make them so often. You can’t have too many good recipes for pot pie, especially when they’re this easy, economical, and delicious.
I had my eye on this beautiful skillet meal for some time. It’s beyond easy to make and because I like potatoes in my pot pie, I decided to add a few.
The other reason that I added some spuds is that I love peeling and cutting potatoes. Weird right? For some reason, I find it relaxing. Don’t judge me.
Besides the weird thing about being able to slice potatoes (for me), this recipe uses my favorite kitchen tool, the timeless cast-iron skillet. I got mine from Amazon, which has a great selection of cast iron skillets.
Main ingredients
(Full recipe at the end of this post)
- Chicken
- Biscuits
- Celery
- Onion
- Carrot
- Potato
- Peas
- Carrots
- Broth
How to make it
(Full recipe at the end of this post)
- Sautée some vegetables with the potatoes
- Add some flour, broth, and cream.
- Toss in some cooked diced chicken and seasoning.
- Place some store-bought biscuits on top of the mixture and then bake.
- Easy. Peasy
- Start this pot pie recipe by creating a chicken and vegetable base, using a cast-iron skillet.
- Pop open a can of refrigerated biscuits and spread them evenly over the chicken mixture.
As I mentioned earlier, I’ve put together a few pot pies before, none have been better than this one. It all makes me chuckle, thinking back to growing up and how I loved the frozen pot pies from the grocery store.
Back then, the “good” ones always had a crust on the bottom. Not this one, though. And guess what, it’s one of the really good ones!
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Easy Skillet Chicken Pot Pie with Biscuits
Ingredients
- 2-3 tbs extra-virgin olive oil
- 1 tsp fresh or dried thyme
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, chopped
- 1 cup potatoes, small dice
- 2 stalks of celery, chopped
- kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 1/2 cups reduced-sodium chicken broth
- 1/4 cup heavy cream or half and half
- 1.5 lbs boneless chicken breasts, cut into 1/2-inch dice
- 1 cup frozen peas
- 1/2 cup frozen corn
- 2 tbsp chopped parsley
- 1 package biscuits
- 1 egg, beaten
Instructions
- Preheat oven to 400 degrees F.
- Using a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, carrots and onions. Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth.
- Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash.
- Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.
Video
Notes
- Substitute milk for the cream to save a few calories.
- If biscuits start to get too brown on top, place a sheet of foil over them until pot pie is done baking.
- Don’t be afraid to make this your own, use the ingredients and seasoning that you prefer!
- You can use any leftover meat for this skillet pot pie. Things like:
- Leftover turkey
- Leftover beef
- Pork that is leftover
- Leftover chicken
- Or, just make this into a savory vegetable pot pie using things like:
- Sweet potatoes
- Carrots
- Potatoes
- Other root vegetables
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Totally so good, so comforting and filling, especially on a cold winter day!! Will definitely make again!! Thank you!!
Thanks for the fantastic feedback, Peggy! Please share our recipes and website with your friends and family!
Delicious!!
WOW! This is one of the best chicken pie recipes I tried so far Yum!
I tried the recipe exactly and the results were perfect, My partner loves this too!
This was pretty darn good. I followed the recipe and used a pre cooked roasted chicken. I actually chose this recipe to use up the leftover chicken. I added it with the peas and corn. I will make this again.
Followed this recipe and it was great!! Pre cooked the chicken and used some green beans mixed in with the frozen veggies! Definitely a crowd pleaser
Mollie, so happy to hear you enjoyed this! Would love it if you would share it on social media with a link. Thanks again!
Delicious and ohhh so easy!! Time saving tidbit: I used a bag of chopped onion, carrot and celery from the freezer section. There are other varieties as well…with bell pepper, for example. All are great for soups, casseroles, chili, omelets, etc. Thank you for sharing your amazing recipes!
Hello Katina; great tips on making this easy pot pie; we’re happy you loved it! Thanks for the great feedback and thank you for reading Platter Talk!
I wasn’t sure if the chicken was cooked or raw, so I cooked the chicken first. Still turned out great.
Brad, the diced chicken will cook on the stove top and finish in the oven. We’re happy to hear you enjoyed this recipe even if use cooked the chicken first; thanks so much for the comments!