This chicken pot pie recipe screams comfort food! This easy skillet recipe doesn’t even mess with a crust! A simple homemade biscuit topping is all you need to pull the whole thing together. This cozy meal is great for busy weeknights!
I had an argument with one of my kids about pie. We were naming pies; apple, pumpkin, coconut, etc. I yelled out chicken pot pie and my daughter looked at me like I was loony. According to her, a savory pie is not a pie. Pies can only be sweet and eaten as a dessert, NOT the meal.
This leads me to ask the question, is a pie a pie no matter the filling? Or can a “pie” only be sweet and eaten for dessert? Food for thought I suppose.
All I know for sure is that a homemade chicken pot pie is the ultimate in comfort food!
What In This Chicken Pot Pie?
- Shredded chicken
- Celery, onion, and green pepper frozen veggie mix
- Poultry seasoning
- All-purpose flour
- Chicken broth
- Baking powder
- Shredded cheddar
- Heavy cream
How To Make Skillet Chicken Pot Pie
STEP ONE – Heat butter in a 10-inch cast-iron skillet. Stir in veggies. Whisk in chicken broth and milk until no lumps remain. Stir in the shredded chicken.
STEP TWO – Prepare the biscuits. Combine flour, baking powder, and salt in a large bowl. Cut in cold butter until mixture is crumbly. Mix in cheddar cheese followed by heavy cream. Work the dough by hand until it comes together. Scoop dough by hand or cookie scoop and place scoops over chicken mixture. Brush remaining 1/4 cup of heavy cream over the top of the biscuits.
STEP THREE – Place pot pie in an oven that has been preheated to 375 degrees. Bake cobbler for 30-40 minutes or until biscuits are brown and the mixture is bubbly.
Chicken Pot Pie Recipe Tips
- I love using a cast-iron skillet for this recipe, it makes it easy to cook everything on the stovetop and then transfer it right to the oven. You could cook the chicken filling in a skillet then transfer the mixture to an 8 x 8-inch baking dish if you prefer.
- I strongly recommend that any time a recipe calls for shredded chicken that you use a rotisserie chicken! It saves time and makes your life so much easier!
- This filling can be quite thick, you can thin it out by adding more chicken broth.
- Feel free to swap out the veggies in this recipe. Carrots, peas, and green beans are the class choice.
- I love the cheddar biscuits on top, although I realize this makes this chicken pot pie recipe a little unusual. Store-bought or homemade pie crusts are fine for this recipe!
Can Chicken Pot Pie Be Made In Advance?
Yes! I will often prepare my filing as directed, cover the skillet, and place it in the refrigerator.
Sometimes I make the biscuit dough in advance, cover, and refrigerate until needed or sometimes I make the dough right before I need to bake the pot pie. Either way is quick and easy!
What To Serve With Chicken Pot Pie?
This is one of my favorite recipes for ease and convenience. There aren’t ever any leftovers; the whole family seems to really enjoy this recipe! The recipe can be adjusted and adapted to suit your tastes. This recipe is perfect for those busy weeknights!
- 2 cups shredded chicken
- 3 tablespoons butter
- 1 cup diced celery, onion, pepper veggie mix
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- 3 tablespoons flour
- 1 cup chicken broth
- 1 ½ cup milk
- 2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1 stick of butter, chilled
- ½ cup shredded cheddar
- 1 1/2 cups heavy cream, divided
- Heat butter in a 10-inch cast-iron skillet. Stir in veggies. Whisk in chicken broth and milk until no lumps remain. Stir in chicken.
- To prepare the biscuits, combine flour, baking powder, and salt in a large bowl. Cut in cold butter until mixture is crumbly. Mix in cheddar cheese; followed by 1 1/2 cups of heavy cream. Work the dough by hand until it comes together (it will remain a bit crumbly).
- Scoop dough by hand or with a cookie scoop and place scoops over chicken mixture. Brush remaining 1/4 cup of heavy cream over the top of the biscuits.
- Place pot pie in an oven that has been preheated to 375 degrees. Bake cobbler for 30-40 minutes or until biscuits are brown and the mixture is bubbly.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 723Total Fat 51gSaturated Fat 30gTrans Fat 2gUnsaturated Fat 16gCholesterol 172mgSodium 856mgCarbohydrates 45gFiber 3gSugar 4gProtein 23g