Skillet Chicken Pot Pie With Biscuits
By Beth Kaminski ·
This skillet chicken pot pie has a creamy chicken-and-vegetable filling and a golden biscuit topping, all baked in the same pan. Cooked chicken keeps the prep manageable, and the homemade drop biscuits need no rolling or cutting. Bring the skillet to the table for a cozy family dinner.
A Creamy Filling With Golden Biscuit Tops
This recipe uses a thick, stovetop filling rather than relying on the oven to bring everything together. Cooking the flour in butter helps it blend smoothly into the broth and milk. Adding the biscuits while the filling is still hot gives their undersides a head start, while the exposed tops turn golden in the oven.
A deep, 12-inch oven-safe skillet with at least a 3-quart capacity gives the filling room to bubble without crowding the biscuits. Make sure the handle is oven-safe, too. Set the skillet on a rimmed baking sheet if you want extra protection against drips.
Useful Substitutions
- Chicken: Rotisserie chicken, leftover roast chicken, or poached chicken all work. Remove any skin and cut the meat into bite-size pieces. Cooked turkey is another good option.
- Vegetables: Substitute frozen mixed vegetables for the carrots and peas. Add them with the cooked chicken rather than sautéing them with the onion and celery.
- Milk: Whole milk gives the filling body, but 2% milk works in both the filling and biscuits. Avoid sweetened or flavored milk alternatives.
- Herbs: Replace the dried thyme with 1 tablespoon of chopped fresh thyme if you have it.
Make-Ahead and Leftover Tips
You can prepare the filling up to two days ahead and refrigerate it in a covered container. Reheat it on the stovetop until bubbling, adding a splash of broth if it has become very thick. Mix the biscuit dough just before topping and baking; letting the mixed dough sit for a long time reduces its lift.
Refrigerate leftovers within two hours and use within three to four days. Reheat portions in a 350°F oven, loosely covered, until the center reaches 165°F. Uncover near the end to dry the biscuit tops. A microwave works for individual portions, although the biscuits will soften.
Frequently Asked Questions
Can I use canned biscuits?
Yes, but biscuit sizes and baking directions vary. Choose a refrigerated variety whose package temperature is close to 425°F, and follow its baking guidance. Check that the biscuit centers are cooked through before serving.
Why are my biscuits doughy underneath?
The filling may have cooled before baking, or the dough portions may be too large. Start with bubbling-hot filling and leave gaps between the eight biscuit mounds so heat can circulate.
What if I do not have an oven-safe skillet?
Transfer the hot filling to a greased 9-by-13-inch baking dish, then add the biscuit dough. Begin checking at the same baking time.
Can I freeze it?
The filling freezes better on its own than with baked biscuits. Freeze cooled filling for up to three months, thaw overnight in the refrigerator, and reheat thoroughly before adding freshly mixed biscuit dough.
Recipe
Skillet Chicken Pot Pie With Biscuits
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 6
- Level
- Easy
Ingredients
- 3 tbsp unsalted butter, for the filling
- 1 cup diced yellow onion
- 1 cup peeled carrots, cut into 1/4-inch dice
- ½ cup diced celery
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 5 tbsp all-purpose flour, for the filling
- 2 cups low-sodium chicken broth
- ¾ cup whole milk, for the filling
- ½ tsp kosher salt, for the filling, plus more to taste
- ½ tsp ground black pepper
- 3 cups cooked chicken, shredded or cut into bite-size pieces
- 1 cup frozen peas
- 2 cups all-purpose flour, spooned and leveled, for the biscuits
- 1 tbsp baking powder
- ½ tsp fine salt, for the biscuits
- 6 tbsp unsalted butter, melted and cooled slightly, for the biscuits
- 1 cup whole milk, for the biscuits
Method
- 1
Preheat the oven to 425°F with a rack in the middle. Use a deep, 12-inch oven-safe skillet with at least a 3-quart capacity.
- 2
Whisk the 2 cups flour, baking powder, and fine salt together in a medium bowl for the biscuits; set aside.
- 3
Melt the 3 tablespoons butter in the skillet over medium heat. Add the onion, carrots, and celery, and cook for 7–9 minutes, stirring occasionally, until the onion is translucent and the carrots are beginning to soften.
- 4
Stir in the garlic, thyme, and 5 tablespoons flour. Cook for 1 minute, stirring constantly, until the vegetables are evenly coated and no dry flour remains.
- 5
Gradually whisk in the broth, followed by the 3/4 cup milk, kosher salt, and pepper. Bring to a gentle simmer and cook for 4–5 minutes, stirring frequently, until the sauce coats the back of a spoon.
- 6
Stir in the cooked chicken and frozen peas. Simmer for 2–3 minutes, until the filling is hot throughout; taste and adjust the salt. Reduce the heat to low while you mix the biscuit dough.
- 7
Add the melted butter and 1 cup milk to the biscuit flour mixture. Stir gently with a fork just until no dry flour remains; the dough should be thick, sticky, and slightly lumpy.
- 8
Remove the skillet from the heat. Immediately divide the dough into 8 roughly equal mounds over the hot filling, leaving about 1/2 inch between them where possible; do not spread them into a solid layer.
- 9
Bake for 20–25 minutes, until the biscuit tops are golden brown, the filling bubbles around the edges, and a toothpick inserted into the center of a biscuit comes out without wet dough. If the tops brown before the centers are cooked, tent loosely with foil and bake for another 3–5 minutes.
- 10
Let the skillet rest for 5–10 minutes before scooping the filling and biscuits into bowls. Keep a towel or oven mitt over the hot skillet handle as a reminder.
Let the skillet rest briefly so the filling settles before serving. A green salad or steamed green beans makes a good side.
