Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4.0
Ingredients: 2 tablespoons Kerrygold butter; 1 cup diced onion (about 1 medium onion); 2 cloves garlic, minced; 1 cup diced carrots (about 2 medium carrots); 1 cup diced celery (about 2 stalks); 2 cups cooked chicken, shredded; 1 cup frozen peas; 3 tablespoons all-purpose flour; 1 ½ cups chicken broth; 1 cup whole milk; 1 teaspoon dried thyme; Salt and pepper to taste; 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup heavy cream

Highlighted under: Classic Comfort Cooking

You ever find yourself craving the comfort of a classic chicken pot pie, but without the whole fuss of making a crust? That’s how this skillet chicken pot pie was born in my kitchen on a chilly weekend last fall. I was looking for something warm and cozy to share with my family, and honestly, it hit the spot. It's quick, satisfying, and I love that you can customize it with whatever veggies you've got lying around. Plus, it's a one-pan wonder—less time cleaning up after dinner is always a bonus in my book.

Created by

The Meals By Sophia Team

Last updated on 2026-06-03T16:30:19.041Z

What I Love About This

You can use leftovers or whatever veggies are in the fridge
It comes together in just one skillet
The creamy filling warms you straight to the heart

Getting the Texture Right for Skillet Chicken Pot Pie

To get that ideal creamy filling, make sure to cook the vegetables long enough. You want them to soften and release their flavors without turning mushy, about 5 to 10 minutes of sautéing is usually perfect. Stirring in the flour helps give the filling that comforting thickness, so don’t skip that part. If it seems too thick, just add a splash more chicken broth until you get it right.

When adding the chicken broth and milk, do it slowly while stirring. This helps keep things smooth and prevents any lumpy surprises. You want to bring it to a gentle simmer which not only helps it thicken but also brings all the ingredients together nicely. If it starts to bubble too vigorously, lower the heat a smidge.

Ingredient Notes

You can really play around with the veggies in this recipe. If you've got leftover green beans or some corn that needs using up, toss them in. Sometimes I even throw in some frozen mixed veggies when I'm in a hurry. Just remember to adjust your cooking time if you're using something that takes longer to cook.

For the biscuits on top, I’ve had success with variations like tossing in herbs or a pinch of garlic powder. It gives an extra little kick. And if you don’t have heavy cream, I’ve substituted with milk mixed with a bit of melted butter, and it works fine, though the biscuits might not be quite as rich.

Ingredients

For the Filling

2 tablespoons Kerrygold butter
1 cup diced onion (about 1 medium onion)
2 cloves garlic, minced
1 cup diced carrots (about 2 medium carrots)
1 cup diced celery (about 2 stalks)
2 cups cooked chicken, shredded
1 cup frozen peas
3 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
Salt and pepper to taste

For the Biscuit Topping

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup heavy cream

Instructions

Make the Filling

In a large skillet, melt the Kerrygold butter over medium heat. Add the diced onion, and sauté until it's soft and translucent, about 5 minutes. Toss in the garlic, carrots, and celery, stirring for another 5 minutes. You want those veggies to soften nicely. Next, stir in the shredded chicken, peas, and sprinkle the flour over everything, mixing it well for about a minute. Gradually add in the chicken broth and milk, while stirring to avoid any lumps. Bring it to a gentle simmer. Add the thyme, and season with salt and pepper according to your taste.

Prepare the Biscuit Topping

In a mixing bowl, combine the flour, baking powder, and salt. Pour in the heavy cream, and mix until just combined. Don't overmix it, or the biscuits can get tough. You want a slightly sticky dough that you can scoop with a spoon.

Combine and Bake

Once your filling is nicely thickened, drop spoonfuls of the biscuit mixture on top of the filling. Don't worry if they look messy, they spread out as they bake. Transfer the skillet to a preheated oven set at 425°F (220°C) and bake for about 20 minutes, or until the biscuit topping is golden brown. You'll know the biscuits are done when they look puffy and beautifully browned.

Pro Tips

Feel free to use store-bought rotisserie chicken to save time
Add some chopped herbs like parsley or rosemary for extra freshness
If you're short on time, you can skip the biscuit topping and just serve it over rice or mashed potatoes

Scaling Skillet Chicken Pot Pie for a Crowd

If you’re looking to feed a larger group, just double the filling and topping ingredients. You can still use the same skillet if you have a big one; just keep an eye on the cooking time since it might take a bit longer to bake through. A good way to tell it’s done is to look for that golden top and to check that the filling is bubbling around the edges.

Another option is to prepare individual servings in ramekins if you want a personal touch for each guest. Just be sure to adjust the baking time so the biscuits don’t burn. In my experience, about 15 minutes is usually just right for smaller portions.

Questions About Recipes

→ Can I make this ahead of time?

You can prepare the filling in advance and keep it in the fridge, but it's best to bake the biscuits fresh so they stay fluffy.

→ What other vegetables can I use?

Honestly, almost any veggie works. I've tossed in corn, green beans, or even some leftover roasted veggies. Just adjust cooking time accordingly.

→ Can I freeze leftovers?

Yes, but just keep in mind the biscuit topping might not have the same texture when reheated. I usually reheat it in the oven for best results.