This easy dinner recipe is hearty and satisfying but quick enough for busy weeknights!
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❤️ Why you'll love it
- A velvety, creamy sauce coats the chicken and vegetables in this easy-to-make ultimate comfort food recipe.
- All the flavor of classic chicken pot pie is in this skillet, but it comes together in under an hour.
- This is a great way to sneak in vegetables for the whole family.
I love a good skillet pot pie recipe - and this one is the best! No bottom crust to fuss with, creamy chicken gravy, and a topping of butter biscuits?
Sounds like dinner to me!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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- butter
- onions
- celery
- all-purpose flour
- chicken stock
- evaporated milk
- chicken breast
- peas and carrots
- biscuits
- fresh parsley
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Saute onions, celery salt, and pepper in an ovenproof skillet over medium heat until tender.
- Add flour, stock, and milk and simmer until thick.
- Stir in the chicken and peas and remove from the heat.
- Top with biscuits and bake in a preheated oven for 25 minutes or until golden brown.
🥄 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need the following items to make this recipe successfully.
🥫 Storage
Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to three days.
Chicken pot pie doesn't freeze well.
To reheat:
Warm up in a pan on top of the stove over medium heat or microwave until warmed through.
📖 Variations
- Add extra vegetables to this dish, potatoes, corn, and green beans all work great in a pot pie.
- You can also try a different cut of chicken, use chicken thighs.
- Minced garlic added to the celery and onions will give this meal a delicious flavor.
- Puff pastry makes a great option for the top crust if you don't have biscuits on hand.
- You can use homemade biscuits if you like.
- Olive oil can be used instead of butter when sauteing the veggies.
💭 Tips
Expert Tip: This recipe is an excellent way to use up leftover chicken or save time by using a rotisserie chicken.
- I prefer to use flaky biscuits instead of homestyle as the flaky layers make a great topping for this super easy skillet chicken pot pie recipe.
- Give the flour a little time to brown before adding the chicken stock so that you cook out the raw flour taste.
- Let this dish to cool a little before cutting as it can be very hot.
- Chicken broth can be used instead of chicken stock.
- Completely melt butter before adding the onions and celery to the large skillet.
- You can use any type of neutral-flavored leftover chicken for this homemade chicken pot pie recipe.
👩🍳 FAQs
Yes, leftovers can be frozen for up to three months but the sauce may separate.
Leftovers will store in the refrigerator for up to three days.
Reheat this dish by microwaving it with a little extra milk to prevent the biscuit from drying out.
📚 Related recipes
- Smoked Sausage Alfredo is one of my family's favorite skillet recipes.
- Ground Beef and Potato Skillet is creamy, cheese, and is a good recipe for a weeknight meal.
- Taco Skillet is one of many delicious recipes that is full of Tex Mex flavor on my site.
🍽️ Serve with...
- Cloverleaf Rolls are flaky, buttery and one of my favorite recipes.
- Italian Green Bean Salad is a fresh side dish that is full of tangy Italian flavors.
- Buttermilk Pound Cake is so simple to make and turns out perfectly every time.
📞 The last word
Skillet pot pie with biscuits is an easy weeknight meal that's pure comfort food! It's one of those recipes you make again and again...and again.
This broccoli cheddar chicken is inspired by the Cracker Barrel favorite - and is very similar to this recipe. Give it a try.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chicken Pot Pie Skillet
Print Pin Recipe SaveEquipment Needed
Ingredients
- ½ cup butter
- 1 cup onions, chopped
- 1 cup celery, chopped
- salt and pepper to taste
- ½ cup all-purpose flour
- 2 cups chicken stock
- 1 cup evaporated milk
- 2 cups cooked chicken breast, diced
- 2 cups peas and carrots, canned or frozen
- 16.3 ounce biscuits, canned or 8 homemade biscuits
- fresh parsley for garnish
Instructions
- Heat oven to 375°F.
- In 12-inch iron skillet, melt butter over medium-high heat.
- Add onions, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender.
- Stir in flour; cook 1 to 2 minutes or until beginning to brown. Stir constantly and don't let it scorch.
- Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened.
- Stir in chicken and peas.
- Remove from heat.
- Separate biscuit dough into 8 biscuits.
- Cut each biscuit in four equal pieces.
- Place on top of chicken mixture in the skillet.
- Bake for 25 minutes, or until biscuits are golden brown and done.
- Garnish with chopped parsley.
Notes
- I prefer to use flaky biscuits instead of homestyle as the flaky layers make a great topping for this recipe.
- Make sure to give the flour a little time to brown before adding the chicken stock so that you cook out the raw flour taste.
- Make sure to allow this dish to cool a little before cutting as it can be very hot.
- Chicken broth can be used instead of chicken stock.
- Make you have completely melted butter before adding the onions and celery to the large skillet.
- You can use any type of neutral-flavored leftover chicken for this homemade chicken pot pie recipe.
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