GUYS. guys, guys, guys, GUYS. It’s here! The most EPIC and INSANE skillet chicken pot pie recipe. Everything about this one-pan meal is comfort food at it’s finest. & It’s easier than you’d ever think to make!
Skillet Chicken Pot Pie Recipe Highlights
I’m so obsessed with this chicken pot pie recipe because it’s…
- DELICIOUS. How can you go wrong with a super duper creamy pot pie filling loaded with carrots, potatoes, peas, & chicken all topped with extra flaky biscuits & a garlicky herb butter?!
- EASY. The whole pot pie comes together in a single cast iron skillet & most of the ingredients you need to make it are things you probably already have on hand this time of year.
- QUICK. It only takes about 10 minutes of active time to throw it all together – totally weeknight-friendly.
- COZY. Every bite warms your soul. This skillet pot pie is the definition of comfort food!
Honestly, does comfort food get better than that?! ♡ Read on to learn more about this Skillet Chicken Pot Pie, or jump straight to the recipe & get cookin’!
EASY Skillet Chicken Pot Pie Ingredients
One of the reasons I love this chicken pot pie recipe so much is the ease of ingredients. Most of the ingredients you need to make the creamiest, most flavorful pot pie filling are staple ingredients 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.
For perfect, easy chicken pot pie you need…
- a little butter
- the flavor trifecta otherwise known as onions, carrots, celery…plus garlic (obviously.)
- a russet potato
- frozen peas
- all-purpose flour
- some chicken stock & milk
What really takes this skillet chicken pot pie recipe to the next level, though, is my super-secret ingredient for extra flaky biscuit topping.
My super-secret ingredient? Canned extra flaky biscuits. *gassssp!* I KNOW.
When I first envisioned making a skillet chicken pot pie, I wanted to do everything from scratch, including the biscuit topping. But when I tested this skillet pot pie, I tested it with homemade biscuits right alongside the “cheater” version using store-bought biscuits.
& Honestly? The store-bought biscuits provided so much convenience that they were just kind of hard to beat, with 2 major disclaimers:
- USE EXTRA FLAKY BISCUITS. The layers of extra flaky biscuits bake up so, so nicely in this skillet pot pie, with the top layers crisping up to the perfect golden brown & the bottom layers melding right into the creamy chicken pot pie filling. Extra flaky biscuits ad the perfect texture for this otherwise creamy & soft dish.
- SEASON THOSE BISCUITS. You must season up those biscuits! Whenever I go the semi-homemade route, I think it’s super important to add a little freshness to the store-bought components. For the perfect extra flaky biscuit topping, I brush on a quick garlicky herb butter, made out of the herbs you already have on hand for the pot pie filling, & sprinkle on some coarse sea salt. The combination of the two really takes this biscuit topping to the next level.
How to Make Chicken Pot Pie in a Cast-Iron Skillet
I’m in love with this skillet chicken pot pie recipe because not only is it super flavorful & creamy, it’s also super easy to throw together. It’s comforting & flavorful enough for a special occasion or a Sunday Supper, but with only a few simple steps, it’s also easy enough to make any night of the week.
One of the best things about this chicken pot pie is that it is made entirely in a single skillet. Meaning easy cooking, easy clean up & an all-around easy dinner!
With your cast iron skillet in hand, you can get a started on making skillet chicken pot pie!
- Cook the Chicken: My favorite method for cooking & shredding chicken is to first brown it off with a hard sear in a cast iron skillet, & then transfer to the oven to roast for 15-20 minutes to cook through. Cooking chicken right in the same skillet you’re going to use to make skillet chicken pot pie is not only totally easy, it plays double duty to add so much flavor to the base of the pot pie!
- Make the Filling: Sauté up some diced onions, carrots, celery, garlic, & potatoes until softened, then add in some flour, chicken stock, & milk to create the base of the pot pie filling. I like to toss in some fresh herbs, too. No big deal if you don’t have any on hand, but if you do, they really take the filling to the next level. (The smell of those fresh herbs infusing into the creamy sauce? OMG. Seriously dreamy!)
- Add the Biscuits: They go right on top of the creamy pot pie filling, & then spread the garlicky herb butter right on top of the biscuits!
- Bake! Toss the whole skillet into the oven to bake, & 20 minutes later, it’s pretty much bubbly & golden brown pot pie perfection.
Can I use rotisserie chicken? Using rotisserie chicken from the store is an awesome alternative. Or! If you have leftover roast chicken, skillet chicken pot pie makes a great clean out the fridge meal. You can also easily swap chicken for turkey for a leftover turkey pot pie – a delicious way to use up your Friendsgiving or Thanksgiving leftovers!
I dare ya not to dive right in.
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
An easy homemade chicken pot pie recipe made entirely in a cast iron skillet! This Skillet Chicken Pot Pie has the creamiest filling loaded with carrots, potatoes, & shredded chicken & an extra flaky biscuit topping with herbed garlic butter.
- 4 tablespoons unsalted butter, divided
- 1 pound boneless, skinless chicken breasts (see Recipe Notes)
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium Russet potato, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 3 cups whole milk
- 1 sprig fresh rosemary
- 10 sprigs fresh thyme
- 8 sage leaves
- 1 cup frozen peas
- Kosher salt & ground black pepper, to season
for the biscuit topping:
- 1 can extra flaky biscuits (from the refrigerator section)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely chopped fresh herbs of choice
- 2 cloves garlic, minced
- flaky sea salt, for sprinkling
- Preheat the oven to 375 degrees F.
- Cook the chicken: Add 2 tablespoons of the butter to a 12-inch cast-iron skillet over medium heat. Liberally season the chicken breasts with salt and ground black pepper. Place the chicken in the skillet and brown for 2-3 minutes per side. Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken is cooked through. Carefully remove from the oven and transfer the chicken to a plate. Once cool enough to handle, use two forks or a pair of tongs to shred the chicken. Set aside.
- 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 each salt and ground black pepper and 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 minute, until fragrant.
- Make the sauce: Sprinkle the flour over the browned 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, and almost cook 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 salt & ground black pepper as needed.
- Finish the pot pie: Stir the shredded chicken and frozen peas into the skillet. Top with the biscuits. 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.
- Bake the pot pie: Carefully transfer the skillet to the oven and bake for 15-20 minutes, until the biscuits are golden and cooked through. Carefully remove from the oven and cool slightly. Remove any spent herb stems from the skillet and serve in individual bowls. Enjoy!
- Shortcuts for 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 you have in your refrigerator. You can also use Rotisserie chicken as a great store-bought shortcut, or any leftover Thanksgiving turkey you have after a holiday meal this season. If you’re using already cooked chicken or turkey, go ahead and skip Step 2!
Keywords: chicken pot pie, skillet chicken pot pie, easy chicken pot pie, cast iron pot pie, leftovers, pot pie