This easy chicken pot pie biscuit skillet is the ultimate comfort food dinner, perfect for a cozy evening.

Easy Chicken Pot Pie Biscuit Skillet Recipe 16

With tender chicken and vegetables topped with fluffy biscuits, it’s a family-friendly meal that comes together quickly. This recipe takes all the classic flavors of a homemade pot pie and transforms them into a convenient, one-skillet wonder, making weeknight dinners a breeze.

You’ll love how simple it is to prepare, using readily available ingredients and minimal fuss. It’s the kind of hearty meal that warms you from the inside out, providing both satisfaction and a touch of nostalgic comfort without hours spent in the kitchen. Get ready to discover the details of this delicious and practical dish!

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them

What You’ll Love About This Quick And Easy Recipe

This recipe is a true weeknight hero, designed for busy families and anyone craving a comforting meal without all the effort. What makes it so special is its incredible simplicity combined with classic, crowd-pleasing flavors. It’s perfect for those evenings when you need a hearty dinner on the table fast, but still want something genuinely delicious and homemade-tasting. The convenience of using a single skillet means less cleanup, which is always a win in a busy household. It’s also incredibly versatile, making it easy to adapt to what you have on hand or to suit different dietary preferences. Kids adore the fluffy biscuit topping and creamy filling, making it a guaranteed hit even with picky eaters. Serve it on a chilly evening, after a long day, or whenever you need a reliable, satisfying meal that brings everyone to the table with a smile.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this chicken pot pie biscuit skillet is straightforward, relying on common pantry staples and fresh produce. The beauty of this recipe lies in its approachable ingredient list, ensuring you can whip it up without a special trip to the store. We’ll be using pre-made biscuits to keep things super simple, but the filling is packed with flavor from tender chicken and a medley of vegetables.

INGREDIENTS:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup chopped yellow onion (about 1 small onion)
1 cup chopped carrots (about 2 medium carrots)
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk (whole or 2%)
1 can (16.3 ounces) refrigerated biscuit dough (8 count)

For simple substitutions, you can easily swap out the chicken breasts for boneless, skinless chicken thighs for a richer flavor, or even use leftover cooked chicken or a rotisserie chicken to cut down on cooking time even further. If you’re not a fan of peas or corn, feel free to substitute with other quick-cooking vegetables like diced green beans or bell peppers. For the milk, any dairy or non-dairy milk (like unsweetened almond milk) will work in a pinch, though whole milk will provide the creamiest texture. When it comes to the biscuits, any brand of refrigerated flaky or homestyle biscuits will do the trick. You can also use a gluten-free all-purpose flour blend if needed, though the consistency of the sauce might vary slightly.

Time Needed From Start To Finish

One of the best features of this chicken pot pie biscuit skillet is how quickly it comes together, making it an ideal choice for busy weeknights. You won’t be spending hours in the kitchen, but you’ll still achieve a deeply satisfying meal.

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 35-40 minutes

This realistic timeline ensures you can get a delicious, hot meal on the table in under an hour, perfect for when hunger strikes and time is of the essence. The prep time mostly involves chopping vegetables and chicken, while the cooking time covers sautéing, simmering the filling, and baking the biscuits to golden perfection.

How To Make It Step By Step With Visual Cues

Creating this comforting chicken pot pie biscuit skillet is a straightforward process. Follow these steps for a delicious meal every time.

Prepare the Chicken and Vegetables: Heat the olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until it’s browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside. Add the chopped onion and carrots to the same skillet, reducing the heat to medium. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. The onions should become translucent.
Build the Flavor Base: Stir in the dried thyme, black pepper, and salt with the softened vegetables. Cook for another minute until fragrant. This step infuses the vegetables with aromatic spices, building the foundation of your pot pie flavor.
Thicken the Filling: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes. The flour will absorb the pan drippings and form a thick paste (a roux). This is crucial for thickening your sauce. Slowly pour in the chicken broth, whisking continuously to prevent lumps. The mixture will start to thicken as it heats.
Add Creaminess and Chicken: Stir in the milk until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low. Return the cooked chicken to the skillet, along with the frozen peas and corn. Stir everything together. Let it simmer for 5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the vegetables are heated through. Taste and adjust seasonings if needed.
Arrange the Biscuits: Carefully remove the skillet from the heat. Open the can of refrigerated biscuits and arrange them on top of the chicken and vegetable filling. You can place them in a single layer, slightly overlapping if necessary, to cover most of the surface.
Bake to Golden Perfection: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. The filling should be bubbly around the edges. A good visual cue for doneness is when the biscuits have puffed up significantly and the tops are a rich, golden hue.
Serve and Enjoy: Carefully remove the hot skillet from the oven. Let it cool for a few minutes before serving directly from the skillet. This allows the filling to set slightly and prevents burns from the hot pan.

Easy Variations And Serving Ideas That Fit Real Life

This chicken pot pie biscuit skillet is wonderfully adaptable, making it easy to customize for your family’s preferences or whatever ingredients you have on hand. For a kid-friendly twist, you can use mini refrigerated biscuits or even cut regular biscuits into smaller shapes before baking. Adding a sprinkle of shredded cheddar cheese over the biscuits during the last 5 minutes of baking will create a delicious cheesy crust that kids (and adults!) will love.

If you want to add more vegetables, consider stirring in some sautéed mushrooms, diced potatoes (par-boiled first for quicker cooking), or spinach during the last few minutes of simmering the filling. For a richer flavor, you can swap out some of the chicken broth for a dry white wine, letting it simmer down before adding the rest of the liquid. A pinch of poultry seasoning can also enhance the classic pot pie taste.

This dish is a complete meal on its own, but if you’re looking to round it out, a simple side salad with a light vinaigrette or some steamed green beans would be perfect. For a heartier option, a side of cranberry sauce or a dollop of sour cream on top of each serving can add a nice touch. It’s also fantastic for a casual buffet or potluck; just make sure to keep it warm!

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve perfect results with your chicken pot pie biscuit skillet every time.

One frequent mistake is overcooking the chicken in the initial step. This can lead to dry, tough chicken in your finished pot pie. To avoid this, cook the chicken just until it’s browned on the outside and mostly cooked through, as it will finish cooking in the simmering sauce and then again in the oven. Remove it from the skillet as soon as it reaches this stage.

Another common issue is a lumpy sauce. This usually happens when the flour isn’t fully incorporated into the fat (the olive oil and pan drippings) or when the liquid (broth and milk) is added too quickly. To prevent lumps, make sure to stir the flour constantly for at least a minute after adding it, creating a smooth paste. Then, add the chicken broth slowly, whisking continuously until it’s fully combined and smooth before adding more.

Undercooked biscuits are another disappointment. If your biscuits are pale on top or still doughy in the center, it’s usually due to an oven that isn’t hot enough or not baking for long enough. Ensure your oven is

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.