Get out that iron skillet because this Southern homestyle dinner is about to change your life.
This easy dinner recipe is hearty and satisfying but quick enough for busy weeknights!
Table of Contents
🗝️ Key takeaways
- I love that this easy skillet dinner has all the flavor of classic chicken pot pie is in this skillet, but it comes together in under an hour.
- This is a fantastic, comforting family dinner for those nights when you have a little more time.
- The perfect way to use up leftover cooked chicken!
Who doesn't 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.
📖 Variations
Cast iron skillet chicken pot pie is the perfect place to use up leftover vegetables.
- Add extra vegetables to this dish, potatoes, corn, and green beans all work great in a pot pie.
- Substitute chicken thighs for the chicken breasts.
- 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.
🔪 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 oven-safe skillet over medium heat until tender.
- Add flour, stock, and milk and simmer until thick.
- Stir in the chicken and frozen peas and remove from the heat.
- Top with biscuits and bake in a preheated oven for 25 minutes or until golden brown.
🥫 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.
Reheat
Warm up in a pan on top of the stove over medium heat or microwave until warmed through.
💭 Tips
Expert Tip: This recipe is an excellent way to use up leftover chicken or save time by using a store-bought 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. 2 minutes is about right but don't let it burn.
- Let this dish 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.
- Make sure your skillet is oven-proof!
👩🍳 FAQs
Yes, leftovers can be frozen for up to three months but the sauce may separate.
Leftovers can be stored 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.
- Herbed Baked Chicken with Cream Gravy is delicious comfort food any time!
🍽️ 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. Or, if you're in the mood for chocolate try this Cracker Barrel copycat double chocolate fudge Coca Cola cake.
🫶 Restless Chipotle recommends
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📞 The last word
This delicious chicken pot pie skillet 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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chicken Pot Pie Skillet
Print Pin Recipe Rate RecipeIngredients
- 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 sure 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.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published February 16, 2022. Last updated September 26, 2023 for editorial improvements.
Lucille Borella says
I've made chicken pot pie for years. Whenever we have leftover chicken or turkey, my husband says, Oh boy, chicken pot pie! I always make a full recipe but save out some filling and freeze that for another CPP. I defost and make another topping for a quick meal. I use homemade biscuit mix for a topping.