When you're craving ultimate comfort food like a chicken pot pie recipe, this easy Skillet Chicken and Biscuits is going to leave you feeling full and satisfied.
This chicken pot pie is loaded with chicken and vegetables and topped with chunks of tender biscuits, and is the perfect way to use up that leftover chicken. Baking in a skillet like my Skillet Chicken with Lemon Cream Sauce allows you to make a delicious chicken pie without all the dishes.
Why this recipe works
It works by combining your leftover chicken into a chicken pot pie-like filling that is tasty and satisfying. Topped with buttery biscuits and baked to a golden brown, it’s just as wonderful as my Homemade Chicken Pot Pie or my Chicken Pot Pie Soup.
Ingredients Notes
- Chicken- I use leftover shredded chicken breasts. You could also grab a rotisserie chicken from your local grocery store to use in this recipe. Or even use leftover turkey like my Turkey Shepherd's Pie.
- Butter- I use salted butter to saute some of the veggies, but you could use olive oil if you prefer.
- Fresh veggies- Frozen mixed vegetables will also work.
- Spices- I like to use fresh herbs but dried will also work.
- Chicken stock- If you don’t have chicken broth, you can boil two bullion cubes with 2 cups of water to make your own.
- Heavy cream- This makes your sauce creamy and delicious. Do not use milk.
- Flour- You will need all-purpose flour to thicken up the sauce. Use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife. Do not pack the flour.
- Biscuits- I use a can of refrigerated Philsbury biscuits, but homemade biscuits like my homemade buttermilk biscuits takes this to a whole new level.
How to make this recipe
Step 1: Saute the veggies. Melt butter in a skillet over medium-high heat. Then, add the onions, carrots, and celery.
Step 2: Add the garlic and spices. Once your veggies begin to soften, add the garlic, thyme, and rosemary.
Step 3: Add flour and broth. Stir the flour into your veggies and cook for 30-seconds. Then, add the chicken broth and simmer until it starts to thicken.
Step 4: Mix in cream and frozen veggies. Reduce the heat and add the whipping cream to the skillet.
Step 5 Fold in the chicken, peas, and corn.
Step 6 Cut the biscuit dough. Next, separate your biscuit dough and cut each biscuit into fourths. Place the biscuit pieces on top of the chicken mixture.
Step 7 Place the biscuit pieces on top of the chicken mixture.
Step 8 Bake until golden brown.
Recipe Tips
- Use an oven-safe skillet. I use a cast-iron skillet. However, any 12-inch oven-safe skillet will work.
- Use extra flaky biscuits. Make sure you grab flaky biscuits not homestyle or buttermilk. The flaky biscuits bake up nicely on the skillet chicken pot pie for a perfect texture.
- Season the biscuits for added flavor. Use my Garlic Herb Compound Butter recipe to brush on a little flavor before baking. Brush a couple tablespoons of melted butter all over the unbaked biscuits.
Recipe FAQ's
Yes, you can prepare everything in the skillet or baking dish. But add the biscuit topping right before baking.
Yes, you can prepare everything in the skillet or baking dish. But add the biscuit topping right before baking.
Store leftovers in an airtight container for up to four days. reheat in the microwave. Or heat oven to 200 degrees for 10 minutes or until heated through.
Other skillet recipes to try
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Skillet Chicken and Biscuit Pot pie
Loaded with tender chicken, tender veggies, and creamy gravy, topped with buttery biscuits. One-pot wonder the whole family will love.
Ingredients
- ½ cup butter
- 1 cup onion, diced
- 1 cup carrots, diced
- ¾ cup celery, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme
- ½ teaspoon fresh chopped rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 2 cups cooked chicken, chopped or shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (16 oz) can refrigerated biscuits (8 total)
- Fresh chopped parsley for garnish
Instructions
- Heat oven to 375 degrees.
- Add butter to a 12-inch oven-safe skillet (I use cast iron) and melt over medium-high heat. Add in onions, carrots, and celery. Cook 4-5 minutes to soften. Add in the garlic, thyme, and rosemary and cook another 30 seconds until fragrant.
- Stir in flour and cook for another 30 seconds. Then add in chicken stock, mix and let simmer 2-3 minutes until it starts to thicken. Reduce heat to low and mix in heavy whipping cream.
- Fold in cooked chicken, peas, and corn and mix until combined. Remove from heat.
- Separate biscuit dough and cut each biscuit into fourths. Place the biscuit chunks on the chicken mixture.
- Bake for 18-20 minutes or until golden brown and bubbly.
Notes
I use leftover shredded chicken breasts. You could also grab a rotisserie chicken from your local grocery store to use in this recipe.
Frozen mixed vegetables will also work.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 528Total Fat 38gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 14gCholesterol 130mgSodium 937mgCarbohydrates 32gFiber 4gSugar 7gProtein 18g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yes, you can do that for flavor.
What if you don't like onions and celery can I use onion powder and celery seeds
Yay Kathy! So happy to hear that 🙂
I made your skillet chicken and biscuit pot pie. I was in a hurry so I used the frozen mixed vegetables. Even with that this recipe was unbelievably GREAT. Everyone loved it and asked for a copy of the recipe.
Thank you for making my life easier with outstanding and easy to prepare recipes!