Easy Chicken Pot Pie With Biscuits – The Ultimate Comfort Food!
When our cold Minnesota winters roll around, the one PWWB meal Chris & I are most grateful for is this easy skillet chicken pot pie recipe. Creamy pot pie filling, hearty vegetables, fresh herbs, & flaky, buttery biscuits –seriously, what’s not to love?! It’s the type of soul-satisfying, super savory dish that warms you up from the inside out. Comfort food at its finest!
But the very best part is this skillet chicken pot pie recipe is so easy to throw together that it’s perfect for a delicious weeknight meal. Everything is made in one skillet for minimum dish duty & the creamy homemade pot pie filling comes together quickly with tons of herbaceous flavor. It’s completely homemade with the exception of one secret ingredient: flaky canned biscuits! This store-bought shortcut is totally worth the time saved & we’ll dress the biscuits up with herb butter to make them feel extra special.
Originally published way back in 2018, this easy cast iron skillet chicken pot pie continues to be a PWWB fave to this day, made & loved by thousands of you! This isn’t surprising to me in the slightest – it’s full of rich flavor & it every step of the way comes together in a single pan, making it a family-friendly & weeknight-friendly treat. We’re resharing it today right in time for comfort food season with improved photography & clearer recipe directions, but it’s still the same easy, flavorful, mega-comforting meal that you already know & love – promise!
Skillet Chicken Pot Pie Recipe Highlights
You’ll obsess over this chicken pot pie recipe with biscuits because it’s…
- FULL OF FLAVOR. You can’t go wrong with a super creamy pot pie filling loaded with carrots, potatoes, peas, & chicken, all topped with extra flaky biscuits & garlicky herb butter. This skillet chicken pot pie is loaded with savory goodness.
- EASY ENOUGH FOR WEEKNIGHTS. The entire chicken pot pie with biscuits comes together in a single cast iron skillet with ingredients that you probably already have on hand this time of year. Plus, there’s only about 20 minutes of active time involved – perfect for a quick weeknight family dinner!
- SUPER COZY. Every bite of skillet chicken pot pie warms your soul. It’s the definition of comfort food! This easy chicken pot pie with biscuits has that feel-good factor when you need a comforting, cozy boost on a chilly day (or whenever).
Comfort food doesn’t get better than that! ♡ Read on to learn more about this Skillet Chicken Pot Pie, or jump straight to the recipe & get cooking!
Key Ingredients for a Perfect Skillet Chicken Pot Pie
The ingredients for skillet chicken pot pie are really easy to pull together. Most of what you need to make the creamiest, most flavorful chicken pot pie filling are things you probably already have in your pantry & fridge. For me, knowing I already have everything on hand for a recipe takes away a lot of the dinnertime pressure, especially during the week.
Note: Full ingredients list & measurements provided in the Recipe Card, below.
Here’s what you need to make a delicious & easy chicken pot pie with biscuits:
- Chicken – Of course! Boneless skinless chicken breasts or thighs both work great in skillet chicken pot pie – use whatever you love most. The chicken cooks right in the skillet, keeping prep super streamlined & resulting in a full-flavored pot pie, but if you have any leftover shredded chicken (like from a rotisserie chicken), you can also use that instead. Leftover Thanksgiving turkey also works great in this recipe!
- Veggies – The ultimate combination of onions, celery, carrots, frozen peas, & garlic, plus a russet potato (which is the very best part of a skillet chicken pot pie, IMHO!).
- Butter – Used to both cook the chicken & veggies for extra flavor & dress up the biscuits for a gorgeous golden finish.
- All-purpose flour – Just a little bit, to thicken the pot pie filling & create the perfect creamy texture.
- Some chicken stock & milk – Chicken stock gives our pot pie filling a ton of flavor & milk makes the skillet chicken pot pie seriously creamy & cozy.
- Canned biscuits – My super-secret pot pie shortcut! For best results, buy the “extra flaky” biscuits, which have the best crispy texture to contrast against the creamy pot pie filling. As the skillet chicken pot pie bakes, the layers of pastry explode in the oven for an awesome crisp & buttery bite – so good!
Skillet Chicken Pot Pie with Biscuits Shortcut – Canned Biscuits!
When I first envisioned this skillet chicken pot pie, I wanted to make absolutely everything from scratch – including the biscuit topping. But when I tested this chicken pot pie recipe with biscuits, I found store-bought biscuits prettyyy hard to beat. Not only are they super delicious, they’re so much more convenient than making biscuit dough from scratch. You can make homemade biscuits instead, but I love using this canned biscuits shortcut for an easy & equally delicious meal.
With that in mind, I have 2 major call-outs for making this chicken pot pie with canned biscuits:
- USE EXTRA FLAKY BISCUITS. As opposed to ‘homestyle’ or ‘buttermilk’ biscuits, the buttery layers of ‘extra flaky’ biscuits bake up so nicely in this skillet chicken pot pie. The top layers crisp up to a perfect golden brown while the bottom layers meld right into the creamy chicken pot pie filling. Extra flaky biscuits add the perfect texture for this otherwise creamy & soft dish. They’re a MUST if you’re making chicken pot pie with canned biscuits.
- SEASON THOSE BISCUITS. Using store-bought biscuits is a convenient shortcut, but adding some freshness with garlicky herb butter makes them taste a bit more homemade. Mix a little melted butter with garlic & fresh herbs, then brush the it all over the biscuit dough for the perfect extra flaky biscuit topping. I also sprinkle some coarse sea salt on top. The combination of the garlicky herb butter & sea salt takes this biscuit topping to the next level. It tastes even better than homemade!
How to Make Cast-Iron Skillet Chicken Pot Pie
This skillet chicken pot pie recipe is not only super flavorful & creamy, but it’s also crazy easy to throw together. With a few simple steps, you’ll have a comforting savory dinner perfect for any night of the week. And the best part? This chicken pot pie recipe with biscuits is made entirely in a single skillet for easy cooking & clean-up!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Cook the chicken. My favorite method for cooking & shredding chicken is to brown it off with a hard sear in a cast-iron skillet & then roast it in the oven for 15-20 minutes until cooked through. Cooking chicken in the same pan you’ll use to make skillet chicken pot pie is super convenient AND it intentionally helps add a ton of flavor to the base of the skillet pot pie! Once it’s cooked through, simply shred it up & set it aside. Quick & easy shortcut for shredding chicken! ⇢ My favorite kitchen hack is using a trusty stand mixer to shred chicken. The paddle attachment does all the work, creating the perfectly pulled chicken for the pot pie filling.
Make the pot pie filling. Sauté some diced onions, carrots, celery, garlic, & potatoes in the skillet, right with all the flavorful browned bits from the chicken. Once the veggies are softened, add some flour, chicken stock, & milk, creating the creamy base of the pot pie filling. If I have them on hand, I like to toss in some fresh herbs too. Infusing herbaceous flavor into this rich sauce helps take the pot pie filling to the next level! Once the filling has simmered & slightly thickened, stir in the shredded chicken & frozen peas.
Add the biscuits. Since we’re making this chicken pot pie with canned biscuits, all you have to do is pop open the can & put the biscuit dough right on top of the creamy pot pie filling – easy! Tip! ⇢ For a homemade touch, spread a quick garlic herb butter right on top of the biscuit dough before it all goes in the oven.
Bake the pot pie. Once it’s fully assembled, toss the whole skillet chicken pot pie with biscuits into the oven to bake. In only 20 minutes you’ll have a hot, bubbly golden brown cast iron skillet chicken pot pie cooked to perfection.
Skillet Chicken Pot Pie FAQs
What if I don’t have an oven-safe skillet?
No big deal! If you don’t have a cast-iron skillet, simply cook the skillet chicken pot pie filling on the stovetop & transfer everything to a baking dish, top with biscuits, & cook in the oven as directed. It’ll be just as tasty as a cast iron skillet chicken pot pie, with just 1 extra dish.
Can I make skillet chicken pot pie ahead of time?
Most of the active prep work in this recipe is chopping up veggies for the pot pie filling. From there, the skillet chicken pot pie will come together pretty quickly, with little active cooking involved. To cut down on time & get straight to cooking, you can chop & measure the carrots, celery, onion, & potatoes ahead of time – see the Recipe Notes, below, for more guidance.
Can I use rotisserie chicken?
Definitely! This recipe is a great way to make use of leftover rotisserie chicken. Skip the first couple of steps, simply adding the shredded rotisserie chicken when you would normally add your own cooked chicken. Thanksgiving turkey also works great in this recipe! A leftover turkey pot pie is a fantastic way to turn your holiday leftovers into something new.
How can I make a vegetarian chicken pot pie with biscuits?
Easy! Skip chicken or turkey & swap the chicken broth for vegetable broth. Since you’ll lose the heartiness from the chicken meat, I recommend bulking your pot pie up with extra veggies. Use more carrots, potatoes, & green peas or incorporate new varieties of veggies. Winter squash & root vegetables are perfect additions!
What do I do with my leftover chicken pot pie with biscuits?
If you happen to have any leftovers of this cozy skillet chicken pot pie with biscuits (we rarely do!), I suggest storing the biscuits on their own so they don’t get too soggy. Take the biscuits off the top of the skillet chicken pot pie & keep them in a separate container in your fridge. The chicken pot pie filling will keep for 3-4 days. You can reheat everything in the microwave. The biscuits definitely won’t be as flaky & crispy as when they first come out of the oven, but they’ll still be delicious!
Can I freeze leftover skillet chicken pot pie?
YES, absolutely! The chicken pot pie filling is incredibly freezer-friendly. Simply transfer leftover pot pie filling into a freezer containers & freeze up to 3 months. I love using these freezer containers to freeze individual portions. Since the biscuits don’t freeze & thaw particularly well, I suggest baking up a fresh batch when you reheat your thawed chicken pot pie.
Be sure to make this Skillet Chicken Pot Pie recipe the next time you’re looking for the ultimate cozy dish. It’s savory & super comforting, I know you’ll love it! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!
Love weeknight comfort food? Us too! Try this Hawaiian Beef Stew, Crispy Parmesan Crusted Chicken, or this Weeknight Bolognese next. Happy cooking! ♡Print
Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 6-8 1x
- Category: Main Dishes
- Method: Stovetop, Skillet Recipes
- Cuisine: American
This easy Skillet Chicken Pot Pie with Biscuits is the ultimate comforting meal! A homemade chicken pot pie with the creamiest filling loaded with carrots, potatoes, & shredded chicken & a super simple topping of extra flaky canned biscuits & herbed garlic butter. It’s easy enough for busy weeknights & comforting enough for a cold winter day – you will be obsessed!
- 4 tablespoons unsalted butter, divided
- 1 pound boneless, skinless chicken breasts (see Recipe Notes, below)
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium Russet potato, peeled & diced
- 6 cloves garlic, finely chopped or grated
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 3 cups whole milk
- 1 sprig fresh rosemary
- 10 sprigs fresh thyme
- 8 fresh sage leaves
- 1 cup frozen peas
- kosher salt & ground black pepper, to season
for the biscuit topping:
- one 16.3-ounce can extra flaky biscuits (from the refrigerator section)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely chopped fresh herbs of choice
- 2 cloves garlic, finely chopped or grated
- flaky sea salt, to season
- Preheat the oven to 375 degrees F. Gather & prep all ingredients according to Ingredients List, above.
- Cook the chicken: Add 2 tablespoons of the butter to a 12-inch oven-safe skillet over medium heat. Season the chicken breasts with 1 teaspoon kosher salt & ground black pepper as desired. Place the chicken in the skillet, browning for 2-3 minutes per side. Transfer the skillet to the oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. Set aside to cool slightly. Once cool enough to handle, carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the chicken thighs directly into in a stand mixer & let the paddle attachment do the work for you (I swear this works!).
- Cook the aromatics: Place the skillet back over medium heat. Add the remaining 2 tablespoons of butter. Once melted, add in the onion, carrots, celery, and potato. Season with ½ teaspoon kosher salt & ground black pepper as desired. Stir to combine. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Add the garlic and cook for another 1-2 minutes, until fragrant.
- Make the sauce: Sprinkle the flour over the softened veggies and stir to combine. Cook for 1-2 minutes, until deeply browned. While scraping the bottom of the skillet with a wooden spoon, slowly pour in the chicken stock. It will bubble vigorously, almost cooking all the way down very quickly. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet – that’s where the flavor is! While stirring constantly, slowly pour in the milk. Once combined, add the rosemary, thyme, and sage – I like to leave the herbs whole, using kitchen twine to tie all the herbs together into a little bundle for easy removal. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until thickened slightly. Taste and season with additional kosher salt & ground black pepper as desired.
- Finish the pot pie: Stir the shredded chicken and frozen peas into the chicken pot pie filling. Arrange the extra flaky biscuits over top. In a small bowl, combine the melted butter, chopped herbs, & garlic. Brush the herb butter over the biscuits and finish with a sprinkling of flaky salt as desired. Your skillet will be very full, this is expected!
- Bake the pot pie: Carefully transfer the skillet to the oven. Bake 20-25 minutes, until the biscuits are golden & cooked through. Carefully remove from the oven and cool slightly.
- Serve: Removing any spent herb stems from the skillet, portion the chicken pot pie into individual bowls. Serve immediately. Enjoy!
- Can I make this skillet pot pie with rotisserie chicken? While cooking the chicken right in the skillet adds a lot of flavor to the base of this pot pie, skillet chicken pot pie is a great recipe to use up any leftover chicken that may be hanging out in your refrigerator. Rotisserie chicken is also a great store-bought shortcut. This is also a great recipe for leftover turkey from Thanksgiving or holiday meals. If you’re using already cooked chicken or turkey, go ahead and skip Step 2 of Recipe Directions, above.
- Storage, Reheating, & Freezing:
- Skillet Chicken Pot Pie Storage & Reheating: Leftover skillet pot pie with biscuits will keep, stored in an airtight container in the refrigerator for 3-4 days. For best results, I suggest storing the pot pie filling separately from the biscuits. Reheat in the microwave until warmed through.
- Skillet Chicken Pot Pie Freezer Instructions: You can also freeze leftover chicken pot pie for an easy dinner down the road. Simply transfer leftover pot pie filling into a freezer containers – I love using these freezer containers to freeze individual portions. Freeze up to 3 months. Since the biscuits don’t freeze & thaw particularly well, I suggest baking up a fresh batch when you reheat your thawed chicken pot pie.
- 15-Minute Meal Prep: Nearly all of the active prep work for this skillet pot pie comes from prepping the veggies. Take care of this in advance – it takes 10 minutes, tops – & you can jump straight in to cooking during the week. Here’s what you’ll do:
- Dice 2 medium carrots, 2 stalks of celery, & 1 medium yellow onion. Transfer to an airtight container & store in the refrigerator for up to 5 days. (10 minutes active)
- Peel & dice 1 medium Russet potato. Transfer to an airtight container, submerging the potato in water to prevent browning. Store in the refrigerator for up to 3 days, refreshing the water every day. (<5 minutes active)
Keywords: chicken pot pie with biscuits, skillet chicken pot pie, easy chicken pot pie, cast iron pot pie, pot pie, one-skillet dinner, easy, comfort food, fall, winter, best
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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This was excellent! One change is pretty necessary though, in my opinion. Canned flaky biscuits are supposed to be baked at 350, not 375. I overlooked this and followed the recipe blindly at 375, and the biscuit tops browned too quickly. I pulled the dish early so they didn’t burn, but this caused the biscuit centers to be a bit raw. Reducing the heat to 350 in Step 5 should solve this!
Hi Michaela, so happy to hear you loved this recipe! It’s one of our favorites 🙂 I’m sorry to hear the baking time/temp didn’t work well for you; you could definitely adjust the temp next time if you’d like!
Why do recipes call for a small or a medium or large vegetable or egg? Every grocery store is different, brands are different and it is impossible to know whether it is the same as what a recipe calls for. Why don’t cooks just measure things out so that our efforts don’t end up in a garbage disposal? Like 4 medium carrots or approximately 1 cup?
Hi Pamela – “Large” is a standard size of eggs available at most conventional grocery stores – there’s no need to measure, just use the size indicated on the package. As far as the veggies go, I’d approximate that the ingredients list yields approximately 1 heaping cup each chopped carrots & potatoes.
Hope this helps.
Just made this and it was an easy, delicious and beautiful meal! Thank you for such a great recipe ❤️
This one is one of our favorites, too! Thanks so much for the kind review, Pat!! We’re so happy you loved the pot pie as much as we do 🙂
It’s been cold and rainy in SoCal and my husband hates soup. I tried this and even mister picky loved it! 🤪 the directions were very easy to follow and I loved using the canned biscuits as a great shortcut step. Thank you, this recipe is a keeper for sure!
Hi Ruth! So glad this could be a cozy comfort food meal for you both – it’s one of our team’s favorites too! 🙂 Thanks so much for leaving a comment, it means so much!
So delicious & easy to put together for a weekend dinner!
Thanks, Vanessa! We couldn’t agree more & are so glad you loved it just as much as we do!
Do you think a Dutch oven would work? My cast iron is just a little over 10 inches. I’m excited to make this for dinner 😋
Hi Lisa! The 12-inch skillet does get very full (basically right to the top!) so if your dutch oven will hold more you can definitely use the dutch oven instead. I’ve actually personally made it in a 5 qt dutch oven before & it turned out great 🙂
I followed the recipe to the T, used skinless thighs and it turned out sooo good.
Going on my rotation meal page, It’s easy and delicious.
Thanks so much, Tina! We’re so glad to hear that you loved it!!
I’ve been wanting to make a homemade chicken pot pie forever and this was absolutely amazing! We found a recipe to make the biscuits from scratch instead of frozen but otherwise followed the recipe exactly and we will definitely be making it again. The only issue we had was that I think our cast iron isn’t quite deep enough so we had a bit of an issue with the filling bubbling out in the oven and causing a lot of smoke. We were able to take it out and transfer it to a baking tray to finish baking and it still turned out perfectly (with a little smoky flavoring). I’m glad everything gets fully cooked before the oven so it wasn’t a problem to change the cooking method halfway through, and now we know for next time to just put it into the separate dish for the oven part. Thank you!
Hi Trisha! We’re so glad it was a hit & sorry to hear about the smoke in the oven. Even with the recommended 12-inch skillet, it does get quite full. It always helps to slide an extra sheet pan underneath to catch anything that may bubble over but yes, you can definitely transfer to a second dish if that feels better for you. Thanks again for dropping a comment, it means so much!
This recipe is perfect for post-Thanksgiving turkey leftovers, and when you need a cozy hearty dish! The recipe was easy to follow and basically foolproof. Will be making this again and again, even outside of the holiday!
I’m so, so glad you enjoyed, Jess! Couldn’t agree more! xx
So so good!! Cooking everything in the skillet was the game changer. Def will be making again soon, such a yummy and cozy meal ❤️
Hi Hillary! Thanks so much, we are so glad you loved it & already have plans to make again soon! 🙂
So easy and so delicious!
We couldn’t agree more, Lauren! So glad you enjoyed!
Tried this tonight for a dinner I hosted and everyone loved it! I will definitely make this again. Thanks for the great recipe!
Hi Victoria! Thanks so much for taking the time to leave a comment – we are so glad to hear that it was a hit!😄
I don’t normally write recipe reviews but… This recipe was amazing! So delicious and so easy, and really inexpensive. Many of the ingredients are items I normally make sure to have on hand, I only needed to pick up a couple items. I followed the recipe pretty closely, just used dried herbs instead of fresh (except sage, since I had it). Will definitely be making this many more times in the future!
Hi Kim! Thanks so much for taking the time to drop a comment, it means so much! We love this recipe for all the same reasons – it is such a cozy back-pocket meal! 🙂
Awesome recipe! The step by step instructions and tips were so helpful. I ended up pouring the pot pie into a baking dish as my 10″ skillet wasn’t going to handle everything! Looking forward to the leftovers for lunch.
Hey Leticia! Thanks so much for your review – it definitely makes a generous amount so glad you were able to transfer to the baking dish & have plenty of leftovers! 💜
I used a few substitutions (vegan butter, almond milk, and leftover frozen turkey) but still turned out amazing! Will definitely make again!
Hi Olivia! Love to hear it & so glad you enjoyed – thank you for sharing!!
I definitely made and loved the prior version and love this one just as much! I subbed in leftover turkey from Thanksgiving and it was perfect!
This is one of my favorites, Abby! I’m so glad you like it, too. Thanks for taking the time to drop a review.
Like Jess mentions, you probably have everything for this which always makes recipes better in my book. There is not a better winter meal..this one is a must make! The canned biscuits make it so easy and they really made it over to the top good.
So glad you enjoyed, Amy! It doesn’t get much cozier or easier than this Skillet Chicken Pot Pie!
This recipe is tried and true for us. I’ve made it for immediate family and extended family and it’s beyond delicious. Not to miss!
Elizabeth, so glad to hear that you’ve been able to share this with so many loved ones & it has become a go-to!!
oh my gosh this is INCREDIBLE. so full of flavor and so simple to make
So glad you enjoyed, Courtney! We love that it is a one skillet operation! Thanks for your review!!
Tried this and wow – very easy and delicious. As other commenters have noted, I feel like there could be a lot of ways to tweak and customize this based on your preferences or what you happen to have on hand. If you try it as written though, you will NOT be disappointed. Another winning dinner from PWWB!
Thanks so much Lindsey! This pot pie is definitely a cozy & comforting PWWB classic! 🙂
I am not a chef by any means, and rarely make anything besides breakfast – but this was simple and SOO amazing!!! it’s joining our dinner rotation and can’t wait to make it again!
Hi Monica! Thanks so much, we are thrilled you loved it & couldn’t agree more – this skillet chicken pot pie makes the perfect weeknight dinner!
So so so so good!!!
I have made this a few times exactly as the recipe says and it turned out flawless every time!
With thanksgiving leftovers I did the PWWB mashed potatoes under the biscuits and through a bunch of cheddar on top and it was a great addition. Also only had oat milk on hand and it was just as good. Another amazing Plays Well with Butter recipe!!
This is my new favorite way to use leftover Thanksgiving Turkey! Thanks for this delicious recipe!
So good! And flexible – I used chicken thighs and added turnips bc that’s what I had. And perfect cozy comfort food. Leftovers were delicious too, even though the biscuits got kind of soggy on the bottom (as i would expect)
Couldn’t agree more, Swetha! Turnips would be a great add-in, thank you for sharing!
so easy and delicious!
Thanks for the review, Courtney! We are SO glad you enjoyed this skillet chicken pot pie – it is a weeknight favorite for sure!
Delicious! Definitely will be made again, buttering the store-bought biscuits is the best idea and really takes it over the top! The perfect weeknight cold weather comfort food!
Hi Lindsay! So glad it was a hit & yes, such a simple add-on that makes allll the difference! Thank you for your review!
This is the easiest and most delicious comfort meal when you don’t have a lot of time or energy. I highly recommend it!
Hey Mary! We agree, this chicken pot pie skillet is pure comfort food perfection! So glad you enjoyed, thank you for the review!
This was delicious! My husband doesn’t typically like these sorts of dishes but he raved about it being “REALLY good pot pie” and even came back for the leftovers. The first time making it definitely took me longer but I know it’ll go faster the next times I make it now that I know what I’m doing.
Hey Courtney! Thank you so much for sharing – we are so glad to hear it got raving reviews from your husband too! If you are looking to cut down on cooking time try chopping the veggies a few days in advance & storing in an airtight container until ready to use. You can also use rotisserie chicken if you’d like for another shortcut (check out the recipe notes for details!).
Seriously one of my favorite dishes to make! It’s super easy to make and is such a perfect comfort meal any day of the year.
Love this recipe! It’s so quick and yummy and honestly, anytime I get to use canned biscuits is a win!
This was so, so good! Definitely going into my dinner rotation!
Yes Karla!! So glad you enjoyed & found a new favorite in this chicken pot pie skillet!
Do you think this would freeze well? Or if not do you have any other got to freezer friendly recipes?
Hi Kate! We just updated this recipe with freezer recommendations! 🙂 The chicken pot pie filling is definitely freezer-friendly. You can store the filling in a freezer container up to 3 months! For the topping, we’d recommend baking a fresh batch of canned biscuits with herb butter for your leftovers as the biscuits won’t freeze & thaw particularly well. Hope that helps – please let us know if you have any additional questions!
It was delicious!
I added spinach to mine because we had it in the house and it needed to be used!
It was a fun meal to make alongside my husband.
This is one of our favorite recipes! I recently found out that it freezes very well, so I wanted to share what I did in case others wanted to do the same.
I made 6x the recipe–in two big pots–and used my pressure cooker to cook a big batch of chicken to shred, but otherwise cooked it the same way up until the baking step. After the filling cooled, I froze it in 6 vacuum sealer bags. After defrosting, heat up the filling either in a cast iron skillet or separate pot (the first time I tried to bake it from cold, and the biscuits never fully cooked through) then top with the biscuits and bake as directed. The filling seemed like it had separated a little when it was defrosted but cold, but everything smoothed out very well once it was baked with the biscuits.
It worked so well, and I’m so glad I took the time to stockpile almost fully cooked meals before I had a baby. Thanks for the great recipe!
This is AMAZING! You’re a meal prep queen, Jessica! Thanks so much for sharing your freezer instructions. I am going to update the Recipe Card to include your notes. =) Enjoy all that pot pie! xx
This skillet chicken pot pie recipe REPLACED my tried and true recipe I have been using for years! So yummy!
This makes me SO happy to hear!!! We’re obsessed with this recipe too. =) ENJOY! xx
Fantastic recipe! Easy to cook and tastes great.
So glad you like it, Kari! xx
This is a perfect cozy weeknight meal. The refrigerator biscuit hack makes it weeknight friendly but the homemade sauce makes it special. Love!
Couldn’t agree more, Elizabeth! So glad you love it!
This was amazing and delicious. Definitely will make this again.
So glad you loved it, Ellen!!! xx
I love any excuse to use my cast-iron skillet, especially when it’s the only pan I’ll use for the meal, and this does not disappoint. I have made this with leftover Thanksgiving turkey when I had Thanksgiving leftover fatigue and it was delicious, and I’ve also made it with a store-bought rotisserie chicken and it was fantastic! The herb butter on the biscuits is to die for, and gives the pot pie an interesting element so that it’s not just all soft and smooth from the filling. My only one tiny problem (and hence 4-star rating) is that I wasn’t able to get the biscuits fully cooked just on top of the pot pie, and have taken to par-baking them before finishing on top for full flakiness.
Thanks so much for the feedback, Elizabeth! I’m so thrilled you love the flavor of the pot pie. The biscuits definitely do have a softer texture on the bottom when you bake the pot pie as described (it sort of reminds me of chicken & dumplings!), so if you want fully crisp & flaky biscuits, baking on a baking sheet is definitely the way to go.
Holy crap, this is delicious. The broth is so creamy and flavorful, and the whole deal is so cozy and comforting and satisfying. The biscuits end up fluffy and crispy on top, and doughy and soaked with goodness on the bottom. We ate it for dinner and leftovers for lunch. So. Good.
Also, if you’re like me and forgot you need kitchen twine, you can wrap the herbs in a little makeshift rope of aluminum foil. 🙂
Ah aluminum foil is a great trick! You could also use a twistie tie…I’ve done that on many occasions. =) Thanks so much for commenting, Ellen! I’m so glad you enjoyed this skillet pot pie!
I love the twist on the classic chicken pot pie. Anything I can add a canned biscuit too, I’m all for! Love this recipe all year long.
Haha, couldn’t agree more. Canned biscuits are kind of my favorite. =) I’m so glad you liked the pot pie, Maria! Thanks so much for commenting!
Soooo good!! The herb butter on the biscuits was amazing. I made my chicken the day before in the crockpot. Made this a super quick week night dinner.
The biscuits truly make the dish!! So glad you enjoyed, Sara!💜