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 & 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
- Preheat the oven to 375 degrees F. Gather and 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 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!). [gallery columns="2" size="full" ids="24302,24306"]
- 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.
- 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.
- 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!
- 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.
- Serve: Removing any spent herb stems from the skillet, portion the chicken pot pie into individual bowls. Serve immediately. Enjoy!
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)