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Golden chicken pot pie skillet with flaky biscuit topping and creamy filling bubbling around the edges

Chicken Pot Pie Skillet

A comforting one-pan meal with tender chicken, veggies, and a flaky biscuit topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, diced
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup biscuit mix
  • 1/2 cup milk

Method
 

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: Heat olive oil in a large oven-safe skillet over medium heat. Add diced chicken and cook until browned, about 5-6 minutes. Remove and set aside.
  3. Step 3: In the same skillet, add carrots, potatoes, and onion. Cook for 5 minutes until softened.
  4. Step 4: Stir in garlic, thyme, salt, and pepper. Cook for 1 minute.
  5. Step 5: Add chicken broth and heavy cream. Bring to a simmer, then return the chicken to the skillet. Cook for 5 minutes.
  6. Step 6: In a small bowl, mix biscuit mix and milk until just combined. Drop spoonfuls of the biscuit dough over the chicken mixture.
  7. Step 7: Transfer the skillet to the oven and bake for 15-20 minutes, or until the biscuit topping is golden brown.
  8. Step 8: Let cool for 5 minutes before serving.

Notes

Feel free to swap in your favorite veggies or use rotisserie chicken for a quicker option.