Print Recipe

Skillet Chicken Pot Pie

Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie, One Dish Meal, Pot Pie, Skillet Meal



  • 2 tbsp Extra-Virgin Olive Oil
  • 1 tsp Dried Thyme
  • 2 cloves Garlic, minced
  • 1 small Onion, diced
  • 1 C Baby Carrots
  • 2 Celery Stalks, sliced
  • Kosher Salt
  • Black Pepper, ground
  • 1/4 C All-Purpose Flour
  • 2 C Chicken Broth
  • 1/4 C Heavy Whipping Cream
  • 2 Chicken Breast, cubed
  • 1 C Frozen Peas
  • 1 pkg Biscuits
  • 1 Large Egg
  • 1 tbsp Water


  • First, preheat your over to 400 degrees and make sure the rack is set low enough that there is plenty of room from the top of your skillet to the top of the oven. You want to make sure as the biscuits rise they do not hit the top of the oven. That’ll make a huge mess!
    Next, place your skillet on the stove over medium heat. Pour the olive oil, thyme, garlic, onions, carrots and celery in the skillet. Stirring the vegetables often you are going to cook this until the onions are translucent, so about 5 minutes.
    Season with salt and pepper.
    Then add the flour a little at a time being sure to stir it in so that there are no clumps.
    Slowly stir in the heavy cream and chicken broth until the mixture is smooth. You may need to use a whisk to get out any lumps.
    Add in your cubed chicken and bring the mixture to a boil.
    While you are waiting for the mixture to boil make an egg wash by combing the egg and water together in a small dish and whisk them together.
    When the mixture boils, reduce the heat to simmer and let the mixture simmer until the sauce has thickened. This should take about 5 minutes.
    Next, pour in the frozen peas, be sure to stir them in so they are evenly distributed throughout the pan.
    Take your biscuits and create layer of biscuits on the top. Brush the biscuits with the egg wash.
    Place in the oven and bake for about 15 minutes or until your biscuits are golden brown. Carefully remove the skillet from the oven and with a fork flip the biscuits. Be sure to knock off any vegetables that are on the biscuits. Place back in the oven for another 10-15 minutes or until the biscuits are golden brown. I know this sounds crazy, but it gives you an amazing biscuit crust that is perfect for this dish.
    This really is a dish that needs nothing else with it. You have the perfect biscuits surrounded with a creamy sauce, chicken, and vegetables. So plate up your Skillet Chicken Pot Pie and enjoy!