Creamy Chicken Pot Pie Skillet (Serve with Biscuits)

This creamy chicken and vegetable filling has everything you love about chicken pot pie, but served as a cozy skillet meal with fresh biscuits on the side.

This chicken pot pie skillet has all the flavors of traditional chicken pot pie but is much easier to make. Instead of dealing with a full pie crust, everything cooks together in one pan with tender chicken, carrots, celery, onions, and peas in a creamy sauce. I made this version because it gives you the same comforting flavors of pot pie with a lot less work.

What to Serve With Chicken Pot Pie Skillet

I like to serve this chicken pot pie skillet with fresh biscuits on top instead of a traditional pie crust. It gives you the same classic pot pie feel but is much easier and quicker to make.

If you want to make fresh biscuits from freshly milled flour, I used the Fresh Milled Flour Biscuit recipe from Grains in Small Places and they turned out fantastic. They bake up soft and buttery and are perfect for soaking up the creamy chicken and vegetable filling. If you want to save yourself some dinner time chaos, you can even prepare the dough a day ahead of time and store it in your fridge and just roll it out and cut out the biscuits right around dinner time. Bake them while the skillet simmers so everything is ready at the same time. I rolled my biscuits into a large rectangles and cut them quickly into squares for an even faster process.

If you are short on time, store bought tube biscuits work just fine too. You can bake them separately and serve them on top of the skillet for a quick and easy shortcut.

How I Make It

Start by searing the chicken chicken in a large cast iron skillet until lightly browned. The chicken will have a nice crust but it’s wont be finished cooking yet. Remove the chicken and let it rest. Then cut it up into bite size pieces, we’ll add this to the pot later.

Next, sauté onions, carrots, and celery in some butter and oil in the same pan until they begin to soften. Add in the potatoes and garlic and cook a few minutes more.

Pish the veggies to the aside, ddd some extra butter and sprinkle 1/4 cup flour over the melted butter and stir for a minute to create a light roux. Mix in with the veggies and add in the broth and milk, stirring as the sauce thickens. Add the seasoning and then the chicken back. Let cook for about 10 minutes more to finish cooking the chicken. Add in the peas and let everything simmer for a few minutes until the vegetables are tender.

Serve the chicken pot pie mixture warm with freshly baked biscuits on top.

Notes

• If you prefer a darker meat, chicken thighs work well and add extra richness. Or if you are short on time, you can sub this out for rotisserie chicken.
• Make sure to cut the potatoes into small cubes so they cook through quickly in the sauce.
• If the skillet thickens too much while simmering, simply add a splash of broth or milk to reach your desired consistency.
• This recipe reheats very well and tastes even better as leftovers for lunch the next day!

Creamy Chicken Pot Pie Skillet with Biscuits

A cozy skillet dinner with tender chicken, carrots, celery, potatoes, and peas in a rich creamy sauce. It has all the comforting flavors of chicken pot pie and is perfect served with warm biscuits on the side.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 6 servings

Course: Chicken, Dinner, Main Course, Soup

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

For the chicken

• 1 tbsp butter + 1 tbsp olive oil for searing
• 4 chicken breasts
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the filling

• 1 tbsp butter + 1 tbsp olive oil for sautéing
• 4 large carrots diced
• 1 large onion diced
• 4 ribs celery diced
• 2 –3 cloves garlic minced
• 1 large russet potato peeled and cut into ½-inch cubes
• 2 tsp salt divided
• 3 tbsp butter
• ¼ cup flour
• 2 ½ cups chicken stock
• 1 cup heavy cream
• ¼ tsp turmeric for color
• 1 tsp ground sage
• 1 tsp dried thyme
• 1 cup frozen peas
• Serve with biscuit of choice

Notes

• Each serving (including one biscuit) contains about 600 calories, 38g protein and 6g of fiber

 

 

 

Method

 

1. Start by cooking the chicken. Butterfly the chicken breasts in half to make thinner cutlets. Season both sides with the Italian seasoning, salt, and pepper.
2. Heat 1 tbsp butter and 1 tbsp olive oil (for searing) in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until each side has a nice golden crust. The chicken does not need to be fully cooked through at this stage.
3. Remove the chicken from the pan and set aside. Once slightly cooled, chop it into bite-size pieces. It will finish cooking later in the sauce.
4. In a large pot or Dutch oven, melt 1 tbsp butter and 1 tbsp olive oil (for sautéing) over medium heat. Add the carrots, celery, onion, and 1 tsp salt. Sauté for 5–7 minutes, until the vegetables begin to soften.
5. Add the garlic and diced potatoes and cook for another 3 minutes.
6. Push the vegetables to the side of the pot. Add 3 tbsp butter to the empty space and let it melt. Sprinkle the flour over the butter and stir for about 1 minute to cook the flour and form a roux. Stir the vegetables into the roux so everything is lightly coated.
7. Pour in the chicken stock and heavy cream, stirring well. The mixture should begin to thicken.
8. Add the turmeric, sage, thyme, and the remaining 1 tsp salt. Stir well, then add the chopped chicken back to the pot.
9. Cover and simmer for 10–15 minutes, stirring occasionally, until the potatoes are tender and the chicken is fully cooked. If the filling becomes too thick, add a splash of milk, cream, or broth to loosen it.
10. Stir in the frozen peas and cook for 2–3 minutes, just until heated through.
11. Serve warm with fresh biscuits on the side.

Video

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