This easy Skillet Chicken Pot Pie with Biscuits is made with juicy chicken, mixed vegetables and tender biscuits! Cooked in a creamy chicken gravy, this easy one-pot chicken dinner is perfect for weeknights.
Easiest Ever Chicken Pot Pie with Biscuits
When you think ‘comfort food dinners’ what comes to mind first? Personally, I think of meals like mac and cheese, a big pot of chili, and, of course, chicken pot pie. I love the traditional version and these Mini Ranch Biscuit Chicken Pot Pies, but right now I’m obsessed with this Skillet Chicken Pot Pie with Biscuits recipe!
You’re going to want to get in on this deliciousness no matter what, but if you’ve got leftover chicken sitting in the fridge at the moment, this is really, truly for you. Shredded chicken is combined with carrots, peas, corn, and more, cooked in a chicken gravy, and topped with fluffy biscuits! Is it even physically possible to pass all that up?
What You’ll Need
Make sure you have the following ingredients lined up on the counter before starting. Part of what makes this such an easy chicken pot pie recipe is that we are going to use canned biscuits for the topping. Life hack win!
- Olive Oil: For cooking the vegetables in.
- Butter: Salted or unsalted, it’s up to you.
- Onion: White or yellow, chopped.
- Celery: Dice the stalks before starting.
- Vegetables: I like to use frozen mixed vegetables to keep it easy.
- Seasoning: Kosher salt and freshly ground black pepper, both to taste.
- All-Purpose Flour: To thicken up your gravy.
- Chicken Broth: I generally use regular, but low sodium works too.
- Milk: Make sure to use whole milk for this recipe.
- Chicken: Cooked and shredded.
- Dried Parsley: For added seasoning.
- Biscuits: Use 1 package canned biscuits (8 count). Either Bisquick or Pillsbury works!
- Egg Wash: You’ll need 1 large egg, beaten with 1 tbsp water.
How to Make Chicken Pot Pie with Biscuits
Chicken pot pie with biscuits comes together in just 40 minutes! You’ll begin by sautéing the vegetables and mixing together the gravy. After that, all you have to do is add in the chicken, top the meal with biscuits, and bake.
Preheat the Oven to 400°F: Then, in a large oven-safe skillet over medium heat, heat oil and butter. Add onions, and sauté for 2-3 minutes, until softened.
Mix in the Vegetables: Add celery and frozen mixed vegetables and continue to cook for 5 minutes more. Season with salt and pepper to your liking.
Add the Flour to the Pan: And stir it around for 1 minute. Slowly add in the chicken broth and whole milk, stirring the whole time. Cook, stirring the whole time, until the mixture is thick and creamy, about 5 minutes.
Add Chicken and Dried Parsley: Stir to combine. Place the biscuits on top of the chicken mixture, and then take your egg wash and brush the tops of the biscuits with the egg wash.
Bake until Biscuits are Golden-Brown: About 18 to 22 minutes. Let pot pie rest for about 5 minutes before serving, this allows the juices and gravy to thicken a little. Then serve as desired!
Tips for Success
Give these a read if you’re looking for tricks to making the best skillet chicken pot pie:
- What Chicken to Use: You could make this Instant Pot Shredded Chicken Breast, my favorite stove top shredded chicken or a Rotisserie chicken will also work great!
- What If I Don’t Have an Oven-Safe Skillet? It’s totally fine to transfer the chicken mixture to a baking dish, and top it with the biscuits once it’s in there, instead of using a skillet.
- Make the Filling Ahead: Prepare up until step 5, refrigerate the chicken, biscuits, and vegetable/gravy mixture separately, and then combine them all later – this can save a lot of time!
Now that you have a delicious chicken pot pie, what should you serve with it? Here are some of my favorites:
- More Vegetables: Steamed broccoli is my usual go-to. It’s so good with the gravy! But also this air fryer asparagus would be a good way to get in a little more green veggies!
- Salad: A light green salad is really all you need to serve with this recipe – it’s pretty filling. We love this easy Greek Salad!
How to Store and Reheat Leftovers
Store this chicken pot pie in an airtight container in the fridge for 3 days. Reheat it by placing a pan on the stovetop on low heat, and cook until the whole meal is warmed through. Or, if just doing a single serving, the microwave works great!
Can I Freeze Chicken Pot Pie?
I don’t recommend freezing fully-baked chicken pot pie with the biscuits. You can, however, freeze the mixture of chicken, gravy, and vegetables for up to 2 months. Then, when you’re ready to eat it, warm it up in a skillet, add the biscuits, and finish the baking process.
Skillet Chicken Pot Pie with Biscuits
Skillet Chicken Pot Pie with Biscuits is made up of juicy chicken, a bunch of mixed vegetables, and tender biscuits! Cooked in a creamy chicken gravy, this easy chicken dinner is perfect for weeknights.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 celery stalks, diced
- 1 ½ cups frozen mixed vegetables
- kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/4 cup whole milk
- 3 cups cooked and shredded chicken
- 1 tablespoon dried parsley
- 1 package canned biscuits (8 count)
- 1 large egg, beaten
- 1 tablespoon water
- Preheat the oven to 400°F.
- In a large oven-safe skillet over medium heat, heat oil and butter. Add onions, and sauté for 2-3 minutes, until softened.
- Add celery and frozen mixed vegetables and continue to cook for 5 minutes more. Season with salt and pepper to your liking.
- Add the flour to the pan and stir it around for 1 minute. Slowly add in the chicken broth and whole milk, stirring the whole time. Cook, stirring the whole time, until the mixture is thick and creamy, about 5 minutes.
- Add chicken and dried parsley, stir to combine. Place the biscuits on top of the chicken mixture. In a small bowl whisk to combine egg and water and then take your egg wash and brush the tops of the biscuits with the egg wash.
- Bake until biscuits are golden brown, about 18 to 22 minutes. Let pot pie rest for about 5 minutes before serving, this allows the juices and gravy to thicken a little. Then serve as desired!
Amount Per Serving: Calories: 419Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 181mgSodium: 878mgCarbohydrates: 27gFiber: 4gSugar: 5gProtein: 34g
Looking For More Easy Dinner Recipes?
I’m always on the hunt for great dinner recipes that are easy for busy weeknights. As a working mom of 3, I know how important these recipes are in your recipe repertoire! Here are my recent favorites:
- Instant Pot Chicken Alfredo
- Air Fryer Shrimp
- Homemade Hamburger Helper
- Creamy Cajun Chicken Pasta
- Pan Fried Pork Chops
- Best Baked Chicken Recipe
- Crockpot Chicken And Rice
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I made 2 versions of this last night. One with chicken and one with quorn. My husband and adult daughter both had the chicken version and thought it incredibly tasty. Husband says its the best pot pie he’s ever tasted. I can’t deny, I was worried as it seemed to lack herbs for flavor, but apparently it was perfect as written. I did follow the instant pot instructions for cooking the chicken which I think may have also helped as I worry that oven cooked chicken can be dry. I used flaky biscuits as that seemed pot pie appropriate! Definitely think I will make filling and freeze to use quickly in future.
Glad you all enjoyed it Allyson!
Love your recipes you are amazing God bless you ❤️