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 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.

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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.

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.

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.


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.

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.

Frequently Asked Recipe Questions
This recipe should last up to 3 days when stored in the refrigerator.
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.
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.
Ready for more easy cast iron skillet recipes?
- Cast Iron Skillet Chicken Recipes
- Roasted Chicken Breasts
- Cast Iron Skillet Chicken Breasts
- Chicken Broccoli and Cheese
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Skillet Chicken Pot Pie with Biscuits

Skillet Chicken Pot Pie with Biscuits – chicken and vegetables combined together in a cream sauce and then baked topped with refrigerator biscuits.
Ingredients
- ⅓ cup butter
- ⅓ cup flour
- 1 ½ cups chicken broth
- ⅔ cup milk
- 2 to 3 cups shredded cooked chicken
- 2 cups frozen mixed vegetables – I used frozen peas, carrots and corn.
- One Knorr chicken bouillon cube
- salt and pepper to taste – see note below
- 16.3 ounce size Refrigerator Biscuits – 8 biscuits
Instructions
- 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.
Notes
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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 790Total Fat: 41gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 121mgSodium: 1122mgCarbohydrates: 68gFiber: 5gSugar: 5gProtein: 36g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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.