Skillet Chicken Pot Pie Recipe

Name: Skillet Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Chicken Pot Pie Broth; 2 chicken breasts; 2 tablespoons butter; salt and pepper, added so season the chicken and some more to season the broth; 1 onion, Chopped; 2 tablespoons butter; 4 tablespoons flour; 1 tablespoon poultry seasoning; 1 (14 ounce) can chicken broth; 2 cups milk (Can use heavy cream if you have it for a richer broth!); 2 cups mixed frozen peas and carrots (You can add some more if needed); For the Biscuit Topping; 2 cups flour; 1 tablespoon baking powder; 2 cups milk; 1 teaspoon salt; 2 teaspoons sugar

Servings: persons

For the Chicken Pot Pie Broth
2 chicken breasts
2 tablespoons butter
salt and pepper, added so season the chicken and some more to season the broth
1 onion, Chopped
2 tablespoons butter
4 tablespoons flour
1 tablespoon poultry seasoning
1 (14 ounce) can chicken broth
2 cups milk (Can use heavy cream if you have it for a richer broth!)
2 cups mixed frozen peas and carrots (You can add some more if needed)
For the Biscuit Topping
2 cups flour
1 tablespoon baking powder
2 cups milk
1 teaspoon salt
2 teaspoons sugar

1
Heat oven to 400u00b0F to have hot and ready for the biscuits.
2
Heat a large skillet pan on high heat and melt the butter. Salt and Pepper the chicken to season it well. Lay the chicken breasts on the thick side down into the pan. Cook for about 7 minutes and turn, and cook for about 3-5 minutes, and when the second side is slightly browned. Remove the chicken from the pan and lay on a plate. The chicken does not need to be cooked through yet because it will continue to cook later.
3
Add the remaining butter to the pan and add the chopped onions. Add about 1 tsp salt to the onions and saute for about 5 minutes and they are cooked. Add the flour to the onions and stir the flour in well. Add about 1 cup of Water and stir with a wire whisk until the flour is mixed in well. Add the chicken broth and the milk and stir well. Season the sauce well with the poultry seasoning and salt and pepper for taste.
4
Return the chicken to the pan, adding the juices onto the plate from the chicken, which will add some great flavor! Cover the pan with a lid and cook for about 10-15 minutes.
5
Start to prepare your biscuits by adding the flour to a medium size bowl. Add the remaining ingredients and stir well. Transfer the dough to a well floured counter surface and knead the dough for about 1 minute. Don't try to knead for too long or that may make the biscuits turn out tough.
6
Roll the dough out with a rolling pin and with a round cookie cutter make individual biscuits. Place them onto a baking sheet and bake for about 15-20 minutes or until the biscuits are browned.
7
Return to the skillet and remove the chicken from the pan. Allow the chicken breasts to sit for about 5 minutes or so.
8
Add the frozen peas and carrots and stir well. Put the lid back on and cook for about 5 minutes. While the frozen vegetables are cooking through, cut the chicken into bite size pieces and return them to the skillet.
9
When the peas and carrots are cooked through, the biscuits should be done.
10
Pour the chicken sauce into a bowl and top with the biscuits. Enjoy by dipping the biscuits into the chicken broth!

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Chicken Pot Pie Broth, 2 chicken breasts, 2 tablespoons butter, salt and pepper, added so season the chicken and some more to season the broth, and more.

Yes, Skillet Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skillet Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions