Chicken Pot Pie Biscuit Skillet
Introduction
Chicken Pot Pie Biscuit Skillet is a cozy, one-pan comfort meal that brings together creamy chicken pot pie filling with fluffy, golden biscuits baked right on top. Instead of a traditional pie crust, soft biscuits soak up the rich, savory sauce, making every bite warm and satisfying. This skillet version is quicker, easier, and perfect for busy weeknights or relaxed family dinners—with all the classic pot pie flavors and less effort.
Prep Time: 20 minutes
Cooking Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 4–6
Ingredients
For the Chicken Filling
Cooked chicken (shredded or diced) – 2½ cups
Olive oil or butter – 2 tbsp
Onion – 1 medium, finely chopped
Garlic – 3 cloves, minced
Carrots – 2 medium, diced
Frozen peas – 1 cup
Corn – ½ cup (optional)
Mushrooms – ½ cup, sliced (optional)
Salt – 1 tsp (or to taste)
Black pepper – ½ tsp
Paprika – 1 tsp
Dried thyme – 1 tsp
Dried parsley – 1 tsp
For the Creamy Sauce
Butter – 3 tbsp
All-purpose flour – 3 tbsp
Chicken broth – 2 cups
Milk or cream – 1 cup
Dijon mustard – 1 tsp (optional)
For the Biscuit Topping
Refrigerated biscuit dough
Butter – 1 tbsp, melted (for brushing)
Step-by-Step Method
Preheat & Prepare (5 minutes)
Preheat oven to 190°C (375°F)
Use a large oven-safe skillet
Cook the Vegetables (8 minutes)
Heat oil or butter in skillet over medium heat.
Add onion and cook until soft.
Stir in garlic, carrots, mushrooms.
Cook until vegetables begin to soften.
Make the Sauce (10 minutes)
Push veggies to one side.
Melt butter, add flour and whisk 1 minute.
Slowly pour in chicken broth while whisking.
Add milk/cream and cook until thick.
Season with salt, pepper, paprika, thyme, parsley, and mustard.
Add Chicken & Veggies (5 minutes)
Stir in chicken, peas, and corn.
Simmer 3–5 minutes until creamy and bubbly.
Add Biscuit Topping (5 minutes)
Cut biscuits into halves or quarters.
Arrange on top of the filling.
Brush with melted butter.
Bake (25–30 minutes)
Transfer skillet to oven.
Bake uncovered until biscuits are golden and cooked through.
Serving Suggestions
Serve hot straight from skillet
Pair with a fresh green salad
Sprinkle fresh parsley on top
Helpful Tips
Use rotisserie chicken for speed
Cover loosely with foil if biscuits brown too fast
For extra richness, add a little grated cheese to the sauce
Final Thoughts
Chicken Pot Pie Biscuit Skillet is creamy, hearty, and incredibly comforting—with fluffy biscuits replacing the crust for a fun, family-friendly twist. It’s a one-pan meal that’s easy to make yet tastes like a warm hug on a plate.