Easy Skillet Chicken Pot Pie with Biscuits
/There's something so comforting about a warm chicken pot pie simmering away at the end of a long day. Creamy, hearty, and filled with tender chicken and vegetables, it's one of those timeless dinners that instantly makes a house feel like home.
This Easy Stovetop Chicken Pot Pie with Biscuit Topping has everything you love about the classic recipe without all the extra work. Instead of making a traditional pie crust, buttery biscuits bake until perfectly golden over a rich, creamy chicken filling. It's a simple one-pan dinner that's cozy enough for Sunday supper but easy enough for busy weeknights.
Whether you're cooking for your family on a chilly evening or looking for a comforting meal to add to your weekly dinner rotation, this recipe is one you'll come back to again and again.
Why You'll Love This Recipe
Ready in about 45 minutes
Made with simple pantry staples
Rich, creamy, and packed with flavor
Family-friendly comfort food
One-pan dinner for easy cleanup
Perfect for cozy fall and winter evenings
Easy to customize with your favorite vegetables
Great for leftovers
Kitchen Tools You'll Need
Large oven-safe skillet or cast iron skillet
Wooden spoon
Sharp chef's knife
Cutting board
Measuring cups and spoons
Pastry brush (for brushing the biscuits with cream and butter)
Ingredient Notes
One of my favorite things about this recipe is how flexible it is.
Chicken: Boneless, skinless chicken breasts work wonderfully, but rotisserie chicken is a fantastic shortcut when you're short on time.
Vegetables: Carrots, onions, peas, and garlic create the classic chicken pot pie flavor. Frozen peas make this recipe even easier.
Cream: Heavy cream creates an extra rich filling, while half & half is a lighter option that still delivers a wonderfully creamy texture.
Broth: Vegetable broth works beautifully, but chicken broth adds even more savory flavor if you have it on hand.
Biscuits: Refrigerated biscuits make this recipe incredibly simple, but homemade buttermilk biscuits are equally delicious if you have a little extra time.
How to Make Stovetop Chicken Pot Pie
Begin by melting the butter in a large oven-safe skillet over medium-high heat. Add the diced chicken and cook until lightly browned on all sides.
Next, stir in the diced onion, carrots, and garlic. Cook for about 5 minutes, or until the onions become translucent and the carrots begin to soften.
Sprinkle the flour evenly over the chicken and vegetables, stirring constantly for one minute to cook out the raw flour flavor.
Slowly whisk in the broth, followed by the heavy cream, thyme, rosemary, sea salt, and black pepper. Allow the filling to simmer for 3–5 minutes until thickened into a rich, creamy sauce.
Stir in the frozen peas before topping the filling with refrigerated biscuits. Brush each biscuit with a little heavy cream before transferring the skillet to a 350°F oven.
Bake for 20–25 minutes, or until the biscuits are beautifully golden brown and cooked through. Brush the warm biscuits with melted butter and finish with a sprinkle of flaky sea salt before serving.
The Best Biscuits for Chicken Pot Pie
One of the best parts of this recipe is the buttery biscuit topping.
You can use refrigerated biscuits for a quick weeknight dinner, or make homemade biscuits if you have extra time. Buttermilk biscuits are always a favorite, while flaky layered biscuits create an especially beautiful presentation.
For something a little different, try cheddar biscuits or herb biscuits for extra flavor. Gluten-free biscuits also work well if needed.
Ingredients
2 tablespoons salted butter
2 cups boneless, skinless chicken breasts, diced
1 medium yellow onion, diced
2 cloves garlic, minced
4 medium carrots, peeled and diced
2 cups frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream or half-and-half
1 (16.3-ounce) can refrigerated flaky biscuits
Heavy cream, for brushing the biscuits
2 tablespoons melted butter, for brushing
Flaky sea salt, for finishing (optional)
Instructions
Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add the diced chicken. Cook until lightly browned on all sides.
Add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften.
Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute, making sure the flour is fully incorporated.
Slowly pour in the broth, then stir in the heavy cream (or half & half), thyme, rosemary, sea salt, and black pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.
Stir in the frozen peas until evenly combined. Arrange the biscuits over the top of the filling and brush each biscuit with a little heavy cream.
Transfer the skillet to a 350°F oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven, brush the warm biscuits with melted butter, sprinkle with flaky sea salt, and serve immediately.
I linked all of my favorite skillets, Dutch ovens, measuring cups, and everyday cooking tools in my Kitchen Essentials shelf.
Amanda's Tips
Rotisserie chicken is a wonderful shortcut that saves time without sacrificing flavor.
Taste the filling before adding the biscuits and adjust the seasoning as needed.
If the sauce becomes too thick, stir in a splash of broth.
Don't overcrowd the biscuits—leave a little room for them to rise.
For extra golden biscuits, brush them with heavy cream before baking.
Finish with melted butter and flaky sea salt for bakery-style biscuits.
If you love easy comfort food, don't miss my Chorizo One Pan Dinner for another simple weeknight meal.
Easy Variations
This recipe is easy to customize based on what you have on hand.
Swap the chicken for leftover turkey after Thanksgiving.
Add mushrooms for extra richness.
Stir in frozen corn or green beans.
Use cheddar biscuits for a cheesy twist.
Add fresh parsley before serving.
Make it with homemade biscuits for a completely from-scratch dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce.
The filling can also be frozen for up to 3 months. I recommend baking fresh biscuits when serving for the best texture.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is one of my favorite shortcuts and makes this recipe even quicker.
Can I make this ahead of time?
Yes! Prepare the filling up to one day in advance, refrigerate it, then top with biscuits and bake just before serving.
Can I freeze chicken pot pie?
Yes. Freeze the filling separately and add fresh biscuits when you're ready to bake.
Can I use homemade biscuits?
Definitely. Homemade buttermilk biscuits make this recipe extra special.
Can I substitute chicken broth?
Yes! Chicken broth adds a richer flavor, while vegetable broth keeps the recipe lighter.
What to Serve with Chicken Pot Pie
This cozy dinner pairs beautifully with:
A simple green salad
Roasted Brussels sprouts
Homemade applesauce
Fresh sourdough bread
Cranberry sauce during the holidays
More Cozy Recipes You'll Love
If your family loves comforting one-pan dinners, here are a few more favorites from Amanda's Kitchen:
Slow Cooker Scalloped Potatoes (perfect as a holiday side!)
Shop My Kitchen Favorites: Looking for the cookware and kitchen tools I use most often? Browse my favorite kitchen essentials that I reach for every day.
Save This Recipe
Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.
