Skillet Chicken Pot Pie with Biscuits: Weeknight Glory

You know that meal that makes everyone stop mid-scroll and think, “I need that tonight”? This is it.

A golden, buttery biscuit top over creamy chicken and veggies that tastes like Sunday dinner but cooks like Tuesday night.

Minimal dishes, maximum flavor, and yes—you do it all in one skillet like a boss. If you can stir a spoon and open the oven, you can crush this recipe.

What Makes This Special

This is comfort food with hustle—no pie crust drama, no fussy techniques. Instead, fluffy biscuits turn into a crispy-lidded crown while the filling stays rich, velvety, and deeply savory.

It’s engineered to be weeknight-friendly but dinner-party impressive. Plus, that skillet-to-table vibe? Rustic, photogenic, and ridiculously satisfying.

We use a smart roux to build body and flavor, chicken stock to cheat depth, and a splash of cream to make it luxurious without knocking you into a food coma.

Frozen veggies keep it simple; fresh herbs keep it chef-y. And the biscuits? Shortcut or from-scratch—your call.

Skillet Chicken Pot Pie with Biscuits: Weeknight Glory

Recipe by Wendy CarterCourse: Uncategorized

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

520

kcal

Ingredients

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 2 medium carrots, diced

• 2 celery ribs, diced

• 3 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

• 1/2 teaspoon dried sage (optional but excellent)

• 1/3 cup all-purpose flour

• 2 1/2 cups low-sodium chicken stock

• 1/2 cup heavy cream (or half-and-half for lighter)

• 3 cups cooked chicken, shredded or diced (rotisserie works great)

• 1 cup frozen peas (no need to thaw)

• 1 cup frozen corn (optional but tasty)

• 1 tablespoon Dijon mustard (for depth; trust the process)

• 2 tablespoons chopped fresh parsley

• Salt and black pepper to taste

• 1 can (16 oz) refrigerated biscuit dough or your favorite homemade biscuit recipe

• 1 egg, beaten with 1 teaspoon water (optional egg wash)

• Flaky sea salt for finishing (optional)

Step-by-Step Instructions

• Preheat and prep: Heat oven to 400ºF (205ºC). If using canned biscuits, pop the can and let them sit out while you cook—they’ll puff better.
• Sauté aromatics: In a large oven-safe skillet (10–12 inches), melt butter with olive oil over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened. Stir in garlic, thyme, and sage; cook 1 minute until fragrant.
• Build the roux: Sprinkle flour over the veggies and stir for 1–2 minutes. It should look like damp sand. No color change needed—just cook out the raw flour taste.
• Add liquids: Slowly whisk in chicken stock, then cream. Increase heat to medium-high and simmer 3–5 minutes until thick and glossy. If it gets too thick, splash in more stock.
• Flavor and fold: Stir in Dijon, chicken, peas, corn, and parsley. Season generously with salt and pepper. Taste—if it’s bland, it’s not done. Adjust.
• Top with biscuits: Remove from heat. Nestle biscuits on top, leaving small gaps for steam. Brush with egg wash for sheen and sprinkle with flaky salt if you’re feeling fancy.
• Bake: Transfer skillet to oven and bake 18–22 minutes, until biscuits are deeply golden and the filling bubbles around the edges.
• Rest and serve: Let it sit 5–10 minutes. This helps the sauce set and saves your tongue. Serve straight from the skillet like the hero you are.

Tips for Storing & Reheating

• Fridge: Cool completely, then cover and refrigerate up to 3 days. Keep biscuits on top to prevent sogginess.
• Freezer: Freeze the filling only (no biscuits) up to 3 months.
  

  Reheat on the stove, then bake with fresh biscuit topping.

• Reheat: Oven at 350°F for 15–20 minutes. For microwave, remove a biscuit, heat filling first, then add biscuit and zap 15–20 seconds to warm.
• Crisp rescue: If biscuits soften, reheat uncovered to re-crisp the tops.

Nutritional Perks

• Balanced macros: Protein from chicken, carbs from biscuits and veggies, and satisfying fats from cream and butter. Translation: it actually fills you up.
• Micros matter: Peas and carrots deliver fiber, vitamin A, vitamin K, and a little iron.
  

  Herbs bring antioxidants without effort.

• Customizable: Use half-and-half and fewer biscuits for a lighter take. Add mushrooms or broccoli for extra fiber—your gut will thank you.

Nutrition Stats

Per serving (approximate, for 1/6 of recipe):

• Calories: ~520
• Protein: ~28g
• Carbohydrates: ~42g
• Total Fat: ~25g
• Saturated Fat: ~11g
• Fiber: ~4g
• Sodium: ~980mg (varies by stock and biscuits)

FYI: Swap in low-sodium stock and choose a lower-sodium biscuit brand to drop the sodium notably.

Easy-to-Miss Errors

• Roux rush: Not cooking the flour long enough leads to a pasty finish. Give it the full minute or two.
• Cold shock: Dumping all the stock in at once creates lumps.
  

  Add gradually while whisking.

• Skimping on salt: Cream dulls flavors. Taste and season after the chicken and veggies go in.
• Undercooked bottoms: Pale biscuits = raw centers. Bake until the tops are deep golden and feel set when tapped.
• Too-thick filling: Remember, it thickens as it cools.
  

  Keep it slightly looser pre-bake.

Alternatives

• Rotisserie shortcut: Use store-bought chicken to save 20 minutes. IMO, it’s peak efficiency.
• Turkey swap: Leftover turkey works beautifully—holiday remix, anyone?
• Dairy-light: Replace cream with evaporated milk or half-and-half; add 1 extra tablespoon butter for silkiness.
• Gluten-free: Use a 1:1 GF flour for the roux and GF biscuit mix. Check your stock label.
• Vegetarian: Sub mushrooms and white beans for chicken; use veggie stock.
  

  Add a splash of soy sauce for umami.

• From-scratch biscuits: Mix 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 5 tbsp cold butter, 3/4–1 cup buttermilk. Pat, cut, top. Chef’s kiss.

FAQ

Can I make this ahead?

Yes.

Make the filling up to 2 days ahead and chill. Reheat on the stove until hot, then add biscuits and bake. This keeps the biscuit tops from getting soggy.

Do I need an oven-safe skillet?

It helps, but not mandatory.

Cook the filling in a pot, transfer to a 9×13-inch baking dish, add biscuits, and bake as directed.

How do I avoid soggy biscuits?

Leave small gaps between biscuits for steam to escape and bake until the tops are deep golden. If unsure, tent the filling edges with foil and give the biscuits an extra 3–5 minutes.

Can I use fresh vegetables instead of frozen?

Absolutely. Sauté fresh peas or green beans briefly before adding.

Keep the total veg volume around 2 cups so the sauce stays rich, not crowded.

What if my sauce is too thin?

Simmer a few extra minutes to reduce, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold stock and cook 1–2 minutes.

Closing Notes

This Skillet Chicken Pot Pie with Biscuits is that rare combo: nostalgic, fast, and low-mess. It’s designed to impress without making you babysit three pans and a prayer.

Keep the ingredients on standby and you’ve got a clutch meal any night.

Now grab a spoon, claim a biscuit, and let the cozy commence.