Classic Skillet Chicken Pot Pie with Flaky Biscuit Topping

Hi there, food lover! 👋 Ready to bring a true classic back to your table with a comforting skillet meal that feels like a warm hug?

There are few dishes as deeply nostalgic as a chicken pot pie. It’s the kind of meal that instantly brings to mind family dinners, cozy kitchens, and the gentle clatter of plates as everyone gathers around the table. This Classic Skillet Chicken Pot Pie with Flaky Biscuit Topping is a respectful nod to traditional home cooking—simple ingredients, careful preparation, and flavors that feel familiar in the best possible way.

What makes this version special is the skillet. Cooking everything in one sturdy pan allows the flavors to build naturally, from the savory chicken to the aromatic vegetables and the creamy sauce that binds it all together. Instead of a pastry crust, we finish it with golden, flaky biscuits that soak up just enough of the rich filling while staying tender and crisp on top. Each bite delivers comfort, balance, and that unmistakable homemade goodness.

This dish is perfect for evenings when you want something hearty but not complicated, a meal that fills the house with comforting aromas and invites everyone to slow down. It’s equally welcome on a weeknight or at a Sunday family table, served straight from the skillet for a rustic, generous presentation. Take your time, enjoy the process, and let this pot pie remind you why classic recipes endure.

Ingredients

For the Chicken Filling:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 cups cooked chicken, diced or shredded (rotisserie works beautifully)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon paprika

For the Creamy Sauce:

• 3 tablespoons all-purpose flour
• 2 cups chicken broth, warm
• 1 cup whole milk
• ½ cup heavy cream

Vegetable Add-Ins:

• 1 cup frozen peas
• ½ cup frozen corn (optional)

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup cold buttermilk or whole milk

Optional Garnish:

• Fresh chopped parsley

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C). Place a large, oven-safe skillet (cast iron works wonderfully) over medium heat on the stovetop.
2. Add the butter and olive oil to the skillet. Once melted and gently sizzling, stir in the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and lightly golden. This slow sauté builds the foundation of flavor.
3. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the cooked chicken, salt, black pepper, thyme, rosemary, and paprika. Let everything warm together for 2–3 minutes.
4. Sprinkle the flour evenly over the chicken and vegetables. Stir well to coat everything, cooking for 1–2 minutes to remove the raw flour taste. This step ensures a smooth, creamy sauce later.
5. Slowly pour in the warm chicken broth while stirring continuously. The mixture will begin to thicken as it heats. Add the milk and heavy cream, stirring gently until the sauce is smooth and velvety.
6. Stir in the peas and corn, then reduce the heat to low. Let the filling simmer gently for 5–7 minutes, until thickened but still creamy. Taste and adjust seasoning if needed. Remove the skillet from heat.
7. Now prepare the biscuit topping. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
8. Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix—the dough should be soft and slightly shaggy for the flakiest biscuits.
9. Using a spoon, drop generous portions of biscuit dough evenly over the warm chicken filling, leaving small gaps between each mound to allow steam to escape.
10. Transfer the skillet carefully to the preheated oven. Bake for 18–22 minutes, or until the biscuits are puffed, golden brown, and cooked through. The filling should be bubbling gently around the edges.
11. Remove the skillet from the oven and allow it to rest for 5–10 minutes before serving. This brief rest helps the sauce settle while keeping everything warm.
12. Garnish with fresh chopped parsley if desired and serve directly from the skillet for a comforting, rustic presentation.

Nutritional Information

This classic skillet chicken pot pie offers a satisfying balance of protein, vegetables, and comforting carbohydrates. The creamy sauce provides richness, while the biscuit topping adds just the right amount of indulgence. Enjoyed as a complete meal, it’s nourishing, filling, and deeply comforting.

⏰ Prep Time: 25 minutes
🔥 Baking Time: 22 minutes
⏳ Total Time: 47 minutes
⚡ Calories per serving: ~480
🍽️ Servings: 6

This dish is perfect for leftovers and reheats gently in the oven or on the stovetop. The flavors often deepen overnight, making the next day’s serving just as enjoyable.

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Bon appétit and happy cooking!