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This Skillet Chicken Pot Pie with Biscuits is the ultimate comfort food! This is a delicious and quick way to get dinner on the table.
This Skillet Chicken Pot Pie is topped with homemade buttery rustic biscuits that are extra fluffy and made with only a few pantry ingredients. You can make this hearty meal in 30 minutes! I used a rotisserie chicken to make this even easier than it already is.
STEPS TO MAKE THIS CHICKEN POT PIE
This easy dinner is the very essence of comfort food. Flavor packed and is everything you want in a good old fashioned meal.
I love topping my pot pie with biscuits because the biscuits are so tender, flaky and buttery. The biscuits do not have to look perfect and they take this Skillet Chicken Pot Pie to the next level!
WHAT YOU WILL NEED TO MAKE THIS SKILLET CHICKEN POT PIE
- Yellow onion
- Frozen peas
- Dried thyme
- Dry white wine
- Chicken broth
- Rotisserie chicken
- Salt + pepper
WHAT YOU WILL NEED TO MAKE THE BISCUITS
- All-purpose flour
- Baking powder
- Corn starch
ADDITIONAL BISCUIT TIPS
- Be sure the butter is cold and cut into cubes or you can shred the butter. This helps create layers and will make this biscuits flaky.
- Do not overwork the biscuit dough- this will cause the biscuits to become hard.
- I prefer to make my biscuits out of a biscuit cutter or a 2 inch circle cookie cutter so they maintain a round shape.
- You can make your own buttermilk if you do not have any at home. Simply add 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk. Stir and let the milk sit for 10-15 minutes until it starts to curdle.
Just look at how thick filling is! This skillet is loaded with a creamy chicken and vegetables mixture and then topped with buttery homemade buttermilk biscuits. Is there anything better when you are craving comfort? I think not!
I make this pot pie in my cast iron skillet which goes directly from my stove to the oven. Just be extra careful when transferring the pot pie in and out of the oven by using two hands and pot holders for your safety! Did I mention this recipe is made with minimal kitchen equipment.
DO I HAVE TO USE A ROTISSERIE CHICKEN
Nope! We personally love rotisseries chickens because they are always so flavorful, moist and convenient. You can make your own chicken and either cube or shred it. You can also use turkey meat instead of chicken meat!
CAN I USE STORE BOUGHT BISCUITS INSTEAD OF MAKING MY OWN
Yes you definitely can! However, it takes less than 10 minutes to make these buttery rustic biscuits from scrach so they are doable to make while the chicken mixture is simmering. If you use store bought biscuits, you may have to adjust the baking time.
CAN THIS BE MADE INTO A VEGETARIAN POT PIE
YES! This Chicken Pot Pie can easily be made into a Vegetarian Pot Pie. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. You can substitute vegetable broth in place of the chicken broth and use a variety of other vegetables in place of the chicken – you’ll need 4 cups total of additional vegetables. Some vegetarian and protein ideas are:
- Diced potatoes
- Green beans
- Sweet potatoes
- White potatoes
- White beans
Yes, you can easily freeze this Chicken Pot Pie! The best way to freeze the Pot Pie for later use is to freeze the unbaked filling and biscuits separate from the each other. This pot pie freezes well for up to 2-3 months.
This Chicken Pot Pie will last in the refrigerator tightly wrapped in plastic wrap or foil for up to 3-5 days. To reheat simply warm the pot pie in an oven at 350 degrees F for a few minutes.
HOW DO YOU COOK FROZEN POT PIE?
When you want to cook this Chicken Pot Pie with Biscuits make sure you do the following:
- Thaw the pot pie filling and the biscuits completely. You an do this by placing this in the refrigerator overnight.
- Bring the filling to room temperature in your preferred baking casserole dish or a skillet if you wish.
- Preheat the oven.
- Remove the refrigerated biscuits or you can use store bought biscuits and place on top of the pot pie filling.
- Bake according to recipe instructions.
This recipe can be assembled earlier in the day and baked when you are ready. Just be sure to cover the pot pie with plastic wrap and leave it in the refrigerator until ready to bake.
LOOKING FOR OTHER COMFORTING RECIPES? TRY THESE!
- Beef Lasagna Stuffed Shells
- Crock Pot Rosemary Lemon Whole Chicken
- Taco Lettuce Wraps
- 30 Minute Taco Soup
- Skinny Broccoli Cheddar Soup
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Chicken Pot Pie with Biscuits
To make the Chicken Pot Pie filling
- 4 Tbsp. salted butter
- 1 small yellow onion; chopped
- 4 carrots; peeled and chopped about 2 cups
- 4 celery stalks; peeled and chopped about 1 cup
- 1 tsp. salt
- 1 tsp. dried thyme
- 1/4 cup dry white wine
- 2 cups whole milk
- 2 cups chicken broth
- 4 cups rotisserie chicken (shredded and skin removed)
- 1 1/2 cups frozen peas
- 1/2 tsp. black pepper
To make the biscuits
- 3 cups all-purpose flour
- 2 Tbsp. baking powder
- 1 Tbsp. corn starch
- 1 Tbsp. granulated sugar
- 3/4 tsp. sea salt
- 1 cup unsalted butter; cold and cut into small cubes or shredded
- 2 Tbsp. unsalted butter; melted for brushing on top of the biscuits
- 1 1/2 cups buttermilk (or you can subsitute milk plus 1 Tbsp. of lemon juice
To make the chicken pot pie filling
- Preheat oven to 425 degrees F. Melt the butter in a large skillet or oven-safe pan. Add the onions, carrots, celery, salt, pepper, and thyme; sauté for 5 minutes. The onions will look tanslucent.
- Add the flour; stir and sauté for 1-2 minutes. Add the wine and let it soak into the vegetables for a few minutes. Slowly and gradually, add the milk and the chicken broth, stirring after each addition.
- The mixture should resemble a thick, delicious creamy soup. Add chicken and peas. Let mixture simmer for 5 minutes, stirring occasionally. See below how to make biscuits: Arrange biscuits on top of filling and brush the top of the biscuits with melted butter for extra browning.
- Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through and slighly browned.
To make the biscuits
- In a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine.
- Add the cold cubed butter. With a pastry blender, or with your hands cut the butter until pea-size clumps. Add buttermilk and mix until the dough becomes moist and no loose pockets of flour remain.
- You can either roll out and cut the biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.
- To freeze this Chicken Pot Pie- freeze the unbaked filling and biscuits separate from the each other. This pot pie freezes well for up to 2-3 months.
- This Chicken Pot Pie will last in the refrigerator tightly wrapped in plastic wrap or foil for up to 3-5 days. To reheat simply warm the pot pie in an oven at 350 degrees F for a few minutes.