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!
Table of Contents
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.
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.
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!
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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.
Fall comfort food at its finest. I love that it requires minimal work and cleanup 😉
Thams for the comments, our whole family loves this pot pie recipe!
What size skillet did you use?
I think I used a 9″ skillet, anything between that and 12″ should be good. Thanks for the great question!
Thank you! I cant wait to try it!
This sounds like the perfecr comfort food! I love chicken pot pie!
This looks like perfect comfort food and I love that it’s a one skillet meal! So easy!
Perfect family comfort food! I love the simplicity of making it in a skillet! So clever!
Thanks, Angela! We love that this can be made in one skillet!
I made this and OMG it was amazing! Did not change anything and it looks like I took hours of vlooblood d, swear and tears to create this greatness.
Thank you for sharing! Won’t be the last time I make this.
Wish I had been there to enjoy it with you! Thanks for the nice comments!
I made this. It was great!
Many thanks for your kind feedback! Thank you for reading Platter Talk!
Dan, I know this seems silly but the diced chicken is raw? You don’t use cooked chicken, right? My daughter loves chicken pot pie so I’m making this for her this weekend.
Not a silly question at all. As written, the chicken is raw when you add it. However, I’m sure you could use a pre-cooked (rotisserie etc) chicken (or even leftovers) if you wanted to save yourself some time. Have fun with this one, I think your daughter will love!
Thanks, Dan! I’m sure it will be added to our favorite recipes file.
My Mom used to make Chicken & Biscuits all the time while I was growing up. It’s such a cozy, comfort meal and definitely brings back great memories. This looks so divine, perfect for a Sunday dinner when I’m missing my family!
When it comes to pot pies, I always shy away from making my own as the crust intimidates me – but am so loving y’alls use of pre-made biscuits as a topping!