Skillet Chicken Pot Pie
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Cozy up with this One-Pan Skillet Chicken Pot Pie recipe topped with golden buttermilk biscuits and creamy filling. This weeknight comfort meal takes less than 10 minutes of prep thanks to rotisserie chicken and a handful of pantry staples.
Easy Chicken Pot Pie Recipe with Biscuit Topping
If you’ve been around Sugar, Spice and Glitter for awhile, you might know that I love sharing the culinary history behind dishes, and since today’s skillet chicken pot pie is a modern take on a classic, I thought it would be fun to share it’s origins:
Chicken pot pie first appeared in American cookbooks in the late 18th century, adapted from British savory pies. Over time, the crust migrated from pastry-lined dishes to biscuit toppings in Southern kitchens, where cooks favored lighter, bread-like finishes that could be made quicker.
This is a super simplified chicken pot pie, using canned soups, rotisserie chicken, canned or frozen veggie mix and pre-made biscuits for a meal that tastes comforting and homemade, while taking less than 10 minutes to whip up!
The creamy filling is savory and rich, while the buttermilk biscuits bake up crisp and buttery on top, soaking just enough of the sauce underneath to stay tender at the edges.
Note: the bottom of the biscuits are a bit soggy if cooked on the filling directly, which I personally don’t mind as it reminds me a bit of chicken and pastry, however you can bake the biscuits separately and place on top of the chicken pot pie after baking. (Just cover the skillet to prevent the filling from overcooking.)
Skillet Chicken Pot Pie Variations:
- Herbed Skillet Pot Pie: Stir 1 teaspoon dried thyme or poultry seasoning into the filling for a savory depth.
- Creamy Mushroom Pot Pie: Add ½ cup sautéed mushrooms before baking for a richer, umami flavor.
- Cheddar Biscuit Top: Sprinkle shredded cheddar over the biscuits before baking for a slightly crisp, cheesy finish.
- Vegetable-Heavy Version: Use two cans of mixed vegetables and reduce chicken by one cup for a lighter, more veggie-forward version.
- Drop Biscuit Topping: Use a Bisquick or a homemade drop biscuit for a different biscuit topping
Skillet Chicken Pot Pie FAQs
Can I make this without a cast iron skillet? Yes, you can u se a 9-inch pie dish or an 8×8-inch baking pan instead; the cooking time may vary slightly, just bake until the biscuits are golden and the filling bubbles.
Can I use frozen vegetables instead of canned? Yes, use about 1½ cups frozen mixed vegetables. No need to thaw – just stir them in directly.
Why is my filling too thick or dry? Add a few tablespoons of broth or milk to loosen the mixture before baking. Oven heat can evaporate more liquid in lighter pans than in cast iron.
Can this be made ahead of time? Yes, you can assemble the filling a day in advance and refrigerate. Add the biscuit topping just before baking to prevent the biscuits from becoming soggy.
How do I store leftovers skillet chicken pot pie? Store covered in the fridge for up to 3 days. You can also freeze individual portions for up to 1 month.
Skillet Chicken Pot Pie Ingredients
- Rotisserie Chicken, shredded
- Can Mixed Vegetables, drained
- Can Cream of Chicken Soup
- Low-Sodium Chicken Broth
- Garlic, finely minced
- Salt and Pepper
- Can Refrigerated Buttermilk Biscuits
- Unsalted butter, melted (for brushing biscuits before baking)
- Fresh parsley, chopped (optional, for garnish)
Scroll down to the printable recipe card for full measurements.
Tip: Keep biscuits cold until topping. Chilled dough bakes higher and more evenly, creating a lighter texture on top.
Kitchen Tools You May Find Helpful
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Measuring Cups and Spoons
- Pastry Brush
- Mixing Bowl
How to Make Skillet Chicken Pot Pie with Biscuit Topping
Preheat the oven to 425°F. Lightly coat a 10-inch cast-iron skillet with cooking spray or a thin layer of butter.
Prepare the filling: In a large bowl, combine shredded chicken, drained vegetables, cream of chicken soup, chicken broth, garlic, salt and pepper. Stir until evenly mixed.
Transfer to skillet: Spoon the mixture into the prepared skillet and spread into an even layer using the back of a spoon or spatula.
Add biscuit topping: Open the can of biscuits and separate them. Arrange evenly on top of the chicken mixture, leaving slight gaps between each to allow them to expand.
Brush with butter: Lightly brush the tops of the biscuits with melted butter for richer color and flavor.
Bake: Transfer the skillet to the oven and bake for 18-22 minutes, until the biscuits are golden brown and the filling is bubbling at the edges.
Garnish and serve: Sprinkle with chopped parsley and let rest 5 minutes before serving.
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Skillet Chicken Pot Pie
Cozy up with this One-Pan Skillet Chicken Pot Pie recipe topped with golden buttermilk biscuits and creamy filling. This weeknight comfort meal takes less than 10 minutes of prep thanks to rotisserie chicken and a handful of pantry staples.
Ingredients
- 1 rotisserie chicken, skin removed and meat shredded (about 3 cups)
- 1 (10.5 oz) can mixed vegetables, drained
- 1 (10.5 oz) can cream of chicken soup
- ¼ cup low-sodium chicken broth
- 1 small clove garlic, finely minced (optional)
- Salt and freshly ground black pepper, to taste
- 1 container (16 oz) refrigerated buttermilk biscuits
- 1 tablespoon unsalted butter, melted
- 1 bunch fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 425°F. Lightly coat a 10-inch cast-iron skillet with cooking spray or a thin layer of butter.
- Prepare the filling: In a large bowl, combine shredded chicken, drained vegetables, cream of chicken soup, chicken broth, garlic, salt and pepper. Stir until evenly mixed.
- Transfer to skillet: Spoon the mixture into the prepared skillet and spread into an even layer using the back of a spoon or spatula.
- Add biscuit topping: Open the can of biscuits and separate them. Arrange evenly on top of the chicken mixture, leaving slight gaps between each to allow them to expand.
- Brush with butter: Lightly brush the tops of the biscuits with melted butter for richer color and flavor.
- Bake: Transfer the skillet to the oven and bake for 18-22 minutes, until the biscuits are golden brown and the filling is bubbling at the edges.
- Garnish and serve: Sprinkle with chopped parsley and let rest 5 minutes before serving.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 27mgSodium: 71mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy chicken pot pie with buttermilk biscuits as much as mine does!
For more ways to enjoy chicken, check out our full chicken recipe collection here:
