Skillet Chicken Pot Pie with Biscuits

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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.

Skillet Chicken Pot Pie with Pillsbury Refrigerator Biscuits baked

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 Refrigerator Biscuits.

I only recently started cooking in cast iron skillets. I have quite a few Cast Iron Skillet Recipes for you to check out too!

About 3 years ago our oven broke and we purchased an induction oven not realizing that our pots and pans wouldn't work on the stove top, but my one cast iron skillet did!

I started using it all the time and fell in love with how easy it was to use. Baking is easy as well! I enjoy baking chocolate chip skillet cookies or even my Blueberry Crumb Coffee Cake recipe. Clean up is easy too if you follow my How to Clean and Care for Cast Iron Pans tips.

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. Have you tried my recipe for Dutch Oven Roast Chicken? The homemade seasoning mix is really good. The leftovers would be delicious in this skillet chicken pot pie recipe.

chicken pot pie with refrigerator biscuits baked in a cast iron skillet pan.

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Ingredients

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

⅓ cup butter
⅓ cup flour
1 ½ cups chicken broth
⅔ cup milk or half and half
2 to 3 cups shredded cooked chicken
2 cups frozen mixed vegetables - I used frozen peas, carrots and corn.
One chicken bouillon cube
salt and pepper to taste - see note below
16.3 ounce size Grands Refrigerator Biscuits - 8 biscuits

Cooking 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.

Ingredients for Skillet Chicken Pot Pie with Biscuits

Step-by-Step Directions

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 and 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.

Make the cream sauce for Skillet Chicken Pot Pie

Step 2 | Add the Vegetables

Add the frozen peas, carrots and corn.
Then add the shredded chicken and continue to cook until everything is combined and thickened.

Adding peas, carrots, corn and cooked chicken to cast iron skillet pan

Chicken pot pie filling mixture in cast iron skillet pan.

How to Prepare the Biscuit Topping

The first time I made this recipe using biscuits instead of pie crust, the biscuits were soggy on the bottom.
To solve this problem, I pre-baked the biscuits for about 5 minutes and then added them to the top of the chicken mixture.

Add refrigerator biscuits to the top of creamy chicken and vegetables mixture

Baking Instructions

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.

Baked Skillet Chicken Pot Pie with Biscuits

Frequently Asked Recipe Questions

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.

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Yield: 8 servings