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Skillet Chicken Pot Pie

Skillet chicken pot pie with creamy chicken, vegetables, and a thickened sauce under a flaky golden biscuit layer, all baked in one oven-safe skillet. The filling simmers to a spoon-thick texture before biscuits go on top.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Skillet filling
  • 2 tbsp butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 0.25 cup flour
  • 1.5 cups chicken broth
  • 0.75 cup milk
  • 2 cups shredded chicken
  • 1 cup frozen peas
Biscuit topping
  • 1 can (refrigerated) biscuits refrigerated biscuits

Equipment

  • 1 cast iron skillet

Method
 

Sauté vegetables
  1. Melt the butter in an oven-safe skillet over medium heat, then sauté the diced onion and carrots until softened, about 5 minutes, stirring occasionally with a visible sheen on the vegetables.
Make creamy thick sauce
  1. Add the flour and stir for 1 minute until it looks slightly foamy and the roux is pale golden.
  2. Pour in the chicken broth and milk, stirring until smooth, then simmer until thickened, 3-5 minutes, until the sauce coats the back of a spoon.
Fill and top
  1. Stir in the shredded chicken and frozen peas, then cook just until heated through, 2-3 minutes, with bubbling around the edges.
  2. Arrange the refrigerated biscuits on top of the filling, keeping gaps to let steam escape and aiming for an even, golden surface after baking.
Bake
  1. Bake at 375°F for 20 minutes until the biscuits are puffed and golden and the filling is bubbling at the skillet rim.
Rest and serve
  1. Let the skillet rest 5 minutes so the filling thickens visibly, then serve while hot.

Notes

Pro tip: Use an oven-safe skillet so you can sauté, bake, and finish in one dish—if the sauce seems thin, simmer 1-2 minutes longer until spoon-coating. Refrigerate leftovers up to 3 days; reheat gently in the oven or microwave until hot. Freezing: yes, freeze assembled but expect biscuits to soften; thaw and reheat thoroughly. Dietary swap: for a lighter version, use low-fat milk and reduce butter to 1 tbsp (the texture will be slightly less rich).