Skillet Biscuit Chicken Pot Pie

By Sarah On March 2, 2015 | Updated: February 5, 2026

Homemade chicken pot pie just got way easier! This biscuit chicken pot pie is cooked entirely in one skillet and features flaky biscuits baked on top of a creamy chicken veggie filling.

Dinner’s served in the skillet today and boy are we ever doing it up right!

While I love a classic pot pie with the flaky pie crust baked on top and creamy chicken filling hiding underneath, sometimes you just need a quick fix and this biscuit version is exactly that.

We’ve got the same creamy chicken + veggie filling you know and love only we’re keeping it extra easy today and tapping in frozen biscuits for dinner duty.

The end result is a pan full of comfort food you will actually crave every night.

This Pot Pie features…

A creamy chicken and veggie pot pie filling
Flaky biscuits baked on top
An easy recipe that comes together in 45 minutes with only a handful of ingredients

Making the Pot Pie

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Carrots
Celery
Yellow onion
Garlic
All-purpose flour
Chicken broth
2% or skim milk
Heavy whipping cream
Parsley
Thyme
Cooked chicken
Peas
Frozen biscuits

Choosing Your Biscuits

I recommend using pre-made frozen biscuits for this recipe. No need to thaw them prior, just arrange them frozen on top of the pot pie filling.

Homemade unbaked biscuits will also work in this recipe but you will need to reduce the cook time by about 5-10 minutes as they will bake faster than frozen.

Tips for Perfect Pot Pie

Sauté the vegetables – this tenderizes the vegetables and builds the flavor base for the sauce.
Use leftover chicken – this recipe works particularly well with leftover shredded or diced chicken.
Add peas after cooking sauce – this prevents the peas from overcooking and becoming mushy.
Thin sauce with additional chicken broth after cooking – add a splash or two of chicken broth if needed to loosen the sauce after adding the chicken.
Brush biscuits with heavy cream – a light brush of heavy cream on the biscuits will help them brown nicely during baking.
Bake pot pie at 400F – 20-25 minutes at 400F will cook the biscuits + filling perfectly. The pot pie is done when the biscuits are golden-brown and the filling is bubbly.

Recipe Variations

Try these ideas for a different twist on this pot pie.

Add different veggies – try using mushrooms, sweet pepper, baby spinach, or corn.
Use another meat – cooked turkey works great in place of the chicken.
Add cheese – sprinkle biscuits with a little shredded cheddar or grated Parmesan.

Storing and Freezing Pot Pie

This pot pie stores well in refrigerator up to 6 days. Reheat individual servings in microwave 2-3 minutes on high for serving.

To freeze pot pie, follow recipe instructions through step 4 and do not bake. Wrap pan well with tin foil and freeze up to 2 months.

To bake pot pie from frozen, keep covered with tin foil and bake at 400F 30-40 minutes, removing tin foil halfway through baking, until biscuits are golden-brown and filling is bubbly.

One bite of this pot pie with all its flaky biscuit and creamy chicken goodness and you may never feel inclined to return to traditional!

And with how easy it was to pull off? Just get on my dinner rotation already.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More ways to use up leftover chicken!

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5 from 1 vote