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Skillet Chicken Pot Pie

close up shot of skillet chicken pot pie
Skillet chicken pot pie uses just a single skillet and results in a delicious meal.
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Table of Contents
  1. SKILLET CHICKEN POT PIE INGREDIENTS
  2. HOW TO MAKE THIS SKILLET CHICKEN POT PIE RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Made in a single cast iron skillet, chicken pot pie is the perfect no-fuss recipe. Warming, hearty and flavorsome, this chicken pot pie is the ultimate comfort food for those cold winter nights.

For more variations on this classic skillet chicken pot pie with biscuits recipe, take a look at this Chicken Pot Pie Casserole and our delicious Chicken Pot Pie Noodles.

close up shot of skillet chicken pot pie

MORE CHICKEN POT PIE RECIPES:
Freezer Ready Chicken Pot Pie | Mini Chicken Pot Pies


SKILLET CHICKEN POT PIE INGREDIENTS

skillet chicken pot pie raw ingredients that are labeled
  • 2 tablespoons of olive oil
  • 1 small yellow onion, finely diced
  • 1 stalk of celery, thinly sliced (slivered)
  • 2 teaspoons of fresh minced garlic
  • 2 tablespoons of salted sweet cream butter
  • 3 tablespoons of all-purpose flour
  • 1 ½ cups of chicken stock, or chicken broth
  • ¼ cup of heavy cream
  • 1 ½ teaspoons of dried rosemary
  • 1 ½ teaspoons of dried thyme leaves
  • 2 teaspoons of kosher salt
  • ½ teaspoon of black pepper
  • 3 cups of cooked chicken, diced or shredded
  • 12 ounce bag of frozen peas and carrots
  • 2 7.5 ounce cans of buttermilk biscuits
  • 1 tablespoon of melted butter, to brush on top of the biscuits immediately after coming out of the oven

SUBSTITUTIONS AND ADDITIONS

Chicken Stock: You can substitute this for chicken broth, or use vegetable stock if you prefer.

Chicken: To make a vegetarian version of this chicken dish, you could substitute the chicken for your favorite chicken-style pieces.

Kosher Salt: If you don’t have this, you can use coarse sea salt or regular table salt in a pinch.

Vegetables: If you have any other vegetables that need using up, such as potato, broccoli or mushrooms, then don’t hesitate to add these into the recipe too.

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HOW TO MAKE THIS SKILLET CHICKEN POT PIE RECIPE

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Heat a 12-inch ovenproof cast iron skillet over a medium-high heat and add olive oil.

STEP THREE: Add the onion and celery to the skillet. Saute for five to seven minutes, until the onion is translucent and the celery is tender.

STEP FOUR: Reduce the heat to medium-low. Add the fresh minced garlic and celery. Saute for up to two minutes.

PRO TIP: Stir continuously to avoid burning the garlic. Burnt garlic tastes very bitter.

STEP FIVE: Transfer the cooked onion, celery, and garlic to a bowl or plate and set aside.

STEP SIX: Return the skillet to the stovetop and add the butter, keeping the heat at medium-low, and add the 2 tablespoons of butter.

STEP SEVEN: Once the butter has melted, whisk in the 3 tablespoons of flour. Continue whisking until the flour has absorbed the butter, for about 30 seconds to 1 minutes.

skillet chicken pot pie process shot

STEP EIGHT: Keeping the heat at medium-low, slowly whisk in the chicken stock. Once the mixture is smooth, slowly whisk in the heavy cream and continue whisking.

STEP NINE: Allow the broth mixture to come to a low simmer and begin to thicken. This may take 3 to 5 minutes.

STEP TEN: once the broth mixture is thickened, whisk in the kosher salt, black pepper, rosemary, and thyme leaves.

STEP ELEVEN: Once the seasoning is well incorporated, remove the skillet from the heat. 

STEP TWELVE: Return the onion, garlic, and celery back to the broth mixture. Use a large wooden spoon to stir the mixture.

skillet chicken pot pie process shot

STEP THIRTEEN: Continue to stir then add the frozen peas, carrots, and chicken. Stir until the peas and carrots and the chicken are entirely coated and evenly distributed. Leave the mixture in the skillet.

skillet chicken pot pie process shot

STEP FOURTEEN: Open the 2 canisters of biscuits. Cut each biscuit in half, then in half again. Evenly top the chicken mixture with biscuits.

skillet chicken pot pie process shot

STEP FIFTEEN: Bake the pot pie for 30 minutes or until the biscuits are golden brown.

STEP SIXTEEN: Melt the final tablespoon of butter. After removing the pan from the oven, using a pastry brush, evenly coat the tops of the biscuits

skillet chicken pot pie process shot

STEP SEVENTEEN: Serve while hot.

STORAGE

IN THE FRIDGE: You can store leftover chicken skillet pot pie in the fridge for up to three days in an airtight container. Bear in mind that the biscuits will soften so they won’t be as crispy as when fresh out of the oven.

IN THE FREEZER: If you plan to make this one skillet chicken pot pie in advance, then it’s best to freeze it before you bake it. You can then bake the pie straight from the freezer.

close up shot of skillet chicken pot pie

Cast iron skillet chicken pot pie requires nothing more than a single skillet. While you could spend the whole day making a homemade pie crust, this version, which uses canned biscuits, is easy enough to make on a busy week night.

MORE RECIPES YOU’LL LOVE

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close up shot of skillet chicken pot pie

Skillet Chicken Pot Pie

5 from 2 votes
Skillet chicken pot pie uses just a single skillet and results in a delicious meal.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion finely diced
  • 1 stalk celery thinly sliced (slivered)
  • 2 tsp fresh minced garlic
  • 2 tbsp salted sweet cream butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cup chicken stock or chicken broth
  • 1/4 cup heavy cream
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried thyme leaves
  • 2 tsp kosher salt you can scale back to 1 tsp if you are sensitive to salt
  • 1/2 tsp black pepper
  • 3 cup cooked chicken diced or shredded
  • 12 oz bag frozen peas and carrots
  • 2 7.5 oz can buttermilk biscuits
  • 1 tbsp melted butter

Instructions
 

  • Preheat oven to 350 degrees.
  • Using a 12” ovenproof skillet, over medium-high heat, add the olive oil.
  • Add the onion and sliced celery. Saute until onion is translucent and the celery is tender, stirring continuously for about 5 to 7 minutes.
  • Lower the heat to medium-low. Add the fresh minced garlic to the onion and celery. Cook for about 1 ½ to 2 minutes. Be very careful to stir continuously and do not burn the garlic. Burning the garlic will make it taste bitter.
  • Transfer the cooked onion, celery, and garlic to a bowl or plate and set aside.
  • Return the skillet to the stovetop keeping the heat at medium-low, and add the 2 tablespoons of butter.
  • Once the butter is melted, whisk in the 3 tablespoons of flour. Continue whisking until the flour has absorbed the butter, for about 30 seconds to 1 minutes.
  • Keeping the heat at medium-low, slowly whisk in the chicken stock. Continue whisking until the stock and flour mixture are smooth. Add the heavy cream and continue whisking.
  • Allow the broth mixture to come to a low simmer and begin to thicken. This may take 3 to 5 minutes.
  • Once the broth mixture is thickened whisk in the kosher salt, black pepper, rosemary, and thyme leaves.
  • Once the seasoning is well incorporated, remove the skillet from the heat.
  • Return the onion, garlic, and celery to the broth mixture. Use a large wooden spoon to stir the mixture.
  • Continue to stir and add the frozen peas, carrots, and chicken. Stir until it is entirely coated and evenly distributed. Leave the mixture in the skillet.
  • Open the 2 canisters of biscuits. Cut each biscuit in half, then in half again.
  • Evenly top the chicken mixture with the biscuits.
  • Bake the skillet chicken pot pie for 30 minutes or until the biscuit tops are golden brown.
  • Melt the final tablespoon of butter. After removing the pan from the oven, using a pastry brush, evenly coat the tops of the biscuits.
  • Serve while hot.

Video

Notes

Recipe adapted from: iheartrecipes.com

Nutrition

Calories: 477kcal | Carbohydrates: 20g | Protein: 33g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 1533mg | Potassium: 563mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8685IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Marian Brown says

    5 stars
    Best chicken & dumplings my husband and I have ever eaten! I went exactly by your recipe (used 2 large chicken breast. Seasoned and seared them in a frying pan then let them simmer until they had 160 degrees internal temp. They were moist and tender and shredded easily). I used a large Dutch oven which was perfect. The dumplings were so tender and light!! There’s only my husband and I so it made more than we needed. When we finished eating, I scooped out the dumplings that remained and threw those away. I plan on using the leftovers to make a cream of chicken and rice soup for later in the week. This is so worth making! Thanks for sharing this…it’s a keeper!!

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