Easy Skillet Chicken Pot Pie with Biscuits

Easy Skillet Chicken Pot Pie with Biscuits is a delicious and simple one-skillet meal that’s perfect for a family dinner. Adapted from Judy Kim via Delish, this recipe is both inexpensive and satisfying. It’s ready in just 35 minutes and serves 5 people.

Why Make This Recipe

This chicken pot pie is a comforting and hearty dish that’s easy to prepare. The combination of tender chicken, fresh vegetables, and fluffy biscuits makes it a favorite for any night of the week. Plus, using just one skillet means less cleanup!

How to Make Easy Skillet Chicken Pot Pie with Biscuits

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 1 teaspoon fresh or dried thyme
• 2 cloves garlic (minced)
• 1 onion (diced)
• 2 carrots (chopped)
• 1 cup potatoes (small dice)
• 2 stalks of celery (chopped)
• Kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 1/2 cups reduced-sodium chicken broth
• 1/4 cup heavy cream or half and half
• 1.5 pounds boneless chicken breasts (cut into 1/2-inch dice)
• 1 cup frozen peas
• 1/2 cup frozen corn
• 2 tablespoons chopped parsley
• 1 package biscuits
• 1 egg (beaten)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium heat. Add the thyme, garlic, potatoes, celery, carrots, and onions. Cook, stirring with a wooden spoon, until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper.
3. Add the flour and whisk continuously until the flour is cooked and well incorporated. Slowly stir in the chicken broth and cream until the mixture is smooth.
4. Add the chicken and bring to a boil. Simmer until thickened, about 5 minutes.
5. Stir in the frozen peas, corn, and parsley.
6. Top the mixture with biscuits in an even layer. Brush the tops with the beaten egg.
7. Bake in the preheated oven until the biscuits are golden brown and the filling is bubbling, about 25 minutes.
8. Serve immediately.

How to Serve Easy Skillet Chicken Pot Pie with Biscuits

Serve this pot pie straight from the skillet. It’s perfect as a main dish and goes well with a simple side salad or steamed vegetables.

How to Store Easy Skillet Chicken Pot Pie with Biscuits

Store any leftovers in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, simply warm in the oven or microwave until heated through.

Tips to Make Easy Skillet Chicken Pot Pie with Biscuits

• Make sure to cut the chicken and vegetables into similar-sized pieces for even cooking.
• Use a mix of fresh and frozen vegetables for convenience.
• Brush the biscuits with egg wash to achieve a nice golden brown color.

FAQs

Can I use leftover chicken?
Yes, you can use leftover cooked chicken. Just add it in step 4 and reduce the simmering time.

Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with a dairy-free alternative like coconut milk or almond milk.

Can I freeze this pot pie?
It’s best to freeze the filling separately from the biscuits. When ready to eat, thaw the filling, top with fresh biscuits, and bake as directed.