Chicken Pot Pie Skillet

This Skillet Chicken Pot Pie has all the comforting hearty flavors of a classic pot pie, but it offers a quicker and easier way to enjoy the dish. It’s loaded with lean chicken, carrots, celery, and peas, and topped with perfectly browned biscuits. Making this a well-rounded dinner that you can feel good about feeding to the family.

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Easy Skillet Chicken Pot Pie

I have always thought that if I had to describe the flavor of a chicken pot pie, simply put it would be “the ultimate comfort dish.” It’s like eating a bowl of Thanksgiving dinner. It’s so hearty and delicious, bursting with flavor.

Growing up, this was a meal that made a common appearance at our dinner table. My whole family is huge fans of pot pies, as am I. But, making them can be a time consuming and cumbersome task. So, I typically stray away from making them on weeknights. But, not anymore!

This skillet chicken pot pie makes it simple to put together the classic dish at a moment’s notice. Seriously, this only takes about 30 minutes from start to finish. The use of fresh ingredients makes it a pretty healthy and well-rounded dinner. This is a comforting, filling, and hearty dish that you need on the menu this winter!

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1 stalk of celery, thinly sliced (slivered)
• 2 teaspoons fresh minced garlic
• 2 tablespoons salted sweet cream butter
• 3 tablespoons all-purpose flour
• 1 ½ cups chicken stock
• ¼ cup heavy cream
• 1 ½ teaspoons dried rosemary
• 1 ½ teaspoons dried thyme leaves
• 2 teaspoons kosher salt (you can scale back to 1 teaspoon if you are sensitive to salt)
• ½ teaspoon black pepper
• 3 cups cooked diced or shredded chicken
• 1 – 12 oz bag frozen peas and carrots

For the topping:

• 2 – 7.5 oz canned buttermilk biscuits
• 1 tablespoon melted butter (to brush on top of the biscuits immediately after coming out of the oven)

Additions & Substitutions

Chicken broth: You can use chicken stock instead of broth. You can also use vegetable broth if you prefer. I like to use low sodium broth, but again this is up to your personal preference!

Heavy cream: In place of the heavy cream you could also use 2% or whole milk. You could use low fat or fat free milk as well, but this will make for a less creamy pot pie filling in the end.

Chicken: You have a few options for substituting the chicken if you’d like. Turkey is a great option, and a wonderful way to use up some leftovers from Thanksgiving dinner. Another great way to enjoy your pot pie is to simply leave the meat out altogether and just make a vegetable pot pie. We also love to use rotisserie chicken already prepared from the grocery! Makes it even easier!

Veggies: You can add in whatever type of veggies you typically like to have in a pot pie. Likewise, you can use frozen veggies or fresh veggies. If I have carrots to use up in the fridge I will often use fresh instead of frozen for these.

How to Make This Skillet Chicken Pot Pie Recipe

1. Add olive oil to an oven-proof skillet and heat.
2. Saute the onion and celery until tender. Lower the heat and add the garlic and cook. 
3. Transfer to a bowl or plate and set aside. Return the skillet to the stovetop and add 2 tablespoons of butter. Heat on low.
4. Once melted, whisk in flour until it absorbs the butter.
5. Slowly whisk in the chicken stock until the mixture is smooth. 
6. Add the heavy cream and allow the mixture to come to a low simmer and thicken. 
7. Whisk in the salt, black pepper, rosemary and thyme leaves. Mix well. 
8. Remove skillet from heat and return onion and celery mixture and stir. Add the frozen peas and carrots and chicken. Stir until fully mixed and coated.
9. Cut biscuits in half and then in half again. Evenly top the chicken mixture with biscuits.
10. Bake for 30 minutes at 350 degrees.
11. Melt the final tablespoon of butter. When finished baking, evenly coat the tops of the biscuits with butter. 
12. Serve while hot. 

Tips for Making Skillet Chicken Pot Pie

Tip 1: In all of the steps above that mention stirring, be very careful to stir continuously and when you add the garlic, do not burn it. As burning the garlic will make it taste bitter.

Tip 2: Keep an eye on the skillet as it’s baking in the oven. You want to take it out as soon as the biscuits begin to brown on the top. You don’t want them to burn!

Tip 3: Since you will be overlaying the biscuit toppings, there should naturally be ways for the air to escape. However, if for some reason you will be using a one-sheet pastry to top the entire skillet, be sure to poke holes or cut slits in it for the steam to escape. 

How to Store

Store any leftovers in an airtight container in the refrigerator for 4-5 days. This dish does not freeze very well. When thawed, the pot pie filling consistency changes. It’s best to make this dish fresh each time and the good news is that it’s really easy to do so!

More Easy Dinner Recipes

Meatball Parmesan | One-Pot Chicken Parmesan Pasta | Korean Beef Bowl | Chicken Alfredo Bake | Garlic Butter Steak Bites | Garlic Butter Steak and Potato Skillet | Stuffed Peppers | One Pan Enchiladas | Creamy Garlic Parmesan Chicken | Philly Cheesesteak Sliders | Turkey Chili | Burrito Bowl | Cajun Shrimp

4.75 from 4 votes

Skillet Chicken Pot Pie

Author — Jennifer Fishkind

Serves — 6

This Skillet Chicken Pot Pie has all the comforting hearty flavors of a classic pot pie, but it offers a quicker and easier way to enjoy this popular comfort food dinner dish.

PrintRatePin Save Saved

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Video

Ingredients

  

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Filling

• ▢ 2 tablespoons olive oil
• ▢ 1 small yellow onion finely diced
• ▢ 1 stalk celery thinly sliced (slivered)
• ▢ 2 teaspoons fresh minced garlic
• ▢ 2 tablespoons salted butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 ½ cups chicken stock or chicken broth
• ▢ ¼ cup heavy cream
• ▢ 1 ½ teaspoons dried rosemary
• ▢ 1 ½ teaspoons dried thyme leaves
• ▢ 2 teaspoons kosher salt you can scale back to 1 teaspoon if you are sensitive to salt
• ▢ ½ teaspoon black pepper
• ▢ 3 cups cooked diced or shredded chicken
• ▢ 1 – 12 oz bag frozen peas and carrots

Topping

• ▢ 2 7.5 oz canned buttermilk biscuits
• ▢ 1 tablespoon melted butter to brush on top of the biscuits immediately after coming out of the oven

Instructions

 

• Preheat oven to 350*.
• Using a 12” ovenproof skillet, over medium-high heat, add the olive oil.
• Add the onion and sliced celery. Saute until onion is translucent and the celery is tender, stirring continuously for about 5-7 minutes.
• Lower the heat to medium-low. Add the fresh minced garlic to the onion and celery and cook for 1 ½ to 2 minutes. Be very careful to stir continuously and do not burn the garlic. (Burning the garlic will make it taste bitter)
• Transfer the cooked onion, celery and garlic to a bowl or plate, and set aside.
• Return the skillet to the stovetop, keeping the heat at medium-low, and add the 2 tablespoons of butter.
• Once the butter is melted, whisk in the 3 tablespoons of flour. Continue whisking until the flour has absorbed the butter, for about 30 seconds to 1 minutes.
• Keeping the heat at medium-low, slowly whisk in the chicken stock. Continue whisking until the stock and flour mixture are smooth. Add the heavy cream and continue whisking.
• Allow the broth mixture to come to a low simmer and begin to thicken. This may take 3-5 minutes.
• Once the broth mixture is thickened, whisk in the kosher salt, black pepper, rosemary and thyme leaves.
• Once the seasoning is well incorporated, remove the skillet from the heat.
• Return the onion, garlic and celery to the broth mixture. Use a large wooden spoon to stir the mixture.
• Continue to stir and add the frozen peas and carrots and the diced/shredded chicken. Stir until the peas and carrots and the chicken are entirely coated and evenly distributed. Leave the mixture in the skillet.
• Open the 2 canisters of biscuits. Cut each biscuit in half, then in half again.
• Evenly top the chicken mixture.
• Bake the skillet chicken pot pie for 30 minutes, or until the biscuit tops are golden brown.
• Melt the final tablespoon of butter. After removing the pan from the oven, using a pastry brush, evenly coat the tops of the biscuits. Serve while hot.

Jenn’s Notes

Store any leftovers in an airtight container in the refrigerator.

Nutrition Info

Calories: 327kcal | Carbohydrates: 16g | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 1005mg | Potassium: 395mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3522IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg

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This warm and delicious dish will have your mouth watering and your tummy feeling so satisfied. It’s never been easier to throw together a chicken pot pie. From the creamy pot pie filling, tender vegetables, lean chicken, and puffy biscuit topping, everyone is sure to love this pot pie skillet.