Skillet Chicken Pot Pie
Creamy, comforting chicken pot pie made entirely in one skillet with store-bought biscuits on top. Ready in under 30 minutes with tender chicken, vegetables, and a buttery sauce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 521
- Protein
- 28g
Ingredients
- 3 tbsp butter
- 2.5 cups cooked rotisserie chicken, shredded
- 1.5 cups frozen mixed vegetables (peas, carrots, corn)
- 3 tbsp all-purpose flour
- 1.5 cups chicken broth
- ½ cup heavy cream
- 1 tube refrigerated biscuits (8 count)
Instructions
- 1
Preheat oven to 400°F. Melt butter in a 12-inch skillet over medium heat, ~1 minute.
- 2
Sprinkle flour over butter and stir for 30 seconds until it forms a paste.
- 3
Pour in broth and cream slowly, stirring constantly to avoid lumps, ~2 minutes.
- 4
Add chicken and frozen vegetables. Stir and simmer 3 minutes until heated through.
- 5
Season with salt and pepper to taste. Remove from heat.
- 6
Arrange biscuits over the filling in a single layer, leaving small gaps between them.
- 7
Bake 12–15 minutes until biscuits are golden brown. Let rest 2 minutes.
- 8
Serve hot directly from the skillet.
Tools you’ll need
- 12-inch cast iron skillet or oven-safe nonstick skillet
- whisk
- wooden spoon
- oven
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