Recipe

Skillet Biscuit-Topped Chicken Pot Pie

Creamy chicken and veggies under fluffy, golden drop biscuits in a 12-inch skillet.

By Matt Campbell

•

4.8

A golden skillet biscuit-topped chicken pot pie in a black 12-inch cast iron skillet on a wooden counter, with creamy chicken and vegetable filling bubbling at the edges, warm natural light, real food photography style

Some nights you want chicken pot pie vibes without the full pastry commitment. This is that exact energy: a savory, creamy chicken and veggie filling made right in a 12-inch skillet, then finished with quick drop biscuits that bake up fluffy on top and soak up just enough gravy underneath.

Cozy, forgiving, and wildly satisfying when you crack into a biscuit and the steam hits you like, “Yep. We did something good here.” Use rotisserie chicken if you want the fast track, or use leftover cooked chicken and call it resourceful. Either way, this one is a keeper for weeknights and lazy Sundays.

A creamy chicken pot pie filling with peas and carrots bubbling in a 12-inch skillet on a stovetop, a wooden spoon resting on the rim, real food photography style

Why It Works

One pan, big payoff: The filling comes together in the skillet, then goes straight into the oven.
Biscuits instead of crust: No rolling, no chilling, no stress. Drop biscuits bake up tall with crisp edges and tender centers.
Rotisserie shortcut friendly: You get slow-cooked flavor with weeknight timing.
Thick, not soupy: A quick roux and a short simmer give you a creamy filling that holds its own under the biscuits.
12-inch skillet timing is built in: The filling heats evenly and the biscuits brown nicely without drying out.

Pairs Well With

Storage Tips

Cool first: Let leftovers cool for about 20 to 30 minutes so the biscuits do not steam themselves into mush, but get them into the fridge within 2 hours for food safety.

Refrigerate: Store in an airtight container for up to 3 to 4 days (4 days max). If you can, store biscuits separately from the filling for the best texture.
Freeze: The filling freezes well for up to 3 months. Biscuits can be frozen too, but they are best baked fresh. If freezing the full dish, expect softer biscuits after reheating.
Reheat (best method): Warm filling on the stove with a splash of broth or milk. Reheat biscuits in a 350°F oven for 8 to 12 minutes to re-crisp.
Microwave method: Works in a pinch, but biscuits will soften. If you microwave, finish the biscuit in a toaster oven if you can.

Common Questions

Can I make this without an oven-safe skillet?

Yes. Make the filling in a regular skillet, then transfer to a 9x13-inch baking dish or similar oven-safe casserole. Add the biscuits on top and bake as directed, but start checking a few minutes early and keep going as needed. Biscuit spread and bake time can vary a bit in a wider dish.

Is rotisserie chicken really the best shortcut?

For this recipe, absolutely. Rotisserie chicken adds instant depth. Use about 3 cups shredded chicken, mostly dark and white meat mixed, and skip the skin. Taste before adding extra salt, since some rotisserie birds are already pretty seasoned.

How do I keep the filling from getting watery?

Three things help a lot: cook off moisture from the veggies for a few minutes before adding liquid, let the roux simmer long enough to fully thicken, and avoid adding extra liquid at the end. Add frozen peas late so they stay bright and do not overcook. They can release a little moisture, but it should not thin the sauce much if your gravy is properly thickened.

Can I use canned biscuits?

You can, and it will still be tasty. Arrange them with a little space between each so heat can rise and bake the centers. Timing may vary, so bake until the tops are deeply golden and the centers are cooked through.

What if my biscuits brown too fast?

Loosely tent the skillet with foil for the last 5 to 10 minutes. If your oven runs hot, start checking around minute 14.

Can I make the filling ahead?

Yes. Make the filling up to 2 days ahead, refrigerate, then rewarm until hot and gently bubbling before topping with biscuit dough and baking. Putting biscuits on cold filling can lead to underbaked centers.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch oven-safe skillet (cast iron or heavy stainless)
Wooden spoon or heatproof spatula
Measuring cups and spoons
Mixing bowl (for biscuit dough)
Cookie scoop or large spoon (for drop biscuits)
Instant-read thermometer (optional, helpful for biscuit doneness)

I love chicken pot pie, but I have a complicated relationship with rolling dough on a Tuesday. This skillet version is my compromise: you still get that creamy, herby filling and the cozy factor, but the topping is biscuits you can mix with one bowl and a slightly reckless attitude. The first time I made it, I kept “checking” the biscuits like I was in charge of quality control. That is a fancy way of saying I ate one straight off the top and called it research.

Skillet Biscuit-Topped Chicken Pot Pie

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

Chicken and Vegetable Filling

3 cups shredded cooked chicken (rotisserie is perfect)
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced small
2 celery ribs, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 cup all-purpose flour
1 3/4 cups chicken broth
3/4 cup whole milk (or half-and-half)
1 tablespoon Dijon mustard (optional)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 cup frozen peas
1 tablespoon chopped fresh parsley (optional)
1 teaspoon lemon juice (optional)

Quick Drop Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar (optional)
6 tablespoons cold unsalted butter, grated or cut into small cubes
1 cup cold buttermilk (or 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes)

Optional Add-Ins

1/2 cup shredded sharp cheddar
2 tablespoons chopped chives
1 tablespoon melted butter for brushing

Instructions

Make the filling

Heat the oven: Set oven to 425°F. Place a rack in the middle position. (If using convection, you can use 400°F and start checking a couple minutes early.)
Sauté the aromatics: In a 12-inch oven-safe skillet over medium heat, melt butter. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and starting to take on a little color. Add garlic and cook 30 seconds.
Build the roux: Sprinkle flour over the vegetables. Stir constantly for about 1 minute until you have a thick, paste-like coating and you do not see dry flour. It should smell lightly toasted.
Thicken the sauce: Slowly pour in chicken broth while stirring, then add milk. Add salt, pepper, paprika, Dijon, and thyme. Bring to a simmer and cook 3 to 5 minutes until it thickens into a creamy gravy that coats the spoon. (If using salty rotisserie chicken, go easy on salt until you taste.)
Add chicken and peas: Stir in shredded chicken and frozen peas. Simmer 1 to 2 minutes. Taste and adjust seasoning. Turn off heat. Stir in parsley and lemon juice if using.
Do not overfill: The filling should bubble comfortably without riding up the sides. If your skillet is very full, set it on a sheet pan in the oven to catch any drips.

Mix the biscuits

Combine dry ingredients: In a bowl, whisk flour, baking powder, salt, and sugar.
Cut in butter: Add cold butter (grated is easiest, and keeps things cold). Work it in with a pastry cutter or fork until you have pea-sized pieces. If using fingers, work quickly so the butter does not warm up. Stir in cheddar and chives if using.
Add buttermilk: Pour in buttermilk and stir just until the dough comes together. It should look shaggy and thick. Do not overmix.

Top and bake

Make sure the filling is hot: Before topping, the filling should be hot and gently bubbling. This helps the biscuits bake through instead of steaming.
Drop the biscuits: Scoop biscuit dough into 8 to 10 mounds and place evenly over the filling, leaving small gaps so steam can escape.
Bake: Bake for 16 to 20 minutes, until biscuits are tall and deeply golden and the filling is bubbling around the edges. Doneness cues: the centers should feel set, a toothpick should come out clean, and an instant-read thermometer in the center of a biscuit should read about 200°F (anywhere in the 190 to 205°F zone is good).
Finish: Brush biscuit tops with melted butter if using. Rest 10 minutes before serving so the filling sets up.

Drop biscuit dough being spooned onto a creamy chicken and vegetable filling in a 12-inch skillet before baking, real food photography style

Nutrition information is estimated.

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