Skillet Chicken Pot Pie

Chicken pot pie in the skillet next to a bowl with the pot pie.

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Skillet chicken pot pie is one of those classic recipes that brings 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 Time20

Cook Time25

Total Time45

Course: Main Dishes

Cuisine: American

Servings:

Calories: 567kcal

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

Use your favorite type of frozen vegetables in the recipe.
Nutrition is approximate.

Nutrition