Chicken Pot Pie Biscuit Skillet

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.

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.pinterestThis warm and hearty dinner is a great way to use leftover chicken or even leftover turkey from Thanksgiving!

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.

Chicken Pot Pie ingredients

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.

Drop cheesy biscuit dough on top of 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.

Baked Chicken Pot Pie Recipe

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.

Cheesy Biscuit Topped Chicken Pot Pie Recipe

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.

How To Thicken Chicken Pot Pie

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:

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Chicken Pot Pie Biscuit Skillet

How To Thicken Chicken Pot Pie

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.

  • Author: Shawn
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
Scale

Ingredients

For the Chicken Pot Pie Filling:

  • 2 tbsp butter
  • 1/2 medium onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 tsp minced garlic
  • 1/4 cup all purpose flour
  • 1 tbsp fresh thyme (1 tsp dried)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 cup frozen peas
  • 2 to 3 cups cooked, shredded chicken or turkey

For the Quick Biscuits:

  • 1 cup self rising flour*
  • 1 tsp garlic powder
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1/2 cup shredded cheddar cheese

Instructions

For the Chicken Pot Pie Filling:

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Whisk in the flour, thyme, salt and black pepper, and cook about 2 minutes.
  4. Gradually whisk in the chicken broth and milk, until the mixture is thickened, smooth and bubbly.
  5. 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!

Notes

*To make self-rising flour sift together: 1 cup all purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt.

Chicken pot pie filling can be made up to 24 hours in advance. Top with biscuits just before baking.

Keywords: Chicken Pot Pie, Filling, Turkey, Biscuits, Cheesy, Comfort Food

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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.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Belinda

    I made this last night for my family, it was a hit! Smelled so wonderful while cooking that everyone couldn’t wait to try it. The gravy was phenomenal and the biscuits were tender and perfectly sized. I used my 12 inch cast iron skillet to avoid spills and was glad that l did. There are six of us when the gang is all here, it fed us all with a portion left for my husband to take to work for lunch. So good! I will definitely make again!
    Thanks for a great dinner

    1. Hey Pam! Unfortunately I would have to do some more recipe testing on this to give you the best answer on how to do it in the slow cooker. As for now, I would try it in the skillet, it’s delish!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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