Chicken Pot Pie Biscuit Skillet

Chicken Pot Pie Biscuit Skillet saves me from making a full pie crust when I want that classic chicken pot pie comfort. Instead, everything cooks together in one skillet, with a creamy chicken and vegetable filling underneath soft, golden biscuits.

I like recipes where the skillet can go straight from the stove to the oven, and this one fits that perfectly. You make the creamy filling first, arrange the biscuits right on top, and let the oven finish the job.

The filling is rich and savory without needing anything complicated. Tender chicken, carrots, peas, onion, and a creamy sauce give you those familiar pot pie flavors, while the biscuits soak up just enough sauce around the edges.

There is something especially nice about bringing the whole skillet to the table while the biscuits are still warm. Everyone can scoop into the creamy filling and grab a biscuit with it.

Why You Will Love This Recipe

You get the comfort of chicken pot pie without dealing with pie dough. The biscuit topping is the shortcut, but it doesn’t feel like one once the biscuits are golden and sitting over that creamy filling.

The skillet also keeps the preparation simple. The chicken and vegetables cook together, then the sauce is made in the same pan. That means fewer dishes and plenty of flavor from the browned bits left behind.

I also find this recipe easy to adjust depending on what is in the refrigerator. You can use leftover chicken, rotisserie chicken, or freshly cooked chicken, and the vegetables can be changed without completely changing the dish.

What Is Chicken Pot Pie Biscuit Skillet?

Chicken Pot Pie Biscuit Skillet is a one-pan version of traditional chicken pot pie. Instead of placing the creamy chicken filling inside a pastry crust, the filling is cooked in a skillet and topped with refrigerated or homemade biscuits.

The biscuits bake directly over the filling, becoming golden on top while staying soft underneath. The result is a hearty dinner with the familiar flavors of pot pie but a much simpler preparation.

Ingredients for Chicken Pot Pie Biscuit Skillet

For the Chicken and Vegetables

1 large chicken breast: One large chicken breast provides enough meat for a hearty skillet without making the filling overly crowded. Cut it into small bite-sized pieces so it cooks quickly and evenly.
1 tablespoon olive oil: Olive oil helps brown the chicken and adds a little richness to the base of the skillet.
1 small onion, diced: Onion builds the savory base of the filling and becomes sweet and tender as it cooks.
1 medium carrot, diced: Carrots add natural sweetness and the classic vegetable flavor associated with chicken pot pie. Dice them fairly small so they soften in time.
1/2 cup frozen peas: Frozen peas are convenient and don’t need to be cooked separately. They add color, sweetness, and a little freshness to the creamy filling.
1/2 teaspoon salt: Salt seasons the chicken and vegetables while helping bring out their natural flavors.
1/4 teaspoon black pepper: Pepper adds mild warmth and keeps the creamy sauce from tasting flat.
1/2 teaspoon garlic powder: Garlic powder adds savory flavor without introducing another step to the recipe.

For the Creamy Filling

2 tablespoons butter: Butter gives the sauce richness and helps create the base for the flour mixture.
2 tablespoons all-purpose flour: Flour thickens the chicken broth and milk into a creamy sauce that coats the chicken and vegetables.
1 1/2 cups chicken broth: Chicken broth provides the main liquid for the sauce and adds savory flavor throughout the filling.
1/2 cup milk: Milk makes the sauce creamy while keeping it lighter than using heavy cream.
1/2 teaspoon dried thyme: Thyme adds an earthy herbal flavor that works especially well with chicken and creamy sauces.
1/2 teaspoon Italian seasoning: A small amount of Italian seasoning adds extra herbs without overpowering the traditional pot pie flavor.

For the Biscuit Topping

6 refrigerated biscuits: Refrigerated biscuits make this recipe quick and give you a soft, fluffy topping with crisp golden edges. Use biscuits that fit comfortably across your skillet without completely covering the filling.
1 tablespoon melted butter: Brushing the biscuit tops with melted butter helps them brown and gives the finished topping a richer flavor.
Pinch of garlic powder, optional: A tiny amount of garlic powder on the biscuit tops adds extra savory flavor, especially if you like garlic bread-style biscuits.

How to Make Chicken Pot Pie Biscuit Skillet

Preheat the oven: Heat your oven to 400°F so it is ready when the skillet is assembled. If your skillet is oven-safe, you can use the same pan from start to finish.
Prepare the chicken: Cut the chicken breast into small, even bite-sized pieces. Season them with salt, black pepper, and garlic powder, tossing well so the seasoning coats all the pieces rather than sitting only on the surface.
Brown the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook for about 5 to 6 minutes, stirring occasionally, until the pieces are lightly browned and cooked through. Transfer the chicken to a plate and leave the skillet on the stove.
Cook the vegetables: Add the diced onion and carrot to the same skillet. Cook for about 5 to 7 minutes, stirring occasionally, until the onion softens and the carrots begin to become tender. The browned bits left from the chicken will mix into the vegetables and add extra flavor.
Add the butter: Lower the heat to medium and add the butter to the skillet. Let it melt completely and coat the vegetables. This creates the rich base needed for the creamy sauce.
Add the flour: Sprinkle the flour over the vegetables and stir continuously for about 1 minute. The flour should coat the vegetables and become slightly golden, but don’t let it burn. Cooking it briefly removes the raw flour taste.
Build the sauce: Slowly pour in the chicken broth while stirring constantly. Add the milk as well, continuing to stir so the flour dissolves smoothly instead of forming lumps. Scrape the bottom of the skillet as you stir to loosen any flavorful browned pieces.
Season the filling: Add the thyme and Italian seasoning, then bring the mixture to a gentle simmer. Cook for about 3 to 5 minutes, stirring frequently, until the sauce thickens enough to lightly coat the back of a spoon.
Add the chicken and peas: Return the cooked chicken to the skillet and stir in the frozen peas. Cook for another 2 to 3 minutes, just until the peas are heated through and everything is evenly coated in the creamy sauce.
Check the filling: Taste the sauce and adjust the salt and pepper if needed. The filling should be creamy and thick but still have enough moisture to bubble around the biscuits while they bake. If it seems too thick, stir in a small splash of chicken broth.
Arrange the biscuits: Take the skillet off the heat and arrange the biscuits over the chicken filling. Leave a little space between them rather than pressing them together, because the biscuits need room to expand and cook around the edges.
Brush the biscuits: Brush the tops of the biscuits with melted butter. If you want a little extra savory flavor, sprinkle a very small amount of garlic powder over the tops.
Bake the skillet: Place the skillet in the preheated oven and bake for about 15 to 20 minutes, or according to the biscuit package directions, until the biscuits are puffed and golden brown and the filling is bubbling around them. If the biscuit tops brown too quickly, loosely cover the skillet with foil while they finish cooking.
Check the biscuits: Before taking the skillet out, check the center of one biscuit to make sure it is fully cooked rather than doughy underneath. The exact baking time can vary depending on the size and type of biscuits you use.
Rest the skillet: Remove the skillet from the oven and let it rest for about 5 minutes. The filling will thicken slightly as it cools, making it easier to spoon onto plates without the sauce running everywhere.
Serve while warm: Spoon the creamy chicken filling into bowls and top each serving with a golden biscuit. Try to get plenty of chicken, vegetables, and sauce underneath each biscuit so you get the full pot pie combination in every bite.

What to Serve Chicken Pot Pie Biscuit Skillet With

This skillet is already a complete and filling dinner, so I usually keep the sides light. A simple green salad with a sharp vinaigrette works especially well because the fresh vegetables and acidity balance the creamy filling.

If you want another vegetable, steamed broccoli, green beans, or roasted asparagus are all easy choices. I would avoid serving another heavy starch because the biscuits already provide plenty of that.

For a cozy family dinner, you really don’t need much more than the skillet and a simple vegetable. The creamy sauce makes the meal feel substantial, and the biscuits give you something to soak it all up.

How to Store and Reheat Chicken Pot Pie Biscuit Skillet

Let the skillet cool before transferring the leftovers to airtight containers. Store the chicken filling and biscuits together or separately in the refrigerator for up to 3 to 4 days. If you expect to have several leftovers, storing them separately can help the biscuits stay a little less soggy.

To reheat the filling, place it in an oven-safe dish and warm it at 350°F for about 15 to 20 minutes. If the filling looks thick after refrigeration, stir in a splash of chicken broth or milk before reheating. You can warm the biscuits at the same time, but place them on top only after the filling has started heating if you want to preserve more of their texture.

For a single serving, the microwave works well for the filling. Heat it in 30 to 60 second intervals, stirring between each interval, until it is hot throughout. Warm the biscuit separately in the oven, toaster oven, or air fryer so the outside becomes crisp again instead of soft.

I wouldn’t freeze the fully assembled skillet if you can avoid it because the creamy sauce and biscuit topping can change texture after thawing. If you want to prepare it ahead for the freezer, freeze the chicken filling separately and add fresh biscuits when you’re ready to bake and serve.