Skillet Chicken and Biscuit Pot pie

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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.

A skillet with chicken and biscuit and a wooden spoon.

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This chicken pot pie is loaded with chicken and vegetables and topped with chunks of tender biscuits and it 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.

Table of Contents

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.

All the ingredients needed for this recipe.

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 Pillsbury biscuits, but homemade biscuits like my homemade buttermilk biscuits take this to a whole new level.

How to make this recipe

Veggies cooked in a skillet and flour added in.

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.

Chicken stock added to the skillet thn heavy cream.

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.

Chicken, peas and corn added to the skillet and biscuits cut into quaters.

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

Can this be made ahead of time?

Yes, you can prepare everything in the skillet or baking dish. But add the biscuit topping right before baking.

What if I don't have an oven-safe skillet?

Yes, you can prepare everything in the skillet or baking dish. But add the biscuit topping right before baking.

How do I store leftovers?

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.

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