This skillet chicken pot pie has tender chicken and veggies in a scrumptious, creamy sauce. It’s a super simple skillet meal that comes together in just 30 minutes!!
Skillet meals are a great way to feed the whole family without making a big mess in the kitchen. Plus, every bite bursts with flavor since all of the ingredients cook together.
Our skillet broccoli mac and cheese is perfect for any occasion. You can even stir in some rotisserie or leftover chicken to make it more filling.
Skillet Chicken Pot Pie
One of the best parts of this recipe is that it’s a biscuit topped pot pie. The drop biscuits are super fluffy, and this dinner is much easier to make than a traditional pot pie with a crust.
Not only is chicken pot pie with biscuits made in one pan, but the drop biscuits have a secret ingredient that really puts this dish over the top!
- Use fresh cheese
When it comes to Parmesan, nothing beats the flavor of a freshly grated wedge.
Not only that, but pre-shredded cheese has an anti-caking additive that prevents the cheese from melting well. This can also cause unwanted thickening in the pot pie gravy.
Grate your own, then store it in a zip-top bag or sealed container. It will stay fresh in the refrigerator for several weeks.
Making Chicken Pot Pie with Biscuits
First, have all of your ingredients prepped and measured because this comes together quickly!
Don’t forget to preheat your oven too; you’ll need it to be hot when you add the biscuits to the skillet.
- Brown the chicken. Melt butter in your skillet, then cook the seasoned chicken pieces just until they are no longer translucent.
- Add vegetables and cheese. Whisk in the flour and deglaze the pan with the chicken stock. Then, stir in the veggies and cheese until combined.
- Make the drop biscuits. While the skillet mixture comes to a boil, whisk together the biscuit ingredients just until combined. Don’t overmix or they will be tough and dry.
- Bake and serve. Use a rounded tablespoon or small scoop to drop the dough on top of the skillet. Pop the skillet in the oven and bake until the biscuits are cooked through and golden.
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Skillet Chicken Pot Pie FAQ
How do you thicken pot pie gravy?
If your skillet chicken pot pie gravy seems a bit thin or runny, you can thicken it, no problem! Just whisk in a slurry – that’s a combination of equal parts cold tap water and cornstarch. A tablespoon of each should be perfect.
Can I serve chicken pot pie with biscuits as leftovers?
Absolutely! If you want the biscuits to hold their shape, store those separately. Otherwise, transfer everything to a container with a lid and refrigerate for 3 to 4 days.
What if I don’t have an oven safe skillet?
Simply transfer the cooked pot pie filling to a greased 9×9 baking dish and add the biscuit dough on top of that instead.
You may need to add a few minutes to the cook time since the pan won’t be hot. Just keep an eye on the biscuits to know when your skillet chicken pot pie is ready to come out of the oven!
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Other Simple Skillet Meals
Skillet Chicken Pot Pie + Video
- 3 tablespoons unsalted butter
- 1 pound boneless skinless chicken breast, cut into bite size pieces
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 2 cups frozen vegetables, (corn, peas and carrots)
- 3 ounces fresh Parmesan cheese, grated
- 1 teaspoon dried parsley
- 2 cups all-purpose flour
- 2 ounces fresh Parmesan cheese, grated
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- Preheat oven to 450°F.
- Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
- Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
- Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
- Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
- Sprinkle with fresh parsley, serve and enjoy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished January 2021
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