Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is a cozy, comforting dier made with tender chicken, mixed vegetables, and a creamy homemade sauce, all topped with golden, flaky biscuits or pie crust. It gives you all the comforting flavors of classic chicken pot pie without the extra work of making an entire pie.

I love this version because everything comes together in one skillet, which means less cleanup and a warm, homemade dier on the table without much fuss. The creamy filling is rich and savory, while the golden topping adds just the right amount of crunch.

This is one of those meals I like making when I want something that feels homemade and comforting but don’t want to spend the whole evening in the kitchen.

What Is Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is a simpler take on traditional chicken pot pie. Instead of baking the filling inside a pie crust, the chicken, vegetables, and creamy sauce are cooked together in a skillet and finished with a golden biscuit or pastry topping.

The filling is made with tender chicken, carrots, peas, celery, onions, and a creamy chicken broth-based sauce. The result is thick, savory, and hearty enough to serve as a complete dier.

What I really like about the skillet method is that you can see everything cooking together, and there is no need to transfer the filling into a separate baking dish. It keeps the recipe simple while still giving you that classic pot pie flavor.

Ingredients for Skillet Chicken Pot Pie

For the Chicken and Vegetables

• 1½ pounds boneless, skinless chicken breasts – Cut into small, bite-sized pieces so they cook evenly and are easy to eat with the creamy filling.
• 1 medium yellow onion, diced – Adds a savory base and natural sweetness to the filling.
• 2 medium carrots, diced – Add sweetness, color, and a little texture.
• 2 celery stalks, diced – Adds a classic savory flavor that works especially well in chicken pot pie.
• 1 cup frozen peas – Add color and a little sweetness. Frozen peas can go straight into the skillet without thawing.
• 3 cloves garlic, minced – Adds extra savory flavor and works well with the creamy sauce.
• 2 tablespoons butter – Used to cook the vegetables and create a rich base for the sauce.
• ½ teaspoon salt – Seasons the chicken and vegetables. Adjust later depending on the saltiness of your broth.
• ½ teaspoon black pepper – Adds a mild peppery flavor that balances the creamy filling.

For the Creamy Filling and Topping

• 3 tablespoons all-purpose flour – Helps thicken the chicken broth and create the creamy pot pie filling.
• 2 cups chicken broth – Provides the savory liquid base for the sauce.
• 1 cup whole milk – Makes the filling creamy without making it overly heavy.
• ½ cup heavy cream – Adds richness and gives the sauce a smooth, velvety texture.
• 1 teaspoon dried thyme – Adds a warm herbal flavor that pairs beautifully with chicken.
• ½ teaspoon dried rosemary – Adds an earthy flavor that complements the vegetables and creamy sauce.
• 1 cup shredded cheddar cheese, optional – Adds extra richness and a cheesy flavor if you want a slightly different version.
• 1 tube refrigerated biscuits or 1 sheet refrigerated pie crust – Creates the golden topping. Biscuits make the recipe especially easy, while pie crust gives you a more traditional pot pie texture.
• 1 tablespoon melted butter – Brushed over the biscuits or crust to help the topping become golden and flavorful.

How to Make Skillet Chicken Pot Pie

• Preheat the oven: Set your oven to 400°F (200°C). If you’re using biscuits or pie crust for the topping, letting the oven heat fully before baking helps the topping become golden and crisp.
• Prepare the chicken: Cut the chicken breasts into evenly sized bite-sized pieces. Pat them dry with paper towels, then season with salt and black pepper. Keeping the pieces similar in size helps them cook at the same rate.
• Cook the chicken: Heat a large oven-safe skillet over medium-high heat and add the butter. Once melted, add the chicken and cook for about 5–7 minutes, stirring occasionally, until lightly golden and mostly cooked through. Transfer the chicken to a plate and set it aside. It will finish cooking later in the creamy filling.
• Sauté the vegetables: Add the diced onion, carrots, and celery to the same skillet. Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30–60 seconds. I like taking a few extra minutes here because softening the vegetables first gives the filling a much deeper homemade flavor.
• Add the flour: Sprinkle the flour over the vegetables and stir continuously for about 1–2 minutes. Make sure the flour coats the vegetables evenly. Cooking it briefly helps remove the raw flour taste and prepares it to thicken the sauce.
• Add the chicken broth: Slowly pour the chicken broth into the skillet while stirring constantly. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits left from cooking the chicken. These browned pieces add extra flavor to the sauce.
• Add the milk and cream: Pour in the milk and heavy cream, then add the thyme and rosemary. Stir everything together and bring the mixture to a gentle simmer. Avoid boiling it too aggressively because a creamy sauce can become grainy or separate when cooked over very high heat.
• Return the chicken: Add the cooked chicken back to the skillet and stir it into the creamy sauce. Let everything simmer for about 5–7 minutes, or until the chicken is completely cooked and the sauce has thickened enough to coat the back of a spoon.
• Add the peas: Stir in the frozen peas and cook for about 2–3 minutes, just until heated through. I like adding them near the end because they keep their bright green color and don’t become overly soft.
• Check the filling: Taste the filling and adjust the salt and black pepper if needed. If the sauce looks too thick, add a small splash of chicken broth or milk. If it seems too thin, let it simmer uncovered for another couple of minutes.
• Add the topping: Arrange the refrigerated biscuits over the surface of the chicken filling, leaving a little space between them so the hot air can circulate. If you’re using pie crust instead, carefully lay it over the skillet and cut a few small vents in the top. Brush the topping with melted butter for a golden finish.
• Bake: Carefully transfer the skillet to the preheated oven. Bake for about 15–20 minutes if using biscuits, or about 20–25 minutes if using pie crust, until the topping is golden brown and the filling is bubbling around the edges.
• Check the topping: Make sure the biscuits are cooked through in the center or that the pie crust is fully golden and crisp. If the topping browns too quickly, loosely cover it with foil for the remaining baking time.
• Let it rest: Remove the skillet from the oven and let the pot pie rest for about 5–10 minutes before serving. The filling will thicken slightly as it cools, making it easier to spoon onto plates.
• Serve warm: Spoon the creamy chicken and vegetable filling onto plates with plenty of the golden topping. I like serving it straight from the skillet because there’s something about bringing the bubbling skillet to the table that makes this dier feel extra cozy.

What to Serve Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is hearty enough to serve on its own because you already have chicken, vegetables, creamy sauce, and a buttery topping in one dish. If you want to add something on the side, a simple green salad is one of my favorite choices. The crisp lettuce and fresh dressing balance the rich, creamy filling without making the meal feel too heavy.

Steamed or roasted green vegetables also work really well. Green beans, broccoli, asparagus, or Brussels sprouts add freshness and color while keeping the side dish simple. I especially like roasted green beans because their slightly crisp edges give you a nice contrast to the soft pot pie filling.

If you’re feeding a larger group, you can serve the pot pie with mashed potatoes or roasted potatoes, although the meal will be quite filling. For something lighter, a simple cucumber salad or roasted carrots can add another vegetable without competing with the creamy chicken.

You don’t really need extra bread if you’re using biscuits or pie crust on top. The golden topping already gives you that buttery, comforting bite you would normally want from a side of bread.

How to Store and Reheat

Store leftover Skillet Chicken Pot Pie in an airtight container and refrigerate it for up to 4 days. Let the filling cool slightly before transferring it to containers, and if possible, store the topping separately from the creamy filling. This helps prevent the biscuits or crust from becoming overly soggy.

If you have leftover biscuits or crust still sitting on top of the filling, you can store everything together, but the topping will naturally soften in the refrigerator. I recommend reheating it in the oven whenever possible because the oven gives the topping a chance to crisp back up instead of leaving it soft.

To reheat the whole skillet, cover it loosely with foil and place it in a 350°F (175°C) oven for about 15–25 minutes, depending on how much is left. Remove the foil during the final few minutes so the topping can crisp. If the filling looks thick, add a small splash of chicken broth or milk around the edges before reheating.

For individual portions, place the chicken pot pie in an oven-safe dish and heat at 350°F for about 10–15 minutes, or until hot throughout. You can also use an air fryer for smaller portions, heating them gently until the topping is crisp and the center is warmed through.

The microwave is the quickest option when you’re in a hurry. Heat individual portions in 60–90 second intervals, checking and stirring the filling between intervals if possible. The filling will warm nicely, but the topping won’t become crispy. When I have a few extra minutes, I always choose the oven because that golden topping is too good to give up.

For freezing, allow the filling to cool completely before transferring it to a freezer-safe container. The creamy chicken filling can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating. For the best texture, add a fresh biscuit or pie crust topping when reheating rather than freezing the baked topping with the filling.

Skillet Chicken Pot Pie

Skillet Chicken Pot Pie is a cozy, comforting dinner made with tender chicken, mixed vegetables, and a creamy homemade sauce, all topped with golden, flaky biscuits or pie crust. It gives you all the comforting flavors of classic chicken pot pie without the extra work of making an entire pie.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

For the Chicken and Vegetables

• 1½ pounds boneless, skinless chicken breasts Cut into small, bite-sized pieces so they cook evenly.
• 1 medium yellow onion, diced Adds a savory base and natural sweetness.
• 2 medium carrots, diced Add sweetness, color, and texture.
• 2 stalks celery, diced Adds classic savory flavor.
• 1 cup frozen peas Add color and sweetness and can go straight into the skillet.
• 3 cloves garlic, minced Adds extra savory flavor.
• 2 tablespoons butter Used to cook the vegetables and create a rich sauce base.
• ½ teaspoon salt Seasons the chicken and vegetables.
• ½ teaspoon black pepper Adds mild peppery flavor.

For the Creamy Filling and Topping

• 3 tablespoons all-purpose flour Thickens the chicken broth into a creamy filling.
• 2 cups chicken broth Provides the savory liquid base.
• 1 cup whole milk Makes the filling creamy.
• ½ cup heavy cream Adds richness and a velvety texture.
• 1 teaspoon dried thyme Adds warm herbal flavor.
• ½ teaspoon dried rosemary Adds earthy flavor.
• 1 cup shredded cheddar cheese, optional Adds extra richness and cheesy flavor.
• 1 tube refrigerated biscuits or 1 sheet refrigerated pie crust Creates the golden topping.
• 1 tablespoon melted butter Brushed over the topping for a golden finish.

Method

 

1. Set your oven to 400°F (200°C). If you’re using biscuits or pie crust for the topping, letting the oven heat fully before baking helps the topping become golden and crisp.
2. Cut the chicken breasts into evenly sized bite-sized pieces. Pat them dry with paper towels, then season with salt and black pepper. Keeping the pieces similar in size helps them cook at the same rate.
3. Heat a large oven-safe skillet over medium-high heat and add the butter. Once melted, add the chicken and cook for about 5–7 minutes, stirring occasionally, until lightly golden and mostly cooked through. Transfer the chicken to a plate and set it aside. It will finish cooking later in the creamy filling.
4. Add the diced onion, carrots, and celery to the same skillet. Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30–60 seconds. I like taking a few extra minutes here because softening the vegetables first gives the filling a much deeper homemade flavor.
5. Sprinkle the flour over the vegetables and stir continuously for about 1–2 minutes. Make sure the flour coats the vegetables evenly. Cooking it briefly helps remove the raw flour taste and prepares it to thicken the sauce.
6. Slowly pour the chicken broth into the skillet while stirring constantly. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits left from cooking the chicken. These browned pieces add extra flavor to the sauce.
7. Pour in the milk and heavy cream, then add the thyme and rosemary. Stir everything together and bring the mixture to a gentle simmer. Avoid boiling it too aggressively because a creamy sauce can become grainy or separate when cooked over very high heat.
8. Add the cooked chicken back to the skillet and stir it into the creamy sauce. Let everything simmer for about 5–7 minutes, or until the chicken is completely cooked and the sauce has thickened enough to coat the back of a spoon.
9. Stir in the frozen peas and cook for about 2–3 minutes, just until heated through. I like adding them near the end because they keep their bright green color and don’t become overly soft.
10. Taste the filling and adjust the salt and black pepper if needed. If the sauce looks too thick, add a small splash of chicken broth or milk. If it seems too thin, let it simmer uncovered for another couple of minutes.
11. Arrange the refrigerated biscuits over the surface of the chicken filling, leaving a little space between them so the hot air can circulate. If you’re using pie crust instead, carefully lay it over the skillet and cut a few small vents in the top. Brush the topping with melted butter for a golden finish.
12. Carefully transfer the skillet to the preheated oven. Bake for about 15–20 minutes if using biscuits, or about 20–25 minutes if using pie crust, until the topping is golden brown and the filling is bubbling around the edges.
13. Make sure the biscuits are cooked through in the center or that the pie crust is fully golden and crisp. If the topping browns too quickly, loosely cover it with foil for the remaining baking time.
14. Remove the skillet from the oven and let the pot pie rest for about 5–10 minutes before serving. The filling will thicken slightly as it cools, making it easier to spoon onto plates.
15. Spoon the creamy chicken and vegetable filling onto plates with plenty of the golden topping. I like serving it straight from the skillet because there’s something about bringing the bubbling skillet to the table that makes this dinner feel extra cozy.