Skillet Chicken Biscuit Pot Pie

This Skillet Chicken Biscuit Pot Pie has tender chicken and vegetables in a creamy herb gravy, topped with golden, fluffy biscuits. The filling comes together on the stovetop, then the whole skillet goes into the oven for an easy, comforting dinner.

It’s perfect for busy weeknights, Sunday supper, family dinners, or a cozy meal on a chilly evening.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 1 hour
Servings: 6

Why You’ll Love This Recipe

Creamy chicken pot pie filling
Golden biscuits baked right on top
Made in one oven-safe skillet
Uses cooked chicken to save time
Filled with vegetables and savory herbs
No bottom crust to prepare
Easy to customize with what you have
Comforting enough for a family dinner
Simple ingredients and straightforward steps
Leftovers reheat well

Ingredients

Chicken Pot Pie Filling

3 tablespoons unsalted butter
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 celery ribs, diced
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups chicken broth
¾ cup whole milk
½ cup heavy cream
3 cups cooked chicken, shredded or diced
1 cup frozen peas
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon salt, or to taste
¼ teaspoon black pepper

Biscuit Topping

1 can (about 16 ounces) refrigerated flaky biscuits, 8 biscuits
1 tablespoon melted butter, optional
½ teaspoon dried parsley, optional

How to Make Skillet Chicken Biscuit Pot Pie

Step 1: Preheat the Oven

Preheat your oven to 375°F.

Use a deep, oven-safe 10- or 12-inch skillet. If your skillet isn’t oven-safe, transfer the filling to a baking dish before adding the biscuits.

Step 2: Soften the Vegetables

Melt the butter in the skillet over medium heat.

Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Add the Garlic

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Step 4: Make the Roux

Sprinkle the flour over the vegetables. Stir constantly for about one minute to coat the vegetables and cook off the raw flour taste.

Step 5: Add the Liquids

Gradually whisk in the chicken broth, followed by the milk and heavy cream.

Bring the mixture to a gentle simmer, stirring often. Cook for 3–5 minutes, until the sauce thickens.

Step 6: Add the Chicken and Seasonings

Stir in the cooked chicken, frozen peas, thyme, parsley, salt, and black pepper.

Let the filling simmer gently for another 2–3 minutes. Taste and adjust the seasoning as needed.

Step 7: Add the Biscuits

Remove the skillet from the heat.

Arrange the biscuits on top of the filling in a single layer, leaving a little space between them so they can bake evenly. Don’t press the biscuits down into the sauce.

Step 8: Bake

Transfer the skillet to the oven and bake for 20–25 minutes, or until the biscuits are puffed and golden and the filling is bubbling around the edges.

Check the biscuit package for its recommended baking temperature and time. If the tops brown before the biscuits are fully cooked inside, cover them loosely with foil and continue baking.

Step 9: Finish and Serve

If desired, brush the hot biscuits with melted butter and sprinkle with dried parsley.

Let the skillet rest for 5–10 minutes before serving. The filling will be very hot and will thicken slightly as it rests.

Tips for the Best Skillet Chicken Biscuit Pot Pie

Use a deep skillet so the filling doesn’t bubble over.
Cut the vegetables into small, even pieces so they cook at the same rate.
Add the broth gradually and stir well to keep the sauce smooth.
Use cooked chicken, such as rotisserie chicken or leftovers.
Keep the sauce slightly thick before baking; the vegetables release a little moisture as they cook.
Arrange the biscuits with space between them so hot air can circulate.
Check that the centers of the biscuits are fully baked before serving.
Let the pot pie rest briefly so the filling is easier to scoop.

Can I Use Rotisserie Chicken?

Yes. Rotisserie chicken is a convenient choice. Remove the skin and bones, then shred or dice the meat before adding it to the filling.

Leftover roasted, grilled, or poached chicken also works well.

Can I Use Different Vegetables?

Yes. Replace or add vegetables such as:

Frozen mixed vegetables
Corn
Green beans
Mushrooms
Diced potatoes
Chopped spinach

Cook firm vegetables, such as potatoes, until nearly tender before adding the sauce. If using frozen vegetables, stir them in while still frozen.

Delicious Variations

Chicken and Cheddar Biscuit Pot Pie

Sprinkle 1 cup shredded cheddar over the filling before arranging the biscuits.

Chicken Bacon Biscuit Pot Pie

Stir ½ cup cooked, crumbled bacon into the filling before baking.

Herb Chicken Pot Pie

Add 1 teaspoon fresh chopped rosemary or sage along with the thyme.

Turkey Biscuit Pot Pie

Replace the chicken with cooked turkey. It’s a handy way to use leftover holiday turkey.

Spicy Chicken Pot Pie

Add a pinch of red pepper flakes or a few dashes of hot sauce to the filling.

Can I Make It Ahead?

Yes. Prepare the filling, let it cool, and store it covered in the refrigerator for up to two days.

When ready to bake, warm the filling in the skillet until hot, then arrange the biscuits on top and bake. Adding biscuits to cold filling can make the baking time longer and may leave the centers undercooked.

Storage

Let leftovers cool, then transfer them to an airtight container. Refrigerate for up to three days.

For best results, reheat in a 350°F oven until the filling is hot and the biscuits are warmed through. You can also microwave individual portions, though the biscuits will be softer.

Can You Freeze Skillet Chicken Biscuit Pot Pie?

The filling freezes well, but biscuits are best baked fresh.

Prepare and cool the filling, then freeze it in a freezer-safe container for up to three months. Thaw overnight in the refrigerator, heat it in a skillet until hot, add fresh biscuits, and bake.

Frequently Asked Questions

Do I need an oven-safe skillet?

No. Make the filling in any skillet, then transfer it to a baking dish before adding the biscuits.

Can I use homemade biscuits?

Yes. Use your favorite biscuit dough and arrange the biscuits over the hot filling. Follow the dough recipe’s baking instructions, checking that the biscuit centers are fully cooked.

Why is my filling runny?

It may need more time to simmer and thicken, or the vegetables may have released extra moisture. Before adding the biscuits, simmer the filling gently for a few more minutes.

Why are the biscuits doughy underneath?

The biscuits may be too close together, the filling may be too deep, or the oven temperature may be too low. Use a wide skillet, leave space between biscuits, and bake until the centers are done.

Can I use canned vegetables?

Yes. Drain them well and stir them into the filling near the end of cooking so they don’t become too soft.

How do I know the pot pie is done?

The biscuits should be puffed and golden, and the filling should bubble around the edges. Check a biscuit in the center to make sure it is cooked through.

Pro Tips

Make sure the filling is hot and thick before you add the biscuits. Leave space between them, and check the centers near the end of baking. A short rest after baking helps the creamy filling set before serving.

Final Thoughts

This Skillet Chicken Biscuit Pot Pie turns a classic comfort-food dinner into an easy one-pan meal. Creamy chicken and vegetables bake beneath fluffy, golden biscuits for a hearty dish the whole family can share. Serve it straight from the skillet for a cozy weeknight dinner or Sunday supper.