Name: Delicious Skillet Chicken Pot Pie Recipe for Family Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely diced; 1 stalk celery, thinly sliced (slivered); 2 teaspoons fresh minced garlic; 2 tablespoons salted butter; 3 tablespoons all-purpose flour; 1 ½ cups chicken stock or chicken broth; ¼ cup heavy cream; 1 ½ teaspoons dried rosemary; 1 ½ teaspoons dried thyme leaves; 2 teaspoons kosher salt (adjust to 1 teaspoon if sensitive to salt); ½ teaspoon black pepper; 3 cups cooked diced or shredded chicken; 1 – 12 oz bag frozen peas and carrots; 2 (7.5 oz) canned buttermilk biscuits; 1 tablespoon melted butter (for brushing on top after baking)

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Skillet Chicken Pot Pie is a delightful dish that combines tender cooked chicken, a medley of vegetables, and a creamy herb-infused sauce, all topped with flaky, golden buttermilk biscuits. Made entirely in one ovenproof skillet, this comforting meal is perfect for family dinners and evokes a sense of nostalgia with each bite. The stovetop-to-oven method makes it easy to prepare, ensuring that you spend more time with your loved ones and less time in the kitchen. Let’s dive into this mouthwatering recipe!

Why You’ll Love This Skillet Chicken Pot Pie

This Skillet Chicken Pot Pie is not only delicious but also incredibly convenient. Here are a few reasons why you’ll fall in love with it:

Quick and easy to prepare, making it perfect for weeknight dinners.
One-pan meal means minimal cleanup—just one skillet to wash!
Comfort food at its finest, satisfying and hearty.
Customizable with your favorite vegetables; add corn or green beans!
Great for using up leftover chicken, reducing food waste.
Family-friendly, appealing to both kids and adults alike.
Can be made healthier by adjusting the ingredients.

This dish is a true Homemade Skillet Chicken Pot Pie experience that provides the essence of American cuisine, making it a go-to comfort food meal.

Ingredients for Skillet Chicken Pot Pie

Gather these items:

2 tablespoons olive oil
1 small yellow onion, finely diced
1 stalk celery, thinly sliced (slivered)
2 teaspoons fresh minced garlic
2 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups chicken stock or chicken broth
¼ cup heavy cream
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried thyme leaves
2 teaspoons kosher salt (adjust to 1 teaspoon if sensitive to salt)
½ teaspoon black pepper
3 cups cooked diced or shredded chicken
1 – 12 oz bag frozen peas and carrots
2 (7.5 oz) canned buttermilk biscuits
1 tablespoon melted butter (for brushing on top after baking)

How to Make Skillet Chicken Pot Pie Step-by-Step

Step 1: Set your oven to 350°F (175°C) to prepare for baking the final dish.
Step 2: Heat 2 tablespoons olive oil in a 12-inch ovenproof skillet over medium-high heat. Add diced onion and sliced celery, sautéing while stirring constantly until the onion becomes translucent and celery is tender, about 5-7 minutes.
Step 3: Reduce heat to medium-low and stir in minced garlic. Cook for 1½ to 2 minutes, stirring continuously to prevent burning, which could cause bitterness.
Step 4: Remove the sautéed onion, celery, and garlic from the skillet and set aside on a plate or bowl.
Step 5: Return the skillet to medium-low heat, add 2 tablespoons butter and let it melt. Whisk in 3 tablespoons flour until incorporated with butter, about 30 seconds to 1 minute.
Step 6: Gradually whisk in chicken stock until smooth, then add heavy cream, continuing to whisk to prevent lumps.
Step 7: Allow mixture to gently simmer for 3-5 minutes, stirring often, until it thickens to a creamy consistency.
Step 8: Stir in kosher salt, black pepper, dried rosemary, and thyme. Mix well.
Step 9: Remove skillet from heat and add back the sautéed onion, celery, and garlic. Stir in frozen peas and carrots along with cooked chicken until everything is evenly coated and distributed.
Step 10: Open the canned biscuits and cut each biscuit into quarters.
Step 11: Evenly place biscuit pieces on top of the chicken mixture in the skillet. Bake uncovered in the preheated oven for 30 minutes or until biscuits turn golden brown.
Step 12: Melt 1 tablespoon of butter. When the pot pie is done baking, brush the melted butter over the biscuit tops to add a glossy finish and extra flavor. Serve hot.

Pro Tips for the Perfect Skillet Chicken Pot Pie

Keep these in mind:

Adjust salt according to your taste.
Use leftover chicken for convenience.
Feel free to add other vegetables like corn or green beans to enhance flavor and nutrition.
For a healthier version, consider using whole wheat biscuits or low-fat cream.

Best Ways to Serve Skillet Chicken Pot Pie

This Skillet Chicken Dinner Recipe is delicious on its own, but here are some ideas to elevate your meal:

Serve with a fresh side salad for added crunch and nutrition.
Pair with crusty bread or garlic bread to soak up the creamy sauce.
A glass of white wine complements the dish beautifully.

How to Store and Reheat Skillet Chicken Pot Pie

To store your Quick Chicken Pot Pie Recipe, allow it to cool completely before transferring it to an airtight container. It can be kept in the fridge for up to three days. To reheat, simply place it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Frequently Asked Questions About Skillet Chicken Pot Pie

What’s the secret to perfect Skillet Chicken Pot Pie?

The secret lies in the creamy sauce and perfectly baked biscuits. Make sure to whisk the flour well with the butter and avoid overcooking the veggies to maintain their texture.

Can I make Skillet Chicken Pot Pie ahead of time?

Yes! You can prepare the filling in advance and store it in the refrigerator. Just add the biscuit topping and bake when ready to serve for a fresh, hot meal.

How do I avoid common mistakes with Skillet Chicken Pot Pie?

Common mistakes include using too much salt or overcooking the vegetables. Always taste and adjust seasoning as needed, and ensure the vegetables are tender but not mushy.

Variations of Skillet Chicken Pot Pie You Can Try

There are many ways to enjoy this dish! Here are a few variations:

Skillet Chicken and Veggie Pie: Add your favorite seasonal vegetables for a colorful twist.
Chicken Pot Pie with Biscuit Topping: Use homemade biscuit dough for a from-scratch experience.
Healthy Skillet Chicken Pot Pie: Substitute low-fat cream and whole grain biscuits for a lighter version.
Curry Chicken Pot Pie: Add curry powder for a unique flavor profile that’s sure to impress.

Delicious Skillet Chicken Pot Pie Recipe for Family Dinner - Skillet Chicken Pot Pie - main visual representation

For more delicious recipes, check out our Creamy Broccoli Casserole or Quick Chicken Tikka Masala.

Delicious Skillet Chicken Pot Pie Recipe for Family Dinner - Skillet Chicken Pot Pie - additional detail

For tips on making the perfect pie crust, visit King Arthur Baking.

Delicious Skillet Chicken Pot Pie Recipe for Family Dinner

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Author: Margaret
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Comfort Food

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Description

This Skillet Chicken Pot Pie recipe combines tender cooked chicken and a medley of vegetables in a creamy herb-infused sauce, all topped with flaky, golden buttermilk biscuits. Made entirely in one ovenproof skillet, this comforting dish delivers classic pot pie flavors with an easy, stovetop-to-oven method that’s perfect for a family dinner.

Ingredients

Scale

2 tablespoons olive oil
1 small yellow onion, finely diced
1 stalk celery, thinly sliced (slivered)
2 teaspoons fresh minced garlic
2 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups chicken stock or chicken broth
¼ cup heavy cream
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried thyme leaves
2 teaspoons kosher salt (adjust to 1 teaspoon if sensitive to salt)
½ teaspoon black pepper
3 cups cooked diced or shredded chicken
1 – 12 oz bag frozen peas and carrots
2 (7.5 oz) canned buttermilk biscuits
1 tablespoon melted butter (for brushing on top after baking)

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Instructions

Set your oven to 350°F (175°C) to prepare for baking the final dish.
Heat 2 tablespoons olive oil in a 12-inch ovenproof skillet over medium-high heat. Add diced onion and sliced celery, sautéing while stirring constantly until the onion becomes translucent and celery is tender, about 5-7 minutes.
Reduce heat to medium-low and stir in minced garlic. Cook for 1½ to 2 minutes, stirring continuously to prevent burning, which could cause bitterness.
Remove the sautéed onion, celery, and garlic from the skillet and set aside on a plate or bowl.
Return the skillet to medium-low heat, add 2 tablespoons butter and let it melt. Whisk in 3 tablespoons flour until incorporated with butter, about 30 seconds to 1 minute.
Gradually whisk in chicken stock until smooth, then add heavy cream, continuing to whisk to prevent lumps.
Allow mixture to gently simmer for 3-5 minutes, stirring often, until it thickens to a creamy consistency.
Stir in kosher salt, black pepper, dried rosemary, and thyme. Mix well.
Remove skillet from heat and add back the sautéed onion, celery, and garlic. Stir in frozen peas and carrots along with cooked chicken until everything is evenly coated and distributed.
Open the canned biscuits and cut each biscuit into quarters.
Evenly place biscuit pieces on top of the chicken mixture in the skillet. Bake uncovered in the preheated oven for 30 minutes or until biscuits turn golden brown.
Melt 1 tablespoon of butter. When the pot pie is done baking, brush the melted butter over the biscuit tops to add a glossy finish and extra flavor. Serve hot.