Creamy Skillet Chicken & Biscuit Pot Pie

Creamy Skillet Chicken & Biscuit Pot Pie ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp dried thyme
• 0.5 tsp garlic powder
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 0.25 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk (or half-and-half for richer)
• 1 16.3-ounce can refrigerated biscuit dough (8 count)

Watch how to make Creamy Skillet Chicken & Biscuit Pot Pie

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Creamy Skillet Chicken & Biscuit Pot Pie

1. Pat the cubed chicken thoroughly dry with paper towels. In a bowl, toss the chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon garlic powder.
2. Preheat your oven to 375°F (190°C).
3. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large, oven-safe skillet (10-12 inch, preferably cast iron) over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon unsalted butter to the skillet. Add the chopped yellow onion, diced carrots, and diced celery. Cook for 8-10 minutes over medium heat, stirring occasionally, until the vegetables are softened.
5. Sprinkle 1/4 cup of all-purpose flour over the softened vegetables. Cook, stirring constantly, for 1-2 minutes to create a roux and cook out the raw flour taste.
6. Gradually whisk in 2 cups of chicken broth, then 1 cup of whole milk, stirring continually until the sauce is smooth and starts to thicken, about 3-5 minutes.
7. Return the cooked chicken to the skillet. Stir in 1 cup of frozen peas. Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the sauce to thicken further. Taste and adjust seasoning if needed.
8. Remove the skillet from the heat. Arrange the 8 refrigerated biscuit dough pieces on top of the chicken and vegetable mixture. They should cover most of the surface, creating a delicious crust.
9. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown on top and cooked through, and the filling is bubbly around the edges.
10. Let the pot pie rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns from the hot filling.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.