Comfort food at its finest – this super yummy Biscuit Chicken Pot Pie hits all the right spots. Creamy, tasty and comforting, the addition of biscuits to the top makes this a popular dinner with the whole family!
Check out my One Pan Chicken Pizzaiola, and my Skillet Bourbon Chicken too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
This can be made and served super fast! You can get this on the table in under 30 minutes!
Skipping the usual pie crust over the top, I make this pot pie recipe with biscuits because it’s so much easier. You can use refrigerated biscuits (my guilty favorite), or make your own! I use Homemade Bisquick Mix to mix them up super fast and just drop over the top of the pie before baking.
This recipe is a typical chicken pot pie base, with onions, garlic, carrots, and celery. A creamy sauce is made by adding in the flour, thyme, chicken, stock, a little half n half or milk, and some frozen peas – then topping the chicken mixture with some biscuits. A simple egg wash, and you’re ready to bake!
You could use leftover rotisserie chicken or roasted turkey in place of the chicken. Just add it as directed with the raw chicken, and cook a little less time.
Looking for more comfort food recipes? You’ll enjoy this Pot Roast Recipe too!
Frequently Asked Questions
What is the difference between chicken pie and chicken pot pie?
It’s really simple. A chicken pie has both a bottom crust, and a top crust, whereas a pot pie only has pastry or biscuits on the top.
Can you make Skillet Chicken Pot Pie ahead?
Yes! Make it right up to the point where you put the biscuits on top. Refrigerate until needed. Reheat in the cast iron skillet for a few minutes until hot, then add the biscuits and cook until golden brown.
What is in a Biscuit Chicken Pot Pie?
The filling is a mix of fresh and frozen vegetables, with a creamy sauce, and tender chicken. The topping can be pie crust or biscuits.
How do you thicken Chicken Pot Pie filling?
If your filling isn’t thickening up enough, remove a little of the liquid and mix with 1 tablespoon of cornstarch to make a paste/slurry. Mix it back into your filling and blend it in well while cooking.
Why you’ll love this recipe:
- I use simple shortcuts like refrigerated biscuits to make this an easy weeknight dinner.
- There are lots of ways to mix this up, based on what you have on hand. Check out the notes section for my suggestions!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive Oil & Butter
- Onion, Carrots, Celery. Dice these up the same size.
- Thyme. Fresh or dried, you pick!
- Garlic
- Salt/Pepper
- Flour. Regular all-purpose flour.
- Chicken Stock. Make your own chicken stock or grab a carton from the store. Chicken broth is also fine.
- Half & Half
- Chicken. I use chicken breasts for this, but thighs can be used as a substitute.
- Peas. Frozen, no need to thaw!
- Biscuits. I use the flaky ones. You can also make your own buttermilk biscuits, if you prefer.
- Egg. For brushing on the biscuits. You can use milk if you don’t have an egg.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get Prepped
Preheat oven to 400 degrees F.
Make the base
In a large cast iron skillet over medium heat, heatthe oil and melt the butter.
Add the onion, carrots and celery and thyme and cook until the veggies begin to soften.
Add the garlic and cook a further 2 minutes (be careful not to burn the garlic)
Season with salt and pepper, then stir in the flour (it will be thick)
Whisk in the stock and half n half.
Cook, stirring constantly until the mixture thickens.
Add the Chicken & Peas
Stir in the chicken, and bring to a boil, and simmer for 5 minutes.
Remove from the heat, and add the frozen peas and parsley.
Add the biscuits and bake
Top the mixture with biscuits, and brush with the egg.
Bake about 20 to 25 minutes until the top is golden brown and the filling is bubbly. Keep an eye on the tops of the biscuits!
Remove from oven and let stand for a few minutes.
Devour.
Kylee’s Notes
No oven-safe skillet? No problem. Just make the filling and transfer to a baking dish, and continue on.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
You could use frozen peas, carrots and corn (mixed vegetables) if you prefer. Just skip the fresh carrots at the beginning, and add the mixed veggies where I say to add the peas and parsley
You can use milk instead of half & half if you prefer but you will need to cook it a little longer so the filling/gravy thickens properly.
You could use leftover rotisserie chicken or roasted turkey in place of the chicken. Just add it as directed with the raw chicken, and cook a little less time.
More easy weeknight dinners:
- Homemade Hamburger Helper. A VERY popular weeknight dinner. Simple. Homemade. Delicious!
- Mediterranean Chicken Skillet. You won’t believe how easy and fast it is to cook. Perfect for weeknights, with flavors everyone will enjoy – you’ll be fighting over the leftover sauce!
- Classic Tuna Noodle Casserole. This one will bring you right back to childhood. Budget-friendly and easy to double for a crowd!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy!
- ALL WEEKNIGHT MEALS
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Biscuit Chicken Pot Pie (in a Skillet)
Recommended Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion (chopped)
- 2 large carrots (peeled, diced)
- 2 celery stalks (diced)
- 1 teaspoon dried thyme (or 2 tsp fresh)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1/4 Cup all-purpose flour
- 2 cups chicken stock
- 1/4 Cup half n half
- 1 pound chicken breast (diced into small pieces)
- 1 Cup frozen peas (don’t thaw)
- ¼ cup fresh parsley (chopped finely)
- 8 refrigerated biscuits
- 1 egg (lightly beaten)
Directions
- Preheat oven to 400°F.
- In a large cast iron skillet (or other oven-safe skillet) heat 1 tablespoon olive oil and 1 tablespoon butter over medium.
- Add the 1 cup onion, 2 large carrots and 2 celery stalks and thyme and cook until the veggies begin to soften.
- Add the 2 cloves garlic and 1 teaspoon dried thyme and cook a further 2 minutes (be careful not to burn the garlic)
- Season with 1 teaspoon salt and 1 teaspoon cracked pepper, then blend in 1/4 Cup all-purpose flour(it will be thick)
- Cook for a minute or two, then whisk in the 2 cups chicken stock, and 1/4 Cup half n half.
- Cook, stirring constantly until the mixture thickens.
- Add 1 pound chicken breast, and bring to a boil, and simmer for 5 minutes.
- Add 1 Cup frozen peas and ¼ cup fresh parsley.
- Top the mixture with 8 refrigerated biscuits, and brush with 1 egg (beaten)
- Bake about 20 to 25 minutes – keep an eye on the tops of the biscuits!
- Remove from oven and let stand for a few minutes.
- Devour.
Would you like to save this recipe?
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in January of 2017. It was republished with updated photos in November of 2021.
Leave a Reply