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5 from 48 reviews

Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits

Posted by Jess Larson on November 22nd, 2021 (Updated November 1, 2024)
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When you’re craving classic comfort food, an Easy Skillet Chicken Pot Pie with Biscuits is pure perfection! This homemade chicken pot pie has the creamiest filling loaded with carrots, potatoes, shredded chicken and a super simple topping of extra flaky canned biscuits and herbed garlic butter. It’s made in a single cast iron skillet – perfect for busy weeknights and totally comforting on a cold winter day – you will be obsessed!
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An overhead shot of Skillet Chicken Pot Pie with Biscuits in a black Staub cast iron skillet that sits atop a creamy white textured surface. One serving of the pot pie & one of the biscuits has been removed from the skillet. A gold spoon rests inside of the skillet. A blue and white striped linen napkin is tied around the skillet handle while sprigs of fresh thyme surround the skillet.
Photography by Rachel Cook
Prep: 15 mins
Cook: 55 mins
Serves: 6-8
5 from 48 reviews
Featured Review

This recipe is so good! 10/10 you need to make this! I’ve made this recipe a few times now, and I’ve tried making it as the recipe is written with chicken breast and also with a rotisserie chicken – both ways worked out great. This is definitely a new fall/winter staple in our household!

Katie
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Easy Chicken Pot Pie With Biscuits – The Ultimate Comfort Food!

When cold Minnesota weather rolls around, the one PWWB winter meal Chris and I are most grateful for is this easy skillet chicken pot pie recipe.

Creamy pot pie filling, hearty vegetables, fresh herbs, and 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. Cozy comfort food at its finest!

An overhead shot of skillet chicken pot pie topped with biscuits in a black Staub cast iron skillet that sits atop a creamy white textured surface. A gold spoon rests inside of the skillet, while a blue and white striped linen napkin rests and sprigs of fresh thyme surround the skillet. this Recipe for Later!
This skillet chicken pot pie is the ultimate weeknight comfort food – its creamy pot pie filling is loaded with carrots, potatoes, shredded chicken and herbaceous flavor, all in one skillet!

Originally published in 2018, this skillet chicken pot pie is a long time PWWB reader favorite, made and loved by thousands! It’s full of rich flavor, but the very best part is this pot pie is so easy to throw together that it’s perfect for a delicious weeknight meal.

Everything is made in a single cast iron skillet for minimum dish duty and the creamy homemade pot pie filling comes together quickly with tons of herbaceous flavor.

Plus, it’s completely homemade with the exception of one secret ingredient: flaky canned biscuits! This store-bought shortcut is totally worth the time saved and we’ll dress the biscuits up with herb butter to make them feel extra special. Every bite of this skillet chicken pot pie warms your soul – I can’t wait for you to try it!

Craving more creamy comfort food? ⇢ Be sure to check out my Creamy Italian Chicken Gnocchi and Dumplings or my Quick and Easy Wild Rice Soup next!

Boneless, skinless chicken breasts, yellow onion, carrots, celery, Russet potato, garlic, all-purpose flour, chicken stock, whole milk, fresh rosemary, fresh thyme, fresh sage, frozen peas on a creamy white textured surface.
Most of what you need to make this chicken pot pie filling is probably already in your fridge or pantry – chicken breasts, butter, frozen peas, onion, celery, carrots, garlic, fresh herbs, flour, Russet potato, chicken broth, and whole milk.

The Ultimate Pot Pie 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 the recipe, I found store-bought biscuits pretty hard to beat.

Not only are they super delicious, they’re so much more convenient than making biscuit dough from scratch. While you can make homemade biscuits instead, I love using this canned biscuits shortcut for an easy and equally delicious meal.

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 filling. They’re a MUST if you’re making chicken pot pie with canned biscuits to add the perfect texture for this otherwise creamy and soft dish.

An unopened can of Pillsbury Grands! Flaky Layers Biscuits rests on a creamy white textured surface.
Canned biscuits are a convenient and delicious shortcut for chicken pot pie.
A woman's hands holds the two ends of an opened can of biscuits revealing the flaky biscuit dough inside. The can rests on a creamy white textured surface.
Use extra flaky canned biscuits for the best pot pie – the buttery flaky layers add the perfect texture!

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No Oven-Safe Skillet? No Problem!

If you don’t have a cast-iron skillet, simply cook the skillet chicken pot pie filling on the stovetop and transfer everything to an oven-safe baking dish, top with biscuits, and cook in the oven as directed. It’ll be just as tasty as a cast iron skillet chicken pot pie, with just one extra dish.

How to Make Cast-Iron Skillet Chicken Pot Pie

This skillet pot pie recipe is not only super flavorful and creamy, but it’s also crazy easy to throw together, and you probably already have most of the ingredients on hand.

With a few simple steps, you’ll have a comforting savory dinner perfect for any night of the week.

Three browned chicken breasts, seasoned with salt and pepper, in a Staub black cast iron skillet resting atop a creamy white textured surface.
Step 1: Cook the chicken.
1

My favorite method for cooking and shredding chicken is to brown it with a hard sear in a cast-iron skillet and then roast it in the oven for 15-20 minutes until cooked through. Why? ⇢ Cooking chicken in the same pan you’ll use to make skillet chicken pot pie is super convenient AND it helps add a ton of flavor to the base of the skillet pot pie! Once it’s cooked through, simply shred it up and set it aside.

✨ Quick and Easy Shredded Chicken. ⇢ My favorite kitchen hack is using a stand mixer to shred cooked chicken. The paddle attachment does all the work, creating perfectly pulled chicken for the pot pie filling. Boneless skinless chicken breasts or thighs both work great for this recipe or use leftover shredded chicken or Thanksgiving turkey for an easy shortcut!

A combination of diced carrots, celery, onion, and aromatics brown in a black Staub cast iron skillet. The skillet sits atop a creamy white textured surface and a wooden spoon rests inside the skillet.
Step 2: Brown the veggies…
A black Staub cast iron skillet is filled with creamy sauce. Fresh rosemary, thyme, and sage tied together with kitchen twine has been added to the sauce and it has also been seasoned with kosher salt and ground black pepper. The skillet sits atop a creamy white textured surface and a wooden spoon rests inside the skillet.
…and build the filling.
2

Sauté some diced onions, carrots, celery, garlic, and potatoes in the skillet, right with all the flavorful browned bits from the chicken. Once the veggies are softened, add some flour, chicken stock, and 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. Why? ⇢ Infusing herbaceous flavor into this rich sauce helps take the pot pie filling to the next level!

Frozen peas and shredded chicken have been added to chicken pot pie filling inside of a black Staub cast iron skillet. The skillet sits atop a creamy white textured surface. A woman's hands hold the skillet handle while her other hand holds a wooden spoon using it to mix the pot pie filling.
Step 3: Add the chicken and frozen peas.
3

Once the filling has simmered and slightly thickened, stir in the shredded chicken and frozen peas. The carryover heat of the filling on the stovetop will cook the peas – no need to do so beforehand.

An overhead shot of a black Staub cast iron skillet full of pot pie filling and topped with uncooked extra flaky biscuits arranged over top. Each biscuit has been brushed with herb butter and the skillet sits atop a creamy white textured surface.
Step 4: Add the biscuits.
4

Since we’re making this chicken pot pie with canned biscuits, all you have to do is pop open the can and put the biscuit dough right on top of the creamy pot pie filling – so easy!

An Extra Special Touch

Mix a little melted butter with garlic and fresh herbs, then brush it all over the biscuit dough for an extra special homemade touch. I also sprinkle some coarse sea salt on top to take the biscuit topping to the next level!

An overhead shot of skillet pot pie topped with biscuits in a black Staub cast iron skillet that sits atop a creamy white textured surface. A blue and white striped linen napkin rests alongside the skillet and sprigs of fresh thyme also surround the skillet.
Step 5: Bake the pot pie.
5

Once it’s fully assembled, toss the cast iron chicken pot pie with biscuits into the oven to bake. In only 20 minutes you’ll have a hot, bubbly golden brown chicken pot pie cooked to perfection.

An overhead shot of Skillet Chicken Pot Pie with Biscuits served in two white bowls with scalloped edges that rest atop a creamy white textured surface. Two gold spoons, a blue and white striped linen napkin, and a few sprigs of fresh thyme surround the bowls.
This one-pan dinner is weeknight-friendly and so cozy, we can’t wait for you to try it!

Be sure to make this Skillet Chicken Pot Pie recipe the next time you’re looking for the ultimate cozy dish. It’s savory and 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 and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡

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An overhead shot of Skillet Chicken Pot Pie with Biscuits in a black Staub cast iron skillet that sits atop a creamy white textured surface. A blue and white striped linen napkin rests alongside the skillet. While sprigs of fresh thyme, two gold spoons, and two white scalloped plates also surround the skillet.

Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 48 reviews
  • Author: Jess Larson
  • 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
Print Recipe

Description

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, and shredded chicken and a super simple topping of extra flaky canned biscuits and herbed garlic butter. It’s easy enough for busy weeknights and comforting enough for a cold winter day – you will be obsessed!

Ingredients

Scale
  • 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 and 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 and 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

Instructions

  1. Preheat the oven to 375 degrees F. Gather and prep all ingredients according to Ingredients List, above. Boneless, skinless chicken breasts, yellow onion, carrots, celery, Russet potato, garlic, all-purpose flour, chicken stock, whole milk, fresh rosemary, fresh thyme, fresh sage, frozen peas arranged on a creamy white textured surface.
  2. 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 and 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 and let the paddle attachment do the work for you (I swear this works!).
  3. 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 and 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.A combination of diced carrots, celery, onion, and aromatics brown in a black Staub cast iron skillet. The skillet sits atop a creamy white textured surface and a wooden spoon rests inside the skillet.
  4. 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 and ground black pepper as desired.A black Staub cast iron skillet is filled with chicken pot pie filling. Fresh rosemary, thyme, and sage tied together with kitchen twine has been added to the filling and it has also been seasoned with kosher salt and ground black pepper. The skillet sits atop a creamy white textured surface and a wooden spoon rests inside the skillet.
  5. 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, and 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!An overhead shot of a black Staub cast iron skillet filled chicken pot pie filling topped with uncooked extra flaky biscuits arranged over top. Each biscuits has been brushed with a herb butter and the skillet sits atop a creamy white textured surface.
  6. Bake the pot pie: Carefully transfer the skillet to the oven. Bake 20-25 minutes, until the biscuits are golden and cooked through. Carefully remove from the oven and cool slightly.An overhead shot of chicken pot pie topped with biscuits in a black Staub cast iron skillet that sits atop a creamy white textured surface. A blue and white striped linen napkin rests alongside the skillet. While sprigs of fresh thyme, two gold spoons, and two white scalloped plates also surround the skillet.
  7. Serve: Removing any spent herb stems from the skillet, portion the chicken pot pie into individual bowls. Serve immediately. Enjoy!An overhead shot of skillet chicken pot pie topped with a biscuit served in two white bowls with scalloped edges that rest atop a creamy white textured surface. Two gold spoons, a blue and white striped linen napkin, and a few sprigs of fresh thyme surround the bowls.

Equipment

Notes

  • 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, and Freezing:
    • Skillet Chicken Pot Pie Storage and 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 and 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 – and you can jump straight in to cooking during the week. Here’s what you’ll do:
    • Dice 2 medium carrots, 2 stalks of celery, and 1 medium yellow onion. Transfer to an airtight container and store in the refrigerator for up to 5 days. (10 minutes active)
    • Peel and 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)
A close up side angle shot of Skillet Chicken Pot Pie with Biscuits in a black Staub cast iron skillet. One serving of the pot pie & one of the biscuits has been removed from the skillet. A gold spoon rests inside of the skillet tucked into the pot pie filling. A blue and white striped linen napkin is tied around the skillet handle.

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 2.1.21
    Elizabeth Meyer said:

    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!

    Reply
    • 2.5.21
      Erin @ Plays Well With Butter said:

      Elizabeth, so glad to hear that you’ve been able to share this with so many loved ones & it has become a go-to!!

      Reply
  2. 1.6.21
    Courtney I said:

    oh my gosh this is INCREDIBLE. so full of flavor and so simple to make

    Reply
    • 2.8.21
      Erin @ Plays Well With Butter said:

      So glad you enjoyed, Courtney! We love that it is a one skillet operation! Thanks for your review!!

      Reply
  3. 12.3.20
    Lindsey said:

    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!

    Reply
    • 5.24.21
      Erin @ Plays Well With Butter said:

      Thanks so much Lindsey! This pot pie is definitely a cozy & comforting PWWB classic! 🙂

      Reply
  4. 12.3.20
    Monica said:

    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!

    Reply
    • 1.27.21
      Erin @ Plays Well With Butter said:

      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!

      Reply
  5. 12.3.20
    Haley Clayton said:

    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!!

    Reply
  6. 12.3.20
    Kiley said:

    This is my new favorite way to use leftover Thanksgiving Turkey! Thanks for this delicious recipe!

    Reply
  7. 11.29.20
    Swetha said:

    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)

    Reply
    • 3.9.21
      Erin @ Plays Well With Butter said:

      Couldn’t agree more, Swetha! Turnips would be a great add-in, thank you for sharing!

      Reply
  8. 11.29.20
    Courtney S said:

    so easy and delicious!

    Reply
    • 3.9.21
      Erin @ Plays Well With Butter said:

      Thanks for the review, Courtney! We are SO glad you enjoyed this skillet chicken pot pie – it is a weeknight favorite for sure!

      Reply
  9. 10.27.20
    Lindsay said:

    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!

    Reply
    • 3.9.21
      Erin @ Plays Well With Butter said:

      Hi Lindsay! So glad it was a hit & yes, such a simple add-on that makes allll the difference! Thank you for your review!

      Reply
  10. 10.27.20
    Mary said:

    This is the easiest and most delicious comfort meal when you don’t have a lot of time or energy. I highly recommend it!

    Reply
    • 3.9.21
      Erin @ Plays Well With Butter said:

      Hey Mary! We agree, this chicken pot pie skillet is pure comfort food perfection! So glad you enjoyed, thank you for the review!

      Reply
  11. 10.27.20
    Courtney said:

    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.

    Reply
    • 3.10.21
      Erin @ Plays Well With Butter said:

      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!).

      Reply
  12. 10.27.20
    Emily Weir said:

    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.

    Reply
  13. 10.27.20
    Maria said:

    Love this recipe! It’s so quick and yummy and honestly, anytime I get to use canned biscuits is a win!

    Reply
  14. 10.21.20
    Karla H said:

    This was so, so good! Definitely going into my dinner rotation!

    Reply
    • 3.9.21
      Erin @ Plays Well With Butter said:

      Yes Karla!! So glad you enjoyed & found a new favorite in this chicken pot pie skillet!

      Reply
  15. 8.31.20
    Kate Flanagan said:

    Do you think this would freeze well? Or if not do you have any other got to freezer friendly recipes?

    Reply
    • 11.23.21
      Erin @ Plays Well With Butter said:

      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!

      Reply
  16. 2.17.20
    Ren said:

    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.

    Reply
  17. 1.7.20
    Jessica D. said:

    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!

    Reply
    • 1.8.20
      jess said:

      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

      Reply
  18. 12.24.19
    Alexis H said:

    This skillet chicken pot pie recipe REPLACED my tried and true recipe I have been using for years! So yummy!

    Reply
    • 1.9.20
      jess said:

      This makes me SO happy to hear!!! We’re obsessed with this recipe too. =) ENJOY! xx

      Reply
  19. 11.13.19
    Kari said:

    Fantastic recipe! Easy to cook and tastes great.

    Reply
    • 11.16.19
      jess said:

      So glad you like it, Kari! xx

      Reply
  20. 11.13.19
    Elizabeth said:

    This is a perfect cozy weeknight meal. The refrigerator biscuit hack makes it weeknight friendly but the homemade sauce makes it special. Love!

    Reply
    • 1.10.20
      jess said:

      Couldn’t agree more, Elizabeth! So glad you love it!

      Reply
  21. 11.12.19
    Ellen said:

    This was amazing and delicious. Definitely will make this again.

    Reply
    • 1.10.20
      jess said:

      So glad you loved it, Ellen!!! xx

      Reply
  22. 11.12.19
    Elizabeth said:

    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.

    Reply
    • 2.12.20
      jess said:

      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.

      Reply
  23. 11.12.19
    Ellen said:

    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. 🙂

    Reply
    • 2.12.20
      jess said:

      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!

      Reply
  24. 11.12.19
    Maria said:

    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.

    Reply
    • 2.12.20
      jess said:

      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!

      Reply
      • 10.23.20
        Sara said:

        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.

        Reply
        • 3.9.21
          Erin @ Plays Well With Butter said:

          The biscuits truly make the dish!! So glad you enjoyed, Sara!💜

          Reply