Skillet Chicken Pot Pie + Video

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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!!

titled image of skillet chicken pot pie

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.

If you’re in the mood for Italian, try our baked ziti skillet or cheesy skillet lasagna. Both dishes have all of the flavor without all of the prep!

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.

bowls of ingredients for chicken pot pie recipe

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!


Watch the video below to see how easy it is to make a skillet pot pie!

Ingredient Notes

  • 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.

sautéing bites of chicken in a skillet
  1. Brown the chicken. Melt butter in your skillet, then cook the seasoned chicken pieces just until they are no longer translucent.
  2. 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.
  3. 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.
  4. 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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overhead: pot of comfort food cooking on stove top

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.

drop biscuits in large Dutch oven

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!


With love from our simple kitchen to yours. 

closeup: skillet chicken pot pie

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Other Simple Skillet Meals

biscuit pot pie in cast iron skillet

Skillet Chicken Pot Pie + Video

Donna Elick
This skillet chicken pot pie has tender, juicy chicken and veggies in a scrumptious creamy sauce. Make this skillet meal in just 30 minutes!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main
Cuisine American
Method Stovetop
Servings 6


  • 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.



Serving: 1 | Calories: 651cal | Carbohydrates: 54g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 1285mg | Sugar: 6g | Fiber: 4g | Calcium: 484mg | Iron: 4mg

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.

Tried this recipe?Let us know how it was!
titled image: chicken pot pie with biscuits

Originally published October 2013, updated and republished January 2021

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  1. My husband put this together for supper this evening and it was quite tasty. Thanks for sharing.

  2. made your one pot chicken pot pie for supper last night.. it`s become my go to pot pie recipe and it is always a hit!

    1. I have used cast iron, non stick and stainless and they all worked magnificently. Enjoy and let us know how it goes.

    2. Try to find an old iron skillet with high sides…Wagner or Griswold, those are the best…make sure you season
      the skillet well.

  3. Ah! I need this in my life! I love chicken pot pie, but would much rather have a biscuit topping versus a pie crust topping. Looks gorgeous!

    1. I used canned biscuits and they were delicious. I used some for the pie and baked the rest to use for breakfast!

  4. I made the recipe, and it was a big hit at our house. It is fast, easy, and delicious. I especially like that I had only one pan to clean up afterwards.

  5. This sounds terrific, so I'll definitely give it a try very soon. I never made an actual "Chicken Pot Pie", throughout all of the years which I've been cooking, but I'm definitely going to make this one! It sounds very tasty, but I'll also add in a tiny bit of finely grated garlic (for a bit more flavor). ENJOY!

  6. Hi! Today I made the chicken pot pie. Don't know yet how is it going to be, but sure it will be great! Even though, you know what I missed? I couldn't find the video, to ensure myself of the idea I could understand from the bisquits… you put them in the same chicken pot skillet, all together, and then put it in the oven?

  7. Quick question, how would I go about freezing this, or can it be frozen? I'm the only one in the family that loves chicken pot pie and I really want to try this recipe.

  8. I have made this a few times. It's absolutely delicious. The only change I make is using shredded chicken instead of chunks.

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