Looking for a quick, comforting dinner that doesn’t require juggling multiple pans? This Easy Skillet Chicken Pot Pie with Biscuits delivers a classic, hearty meal using just one skillet. It’s a straightforward recipe that’s both family-friendly and budget-conscious, allowing you to serve up deliciousness without any fuss.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Servings: 6

Why You’ll Love This Recipe

• Uses only one skillet, making cleanup a breeze.
• Combines hearty vegetables and tender chicken for a complete meal.
• Store-bought biscuits cut down on prep time without sacrificing taste.
• Perfect for casual family dinners, especially when you’re short on time.

Ingredients

• 2-3 tbs extra-virgin olive oil: For sautéing; adds richness and helps vegetables soften without sticking.
• 1 tsp fresh or dried thyme: Provides earthy aroma and complements the savory profile of the dish. If unavailable, use rosemary or mixed Italian herbs.
• 2 cloves garlic (minced): Enhances flavor complexity; a common aromatic base for many savory dishes.
• 1 onion (diced): Adds natural sweetness and depth; foundational to building flavor.
• 2 carrots (chopped): Introduce natural sweetness and color; balancing savory notes.
• 1 cup potatoes (small dice): Adds heartiness; use any variety for a creamy texture.
• 2 stalks of celery (chopped): Provides subtle crunch and aroma; part of the classic mirepoix trio.
• kosher salt: Season as you go to enhance all flavors.
• Freshly ground black pepper: Adds mild heat and sharpness; seasoning staple.
• 1/4 cup all-purpose flour: Thickens the sauce to achieve a creamy consistency.
• 2 1/2 cups reduced-sodium chicken broth: Base for the sauce; less sodium allows control over final seasoning.
• 1/4 cup heavy cream or half and half: Adds richness and a velvety finish to the sauce. Substitute with milk for a lighter version.
• 1.5 lbs boneless chicken breasts (cut into 1/2-inch dice): Main protein source; cooks quickly and absorbs flavors well.
• 1 cup frozen peas: Adds sweetness and color; blends well from frozen without need to thaw.
• 1/2 cup frozen corn: Introduces sweetness and texture; integrate directly from frozen.
• 2 tbsp chopped parsley: Freshens up the dish with a pop of color and flavor; optional but recommended.
• 1 package biscuits: Easy, flakey topping with minimal prep; can use homemade if preferred.
• 1 egg (beaten): Used for an egg wash to achieve a glossy, golden biscuit crust.

How to Make It

Step 1: Sauté Aromatics and Vegetables

Preheat your oven to 400 degrees F. In a large cast-iron skillet over medium heat, add the extra-virgin olive oil. Once shimmering, toss in thyme, minced garlic, diced potatoes, chopped celery, carrots, and onions. Stir with a wooden spoon until the vegetables are softened and aromatic, about 5 to 7 minutes. Season with kosher salt and freshly ground black pepper to taste.

Step 2: Create the Creamy Sauce

Sprinkle the all-purpose flour over the veggie mixture. Continuously whisk the flour in while allowing it to cook out its raw taste, approximately 30 seconds to 1 minute. Gradually stir in the reduced-sodium chicken broth and cream, ensuring you achieve a smooth, lump-free consistency. Watch for the mixture to thicken slightly, indicating it’s ready for the next step.

Step 3: Add Chicken and Frozen Vegetables

Add the diced chicken breasts to the skillet, bringing the mixture to a gentle boil. Reduce to a simmer, allowing it to thicken for about 5 minutes. Once thickened, stir in the frozen peas, corn, and chopped parsley, distributing evenly throughout the sauce. This ensures an even cook and flavor distribution.

Step 4: Top with Biscuits

Arrange the biscuits in an even layer over the filling, leaving room for them to expand while baking. Brush the tops with the beaten egg to promote a golden, glossy finish. This step is crucial for achieving a visually appealing crust.

Step 5: Bake and Serve

Transfer the skillet to your preheated oven. Bake until the biscuits are a deep golden brown and the filling is visibly bubbling, about 25 minutes. Serve immediately, appreciating the balance of flavors and textures.

Recipe FAQs

Can I use a different type of meat?

Absolutely, this recipe is versatile. You can substitute with turkey or leftover cooked chicken to save time. Adjust cooking times as needed, ensuring meat is cooked through before serving.

What can I use instead of the store-bought biscuits?

If you prefer homemade, you can use your favorite biscuit recipe. Alternatively, a puff pastry topping works well, providing a crispier texture. Adjust baking time if needed to avoid undercooked dough.

How should leftovers be stored?

Allow the pot pie to cool completely before transferring to an airtight container. It should keep well in the refrigerator for up to three days. Reheat in the oven to re-crisp the biscuits, if desired.