YumVerseEats
Easy Weeknight Meals
Chicken Pot Pie Skillet
A comforting, one-pan classic featuring tender chicken and vibrant vegetables in a velvety cream sauce, topped with golden, flaky buttermilk biscuits. High comfort, low effort.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
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.
Ingredients
Protein
• 1.5 lbs chicken breast, cubed
Vegetables
• 1 cup frozen peas and diced carrots
Sauce
• 2 cups chicken broth
• ½ cup heavy cream
• ¼ cup all-purpose flour
Seasoning
• 1 tsp dried thyme
• 2 tbsp unsalted butter
Topping
• 1 can (16 oz) refrigerated jumbo buttermilk biscuits
• Fresh parsley, chopped for garnish
How to Make It
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.
How to Make It
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.
Ingredients
Protein
• 1.5 lbs chicken breast, cubed
Vegetables
• 1 cup frozen peas and diced carrots
Sauce
• 2 cups chicken broth
• ½ cup heavy cream
• ¼ cup all-purpose flour
Seasoning
• 1 tsp dried thyme
• 2 tbsp unsalted butter
Topping
• 1 can (16 oz) refrigerated jumbo buttermilk biscuits
• Fresh parsley, chopped for garnish
Storage & Reheat
Store:
Store in airtight container up to 2 days.
Reheat:
Reheat in oven at 350°F to maintain the biscuit's flaky texture; avoid the microwave to prevent the dough from becoming rubbery.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
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.
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.
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.
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