Pin this A cozy, one-pan comfort dish featuring tender chicken and vegetables in a creamy sauce, all topped with golden, fluffy biscuits—ready in just 30 minutes.
I first made this chicken pot pie skillet on a busy weeknight and loved how simple and satisfying it was for the whole family.
Ingredients
- 2 tablespoons unsalted butter: For sautéing vegetables
- 1 small yellow onion, finely diced: Adds sweetness and depth
- 2 medium carrots, diced: Provides color and texture
- 2 celery stalks, diced: Adds flavor
- 2 cloves garlic, minced: For aroma
- 2 cups cooked chicken breast, diced (rotisserie or leftover): Main protein
- 1 cup frozen peas: Adds freshness
- 1/4 cup all-purpose flour: Thickens the sauce
- 2 cups low-sodium chicken broth: Base of the creamy sauce
- 1/2 cup whole milk: Adds creaminess
- 1 teaspoon dried thyme: Herb flavor
- 1/2 teaspoon salt: Enhances flavor
- 1/2 teaspoon black pepper: Adds spice
- 1 cup all-purpose flour: For biscuit topping
- 1 1/2 teaspoons baking powder: Leavening agent
- 1/2 teaspoon salt: Seasoning
- 2 tablespoons cold unsalted butter, cubed: Makes biscuits flaky
- 1/2 cup cold whole milk: Binds biscuit dough
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C) with the rack in the center position.
- Sauté Vegetables:
- In a large oven-safe skillet over medium heat, melt butter. Add onion, carrots, and celery; sauté for 3 4 minutes until softened.
- Add Garlic:
- Stir in garlic and cook for 30 seconds until fragrant.
- Cook Chicken and Peas:
- Add the diced chicken and frozen peas; cook for 2 minutes to warm through.
- Add Flour:
- Sprinkle flour over the mixture and stir to coat evenly. Cook for 1 minute.
- Make Sauce:
- Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps. Add thyme, salt, and pepper. Bring to a simmer and cook for 3 4 minutes, until the sauce thickens.
- Prepare Biscuit Topping:
- In a medium bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the cold milk just until combined (do not overmix).
- Top Filling:
- Drop 6 8 spoonfuls of biscuit dough evenly over the chicken filling in the skillet.
- Bake:
- Transfer the skillet to the oven and bake for 12 15 minutes, or until the biscuits are golden and cooked through.
- Rest:
- Let rest for 5 minutes before serving.
Pin this This recipe has become a family favorite; we love gathering around the skillet to share a warm, hearty meal together.
Serving Suggestions
Serve with a crisp green salad or steamed vegetables to balance the richness of the pot pie.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep biscuits crisp.
Variations
Try substituting turkey for chicken or adding fresh herbs like parsley or chives to the filling for extra flavor.
Pin this This chicken pot pie skillet combines ease and comfort, perfect for busy weeknights or cozy dinners.
Recipe Questions
- → Can I substitute the chicken with turkey?
Yes, turkey works well as a substitute and provides a similar flavor and texture in the skillet filling.
- → What is the best way to ensure the biscuit topping is fluffy?
Use cold butter and milk when preparing the biscuit dough, and avoid overmixing to keep the topping light and flaky.
- → Can I use fresh vegetables instead of frozen peas?
Fresh peas can be used and should be added towards the end of cooking to maintain their texture and sweetness.
- → How do I prevent the sauce from becoming too thick or thin?
Gradually add broth and milk while stirring constantly to control thickness; simmer gently until it reaches a creamy consistency.
- → Is it possible to prepare this dish in advance?
You can prepare the filling ahead and refrigerate it. Assemble with biscuit topping and bake just before serving for best results.