This Chicken Pot Pie Skillet with Golden Crust delivers everything you love about classic pot pie—creamy chicken and veggies, cozy flavor, and a crisp, golden top—without the fuss of a full pie dish.
Why you’ll love this skillet chicken pot pie
- One-pan comfort: The filling comes together in one skillet, then bakes right in the same pan.
- Golden, crisp topping: Biscuit-style crust bakes up tender inside with a browned top.
- Weeknight-friendly: Simple ingredients and straightforward steps.
- Flexible: Use rotisserie chicken, leftover turkey, or swap in your favorite veggies.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/3 cup all-purpose flour
- 2 1/4 cups chicken broth
- 3/4 cup whole milk or half-and-half
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tablespoon chopped fresh parsley (optional)
- For the golden crust: 1 can (16.3 oz) refrigerated biscuits (8-count) or flaky layers biscuits
- 1 tablespoon melted butter (optional, for brushing)
How to make Chicken Pot Pie Skillet with Golden Crust
1) Preheat and prep. Preheat the oven to 400°F. If your skillet has a plastic handle, wrap it well in foil or transfer the filling to a baking dish later.
2) Sauté the vegetables. Melt butter in a 10- to 12-inch oven-safe skillet over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 30 seconds.
3) Build the creamy sauce. Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly pour in chicken broth while stirring to prevent lumps, then stir in milk/half-and-half. Simmer 3–5 minutes until thick enough to coat a spoon.
4) Add chicken and peas. Stir in cooked chicken, peas, thyme, salt, and pepper. Simmer 1–2 minutes. Taste and adjust seasoning. If you like a looser filling, splash in a bit more broth.
5) Top with biscuits and bake. Turn off heat. Arrange biscuits evenly over the filling (leave a little space between them for browning). Bake 15–18 minutes, or until biscuits are puffed and deep golden and the filling is bubbling.
6) Finish and serve. Optional: brush biscuit tops with melted butter. Rest 5 minutes, then sprinkle with parsley and serve hot.
Tips for the best golden crust
- Use the right skillet size: A 10- to 12-inch skillet gives enough surface area so the biscuits brown instead of steaming.
- Keep the filling thick: A thicker filling bubbles up less and helps the crust bake evenly.
- Don’t overcrowd the top: Leave small gaps between biscuits for airflow and browning.
- Watch the bottom: If biscuits brown too fast, tent loosely with foil for the last few minutes.
Easy variations
- Rotisserie shortcut: Use rotisserie chicken and frozen mixed vegetables.
- Turkey pot pie skillet: Swap cooked turkey for chicken (great for leftovers).
- Mushroom lover’s: Add 8 oz sliced mushrooms with the onions and sauté until browned.
- Herby: Add a pinch of rosemary or sage for a holiday vibe.
Storage and reheating
- Refrigerate: Store leftovers covered up to 3 days.
- Reheat: Warm in a 350°F oven until hot (best for re-crisping the crust). Microwave works, but the topping will soften.
- Make-ahead tip: Cook the filling up to 2 days ahead. Rewarm on the stove, top with biscuits, then bake fresh.
Chicken Pot Pie Skillet with Golden Crust (Recipe)
- Servings: 4–6
- Time: 10 minutes prep, 25 minutes cook, 15–18 minutes bake
Instructions
- Preheat oven to 400°F.
- In an oven-safe 10–12 inch skillet over medium heat, melt butter. Sauté onion, carrots, and celery 6–8 minutes. Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute, stirring constantly.
- Slowly whisk in chicken broth, then stir in milk/half-and-half. Simmer 3–5 minutes until thickened.
- Stir in chicken, peas, thyme, salt, and pepper. Simmer 1–2 minutes; adjust seasoning.
- Arrange biscuits on top. Bake 15–18 minutes until biscuits are golden and filling is bubbling.
- Rest 5 minutes. Optional: brush with melted butter and sprinkle with parsley. Serve.
