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: 1 tablespoon vegetable oil; 1 14 lbs boneless skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon salt; 1 ½ teaspoons dried thyme leaves; ⅛ teaspoon pepper; 2 cups fresh carrots, sliced; 2 cups frozen southern style hash brown potatoes; 1 (12 ounce) jar chicken gravy; 1 cup frozen sweet peas; 1 (12 ounce) can Pillsbury refrigerated biscuits; ½ teaspoon garlic powder

Servings: persons

1 tablespoon vegetable oil
1 14 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1 ½ teaspoons dried thyme leaves
⅛ teaspoon pepper
2 cups fresh carrots, sliced
2 cups frozen southern style hash brown potatoes
1 (12 ounce) jar chicken gravy
1 cup frozen sweet peas
1 (12 ounce) can Pillsbury refrigerated biscuits
½ teaspoon garlic powder

1
In 12-inch nonstick skillet, heat oil over medium-high heat until hot.
2
Add chicken; sprinkle with salt, 1/2 teaspoon of the thyme and the pepper.
3
Cook 5 minutes or until chicken is browned, stirring frequently.
4
Move chicken to one side of skillet.
5
Add carrots and potatoes; cook 5 minutes, stirring frequently.
6
Add gravy to chicken and vegetables; mix well.
7
Heat to boiling.
8
Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken is no longer pink in center and vegetables are tender, stirring occasionally and adding peas during last 5 minutes of cooking time.
9
During last 15 minutes of cooking, heat oven to 400F Separate dough into 10 biscuits.
10
Cut each into quarters; place in large bowl.
11
Add garlic powder and remaining teaspoon thyme; toss to coat.
12
Place on ungreased cookie sheet.
13
Bake 8 to 10 minutes or until biscuit pieces are golden brown.
14
Scatter over top of cooked chicken mixture before serving.

309

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 14 lbs boneless skinless chicken breasts, cut into 1-inch pieces, 1 teaspoon salt, 1 ½ teaspoons dried thyme leaves, 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