Kitchen notes · a little help before you start
Skillet Chicken and Biscuit Pot Pie
Golden biscuit pieces cover a creamy chicken filling in this hearty skillet pot pie. Sweet peas and corn tuck between the tender vegetables, with thyme giving the savory sauce a familiar warmth. The soft biscuit bottoms soak up a little filling beneath their browned tops.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Soften the vegetables
Cook onion, carrot and celery with the seasonings until tender before stirring the flour into the skillet.
2. Add liquids gradually
Stir in broth and milk gradually, cooking until the filling is bubbly and thickened before adding the chicken.
3. Cut biscuits into quarters
Separate the refrigerated biscuits and cut each into four pieces before arranging them over the filling.
Get to know the ingredients
Chicken
Use chopped cooked breast meat; rotisserie chicken is suggested as an easy choice for the filling.
Biscuits
Refrigerated buttermilk biscuits are used for the topping, cut into smaller pieces before baking over the chicken.
Peas
Stir the frozen sweet peas into the thickened filling with the corn, chicken and parsley.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Skillet Chicken and Biscuit Pot Pie
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest the skillet
Bake until the biscuit pieces are golden brown, then let the skillet stand five minutes before serving.
A little more help as you go
Use an ovenproof skillet
A twelve inch ovenproof skillet is specified, with cast iron preferred for moving the filling directly into the oven.
Remove heat before topping
Take the thickened chicken filling off the heat before covering it with the quartered biscuit pieces.
A few questions you might have
Does the chicken need to be cooked first?
Yes. The filling uses chopped cooked chicken breast, with rotisserie chicken suggested in the ingredient list.
Should the biscuits stay whole?
Cut each refrigerated biscuit into fourths before placing the pieces over the chicken and vegetable filling.
How do I know the filling is ready for chicken?
Cook and stir the broth and milk mixture until bubbly and thickened before adding chicken, peas and corn.
What skillet should I use?
Use a twelve inch ovenproof skillet; cast iron is preferred in the directions for this stovetop to oven dish.
How long does the pot pie bake?
Bake at 375 degrees for sixteen to twenty minutes, until the biscuit topping is golden, then rest five minutes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
