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    Home » Entrees » Skillet Chicken and Biscuit Pot pie

    Skillet Chicken and Biscuit Pot pie

    Published: Sep 7, 2020 · Modified: Jan 30, 2021 by Wendie · 6 Comments

    Jump to Recipe

    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. 

    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. 

    Biscuit pieces placed on top.

    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.

    A spoon scooping up a bite.

    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.

    Other skillet recipes to try

    • Taco pasta in a cast iron skillet with melted cheese on top.
      Taco Pasta Skillet
    • Two slices of pizza on a plate.
      Easy Cast Iron Skillet Pizza
    • Close up photo of a chicken thigh in a cast iron skillet.
      Cast Iron Chicken Thighs
    • skillet brookie in a cast iron pan with white plates and red coffee cup
      Deep Dish Skillet Brookie

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    Chicken pot pie in a skillet with biscuits on top.

    Skillet Chicken and Biscuit Pot pie

    Wendie
    Loaded with tender chicken, tender veggies, and creamy gravy, topped with buttery biscuits. One-pot wonder the whole family will love.
    4.80 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Entrees
    Cuisine American
    Servings 6
    Calories 528 kcal

    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

    Serving: 1gCalories: 528kcalCarbohydrates: 32gProtein: 18gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 937mgFiber: 4gSugar: 7g
    Keyword chicken and biscuit, chicken pot pie
    Tried this recipe?Let us know how it was!


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    Comments

    1. Wendie

      September 22, 2023 at 7:34 pm

      Yay Michelle, so happy you love it 🙂

    2. Michelle

      September 22, 2023 at 6:32 pm

      5 stars
      I've been making this recipe for years now. It is my go-to chicken pot pie recipe. So delicious and simple. Turns out perfect every time!

    3. Wendie

      March 15, 2022 at 2:59 pm

      Yes, you can do that for flavor.

    4. Pamela Stroud

      March 15, 2022 at 7:54 am

      What if you don't like onions and celery can I use onion powder and celery seeds

    5. Wendie

      October 07, 2020 at 3:51 pm

      Yay Kathy! So happy to hear that 🙂

    6. Kathy

      October 07, 2020 at 4:24 am

      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!

    Leave a Reply

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