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.
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.
Other Recipe Links
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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