This Skillet Chicken Pot Pie is just as hardy, flavorful, and comforting as the ones you grew up with, but comes together quickly and is made with biscuits, eliminating the hassle of a time-consuming pie crust.
If you love the goodness that is a skillet chicken meal, then you’ll also love to make my Chicken and Mushroom Gnocchi Skillet, my Skillet Chicken In Creamy Sun Dried Tomato Sauce, or my Skillet Spinach Artichoke Chicken dishes.
What is it about a pot pie? Is it the chicken? The creamy sauce? The veggies? Or the crust that makes it so darn delicious? I think all of the above, but I have to admit, I’m a pot-pie picker. And by that, I mean I always liked to eat the top crust first, then pick out all the chicken and veggies and eat them one by one, THEN eat the rest of the sauce with the pie crust. What can I say? Sometimes I like my food to be a little…deconstructed.
And, even though this dish is a comfort-food classic, and sometimes comfort foods are eaten more frequently when the weather is chilly and you need something hot, and well…comforting, let’s not forget that a good meal is a good meal, right? No matter the weather, I think we can all agree that Chicken Pot Pie definitely falls into the category of “good whenever, wherever.” Like pizza, or little black dresses.
The reason I love this version so much is really the savory biscuits on top. Well, and the fact that you can make it all in one skillet. It might sound daunting, but really, it comes together quickly and instead of rolling out a pie crust and dealing with that mess, you just top it with a quick, yummy biscuit! Is your stomach growling yet?
HOW DO YOU MAKE SKILLET CHICKEN POT PIE?
Don’t let the ingredients list scare you — it’s little more than a dash of this, a pinch of that, and some stirring in between.
First, I got the biscuits going by whisking together the dry ingredients in a bowl. Once those are all incorporated, I added butter, buttermilk, and chives. I stirred the dough all together until just mixed, and then dropped the dough on a parchment-paper lined baking sheet. I then topped with more melted butter before baking (because why not?) and put them in the oven to bake for 12-14 minutes while I turned my attention to the pot pie part.
For the filling, I melted up some more butter in a skillet (I like to use my Dutch oven, but use whatever deeper-bottomed dish you have) and added in the vegetables. I gave those a quick stir, and covered to cook a few minutes longer. In goes the chicken with a little flour coating, followed by the wet ingredients and spices. I stirred all that together again and let it come to a simmer, then covered and let it cook the rest of the way — until it was nice and thick and creamy and aromatic and all the good things you want your dinner to be.
And then, for the piece de resistance, I topped the pot pie filling with warm biscuits and popped them in the oven to cook a couple more minutes. The final step was to chow down — and try not to burn the bejesus out of my mouth from attempting to shovel basically boiling liquid into my face.
HOW CAN I CUSTOMIZE SKILLET CHICKEN POT PIE?
This recipe is straight-up traditional chicken pot pie. If you’d like to change it up, by all means! Here are some ideas to get you started:
- I can’t believe I’m saying this right out of the gate, but use canned biscuit dough. If you don’t have time to make biscuits, I won’t judge you. We’ve all been there!
- You can also substitute turkey if you have it or use rotisserie chicken, shred and add to step 5.
- You can add other veggies to this mix as well, sometimes I’ll add green beans, peas, or corn but it would also be good with diced sweet potato or butternut squash.
- Make it into a thick and creamy soup!
- Use store-bought pie crust and cut out bowl-sized rounds, and then bake according to directions. Use these discs to top your pot pies if you want that crunchy, crusty texture.
WHAT WOULD YOU SERVE WITH A CHICKEN POT PIE?
I like to serve veggie sides (salads, roasted veggies, or a veggie crudite platter) as often as possible. But, in all honesty, this is to offset the guilt I have for making a double batch of biscuits and also eating those as sides. One per bowl just never seems to be enough!
What’s cozier than chicken pot pie? This easy recipe is full of tender chicken and vegetables in a creamy sauce, topped with fluffy buttermilk drop biscuits.
Homemade Drop Biscuits
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- 4 tablespoons butter, melted
- 3/4 cup buttermilk
- 2 tablespoons finely chopped chives
- one medium onion, diced
- 4 tablespoons butter
- 4 carrots, peeled and cut into 1/2 inch pieces
- 2 celery stalks, chopped
- 2 boneless skinless chicken breasts cut into 1 inch pieces
- 3 tablespoons flour
- 2 cups fat free half and half or whole milk
- 1 cup low sodium chicken broth
- 2 teaspoons salt, or to taste
- 1 tablespoon chopped fresh thyme OR 1 teaspoon dried thyme
- 1 cup frozen peas
- 1 can refrigerated buttermilk biscuits baked according to package’s directions OR use the recipe below for homemade drop biscuits
- To make the biscuits: preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Whisk the flour, baking powder, salt, baking soda and sugar in a medium bowl. Add 3 tablespoons of the butter, buttermilk and chives. Stir just until the dough comes together.
- Form the dough into 4 generous ¼-cup portions and drop onto the baking sheet, 2 inches apart. Brush the biscuits with the remaining tablespoon butter. Bake 12-14 minutes, until golden brown.
- To make the pot pie filling: Melt the butter in a Dutch oven or large skillet with 3-inch sides. Stir in the onion, carrot and celery. Adjust the heat to medium-low and cover the pan. Cook 10 minutes.
- Stir in the chicken. Sprinkle with the flour and cook 1 minute, stirring.
- Pour in the milk, broth, salt, thyme and peas, stirring to combine. Bring to a simmer, then lower the heat and cover the pan.
- Cook 12-15 minutes, until the sauce is thickened and the chicken is cooked through. Arrange the biscuits on top and cook 2 minutes, uncovered.
- Serve warm, in shallow bowls, topped with a biscuit. Enjoy!