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Chicken Pot Pie Skillet
15
min active
·
4
servings
·
35
min total
Hearty one-pan chicken pot pie with a golden, flaky crust.
Avo's Tip
Ensure your skillet sauce is thick enough to coat the back of a spoon before adding the biscuits; this prevents the bottom of the dough from becoming soggy during the bake.
No puff pastry or biscuits? Crescent roll dough works; skip the topping entirely for a hearty stew.
No heavy cream? Whole milk plus 1 tsp cornstarch thickens the sauce the same way.
No pea and carrot mix? Any frozen vegetable blend you have on hand works here.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this vegetarian?
Absolutely. Replace the chicken with hearty mushrooms or extra root vegetables and use vegetable broth instead of chicken broth.
My biscuits are browning too fast. What should I do?
If the biscuits reach your desired golden color before the sauce is bubbling, loosely tent the skillet with foil for the remaining 5 minutes of bake time.
Can I use "drop biscuits" instead?
Yes. Homemade drop biscuit dough works beautifully here and adds a more rustic, craggy texture to the top of the skillet.
Storage & Reheating
Fridge: Store in airtight container up to 2 days.
Reheat: In oven at 350°F to maintain the biscuit's flaky texture; avoid the microwave to prevent the dough from becoming rubbery.
Why It Works
By using a high-quality refrigerated biscuit shortcut and a single oven-proof skillet, you eliminate heavy cleanup and long proofing times without sacrificing flavor.
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Ingredients
1
1.5 lbs chicken breast, cubed
2
1 cup frozen peas and diced carrots
3
2 cups chicken broth
4
1/2 cup heavy cream
5
1/4 cup all-purpose flour
6
1 tsp dried thyme
7
2 tbsp unsalted butter
8
1 can (16 oz) refrigerated jumbo buttermilk biscuits
9
Fresh parsley, chopped for garnish
Instructions
1
The Base: In a large oven-proof skillet, melt butter over medium-high heat. Brown chicken cubes until golden.
2
The Sauce: Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and cream until thickened.
3
The Filling: Stir in the peas, carrots, and thyme. Simmer for 2 minutes.
4
The Topping: Place the biscuits on top of the chicken mixture.
5
The Bake: Transfer skillet to a 400°F oven. Bake for 12–15 minutes until biscuits are golden brown and center is bubbling.
6
Serve: Garnish with fresh parsley.
Quick Fixes
Biscuits not cooked through: Check the bottoms — if doughy, cover with foil and bake an extra 5 minutes.
Sauce too thin: Cook the flour with butter for a full minute before adding liquid. Let it simmer until it coats the back of a spoon.
ingrediENTS
—
1
1.5 lbs chicken breast, cubed
—
2
1 cup frozen peas and diced carrots
—
3
2 cups chicken broth
—
4
1/2 cup heavy cream
—
5
1/4 cup all-purpose flour
—
6
1 tsp dried thyme
—
7
2 tbsp unsalted butter
—
8
1 can (16 oz) refrigerated jumbo buttermilk biscuits
—
9
Fresh parsley, chopped for garnish
instructions
1
The Base: In a large oven-proof skillet, melt butter over medium-high heat. Brown chicken cubes until golden.
2
The Sauce: Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and cream until thickened.
3
The Filling: Stir in the peas, carrots, and thyme. Simmer for 2 minutes.
4
The Topping: Place the biscuits on top of the chicken mixture.
5
The Bake: Transfer skillet to a 400°F oven. Bake for 12–15 minutes until biscuits are golden brown and center is bubbling.
6
Serve: Garnish with fresh parsley.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Chicken Pot Pie Skillet
15
min active
·
35
min total
·
4
servings
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