A hearty, comforting chicken pot pie with a creamy, herb-scented filling and pillowy golden drop biscuits baked on top; served hot so the filling bubbles and biscuits are tender and flaky.
Skillet Chicken Pot Pie with Pillowy Drop Biscuits
A one-skillet comfort dinner — creamy, herb-scented chicken and vegetables finished under golden, tender drop biscuits for a bubbling, family-friendly meal.
When you want the slow-simmered comfort of pot pie without fussing with a lattice crust, this skillet version answers the call. Searing the chicken first builds a little caramelized flavor, then the same pan becomes the base for a velvety, herb-scented gravy studded with carrots, celery and sweet peas. It’s the kind of dinner that smells like Sunday even on a busy weeknight.
The texture is everything here: a quick roux of butter and flour thickens the milk-and-broth sauce while scraping up browned bits for depth, and simmering lets the vegetables soften but still hold a little bite. Spoonfuls end with tender chicken and bright pops of frozen peas; drop biscuits baked right on top finish the dish with golden, flaky pillows that soak just enough of the sauce to stay soft in the center and slightly crisp at the edges.
Practical ease is built in — the filling can be made a day ahead and chilled, then warmed before topping with biscuit dough and baking until the filling bubbles and the biscuits are golden. Leftover cooked chicken works perfectly if you’re short on time. Season thoughtfully (a little fresh thyme or chopped parsley brightens the sauce) and let the pie rest a few minutes after the oven so the gravy settles for cleaner slices.
Serve straight from the skillet for informal family dinners or bring it to a potluck — it holds up well and reheats beautifully. Between the creamy, herb-forward filling and the pillowy biscuit topping, it’s exactly the kind of comforting, no-frills dinner people ask for again and again.
Ingredients
How to Make Homestyle Old-Fashioned Pot Pie with Biscuits
- Preheat oven to 400°F (200°C). Pat chicken dry and season lightly with 1/4 tsp of the kosher salt and 1/4 tsp black pepper.
- Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat; sear the chicken 3–4 minutes per side until just golden (it need not be cooked through). Transfer chicken to a plate and set aside.
- Lower heat to medium and add 4 tbsp of butter to the same skillet; add the chopped onion, diced carrot, and diced celery and sauté 6–8 minutes until softened, then add minced garlic and cook 30 seconds.
- Stir in 1/3 cup of the all-purpose flour to coat the vegetables and cook 1–2 minutes; slowly whisk in 2 cups low-sodium chicken broth and 1 cup of the milk, scraping up any browned bits, and simmer until the sauce thickens, about 3–4 minutes.
- Return the chicken to the skillet, cover, and simmer in the sauce 6–8 minutes until the chicken is cooked through; transfer the chicken to a cutting board, shred or chop into bite-sized pieces, and stir back into the sauce along with the frozen peas, thyme, half the parsley, and remaining salt and pepper to taste.
- While the filling simmers, make the biscuit topping: combine the remaining 2 cups flour, baking powder, sugar, and 1/2 tsp of the kosher salt in a bowl; cut in 6 tbsp cold butter until the mixture resembles coarse crumbs, then stir in the remaining 3/4 cup milk and the egg just until a soft dough forms.
- Drop large spoonfuls of biscuit dough evenly over the hot chicken filling in the skillet (wet your spoon to prevent sticking) and brush the biscuit tops with a little melted butter or a light egg wash.
- Bake uncovered in the preheated oven 22–28 minutes until the biscuits are puffed and golden and the filling is bubbling; sprinkle with the remaining parsley before serving.
Recipe Card
Homestyle Old-Fashioned Pot Pie with Biscuits
A hearty, comforting chicken pot pie with a creamy, herb-scented filling and pillowy golden drop biscuits baked on top; served hot so the filling bubbles and biscuits are tender and flaky.
- Prep
- 25 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry and season lightly with 1/4 tsp of the kosher salt and 1/4 tsp black pepper.
- Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat; sear the chicken 3–4 minutes per side until just golden (it need not be cooked through). Transfer chicken to a plate and set aside.
- Lower heat to medium and add 4 tbsp of butter to the same skillet; add the chopped onion, diced carrot, and diced celery and sauté 6–8 minutes until softened, then add minced garlic and cook 30 seconds.
- Stir in 1/3 cup of the all-purpose flour to coat the vegetables and cook 1–2 minutes; slowly whisk in 2 cups low-sodium chicken broth and 1 cup of the milk, scraping up any browned bits, and simmer until the sauce thickens, about 3–4 minutes.
- Return the chicken to the skillet, cover, and simmer in the sauce 6–8 minutes until the chicken is cooked through; transfer the chicken to a cutting board, shred or chop into bite-sized pieces, and stir back into the sauce along with the frozen peas, thyme, half the parsley, and remaining salt and pepper to taste.
- While the filling simmers, make the biscuit topping: combine the remaining 2 cups flour, baking powder, sugar, and 1/2 tsp of the kosher salt in a bowl; cut in 6 tbsp cold butter until the mixture resembles coarse crumbs, then stir in the remaining 3/4 cup milk and the egg just until a soft dough forms.
- Drop large spoonfuls of biscuit dough evenly over the hot chicken filling in the skillet (wet your spoon to prevent sticking) and brush the biscuit tops with a little melted butter or a light egg wash.
- Bake uncovered in the preheated oven 22–28 minutes until the biscuits are puffed and golden and the filling is bubbling; sprinkle with the remaining parsley before serving.
Nutrition
- Carbohydrates
- 74
- Saturated Fat
- 22
- Sodium
- 750
- Fiber
- 5
- Unsaturated Fat
- 18
- Protein
- 67
- Fat
- 40
- Cholesterol
- 190
- Trans Fat
- 0.3
- Calories
- 930
- Sugar
- 10