This Chicken Pot Pie Biscuit Skillet delivers all the comfort of classic pot pie—creamy chicken and vegetables in a savory gravy—topped with golden, fluffy biscuits instead of a traditional crust. It’s a one-pan, weeknight-friendly meal with bakery-style appeal.

Overview

Format: One-skillet casserole
Texture: Creamy filling + crisp-tender vegetables + tender biscuits
Time: ~45 minutes
Serves: 6

Ingredients

For the Filling

2 tbsp butter

1 small yellow onion, diced
2 cloves garlic, minced
2 cups cooked chicken, diced or shredded (rotisserie works well)

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
¼ cup all-purpose flour
2 cups chicken broth

½ cup heavy cream (or whole milk)
½ tsp dried thyme
½ tsp salt (adjust to taste)

¼ tsp black pepper

For the Biscuit Topping

1 can refrigerated biscuit dough (8-count)
or
1 batch homemade drop biscuits

Optional: 1 tbsp melted butter + pinch of parsley for brushing

Step-by-Step Instructions

1. Preheat

Preheat oven to 400°F (200°C).

Use a 10–12 inch oven-safe skillet (cast iron preferred).

2. Build the Base

Melt butter over medium heat.
Add onion and sauté 3–4 minutes until translucent.
Add garlic and cook 30 seconds.

Stir in flour and cook 1 minute to remove raw taste (this forms a roux).

3. Create the Gravy

Gradually whisk in chicken broth.
Stir until smooth and thickened (about 3–4 minutes).

Add:

Heavy cream
Thyme

Salt & pepper

Simmer until creamy and slightly thick.

4. Add Chicken & Vegetables

Stir in:

Cooked chicken
Frozen vegetables

Simmer 2–3 minutes.

The mixture should be thick but spoonable—not soupy.

5. Add Biscuit Topping

Place biscuits evenly over the filling.
Leave slight space between each for expansion.

Optional: Brush tops with melted butter.

6. Bake

Bake uncovered for 18–22 minutes, or until biscuits are golden brown and cooked through.

If biscuits brown too quickly, loosely tent with foil.

How to Know It’s Done

Biscuits are golden and firm on top

Filling is bubbling around edges
Internal biscuit temperature reaches 190–200°F

Why This Recipe Works

Roux-based gravy ensures thick, stable filling

Cream enriches texture
Biscuit topping avoids soggy bottom crust
Baking in the same skillet enhances flavor development

This method prevents watery pot pie and guarantees structure.

Texture & Flavor Profile

Rich and savory
Creamy but not heavy

Balanced herbal notes
Tender chicken
Fluffy, buttery biscuit topping

Comfort food with structure.

Pro Tips

1. Don’t Skip the Roux

It prevents thin filling.

2. Use Cooked Chicken

Rotisserie saves time.

3. Avoid Overcrowding Biscuits

They need airflow to bake evenly.

4. Let Rest 5–10 Minutes

Filling thickens as it cools.

Variations

Cheesy Version

Add ½ cup shredded cheddar to filling.

Herb Upgrade

Add fresh rosemary or sage.

Turkey Substitute

Use leftover turkey instead of chicken.

Homemade Biscuit Option

Use drop biscuit dough for rustic texture.

Dairy-Light Version

Substitute half-and-half for heavy cream.

Make Ahead

You can:

Prepare filling up to 24 hours in advance.

Refrigerate.
Add biscuits just before baking.

Storage

Refrigerate: 3–4 days
Reheat: 350°F oven for best texture
Freeze: Freeze filling only (biscuits don’t freeze well after baking)

Estimated Nutrition (Per Serving)

Calories: 400–500
Protein: 22–28g
Carbohydrates: 35–40g

Fat: 20–25g

Varies by biscuit brand and cream used.

Frequently Asked Questions

Can I use puff pastry instead?
Yes—roll out sheet and bake until golden.

Can I make this gluten-free?
Use gluten-free flour blend and GF biscuits.

Why is my filling too thin?
It likely didn’t simmer long enough to activate the flour.

Final Thoughts

This Chicken Pot Pie Biscuit Skillet is streamlined comfort cooking: one pan, simple ingredients, and dependable results. It captures the nostalgic flavor of traditional pot pie while eliminating the fuss of rolling crust.