Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits
A comforting one-pan dish with tender chicken, creamy vegetable filling, and golden herb biscuits—all baked together for effortless weeknight charm.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Non-vegetarian
Ingredients
1.5 cups shredded cooked chicken
1 tbsp olive oil
1 tbsp butter
1 medium onion, diced
2 cups chopped carrots
1 cup chopped celery
2 cups peeled and chopped potatoes
1 cup frozen peas
3 cups chicken broth
1 cup evaporated milk
1/2 cup flour
1 tsp thyme
1/2 tsp rosemary
1/2 tsp garlic powder
2 tsp dried parsley
1 tbsp butter, softened
1/4 cup chopped fresh herbs (optional)
1 package store-bought flaky biscuits
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil and butter in an oven-safe skillet
Sauté onion and celery 3-5 minutes
Add carrots, potatoes, chicken, peas, broth, evaporated milk, thyme, rosemary, garlic powder, parsley, and flour
Bring to a simmer; cook 10 minutes until thickened
Place biscuits on top of the filling
Brush biscuits with melted butter and herbs
Bake 20-25 minutes until golden brown
Notes
Use rotisserie chicken for convenience
Substitute biscuits with pie crust if preferred
Add an egg to biscuit dough for extra richness
Nutrition
- Serving Size: 1 (1/6 of skillet)
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg