This Skillet Chicken Pot Pie is the ultimate cozy comfort food dinner, made entirely in one cast iron skillet! Tender chunks of chicken breast and classic vegetables are simmered in a rich, creamy herb gravy, then topped with golden, flaky buttermilk biscuits and baked to bubbling perfection.
By baking homemade or refrigerated buttermilk biscuits directly on top of the bubbling stew in a cast iron skillet, you get tall, buttery, flaky biscuits with crisp golden tops and tender bottoms that soak up all the savory chicken gravy—without the hassle of rolling out pie crust!
Why You'll Love This Recipe
- Made in a single skillet from stovetop to oven for effortless cleanup!
- Topped with fluffy golden buttermilk biscuits instead of fussy pie dough
- Packed with tender chicken, sweet carrots, celery, and sweet peas in a rich scratch-made gravy
- A cozy 40-minute family dinner that always gets rave reviews!
If you love hearty, comforting family bakes like our Broccoli Chicken Casserole or our French Onion Chicken Casserole, this skillet pot pie is about to become your fall and winter go-to.
Key Ingredients & Smart Substitutions
Here are the simple, hearty ingredients that make this skillet pot pie so extraordinary:
- Chicken: 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes (or 3 cups shredded leftover rotisserie chicken).
- Vegetables: Diced yellow onions, diced carrots, sliced celery, and 1 cup frozen sweet green peas.
- Buttermilk Biscuits: 1 can (16 oz) refrigerated flaky buttermilk biscuits (like Pillsbury Grands) or 6 to 8 homemade drop biscuits.
- Chicken Broth: 1.5 cups low-sodium chicken broth to create the savory stew base.
- Heavy Cream: 1/2 cup heavy cream (or whole milk) for a rich, silky gravy.
- Butter & Flour: 4 tablespoons unsalted butter and 1/3 cup all-purpose flour to thicken the gravy roux.
- Garlic & Herbs: 3 cloves minced garlic, fresh thyme leaves, rosemary, salt, and freshly cracked black pepper.
How to Make Skillet Chicken Pot Pie (Step-by-Step)
1. Sauté Chicken and Aromatics: Preheat your oven to 375°F (190°C). Melt 2 tablespoons of butter with 1 tablespoon olive oil in a 10- or 12-inch oven-safe cast iron skillet over medium-high heat. Add the diced chicken, carrots, celery, and onions. Season with salt, pepper, and fresh thyme. Cook for 5 to 7 minutes until chicken is lightly browned and veggies begin to soften.
2. Build the Creamy Herb Gravy: Add the remaining 2 tablespoons butter and minced garlic to the skillet. Sprinkle the flour over the ingredients and stir continuously for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth and heavy cream, whisking constantly until the gravy is smooth. Stir in the frozen peas and simmer for 2 to 3 minutes until thick and bubbling.
3. Top with Biscuit Dough: Remove skillet from heat. Arrange the raw buttermilk biscuit rounds evenly over the hot chicken pot pie filling, leaving slight space between each biscuit for expansion. Brush biscuit tops lightly with melted butter or heavy cream.
4. Bake Until Golden and Bubbly: Transfer the skillet to the oven and bake uncovered for 20 to 25 minutes, until the biscuits are tall, golden brown, and cooked through, and the pot pie gravy is bubbling vigorously around the edges.
5. Rest and Serve: Let the skillet rest for 5 to 10 minutes before serving to allow the rich gravy to settle. Spoon a golden biscuit with plenty of creamy chicken and vegetable filling into bowls and enjoy warm!
Chef's Helpful Tips
- Prevent soggy biscuits: Make sure the pot pie filling is hot and bubbling before placing the cold biscuit dough on top!
- The hot filling starts cooking the bottoms immediately so they bake fluffy rather than gummy
- If biscuit tops brown too quickly: Tent a piece of foil loosely over the skillet during the last 5 minutes of baking if the biscuits reach deep golden before 20 minutes
Variations & Add-Ins
- Cheddar Herb Biscuits: Use cheddar drop biscuits or sprinkle shredded sharp cheddar and chives over the biscuits before baking.
- Leftover Turkey Pot Pie: An incredible way to use leftover holiday roast turkey! Swap cooked turkey for chicken and bake as directed.
- Mushroom Addition: Sauté 1 cup sliced cremini mushrooms with the carrots and celery for deep earthy flavor.
Storage & Reheating Instructions
To Store: Store leftover pot pie in an airtight container in the refrigerator for up to 4 days.
To Reheat: Reheat in a 350°F (175°C) oven for 10-12 minutes to keep the biscuits flaky and crisp. Avoid the microwave if possible so the biscuit topping doesn’t turn soft.
Frequently Asked Questions
Can I use puff pastry instead of biscuits?
Yes! Unroll a sheet of thawed puff pastry, cut small steam vents, and drape it over the skillet filling. Bake at 400°F for 20 minutes until golden and puffed.
Can I use a regular 9×13 baking dish?
Yes! If you don’t have an oven-safe cast iron skillet, prepare the filling in a regular pot, transfer to a 9×13 baking dish, top with biscuits, and bake.
More Cozy Chicken Comfort Foods to Try Next
- Cheesy Broccoli Chicken Casserole — A wholesome low-carb comfort bake with fresh broccoli and cheddar.
- French Onion Chicken Casserole — Tender chicken smothered in caramelized onions and melted Gruyère.
- Dump and Bake Chicken Parmesan Casserole — An easy one-pan pasta and chicken bake with crispy panko.
Skillet Chicken Pot Pie
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Skillet chicken pot pie is a comforting classic that combines tender chicken, vibrant vegetables, and a flaky pastry crust all in one skillet. This easy recipe is perfect for weeknight dinners or family gatherings, bringing warmth and satisfaction to your table. With a creamy filling and golden crust, each bite feels like a warm hug that everyone will love.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 can (16 oz) refrigerated flaky buttermilk biscuits (or 6–8 homemade biscuits)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 cup frozen sweet green peas
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter (divided)
- 1/3 cup all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1/2 cup heavy cream (or whole milk)
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried rosemary (crushed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Chicken & Mirepoix: Preheat oven to 375°F (190°C). In a 12-inch cast iron skillet, melt 2 tbsp butter over medium-high heat. Sauté chicken cubes, onions, carrots, and celery with salt, pepper, and thyme for 5 to 7 minutes until lightly browned.
- Make Creamy Gravy: Add remaining 2 tbsp butter and minced garlic. Sprinkle flour over skillet and stir for 1 minute. Slowly whisk in chicken broth and heavy cream until smooth. Stir in green peas and simmer for 2 to 3 minutes until thick.
- Top with Biscuits: Remove from heat. Arrange biscuit dough rounds evenly over the hot bubbling filling. Brush biscuit tops lightly with melted butter.
- Bake Until Golden: Bake uncovered for 20 to 25 minutes until biscuits are tall, golden brown, and cooked through, and gravy is bubbly.
- Rest & Serve: Let rest for 5 to 10 minutes before spooning into bowls. Garnish with fresh parsley and enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Mueller 10-in-1 Vegetable Chopper – Slice, Dice & Mince Effortlessly! 
