Easy Skillet Chicken Pot Pie with Biscuits

4.88 from 64 votes

This post may contain affiliate links. Please read our disclosure policy.

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!

cast iron skillet of chicken and biscuits pot pie.
If you love skillet recipes, this easy homemade chicken pot pie recipe is a must try!

About Skillet Chicken Pot Pie

We make a lot of chicken recipes for the family, and the easier, the better. I’m talking about favorite family meals like our slow cooker chicken and biscuits, crockpot creamy chicken, and our kid-friendly jambalaya.

This skillet pot pie works great with leftover chicken for any of the above recipes, or even our panko chicken.

Lucky for us, our kids devour inexpensive dinner recipes. Things like old-fashioned goulash, homemade beefaroni (pizza pasta), and these delicious crock pot chicken thighs.

Our family of six boys loves pot pies, which is why we make them so often. You can’t have too many good potpie recipes, especially when they’re this easy, economical, and delicious.

Cast iron skillet with chicken and biscuits pot pie.
This chicken skillet recipe can be ready to eat in just 35 minutes!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Bag of potatoes and knife with dish of cubed potatoes.
Potatoes are a filling and inexpensive ingredient to this delicious skillet meal.

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

cast-iron skillet with chicken and bisucits

  1. Start this pot pie recipe by creating a chicken and vegetable base, using a cast-iron skillet.
  2. Pop open a can of refrigerated biscuits and spread them evenly over the chicken mixture.
skilled of chicken and biscuits with lemon water in background.
Brush the biscuits with a light egg wash for a beautiful brown finish on this one-skillet meal.

Substitutions and Variations

It’s easy to switch up this skillet pot pie and use what you have on hand.

This is a great way to use leftover chicken or a good way to use rotisserie chicken.

If you want to jazz things up a bit, bake a batch of these jalapeno cheddar biscuits instead of a can of store-bought ones.

As I mentioned earlier, I’ve put together a few pot pies before, and 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!

Serving of chicken pot pie with biscuit.
If you love one-pot wonders, this Skillet Chicken Pot Pie is a must-make!
A bowl of food on a plate
Looking for more skillet recipes? We’ve got you covered!

👨‍🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!

Easy Skillet Chicken Pot Pie with Biscuits

4.88 from 64 votes
This one-skillet meal is Adapted from Judy Kim via Delish. Try this simple and inexpensive family recipe soon!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 5 people


  • 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


  • 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.



  • 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


Calories: 422kcal, Carbohydrates: 24g, Protein: 36g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 119mg, Sodium: 158mg, Potassium: 815mg, Fiber: 4g, Sugar: 3g, Vitamin A: 4460IU, Vitamin C: 21mg, Calcium: 60mg, Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: Skillet
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of February 2, 2017
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I didn’t follow the recipe to a “T” but I was close enough; it’s a “close enough” kind of recipe.

    I sautéed some celery, garlic, and onion (didn’t have carrot). Then added a bag of cooked up frozen mixed veg. My other alternative choice was chopped up rotisserie chicken to make it all go quicker.

    I used Trader Joes biscuits and it all went into the oven as indicated. I did have to use foil to keep the biscuits from burning.

    In the end, there was far more biscuit than the other ingredients. I would probably use a smaller pan and half the biscuits next time.

    I also felt like the biscuits needed melted butter added to that egg wash.

    Don’t miss the parsley at the end of the recipe (I didn’t see it down there at the bottom of the list). It needs it.

    Nice and filling and lots of leftovers!!! Will make again!

    1. Thanks for the great feedback Jodi; sounds like you rocked this one! I’m glad you enjoyed it and thanks again for taking the time to leave your comments!

  2. 5 stars
    Totally so good, so comforting and filling, especially on a cold winter day!! Will definitely make again!! Thank you!!

    1. Thanks for the fantastic feedback, Peggy! Please share our recipes and website with your friends and family!

  3. 5 stars
    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!

  4. 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.

    1. 5 stars
      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

      1. Mollie, so happy to hear you enjoyed this! Would love it if you would share it on social media with a link. Thanks again!

  5. 5 stars
    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!

    1. 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!

  6. I wasn’t sure if the chicken was cooked or raw, so I cooked the chicken first. Still turned out great.

    1. 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!