Chicken Pot Pie Biscuit Skillet

Total Time: 55 minutes | Active Time: 25 minutes | Intensity: Medium
Serves: 6

Comfort food gets a brilliant, weeknight-friendly makeover in this Chicken Pot Pie Biscuit Skillet. We’re skipping the tedious bottom crust and the long oven wait. Instead, a creamy, hearty vegetable and chicken filling simmers to perfection in a cast iron skillet, then gets crowned with flaky, golden biscuit dough. It bakes into a bubbling, rustic masterpiece where the biscuits soak up just enough savory gravy, creating the ultimate cozy bite. All the classic flavor, half the fuss, and one pan to wash.

Ingredients

For the Filling:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
⅓ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk or half-and-half
3 cups cooked, shredded chicken (rotisserie chicken works perfectly)
1 cup frozen peas
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper

For the Biscuit Topping:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
⅔ cup cold buttermilk (plus 1 tbsp for brushing)
Optional: fresh parsley, chopped, for garnish

Instructions

1. Prep & Sauté (10 minutes):
Preheat your oven to 400°F (200°C). In a large (10-12 inch) oven-proof skillet (cast iron is ideal), heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 7-8 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

2. Make the Sauce (5 minutes):
Sprinkle the ⅓ cup of flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste. This is your roux and will thicken the filling. Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently. It will thicken noticeably.

3. Finish the Filling (5 minutes):
Reduce the heat to low. Stir in the shredded chicken, frozen peas, thyme, rosemary, salt, and pepper. Taste and adjust seasoning as needed. Remove the skillet from the heat while you prepare the biscuit topping.

4. Make the Biscuit Dough (5 minutes):
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry cutter, fork, or your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. This creates flaky layers. Pour in the ⅔ cup cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.

5. Assemble & Bake (25 minutes):
Drop large, rough spoonfuls of the biscuit dough (about 6-8 portions) evenly over the warm chicken filling. Brush the top of each biscuit mound lightly with the remaining tablespoon of buttermilk. This promotes a beautiful golden-brown finish.

6. Bake to Perfection:
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the biscuit topping is golden brown, cooked through, and the filling is bubbling vigorously around the edges.

7. Rest & Serve:
Remove the skillet from the oven (remember the handle is hot!). Let it rest for 5-10 minutes before serving. This allows the filling to cool slightly and thicken up, making it easier to serve. Garnish with fresh chopped parsley if desired.

Chef’s Notes & Variations:

Vegetable Swap: Feel free to use other frozen veggies like corn or green beans. Fresh mushrooms sautéed with the onions are a delicious addition.
Biscuit Shortcut: In a pinch, you can use 1 can of store-bought refrigerated biscuit dough. Separate the biscuits and place them on top of the filling in the skillet. You may need to reduce the baking time slightly.
No Buttermilk? Make your own by adding 2 teaspoons of white vinegar or lemon juice to ⅔ cup of regular milk. Let it sit for 5 minutes before using.
Storage & Reheating: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or in a covered skillet on the stovetop with a splash of broth to keep the filling creamy. The biscuits will soften but will still taste wonderful.

Nutrition Information

*Serving Size: 1/6th of recipe (approx.)*

Calories: ~520
Total Fat: 26g
Saturated Fat: 14g
Cholesterol: 110mg
Sodium: 850mg
Total Carbohydrates: 44g
Dietary Fiber: 4g
Sugars: 8g
Protein: 28g