This skillet chicken pot pie skillet with biscuits is made in one skillet for a warm, flavorful meal with minimal cleanup!
Hello, friends!
You may recognize these photos from my leftover turkey pot pie skillet recipe. I’m gonna share a little secret with you: this recipe turns out the same whether you use leftover turkey or rotisserie chicken. The taste difference is really pretty minimal. Because I love this recipe so much, I thought it deserved its own recipe page. That way, if people are searching on the blog for chicken recipes, they won’t miss this recipe! It’s too good to miss! It’s creamy, rich, and straight out of the comfort food 101 book.
In other news, I can’t wait for Christmas. We’re hosting just the grandparents, but the food is going to be epic. I missed cooking on Thanksgiving, thanks to COVID, so I’m back in full force. You can find me kicking off Christmas Eve day in the kitchen with a glass of wine, my happy place (as long as there is someone to watch the kids while I cook otherwise, I hate the kitchen Mr. Hungry will be mostly on kid duty.) So. Freaking. Excited. I love hosting. I love tablescapes. I love cooking. And I get to enjoy it again because I’m not pregnant (my energy levels go so down I don’t find as much joy in those things when I’m pregnant. Yes, I work out, yes, I sleep, but my body just doesn’t love pregnancy.)
How to Make Skillet Chicken Pot Pie with Biscuits (Tips)
This is a one-skillet meal for the win! I made everything in my cast iron pan, but any oven-safe skillet will work.
I started by melting butter and sizzling it with fresh herbs like rosemary, sage, and thyme. This is 100% optional, but it creates herb-flavored butter, which is divine. (I removed the herbs, but alternatively, you could chop them up and add them if you like a lot of spice! However, I wanted also to make a recipe that was friendly to not having fresh herbs on hand as well) PS I wanted to dip some bread in the skillet right there, but I went ahead with the pot pie.
Then cook your onion and garlic in said butter, followed by celery and carrots. Please take note of the approximate size of my carrots and celery. The celery is sliced thinly and as uniformly as possible. The carrots are quartered and then chopped somewhat uniformly. This little bit of tedious prep work ensures that you get uniformly cooked veggies vs. some that are mushy and some that are too crunchy.
Now, the fun part is making the creamy filling. Mix the veggies with flour. I used whole wheat flour, but you can use all-purpose or gluten-free. Then you’ll pour in chicken broth and milk, alternating small bits at a time. In other words, pour about 1/4 cup chicken broth and 1/2 cup milk, stir until smooth and repeat. The whole wheat flour absorbed a lot of liquid, so I used more liquid than I thought I would.
The filling is ready when you have a filling that resembles a thick soup, not a paste. If you have a paste, add more liquid in equal parts. If you add too much liquid, let it simmer for 7-10 minutes, this may help thicken it up. Don’t forget your seasonings here!
Then you can add in those chicken and frozen peas. Top with biscuits slathered in butter and bake. No, I did not make my biscuits from scratch. I bought those, I love the Immaculate brand for pre-made biscuits! I just can’t make everything from scratch at this stage in my life!
Swaps and Substitutions
Let’s talk swaps and substitutions!
- Butter – Butter is the best choice for richness in flavor, but you can substitute vegan butter or any other oil.
- Fresh Herbs (Thyme, Rosemary, and Sage) – This is 100% optional, but it creates herb-flavored butter, which is, of course, divine.
- Onion – Feel free to sub other onions such as sweet, yellow, or red. Know it may alter the flavor a bit.
- Garlic – Optional but recommended.
- Celery- Do not omit.
- Carrots- Do not omit.
- Whole Wheat Flour – Can sub all-purpose flour. Do not omit.
- Poultry Seasoning – Do not omit.
- Sea salt – Adjust to taste.
- Chicken broth – could use vegetable broth.
- Milk – You could use 2% milk in a pinch. For dairy-free, I recommend ripple, as it’s thick enough to work as a one-to-one substitution in this recipe.
- Chicken – I like to use rotisserie chicken, but you can also use cut up chicken breast. Just make sure your chicken is cooked.
- Frozen Peas – optional. You can also use fresh or canned.
- Biscuit Roll – could make your own from scratch, if desired
How to Store and Freeze Skillet Chicken Pot Pie with Biscuits
To store: Store in an air-tight container for up to five days, and reheat in the microwave.
To freeze: Freeze in a freezer-safe container for up to 3 months. Defrost under refrigeration or in the microwave, and eat immediately. Do not refreeze after it’s been frozen. Do not freeze if you used previously frozen pre cooked chicken meat.
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Skillet Chicken Pot Pie with Biscuits
Equipment
- 1 12 Inch Cast Iron Skillet
Ingredients
- 1/3 cup butter
- 1 sprig thyme optional
- 4 leaves sage optional
- 1 sprig rosemary optional
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 1.5 cups celery, thinly sliced
- 1.5 cups carrots, chopped
- 1/4 cup whole wheat flour or all purpose flour
- 1 tsp poultry seasoning
- 3/4 tsp sea salt
- 1.5 cups chicken broth
- 1.5 cups whole milk
- 4 cups rotisserie chicken meat
- 1 cup frozen peas
- 1-2 pre-made biscuit roll
Instructions
- Preheat oven to 375F.
- Melt butter in a large oven-safe skillet, Dutch oven, or pan. Add fresh herbs (optional) and saute for 1-2 minutes. Remove herbs from the pan.1 sprig thyme, 4 leaves sage, 1 sprig rosemary, 1/3 cup butter
- Add onions and garlic, and saute for 3-6 minutes until translucent and tender. Add in carrots and celery, and saute for five minutes. Add the flour, and saute for 1-2 minutes. Add chicken broth and milk, 1/4 cup at a time, stirring after each addition. So, add 1/4 cup chicken broth and 1/4 cup milk, stir, and repeat until the milk and broth are gone. See the "how to" section for troubleshooting the thickness of the cream sauce. It should be like a thick creamy soup at the end. Add seasonings (poultry seasoning, salt, and pepper.) Add chicken and peas.1/2 white onion, chopped, 2 garlic cloves, minced, 1.5 cups celery, thinly sliced, 1.5 cups carrots, chopped, 1/4 cup whole wheat flour, 1 tsp poultry seasoning, 3/4 tsp sea salt, 1.5 cups chicken broth, 1.5 cups whole milk, 4 cups rotisserie chicken meat, 1 cup frozen peas
- Arrange biscuits on top of the filling. You can use up to two packages of biscuits depending on how thick you like the topping—brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes until the filling is hot and bubbly and the biscuits are cooked. If you like an extra crunch, let them brown more than you usually would!1-2 pre-made biscuit roll
Video
Nutrition
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Yum, so easy too!