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This Skillet Chicken Pot Pie with Biscuit Topping is my secret weapon for chilly evenings when everyone craves true comfort food. It delivers tender bites of chicken and vegetables in a creamy sauce, crowned with buttery biscuits baked right in the same pan for less fuss and more flavor.
I first made this after a long workday when I wanted something that felt homey but was low-stress. The whole family devoured it and now it resurfaces whenever comfort is the main request.
What You'll Need
- Olive oil: delivers a silky base for sautéing the aromatics and is forgiving if the pan gets a little hot
- Yellow onion: adds foundation sweetness and depth to every bite look for firm and unblemished bulbs
- Celery: provides light crunch and aromatic flavor snip from crisp fresh stalks
- Fresh garlic: wakes up the dish with its sharpness always mince right before cooking
- Salted butter: blends flavor and richness into the sauce full dairy variety gives the best results
- All-purpose flour: makes the creamy sauce possible skip self-rising for best texture
- Chicken stock or broth: offers savory backbone homemade or low-sodium works well
- Heavy cream: amps up the creamy texture and mouthfeel choose the freshest cream available
- Dried rosemary and thyme: create classic herb notes that make pot pie feel cozy check expiration for peak flavor
- Kosher salt and black pepper: keep flavors lively use freshly cracked pepper for more bite
- Cooked chicken: gives protein-packed heartiness opt for rotisserie or meal-prepped chicken
- Frozen peas and carrots: lend color and extra sweetness and are an effortless veggie solution
- Canned buttermilk biscuits: provide instant flakiness without extra mixing
- Melted butter: turns the biscuit topping shiny and crave-worthy right after baking
How to Make It
- Prepare the Flavor Base:
- Heat olive oil in a wide oven-safe skillet over medium. Add the diced onion and celery and sauté slowly for about eight minutes until the onion turns soft and edges begin to caramelize. Sprinkle in the minced garlic and continue stirring for two minutes so it becomes fragrant but does not brown.
- Build the Sauce:
- Push the vegetables to the side and melt butter in the empty space. Sprinkle flour over the mixture and stir constantly for three minutes so the flour absorbs the fat and loses any raw edge. Gradually stream in chicken stock while stirring. Pour in heavy cream once the mixture looks smooth. Add in rosemary thyme salt and pepper. Let this bubble gently for six minutes to thicken and blend the flavors.
- Mix in Chicken and Veggies:
- Fold the cooked chicken and frozen peas and carrots into the saucy base. Keep the heat on medium-low and let the mixture simmer for five to eight minutes so everything is piping hot and flavors come together.
- Add Biscuit Topping:
- Open the canned biscuits and arrange them in a single even layer atop the filling so each biscuit sits securely on the sauce. Transfer the skillet to the preheated oven.
- Bake to Perfection:
- Bake at 400 degrees Fahrenheit until the biscuit tops are deeply golden and crisp which should take about seventeen to twenty minutes. If biscuit edges brown too quickly tent with foil after the first ten minutes.
- Finish and Serve:
- Brush the baked biscuit tops with melted butter the moment they come out for the ultimate glossy finish. Let rest for about seven minutes before serving so the filling thickens just enough to scoop easily.
I always look forward to that first scoop—my favorite ingredient is the heavy cream since it turns the whole filling into something so luxurious. My kids love fighting over the biggest biscuit on top and even my picky eater never leaves a crumb behind.
Storage Tips
Store cooled leftovers covered tightly in the refrigerator for up to three days. Biscuits will soften slightly over time but reheat best in the oven at 350 degrees Fahrenheit until warmed through and crisped on top. If freezing scoop the biscuit topping off first wrap it separately and reunite on reheating day.
Ingredient Substitutions
Try turkey instead of chicken for a post-holiday version. Swap in canned or fresh green beans for peas and carrots or mix up the herbs based on what you have. Homemade biscuit dough works great if you prefer scratch over canned.
Serving Suggestions
This skillet pot pie holds its own as a main course especially in colder months. For big appetites pair with a crisp green salad or spicy pickled vegetables on the side. Leftovers make a fabulous lunch with reheated biscuits.
Cultural and Historical Notes
Pot pie has deep roots in American comfort food and draws inspiration from classic British pies with savory fillings under crusts. The modern version with biscuits on top is popular throughout the Southern United States for its quick shortcut appeal and beloved flaky texture.
Seasonal Adaptations
In spring add asparagus tips for bright flavor and color Autumn squash or pumpkin cubes bring warmth and subtle sweetness Winter calls for root vegetables like parsnips or turnip diced small to keep cook time right
Broth thickens more as it rests after baking so resist the urge to add more liquid up front Michelin star shine is as simple as fresh herbs sprinkled on before serving Try a pastry brush for even butter distribution on biscuits
Recipe FAQs
- → Can I use homemade biscuits instead of canned?
Yes! Homemade biscuits add a personal touch and delicious flavor. Simply prepare your biscuit dough and arrange on top before baking.
- → What other vegetables can I use?
You can swap or add vegetables like corn, green beans, or potatoes for variety and extra nutrition.
- → How do I thicken the filling?
The flour creates a roux with butter, which thickens as you add the broth and cream. Simmer until you reach your desired consistency.
- → Can I make this dish ahead of time?
Yes. Prepare the filling in advance and refrigerate. Add the biscuits and bake when ready to serve for best results.
- → Is it possible to make this vegetarian?
Absolutely! Substitute cooked chickpeas or a plant protein for chicken, and use vegetable broth instead of chicken stock.