Skillet Chicken Pot Pie + Video
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This Skillet Chicken Pot Pie with biscuit topping features tender chicken and veggies in a scrumptious, creamy sauce. It’s a super simple one pan meal that comes together in just 30 minutes!!
One of the best parts of this skillet pot pie recipe is the biscuit topping! It’s so much easier to make than versions with a traditional crust.
Plus, the drop biscuits have a secret ingredient that really puts this dish over the top!
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!
Ingredient Notes and Substitutions
- Chicken – Use boneless breast, or opt for boneless thighs if you prefer dark meat.
You could also use leftover or rotisserie chicken — find tips for that in the FAQ below.
- Veggies – Grab a bag of your favorite frozen blend! I like to use the classic combination of carrots, corn, and peas for my skillet chicken pot pie.
- Cheese – When it comes to Parmesan, nothing beats the flavor of a freshly grated wedge.
Grate your own, then store it in a zip-top bag or sealed container. It will stay fresh in the refrigerator for several weeks.
- Drop Biscuits – Make a simple dough from pantry staples and extra Parmesan cheese.
For more flavor, add a tablespoon of dried herbs such as parsley, rosemary, or thyme.
What to Serve with Skillet Pot Pie
Thanks to the chicken, veggies, biscuit topping, and creamy sauce, this cast iron skillet chicken pot pie is a meal all on its own!
Need to stretch your servings? Add a big bowl of salad or your favorite roasted veggies to the table.
Recipe Tips for Skillet Chicken Pot Pie with Biscuit Topping
- Prep ingredients. You’ll want everything to be chopped and measured because this recipe comes together in a flash!
- Short on time? Use canned biscuits instead of making dough from scratch! Extra flaky varieties tend to come out the best, but buttermilk or homestyle work too.
Brush the tops with a mixture of melted butter, garlic powder, and dried parsley to make your skillet chicken pot pie extra tasty!
- Make it vegetarian. Swap the chicken for mushrooms and use vegetable stock for the filling.
Storing and Reheating Leftovers
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.
Reheat in the microwave or return to the oven until everything is warmed through.’
I don’t recommend freezing skillet chicken pot pie with the biscuit topping. However, you can freeze the filling for up to 3 months!
Thaw in the refrigerator overnight, then top with a fresh batch of biscuits and bake as directed in the original recipe.
Chicken Pot Pie Skillet FAQ
If your skillet chicken pot pie gravy seems a bit thin or runny, there’s an easy fix!
Just whisk in a slurry – that’s a combination of equal parts cold tap water and cornstarch. A tablespoon of each should be perfect.
Absolutely! Instead of browning the chicken, skip straight to making the rest of the filling.
Then, dice up the breast meat from the rotisserie bird and mix it in with the vegetables and cheese.
If you can’t make your chicken pot pie in a skillet, simply transfer the cooked filling to a greased 9×9 baking dish and add the biscuit dough on top.
You may need to add a few minutes to the cook time since the pan won’t already be hot. Just keep an eye on the biscuits to know when the dish is ready to come out of the oven!
With love, from our simple kitchen to yours.
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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 February 2023
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My husband put this together for supper this evening and it was quite tasty. Thanks for sharing.
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!
Do you use a cast iron skillet or what kind would you recommend?
Thank you! -Alicia
I have used cast iron, non stick and stainless and they all worked magnificently. Enjoy and let us know how it goes.
Try to find an old iron skillet with high sides…Wagner or Griswold, those are the best…make sure you season
the skillet well.
They all sound great! Thanks Donna! Pinning them!
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!
Can't see the potpie recipe anymore…what happened?!
This sounds more like Chicken and dumplings than chicken pie.
Maybe you should learn what each are…. chicken and dumplings is JUST THAT.
could you use canned biscuits or even Bisquick?
I used canned biscuits and they were delicious. I used some for the pie and baked the rest to use for breakfast!
Yum that looks good!
Yum that looks good!
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.
Wanted to print this recipe, but only the first page comes thru, second page is blank.
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!
Thank you so much! Enjoy and let us know how it goes!
Have made this often. It is delicious and very simple to make.
We are so happy to hear that you enjoy it, Sharon!!
love this…especially how to make ahead, freeze then add fresh biscuits…I simply cut biscuit dough with scissors into fourths.
I probably would have tried to freeze the whole thing and had mushy biscuits (dumplings)!
Appreciate this post. Will try it out.
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?
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.
A tiny bit of marjoram would be good in it too.
Am going to try this tonight or tomorrow night
I have made this a few times. It's absolutely delicious. The only change I make is using shredded chicken instead of chunks.
I make this regularly now. Easy to make, and very delicious. Thanks for the recipe
Recipe calls for 1 t dried parsley but don’t see in the instructions where to use it? Also mentions fresh parsley in recipe instructions but not in ingredient list? Is one of those a typo?