Easy Chicken Pot Pie With Biscuits – The Ultimate Comfort Food!
When cold Minnesota weather rolls around, the one PWWB winter meal Chris and I are most grateful for is this easy skillet chicken pot pie recipe.
Creamy pot pie filling, hearty vegetables, fresh herbs, and flaky, buttery biscuits – seriously, what’s not to love?!
It’s the type of soul-satisfying, super-savory dish that warms you up from the inside out. Cozy comfort food at its finest!
Originally published in 2018, this skillet chicken pot pie is a long time PWWB reader favorite, made and loved by thousands! It’s full of rich flavor, but the very best part is this pot pie is so easy to throw together that it’s perfect for a delicious weeknight meal.
Everything is made in a single cast iron skillet for minimum dish duty and the creamy homemade pot pie filling comes together quickly with tons of herbaceous flavor.
Plus, it’s completely homemade with the exception of one secret ingredient: flaky canned biscuits! This store-bought shortcut is totally worth the time saved and we’ll dress the biscuits up with herb butter to make them feel extra special. Every bite of this skillet chicken pot pie warms your soul – I can’t wait for you to try it!
Craving more creamy comfort food? ⇢ Be sure to check out my Creamy Italian Chicken Gnocchi and Dumplings or my Quick and Easy Wild Rice Soup next!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
The Ultimate Pot Pie Shortcut – Canned Biscuits!
When I first envisioned this skillet chicken pot pie, I wanted to make absolutely everything from scratch – including the biscuit topping. But when I tested the recipe, I found store-bought biscuits pretty hard to beat.
Not only are they super delicious, they’re so much more convenient than making biscuit dough from scratch. While you can make homemade biscuits instead, I love using this canned biscuits shortcut for an easy and equally delicious meal.
Use Extra Flaky Biscuits. As opposed to ‘homestyle’ or ‘buttermilk’ biscuits, the buttery layers of ‘extra flaky’ biscuits bake up so nicely in this skillet chicken pot pie. The top layers crisp up to a perfect golden brown while the bottom layers meld right into the filling. They’re a MUST if you’re making chicken pot pie with canned biscuits to add the perfect texture for this otherwise creamy and soft dish.
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Buy Now → No Oven-Safe Skillet? No Problem!
If you don’t have a cast-iron skillet, simply cook the skillet chicken pot pie filling on the stovetop and transfer everything to an oven-safe baking dish, top with biscuits, and cook in the oven as directed. It’ll be just as tasty as a cast iron skillet chicken pot pie, with just one extra dish.
How to Make Cast-Iron Skillet Chicken Pot Pie
This skillet pot pie recipe is not only super flavorful and creamy, but it’s also crazy easy to throw together, and you probably already have most of the ingredients on hand.
With a few simple steps, you’ll have a comforting savory dinner perfect for any night of the week.
My favorite method for cooking and shredding chicken is to brown it with a hard sear in a cast-iron skillet and then roast it in the oven for 15-20 minutes until cooked through. Why? ⇢ Cooking chicken in the same pan you’ll use to make skillet chicken pot pie is super convenient AND it helps add a ton of flavor to the base of the skillet pot pie! Once it’s cooked through, simply shred it up and set it aside.
✨ Quick and Easy Shredded Chicken. ⇢ My favorite kitchen hack is using a stand mixer to shred cooked chicken. The paddle attachment does all the work, creating perfectly pulled chicken for the pot pie filling. Boneless skinless chicken breasts or thighs both work great for this recipe or use leftover shredded chicken or Thanksgiving turkey for an easy shortcut!
Sauté some diced onions, carrots, celery, garlic, and potatoes in the skillet, right with all the flavorful browned bits from the chicken. Once the veggies are softened, add some flour, chicken stock, and milk, creating the creamy base of the pot pie filling. If I have them on hand, I like to toss in some fresh herbs too. Why? ⇢ Infusing herbaceous flavor into this rich sauce helps take the pot pie filling to the next level!
Once the filling has simmered and slightly thickened, stir in the shredded chicken and frozen peas. The carryover heat of the filling on the stovetop will cook the peas – no need to do so beforehand.
Since we’re making this chicken pot pie with canned biscuits, all you have to do is pop open the can and put the biscuit dough right on top of the creamy pot pie filling – so easy!
An Extra Special Touch
Mix a little melted butter with garlic and fresh herbs, then brush it all over the biscuit dough for an extra special homemade touch. I also sprinkle some coarse sea salt on top to take the biscuit topping to the next level!
Once it’s fully assembled, toss the cast iron chicken pot pie with biscuits into the oven to bake. In only 20 minutes you’ll have a hot, bubbly golden brown chicken pot pie cooked to perfection.
Be sure to make this Skillet Chicken Pot Pie recipe the next time you’re looking for the ultimate cozy dish. It’s savory and super comforting, I know you’ll love it!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
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Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 6-8 1x
- Category: Main Dishes
- Method: Stovetop, Skillet Recipes
- Cuisine: American
Description
This easy Skillet Chicken Pot Pie with Biscuits is the ultimate comforting meal! A homemade chicken pot pie with the creamiest filling loaded with carrots, potatoes, and shredded chicken and a super simple topping of extra flaky canned biscuits and herbed garlic butter. It’s easy enough for busy weeknights and comforting enough for a cold winter day – you will be obsessed!
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 pound boneless, skinless chicken breasts (see Recipe Notes, below)
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium Russet potato, peeled and diced
- 6 cloves garlic, finely chopped or grated
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 3 cups whole milk
- 1 sprig fresh rosemary
- 10 sprigs fresh thyme
- 8 fresh sage leaves
- 1 cup frozen peas
- kosher salt and ground black pepper, to season
for the biscuit topping:
- one 16.3-ounce can extra flaky biscuits (from the refrigerator section)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely chopped fresh herbs of choice
- 2 cloves garlic, finely chopped or grated
- flaky sea salt, to season
Instructions
- Preheat the oven to 375 degrees F. Gather and prep all ingredients according to Ingredients List, above.
- Cook the chicken: Add 2 tablespoons of the butter to a 12-inch oven-safe skillet over medium heat. Season the chicken breasts with 1 teaspoon kosher salt and ground black pepper as desired. Place the chicken in the skillet, browning for 2-3 minutes per side. Transfer the skillet to the oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. Set aside to cool slightly. Once cool enough to handle, carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the chicken thighs directly into in a stand mixer and let the paddle attachment do the work for you (I swear this works!).
- Cook the aromatics: Place the skillet back over medium heat. Add the remaining 2 tablespoons of butter. Once melted, add in the onion, carrots, celery, and potato. Season with ½ teaspoon kosher salt and ground black pepper as desired. Stir to combine. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Add the garlic and cook for another 1-2 minutes, until fragrant.
- Make the sauce: Sprinkle the flour over the softened veggies and stir to combine. Cook for 1-2 minutes, until deeply browned. While scraping the bottom of the skillet with a wooden spoon, slowly pour in the chicken stock. It will bubble vigorously, almost cooking all the way down very quickly. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet – that’s where the flavor is! While stirring constantly, slowly pour in the milk. Once combined, add the rosemary, thyme, and sage – I like to leave the herbs whole, using kitchen twine to tie all the herbs together into a little bundle for easy removal. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until thickened slightly. Taste and season with additional kosher salt and ground black pepper as desired.
- Finish the pot pie: Stir the shredded chicken and frozen peas into the chicken pot pie filling. Arrange the extra flaky biscuits over top. In a small bowl, combine the melted butter, chopped herbs, and garlic. Brush the herb butter over the biscuits and finish with a sprinkling of flaky salt as desired. Your skillet will be very full, this is expected!
- Bake the pot pie: Carefully transfer the skillet to the oven. Bake 20-25 minutes, until the biscuits are golden and cooked through. Carefully remove from the oven and cool slightly.
- Serve: Removing any spent herb stems from the skillet, portion the chicken pot pie into individual bowls. Serve immediately. Enjoy!
Notes
- Can I make this skillet pot pie with rotisserie chicken? While cooking the chicken right in the skillet adds a lot of flavor to the base of this pot pie, skillet chicken pot pie is a great recipe to use up any leftover chicken that may be hanging out in your refrigerator. Rotisserie chicken is also a great store-bought shortcut. This is also a great recipe for leftover turkey from Thanksgiving or holiday meals. If you’re using already cooked chicken or turkey, go ahead and skip Step 2 of Recipe Directions, above.
- Storage, Reheating, and Freezing:
- Skillet Chicken Pot Pie Storage and Reheating: Leftover skillet pot pie with biscuits will keep, stored in an airtight container in the refrigerator for 3-4 days. For best results, I suggest storing the pot pie filling separately from the biscuits. Reheat in the microwave until warmed through.
- Skillet Chicken Pot Pie Freezer Instructions: You can also freeze leftover chicken pot pie for an easy dinner down the road. Simply transfer leftover pot pie filling into a freezer containers – I love using these freezer containers to freeze individual portions. Freeze up to 3 months. Since the biscuits don’t freeze and thaw particularly well, I suggest baking up a fresh batch when you reheat your thawed chicken pot pie.
- 15-Minute Meal Prep: Nearly all of the active prep work for this skillet pot pie comes from prepping the veggies. Take care of this in advance – it takes 10 minutes, tops – and you can jump straight in to cooking during the week. Here’s what you’ll do:
- Dice 2 medium carrots, 2 stalks of celery, and 1 medium yellow onion. Transfer to an airtight container and store in the refrigerator for up to 5 days. (10 minutes active)
- Peel and dice 1 medium Russet potato. Transfer to an airtight container, submerging the potato in water to prevent browning. Store in the refrigerator for up to 3 days, refreshing the water every day. (<5 minutes active)
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Any easy-win that the whole family loved! The biscuits were so much better than a store-bought pie crust, and I loved the addition of the garlic-herb topping!
Note for any fellow Canadians – I was unable to find the flaky biscuits, only the country homestyle biscuits or flaky buns. I’m not a huge biscuit fan, so I used the flaky buns in a single layer and it turned out amazing!
Thanks for your kind review, Amanda!! And thanks for the tip for our other Canadian readers! 🙂
I wish I could leave a photo review because this pot pie is just that gorgeous. Made this today and the gravy is so luxurious and homey; there is a very conspicuous hole of missing filling I couldn’t help but sneak before putting it in the fridge for tonight.
I didn’t have milk so subbed whipping cream, and didn’t have fresh herbs (ugh) so subbed dry but it’s still amazing because you build the flavors so intentionally in this recipe. I deglazed mine with a splash of Marsala I was trying to use up and again, delish. I’ve made this recipe many times as written and it’s genuinely just such a winner and has replaced my previous favorite pot pie recipe for life.
Sneaking a bit of extra filling is super relatable, Joanna! 🙂 So happy you love this pot pie as much as we do – it’s one of our favorites!!
I had the best chicken pot pie in my life in St Louis at the Budweiser Brewhouse. Sounds close.
Hope you enjoyed this version!! It’s one of our faves!
Loooved this meal. I made biscuits from scratch instead of the store-bought ones, and it turned out perfectly. So full of flavor and comfort! Will be making this again!
Homemade biscuits would be the PERFECT addition to this pot pie!! Glad to hear you enjoyed it as much as we do, Alyssa 🙂
A perfect way to use up the turkey leftovers!!
We couldn’t agree more, Jackie! So glad you loved this skillet as much as we do! 🙂