This easy chicken pot pie is the ultimate comfort food. Made with a biscuit topping this one pan comfort meal is just what you need.
I love a good comfort meal, but even better is an EASY comfort food. Making this skillet chicken pot pie is so simple, it uses one pan and doesn’t use condensed soup cans. It only takes a few extra steps to make the cream base but is so so worth it! Side note: if you do like the convince of condensed soup cans check out my homemade cream of mushroom soup recipe. It is super easy to make I like to make a big batch of it and freeze for later!
If you have time to make homemade buttermilk biscuits then use these instead of store bought biscuits. However, if you don’t have time (or don’t want to) then regular canned biscuits will do just fine!
This chicken pot pie skillet is also a great recipe to make ahead of time or for new moms. You can transfer everything to a disposable aluminum pan and top with biscuits then mom can put it in the fridge and bake it up for dinner. You can also freeze it before baking for an easy chicken pot pie freezer meal. Just make according to the instructions, but freeze before baking. Defrost in the fridge overnight and bake accordingly. You may need to bake a little longer to heat up the filling but it just test it out in your oven. Everything except the biscuits is fully cooked, so you don’t have to worry about eating raw meat.
Ingredients for Chicken Pot Pie
Chicken – For ease, I like to use precooked chicken. I usually get a rotisserie chicken and shred it or Costco has a vacuum sealed pack of precooked chicken I love to use here. You can always just cook up two chicken breasts though!
Pea and Carrot Mix – make your life easier and grab a bag of frozen pea and carrot mix. You can swap this out with any vegetable mixture that you prefer.
Butter – using this to make the roux base.
Flour – all purpose, just to make the roux base.
Heavy Cream – This gives the creamy base without condensed soup.
Chicken Broth – Thins out the creamy base.
Seasonings – onion powder, garlic powder, and rosemary are used in this recipe.
Biscuits – store-bought or you can make your own homemade biscuits.
I love to make this recipe in my cast iron skillet (affiliate), but you can always cook up the mixture in a regular skillet and transfer to a baking dish before baking the biscuits. You can also bake the biscuits separately and place onto of the chicken mixture already cooked.
Skillet Chicken Pot Pie with Biscuits
Ingredients
- 3 cups rotisserie chicken shredded
- 1 onion diced
- 1/2 cup carrots diced
- 4 tbsp butter
- 1/4 cup flour
- 1/4 cup heavy cream
- 2 cups chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp rosemary
- 1 can biscuits
Instructions
- Melt butter in a cast iron pan and add in onion and carrot. Cook over medium heat until soft.
- Add in flour. Cook for 1-2 minutes.
- Add in chicken stock, seasonings, chicken, and heavy cream. Simmer for 5 minutes to thicken sauce.
- Top with biscuits and bake according to biscuit instructions.
I love this recipe and so does my whole family! I’ve made it many times and I love how quick and easy it is to pull together for a yummy dinner!