This comforting Chicken Pot Pie Biscuit Skillet is filled with plump chicken and tender veggies in a thick and creamy chicken gravy, then topped with fluffy cheesy biscuits.
If you’re a fan of chicken pot pie, then you’re going to LOVE this super quick and easy rendition. Instead of adding the filling to a pie crust, I’ve simply topped it off with my go-to quick biscuits and then baked to perfection!
How to Make Chicken Pot Pie Filling:
- Start by melting some butter in an oven safe skillet. Toss in diced onion, celery and carrots and sauté until they are nice and tender (about 5 minutes).
- Add in some garlic and cook until fragrant.
- Quickly whisk in some flour, salt, fresh (or dried) thyme and black pepper.
- Gradually pour in some chicken broth and milk, whisking until the gravy becomes nice and thick.
- Finally, stir in some frozen peas and the cut up chicken or turkey. Bring the mixture to a simmer and cook until heated through.
Quick Cheddar Biscuit Topping
My quick cheddar biscuits is a variation of my Red Lobster Biscuit, using a self-rising flour. It’s very easy to make your own if you don’t have that on hand (see recipe notes).
- Combine self-rising flour, garlic powder, sugar, milk, salt and melted butter in a bowl and stir.
- Fold in the shredded cheddar cheese and drop by the tablespoon full onto the chicken pot pie filling.
Do I Have To Use An Oven Safe Skillet?
NOPE! If you don’t have an oven safe skillet, you can easily transfer the chicken pot pie filling to an oven safe 9×9″ casserole dish. Top with the biscuit dough and finish baking in the oven. I just prefer to use the skillet because it cuts down on dishes at the end.
For this recipe I used a 10″ cast iron skillet. With the filling and biscuits, it will be pretty full. I would recommend using at least a 10″ pan. For precaution you can place a foil lined baking sheet underneath the skillet in case any filling tries to bubble out and over the sides.
Chicken Pot Pie Recipe Variations & Tips:
- This recipe is great using shredded rotisserie chicken or perfect for using up leftover turkey!
- I use frozen peas at the end, but you can also substitute in any of your favorite veggies (broccoli, cauliflower, asparagus, etc.).
- Make this a vegetarian pot pie by using vegetable broth and swapping the chicken for more veggies!
- The filling can be made up to 24 hours in advance and refrigerated. Just wait to add the biscuits before baking.
How To Make Chicken Pot Pie Filling Thicker
This recipe uses flour to thicken the chicken gravy. Essentially you’re making a ROUX with the butter and flour. Make sure to use the measurements in the recipe below for best results (including the chicken broth and milk).
- Gradually whisk in your chicken broth and milk. Don’t dump it all in at once!
- Keep whisking! The mixture will be very thick at first, the more and more liquid you add, it’ll thin the gravy.
- Remember to let the mixture simmer for a few minutes. This will allow the gravy to thicken even more.
- The chicken pot pie filling thickens even more once baked. It’ll be plenty thick (given the ingredients listed) once baked, so don’t worry!
*If you’ve found this post while making some other chicken pot pie recipe, and you’re trying to thicken the gravy… have no fear!
- You can use a simple cornstarch slurry to thicken it right up.
- Mix equal parts cornstarch and cold water in a small dish and pour into your chicken pot pie filling (start with 1 tbsp).
- Make sure your filling is being heated up on the stove top while you add the cornstarch. Cornstarch is activated in warm/hot conditions.
What I really love about this recipe is that the filling underneath is super creamy and perfectly seasoned with garlic and thyme. The biscuits are cheesy and buttery and not dried out at all. I was nervous that the bottoms of the biscuits would be soggy, but they’re baked up perfectly and really compliment the filling.
What Goes With Chicken Pot Pie?
Since this recipe is topped with cheesy biscuits, filled with veggies and chicken, I would typically serve this as a stand alone dish. BUT if you’re wanting to bulk up the meal, you can definitely pair this with a simple green salad.
I’m so excited for you to give this recipe a try! I’m confident you’re going to fall in love with it just like our family did!
Helpful Products To Make This Recipe:
Chicken Pot Pie Biscuit Skillet
For the Chicken Pot Pie Filling:
For the Chicken Pot Pie Filling:
- Preheat oven to 400 degrees F.
- Melt 2 tbsp of butter in a 10" oven safe skillet over medium heat. Add in the onion, carrots and celery and cook until tender (about 5 minutes). Add in garlic and cook until fragrant.
- Whisk in the flour, thyme, salt and black pepper, and cook about 2 minutes.
- Gradually whisk in the chicken broth and milk, until the mixture is thickened, smooth and bubbly.
- Add in the frozen peas and chicken and cook until heated through. Remove from heat and set aside.
For the Quick Biscuits:
- Combine the self rising flour, garlic powder, sugar, salt, milk and butter in a medium bowl and stir to combine. Fold in the shredded cheese.
- Drop by the tablespoonful over the chicken pot pie filling, leaving about an inch between biscuits.
- Bake in preheated oven for 20 minutes, or until biscuits are lightly golden brown on top. Let sit for 5 minutes before enjoying!
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