Skillet Chicken Pot Pie – One Pan!

At a glance

What stands out: Creamy chicken and vegetables, flaky biscuits, made in only one pan. This skillet chicken pot pie is comfort food at its best!

How long it takes: 1 hour, 15 minutes
Equipment you’ll need: large oven-safe skillet
Servings: 6

Straightforward From-scratch Chicken Pot Pie

Ultimate comfort food. Don’t you just love chicken pot pie? We're not talking about those little individual frozen pot pies with the cardboard crust, hardly any chicken or vegetables, and loads of salty gravy. We're talking about the real thing: big chunks of tender chicken, lots of colorful vegetables, creamy gravy, and a flaky crust. Now that’s down home cooking at its best!

Straightforward shortcut. From-scratch pot pie is so good, but kind of time-consuming to make. We've created a recipe for you that is much easier. What we appreciate about this recipe is that you don’t have to roll out a pastry pie crust. Simply open a can of refrigerated biscuits instead!

Made in one pan! This skillet chicken pot pie with biscuits is prepared in one pan, from start to finish. We won’t lie to you, that pan is going to get a work out. You’ll spend a little time at the stove. While that chicken pot pie is in the oven, give yourself a little pat on the back and say to yourself, we did it! It looks gorgeous! The smells are heavenly! Our family will think we're a genius!

How it comes together

Sauté chicken and veggies.To prepare this skillet chicken pot pie, use a large-sized oven safe skillet. A cast iron skillet (12 inches or larger) would work beautifully. This is the one we use. Sauté the cut up chicken, remove it from the pan, and add the onions, carrots, celery, and mushrooms.

Make the sauce. After the vegetables have softened and browned a bit, sprinkle in the flour and stir it around, coating the sautéed vegetables. Pour the broth in, and simmer gently until the sauce thickens up. Stir in the cream, chicken, peas, and herbs.

Add the “crust.” Open the can of biscuits and place them right on top of the chicken mixture. We brush the tops of the biscuits with a mixture of melted butter, garlic powder, and a little chopped parsley, just for a little extra wow!

Possible Recipe Variations

We use traditional pot pie vegetables and seasonings for this recipe. If you would like to change it up a little, or if you don’t have the listed ingredients on hand, we have a few suggestions for you.

• Use different vegetables. Your kids just hate peas? Or carrots? Substitute another vegetable they do like, maybe corn, or green beans, or even broccoli or cauliflower. Use what you have in the fridge.
• Try a different “crust.” As you stand in front of the canned biscuit section of the store, you’ll see so many varieties, ranging from flaky buttermilk to cornmeal to crescents. Choose the one that your family likes best. You could also use a refrigerated rolled pie crust instead of biscuits for a more traditional pot pie. Puff pastry is rich, too.
• Change up the herbs. Instead of parsley and thyme, use tarragon or sage. Fresh or dried, either will work here.
• Use cooked chicken. Rotisserie chicken works well in this recipe. If you happen to have extra cooked chicken on hand, feel free to use that for a shortcut. You won’t have to brown it; simply stir it in with the peas.
• Use a baking dish. If you don’t have a large oven proof skillet, you can make the chicken mixture in a regular skillet. Pour the chicken mixture into a 9 x 13 inch baking dish, place the biscuits on top, and bake. You’ll have one more dish to wash but your chicken pot pie will taste just the same.

Storing & Reheating Leftovers

Refrigerate: Put leftovers into an airtight or covered container and refrigerate for up to 3 days.

Reheat: A standby way to reheat this chicken pot pie with biscuits is in the oven or toaster oven (350ºF) for 20 minutes or so, or until the chicken mixture is hot. You may want to cover the biscuits with foil to keep them from over-browning. You can also heat leftovers in the microwave but the biscuits won’t be quite as good.

One Pan Chicken Dinners

• Yield: 6
• Prep: 15 minutes
• Cook: 1 hour
• Total: 1 hour 15 minutes

Ingredients

Pot Pie

• 2 tablespoons olive oil, divided
• 1 ½ pounds boneless skinless chicken breast, cut into 1-inch cubes
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup diced celery ( 1 large stalk)
• ½ cup chopped yellow onion ( 1 small onion)
• 1 cup chopped carrots ( 2 medium carrots)
• 8 ounces sliced white mushrooms
• 2 tablespoons unsalted butter
• ½ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tablespoon dried parsley (or 2 tablespoons fresh)
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• ¼ teaspoon celery seed
• ¼ cup heavy cream
• 1 cup frozen peas
• 1 can (16.3 oz.) refrigerated biscuit dough (see note)

Topping:

• 1 tablespoon unsalted butter, melted
• 1 teaspoon dried parsley, or chopped fresh parsley
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon garlic powder

Method

1. Preheat oven to 375ºF.
2. In a large oven-safe skillet, heat 1 tablespoon oil over medium-high heat. Add cut-up chicken, season with salt and pepper, and brown for about 10 minutes, or until mostly done; remove from skillet to plate.
3. Wipe out skillet. Heat 1 tablespoon oil over medium-high heat. Add celery, onion, and carrots and sauté for 10 minutes, or until onions are translucent and vegetables are softened, stirring often.
4. Add mushrooms and continue to stir and cook until browned, about 5 minutes.
5. Add butter to pan, stir until melted, then sprinkle flour over vegetables. Continue to stir and cook for 2 to 3 minutes.
6. Slowly add chicken broth, parsley, thyme, and celery seed; bring to a simmer. Turn heat to medium and simmer 14 to 15 minutes or until thickened, stirring occasionally.
7. Turn off heat and gently stir in cream, peas, and cooked chicken. Check seasoning and add more salt or pepper, if needed.
8. Arrange desired number of biscuits directly on top of chicken mixture. You should be able to see some of the filling in between the biscuits.
9. In a small bowl, mix the melted butter, parsley, pepper, and garlic powder. Using a pastry brush, brush mixture on top of biscuits.
10. Place in preheated oven and bake for 13 to 16 minutes or until biscuits are browned and chicken mixture is bubbling.

Notes

Canned biscuits: You may use whatever kind of canned refrigerator biscuits you prefer. We only used 6 biscuits out of our can of 8 (you can bake the remaining biscuits on a separate pan). Use directions on can as a guide for baking time. If biscuits begin to brown too quickly, cover lightly with aluminum foil.

Reduced sodium: Use low salt or no salt added chicken broth to reduce sodium count.

In a baking dish: If you don’t have a large enough oven-safe skillet, you can prep the chicken filling in a skillet, pour it into a 9 x1 3 inch baking dish, top with biscuits, and bake.