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  • Writer's pictureJenn Clayton

Easy Skillet Chicken Pot Pie w/Biscuits

Updated: Oct 31, 2022

True comfort food and PERFECT for the colder months! Makes GREAT leftovers!

A one skillet meal that's super easy!! Full of protein and a great way to sneak in veggies!

Full recipe in video below


  • 1 tsp fresh or dried thyme

  • 2 cloves garlic minced

  • 1 onion diced

  • 1 cup potatoes small dice

  • 2 stalks of celery chopped

  • kosher salt

  • Freshly ground black pepper

  • ¼ cup all-purpose flour

  • 2 ½ cups reduced-sodium chicken broth

  • ¼ cup whole milk

  • 1.5 lbs boneless chicken breasts cut into ½-inch dice

  • 1 1/2 cups frozen mixed veggies

  • 2 tbsp chopped parsley

  • 1 package biscuits

  • 1 egg beaten

  • Preheat oven to 400 degrees F.

  • Using a large cast iron skillet or dutch oven over medium heat, spray with nonstick cooking spray add thyme, garlic, potatoes, celery, carrots and onions. Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth.

  • Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash.

  • Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.

5 Servings:

397 Calories

7g Fat

45g Carbs

31g Protein

Recipe inspiration from

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