Skillet Chicken Pot Pie with Biscuits - chicken and vegetables combined together in a cream sauce and then baked topped with refrigerator biscuits is another Family Favorite Chicken Recipe.
This is a recipe I know your family will ask for over and over. It's comfort food at it's best baked in a cast iron skillet.
The base of this skillet chicken pot pie with biscuits recipe is my daughter's favorite Chicken Pot Pie Recipe.
Only instead of homemade pie crust, I topped the creamy chicken mixture with Pillsbury Refrigerated Biscuits.
Table of Contents
- Type of Chicken to use for this Recipe
- Helpful Kitchen Tools
- Ingredients
- Recipe Substitutions and Variations
- Step-by-Step Directions
- Top Tip
- Add the Vegetables
- How to Prepare the Biscuit Topping
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Storage Tips
- Reheating Tips
- Recipe FAQ's
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Type of Chicken to use for this Recipe
This recipe calls for precooked chicken. I like to use my easy recipe for shredded chicken when I’m making this recipe for chicken pot pie. You can also use a rotisserie chicken or leftover chicken from roast chicken.
My Dutch Oven Roast Chicken recipe is a great recipe to make for dinner on the weekend and then using the leftovers to make this skillet chicken pot pie.
Looking for a variation of this recipe? Try this Crock Pot Chicken and Dumplings recipe made with herbed dumplings! Or you might enjoy this recipe for Chicken Cobbler.
Helpful Kitchen Tools
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Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
If you want more of a casserole recipe, try my Pillsbury Chicken Pot Pie with Biscuits.
Step-by-Step Directions
Step 1: Heat up butter in a cast iron skillet or heavy saucepan until melted. Once melted, whisk in the flour. Cook the flour-butter mixture, stirring constantly, until it reaches a golden brown color.
Step 2: Incorporate the milk and chicken broth into the mixture, stirring constantly.
Top Tip
When cooking with chicken broth, always wait to add the salt until the very end. Chicken broth is very high in sodium and you may not need to add any additional salt to this recipe.
Step 3: Continue cooking, stirring frequently, until the sauce thickens. You'll know it's ready when it has a nice, creamy consistency.
Step 4: Add a cube of chicken bouillon for extra flavor. Season the sauce with salt and pepper to taste.
Add the Vegetables
Step 5: Stir in the frozen peas, carrots, and corn. Cook until the vegetables are heated through.
Step 6: Add the shredded chicken to the mixture. Continue cooking until everything is well combined and the sauce has thickened.
How to Prepare the Biscuit Topping
Step 7: To prevent soggy biscuit bottoms, I learned to pre-bake them for about 5 minutes. Adding the partially-baked biscuits to the top of the hot chicken mixture helps them cook through with a crisp bottom.
Baking Instructions
Step 8: Transfer the cast iron skillet to the preheated oven and bake for 15 to 18 minutes, or until the biscuits are puffed and golden brown. Let the pot pie cool for 5 minutes before serving to allow the filling to set and prevent burns.
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Storage Tips
Let the chicken pot pie cool completely. Then store in an airtight container in the refrigerator for up to 3-4 days.
Reheating Tips
Reheat gently on the stovetop or in the microwave until hot. You could always bake fresh biscuits and add them on top after the mixture has been reheated.
Recipe FAQ's
How long does chicken pot pie last?
This recipe should last up to 3 days when stored in the refrigerator.
Why is my chicken pot pie runny?
You should allow the chicken pot pie to sit for about 5 to 10 minutes before serving. This will help the mixture cool down a little and the cream sauce will thicken.
Can you freeze chicken pot pie?
Technically you can freeze chicken pot pie although I do not recommend it. What you can do is freeze the chicken pot pie mixture. And then when you're ready to make a pie or biscuit pot pie, remove the mixture from the freezer allow it to defrost and then reheat in the skillet. Continue with the steps above for adding the refrigerator biscuits and baking.
More Recipes to Love
- Try this delicious collection of Cast Iron Skillet Chicken Recipes for dinner this week.
- Another fast easy recipe made in a cast iron skillet pan is my recipe for Roasted Chicken Breasts .
- Dinner is ready fast when you use this Cast Iron Skillet Chicken Breasts recipe!
- Chicken Broccoli and Cheese - try this delicious casserole recipe that you can make in a cast iron skillet or a casserole dish.
- Need help cleaning your cast iron pans? Follow my How to Clean and Care for Cast Iron Pans tips.
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📖 Recipe Card
Skillet Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Preheat oven to 385 degrees.
- In a heavy sauce pan, melt the butter and then add the flour.
- Cook the flour in the butter until golden brown.
- Stir in the milk stirring until combined and then add the chicken broth.
- Continue cooking until you have a nice, thick, delicious cream sauce.
- Add a cube of chicken bouillon and salt and pepper; season to taste.
- Add the frozen peas, carrots and corn. Then add the shredded chicken and continue to cook until everything is combined and thickened.
- Open the tube of biscuits and place them on a baking sheet that's been lined with parchment paper.
- Pre-bake the biscuits for about 5 minutes in a 385 degree preheated oven, then remove them from the oven and add them to the top of the chicken mixture.
- Place the cast iron skillet in the oven and bake for 15 to 18 minutes or until the biscuits are golden brown.
- Let stand for 5 minutes before serving.
Donna Reidland says
With fall weather approaching, I look forward to trying this.
Lois says
Hope you enjoyed the recipe! It's one of our favorite comfort foods.