Skillet Chicken Pot Pie

If you’re looking for an easy comfort food dinner that the whole family will love, this Skillet Chicken Pot Pie checks all the boxes. Tender shredded chicken, peas and carrots, and a creamy, savory pot pie filling are baked in a single skillet and topped with golden, fluffy biscuits.

This easy chicken pot pie comes together without making a traditional pie crust, making it a simple option for busy weeknights. The biscuit topping gets brushed with an egg wash before baking, giving it a beautiful golden-brown finish while the creamy chicken filling bubbles underneath.

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Why You’ll Love This Skillet Chicken Pot Pie

• Easy one-pan dinner: Everything comes together in an oven-safe skillet, which means fewer dishes to wash.
• Comfort food classic: Creamy chicken, vegetables, and warm biscuits make this the ultimate cozy dinner.
• No pie crust required: Refrigerated biscuits make the topping quick and easy.
• Great for busy weeknights: Use cooked, shredded chicken to make this recipe even faster.
• Family-friendly: The simple combination of chicken, peas, carrots, and creamy sauce is always a hit.

Ingredients You’ll Need

• 1 tbsp olive oil
• 4 tbsp butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 1/4 tsp poultry seasoning
• 1/8 tsp nutmeg
• 1/4 cup flour
• 2 1/2 cups broth
• 1/2 cup half and half
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 1/2 lbs chicken breast, cooked and shredded
• 10 oz bag frozen peas and carrots
• 1 can refrigerated biscuits, 8 biscuits, cut into quarters (I love Annie’s)
• 1 egg
• 2 tbsp water

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F. Make sure you’re using a large oven-safe skillet since the entire chicken pot pie will bake in the same pan.

2. Sauté the Onion and Garlic

Place the skillet over medium heat. Once hot, add the olive oil and diced onion. Sauté for about 5–7 minutes, or until the onion is fragrant and translucent. Add the minced garlic, poultry seasoning, and nutmeg. Cook for another minute, stirring frequently.

3. Make the Creamy Pot Pie Sauce

Add the butter to the skillet and stir until melted. Sprinkle in the flour and stir continuously for 1–2 minutes. This creates the base for the creamy sauce and helps prevent the finished filling from tasting floury.Slowly whisk in the broth, followed by the half and half, salt, and black pepper. Bring the mixture to a simmer and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

4. Add the Chicken and Vegetables

Stir the cooked, shredded chicken and frozen peas and carrots into the creamy sauce until everything is evenly combined. Remove the skillet from the heat.

5. Add the Biscuit Topping

Cut each biscuit into quarters and arrange the pieces evenly over the top of the chicken pot pie filling. Try to cover the surface as completely as possible while leaving a little space between some of the biscuit pieces for the filling to bubble through.

6. Brush with Egg Wash

In a small bowl, whisk together the egg and water. Brush the egg wash over the tops of the biscuits. You won’t need all of the egg wash. The egg wash helps the biscuits develop that gorgeous golden-brown color as they bake.

7. Bake the Chicken Pot Pie

Place the skillet in the oven and bake for 25 minutes. After 25 minutes, loosely cover the skillet with foil to prevent the biscuits from getting too dark. Continue baking for another 10–15 minutes, or until the biscuits are completely cooked through and golden brown.

8. Let It Rest

Remove the skillet from the oven and allow the chicken pot pie to cool for 10–15 minutes before serving. The filling will be extremely hot when it first comes out of the oven, and letting it rest also gives the creamy sauce a little time to thicken.

Tips for Perfect Skillet Chicken Pot Pie

1. Use Cooked Chicken

This recipe is a great way to use leftover chicken. You can also use rotisserie chicken to save time. Just shred the chicken before adding it to the skillet.

2. Don’t Rush the Sauce

When making the creamy filling, slowly whisk in the broth and half and half. Let the sauce simmer until it has thickened before adding the chicken and vegetables. This helps create a rich, creamy filling rather than a watery pot pie.

3. Keep an Eye on the Biscuits

Every oven and biscuit brand can bake a little differently. If the biscuits are becoming too brown before they’re fully cooked, loosely cover the skillet with foil as directed.

4. Let the Pot Pie Rest

Give the skillet about 10–15 minutes to cool before serving. This makes it easier to scoop and allows the filling to settle slightly.

Easy Variations and Add-Ons

Want to make this chicken pot pie your own? Here are a few easy ideas:

Use Leftover Turkey

Swap the shredded chicken for cooked turkey. It’s an especially good way to use leftover Thanksgiving turkey.

Add More Vegetables

You can add extra vegetables such as corn, green beans, mushrooms, or diced celery. Just make sure any larger vegetables are cooked until tender before adding them to the filling.

Use Rotisserie Chicken

For an even faster weeknight dinner, grab a rotisserie chicken from the grocery store and shred the meat. It’s an easy shortcut that works perfectly in this recipe.

Change the Biscuit Topping

Use your favorite refrigerated biscuits for the topping. Buttermilk biscuits would be especially delicious with the creamy chicken filling.

What to Serve with Skillet Chicken Pot Pie

This skillet chicken pot pie is hearty enough to serve as a complete meal, but you can pair it with a simple side if you’d like.

• Simple green salad
• Roasted green beans
• Steamed broccoli
• Side salad with a light vinaigrette
• Roasted vegetables

Storage and Leftovers

Refrigeration

Allow leftover chicken pot pie to cool, then cover the skillet or transfer individual portions to airtight containers. Store in the refrigerator for up to 3–4 days.

Reheating

Reheat individual portions in the microwave, or warm larger portions in the oven until heated through. If reheating in the oven, cover loosely with foil to keep the biscuits from becoming overly browned.

Meal Prep Tip

You can cook and shred the chicken ahead of time so the skillet pot pie comes together quickly when you’re ready to make dinner.

Frequently Asked Questions

Can I use rotisserie chicken for skillet chicken pot pie?

Absolutely! Rotisserie chicken is a convenient option for this recipe. Simply remove the meat from the bones, shred it, and add it to the creamy filling.

Can I use frozen vegetables?

Yes! Frozen peas and carrots are used directly in this recipe, so there’s no need to thaw them first.

Can I make chicken pot pie without a pie crust?

Yes, and that’s one of the best things about this recipe. Instead of traditional pie crust, this skillet chicken pot pie uses refrigerated biscuits for an easy, fluffy topping.

What kind of skillet should I use?

Use a large oven-safe skillet, preferably around 10–12 inches. Cast iron or another oven-safe skillet works well.

Can I use leftover chicken?

Definitely. Leftover roasted or baked chicken works wonderfully in this recipe. Just shred it before adding it to the filling.

Why do you put foil over the biscuits?

The foil helps prevent the biscuits from becoming too brown while the center finishes baking. Add it loosely over the skillet after the first 25 minutes of baking.