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Easy Chicken Pot Pie Skillet - Comfort Food, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter (or olive oil)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2–3 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon poultry seasoning (optional but great for flavor)
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk or half-and-half (for richer sauce)
  • 3 cups cooked chicken, shredded or diced (rotisserie works well)
  • 1 cup frozen peas (no need to thaw)
  • 1 cup frozen corn (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon chopped fresh parsley (optional, for freshness)
  • 1 can refrigerated biscuit dough (8 biscuits), or about 8 small homemade biscuits
  • 1 egg, beaten (for egg wash, optional)

Method
 

  1. Preheat and prep: Preheat your oven to 400°F (200°C). If your skillet isn’t oven-safe, plan to transfer the filling to a baking dish before adding biscuits.
  2. Sauté the veggies: In a large oven-safe skillet, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring, until softened. Add garlic, thyme, and poultry seasoning; cook 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the vegetables. Stir to coat and cook 1–2 minutes. This cooks out the raw flour taste and thickens the sauce later.
  4. Add liquids: Slowly whisk in chicken broth, scraping up any browned bits. Whisk in milk or half-and-half. Bring to a gentle simmer and cook 3–5 minutes until thickened and creamy.
  5. Add chicken and veggies: Stir in the chicken, peas, and corn. Season with salt and pepper. Simmer 2–3 minutes to heat through. If the mixture seems too thick, add a splash of broth; if too thin, simmer another minute.
  6. Taste and adjust: Stir in parsley and taste. Add more salt, pepper, or thyme as needed. The filling should be well-seasoned and slightly creamy.
  7. Top with biscuits: Arrange biscuit dough evenly over the filling, spacing slightly apart. Brush tops with beaten egg for shine, if using.
  8. Bake: Transfer the skillet to the oven. Bake 12–16 minutes, until biscuits are puffed and deep golden and the filling is bubbling around the edges.
  9. Rest and serve: Let it rest 5 minutes. The filling will thicken slightly as it cools, making it easier to scoop. Serve warm.