Skillet Chicken Pot Pie
Skillet chicken pot pie is one of those classic recipes that bring comfort at the mention of it. It’s a cozy, heartwarming dish that can be cooked in one pot and enjoyed any time of year. The creamy filling topped with golden biscuits is a dish your whole family will love.
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Servings: 4
Preparation Level: Beginner +
Ingredients
- Precooked or rotisserie chicken
- Frozen mixed vegetables
- Chopped onions
- Butter
- All-purpose flour
- Salt and pepper
- Chicken broth
- Milk or heavy cream
- Canned Buttermilk biscuits
- Optional: Rosemary
The full printable recipe card with measurements and instructions is listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
I precooked three chicken breasts for this pot pie recipe and cut them into smaller pieces. You can also use a rotisserie chicken and cut it up to about three cups. I used a 10-inch cast-iron skillet.
Start by melting the butter in an oven-safe skillet. Add the diced onions and cook until they are translucent – about five minutes. Next, add the flour to the skillet and whisk. It will be very lumpy.
Next, pour the chicken broth into the skillet and whisk. Continue whisking until all of the lumps are gone. Pour in the milk OR heavy cream. I used heavy cream because I like a richer sauce. Continue whisking until the sauce is thick.
Add the frozen vegetables and chicken to the skillet and mix to coat. Spread the mixture out evenly in the skillet. Finally, add the biscuits to the top of the mixture and bake for 20-25 minutes or until the biscuits are golden brown on top and done on the bottom.
You also have the option of making this recipe with homemade buttermilk biscuits.
Storage And Reheating Instructions
Store any chicken pot pie leftovers in an airtight container and keep it refrigerated.
To reheat the pot pie, place the food in an oven-safe container and cover it with aluminum foil. Heat the oven to 350 degrees and bake for about 20-25 minutes or until hot.
Skillet Chicken Pot Pie
Equipment
- 10-inch cast-iron skillet or oven-safe skillet
Ingredients
- ¼ cup butter
- ½ white onion chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¾ cups chicken broth
- ¾ cup milk OR heavy cream
- 1 cup frozen mixed veggies
- 3 cups rotisserie or pre-cooked chicken cubed
- 8 count canned buttermilk biscuits I used 7, but you can cut up the 8th biscuit into smaller pieces and squeeze it in.
- 1 Tablespoon butter to brush on top of biscuits after baking
- Pinch OPTIONAL: Rosemary
Instructions
- Preheat the oven to 350 degrees.
- Add the ¼ cup of butter to a 10-inch oven-safe skillet and melt on medium heat on the stovetop.
- Next, add the onions and cook until translucent – about five minutes.
- Add the flour and whisk until incorporated. It will be very lumpy.
- Pour the chicken broth into the skillet and whisk until all of the lumps are gone.
- Add the milk and continue whisking until the gravy is thick. Once the gravy is thick, turn off the heat.
- Add the frozen veggies and chicken and mix until coated. Spread it out evenly in the skillet.
- Place the biscuits on top of the chicken mixture and bake uncovered for 20-25 minutes or until the top is golden brown and the biscuits are done underneath. I will gently lift one up to make sure the bottom is not gooey. (Be careful, it's very hot).
- Brush the tops of the biscuits with melted butter.
Video
Notes
Nutrition is approximate.
