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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.