Skillet Chicken & Biscuits

This easy skillet chicken pot pie with biscuits features a rich, creamy filling with a fluffy biscuit topping.  Tender chicken and vegetables are simmered in a rich homemade sauce, then topped with golden, flaky biscuits and baked until bubbly.  It’s everything you love about classic chicken pot pie without the fuss of making a pie crust.  Perfect for busy weeknights because its made in one pan.  This is true comfort in every bite!

What You’ll Love About This Dish:

• It’s cozy and comforting:  Creamy chicken, tender vegetables, and fluffy biscuits come together in every satisfying bite.
• One-skillet convenience:  Less clean-up is always a win, especially on busy weeknights.
• Perfect for using leftover chicken:  Using cooked or rotisserie chicken makes this dinner come together quickly and easily.
• Simple ingredients:  Simple and wholesome ingredients come together beautifully.  Nothing fancy just home-cooked goodness.

Ingredients Needed For Skillet Chicken & Biscuits:

• 6 tbsp butter
• 1 cup onion, chopped
• 1 c carrot, chopped
• 1 c celery, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried thyme
• 6 tbsp flour
• 2 c low sodium chicken broth
• 1 c half & half or milk
• 2 c cooked chicken (I use rotisserie), shredded
• 1 cup frozen peas
• 1 can jumbo canned biscuits, cut into fourths

How to Make Skillet Chicken & Biscuits:

• Preheat oven to 375 degrees.
• In a large ovenproof skillet melt the butter.  Saute the onion, carrot, celery, salt, pepper and thyme until vegetables are crisp tender.

• Stir in 6 tbsp flour and cook about 2 minutes or until thick paste forms and mixture is beginning to brown.

• Gradually stir in the chicken broth and half & half or milk.  Cook and stir 1-3 minutes or until bubbly and thickened.

• Stir in the chicken and frozen peas and remove from the heat.

• Separate the biscuits and cut into fourths.  Top the chicken mixture with the biscuits.

• Bake uncovered for 20-25 minutes or until biscuits are golden brown.  Let stand for 5-10 minutes and serve.

Notes:

• Don’t overcook the vegetables.  They will continue cooking as the dish bakes in the oven, so saute them just until they begin to soften.
• If the filling seems too thick, add a splash of chicken broth.  It it’s too thin, let it simmer a few extra minutes before adding the biscuits.
• Leave a little space between the biscuits.  This helps them bake evenly and become golden brown on top.
• Check the biscuit doneness.  The tops may brown before the centers are fully cooked, so test one biscuit before removing the dish from the oven.
• Customize the vegetables.  Peas, carrots, corn, green beans, and mushrooms all work well in this recipe.
• Allow the skillet to sit for 5-10 minutes after baking so the filling can thicken slightly.

Storage Tips:

• Refrigerate:  Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freeze:  The chicken filling freezes well for up to 3 months.  For best results, freeze the filling separate and add fresh biscuits when ready to bake.
• Reheat:  Warm leftovers in the oven at 350 degrees until heated through, or microwave individual portions for a quick meal.

Other Easy Recipes to Try:

Chicken Broccoli Pasta

Sausage Green Pepper Pappardelle

Oven Beef Tacos

Air Fryer Baked Potatoes

Skillet Chicken & Biscuits

LeAnn

This easy skillet chicken pot pie with biscuits features a rich, creamy filling with a fluffy biscuit topping. 

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American

Servings 8

Equipment

• 1 Ovenproof skillet

Ingredients

  

1x2x3x

• 6 tbsp butter
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried thyme
• 6 tbsp flour
• 2 cups low sodium chicken broth
• 1 cup half & half or milk
• 2 cups cooked chicken (I use rotisserie), shredded
• 1 cup frozen peas
• 1 can jumbo canned biscuits, cut into fourths

Instructions

 

• Preheat oven to 375 degrees.
• In a large ovenproof skillet melt the butter.  Saute the onion, carrot, celery, salt, pepper and thyme until vegetables are crisp tender.
• Stir in 6 tbsp flour and cook about 2 minutes or until thick paste forms and mixture is beginning to brown.
• Gradually stir in the chicken broth and half & half or milk.  Cook and stir 1-3 minutes or until bubbly and thickened.
• Stir in the chicken and frozen peas and remove from the heat.
• Separate the biscuits and cut into fourths.  Top the chicken mixture with the biscuits.
• Bake uncovered for 20-25 minutes or until biscuits are golden brown.  Let stand for 5-10 minutes and serve.
• NOTES: *Don't overcook the vegetables.  They will continue cooking as the dish bakes in the oven, so saute them just until they begin to soften. *If the filling seems too thick, add a splash of chicken broth.  It it's too thin, let it simmer a few extra minutes before adding the biscuits. *Leave a little space between the biscuits.  This helps them bake evenly and become golden brown on top. *Check the biscuit doneness.  The tops may brown before the centers are fully cooked, so test one biscuit before removing the dish from the oven. *Customize the vegetables.  Peas, carrots, corn, green beans, and mushrooms all work well in this recipe. *Allow the skillet to sit for 5-10 minutes after baking so the filling can thicken slightly.
• Storage Tips: Refrigerate:  Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze:  The chicken filling freezes well for up to 3 months.  For best results, freeze the filling separate and add fresh biscuits when ready to bake. Reheat:  Warm leftovers in the oven at 350 degrees until heated through, or microwave individual portions for a quick meal.

Tried this recipe?Let us know how it was!

– 6 tbsp flour