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!Print
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.