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One-Pan Chicken Pot Pie Skillet

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A comforting one-pan chicken pot pie with a creamy filling and flaky drop biscuit topping. Perfect for weeknight dinners or entertaining, this easy recipe comes together in a single skillet for minimal cleanup.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/2 cup whole milk or heavy cream
  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup frozen peas (no need to thaw)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 cups all-purpose flour (for biscuit topping)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Start the filling. Place your 12-inch oven-safe skillet over medium heat and add the 2 tablespoons of butter. Once melted and bubbling, add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the garlic and flour. Stir in the minced garlic and cook for 30 seconds until fragrant. Then sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 1-2 minutes to cook the raw flour taste out.
  4. Slowly add the broth. Pour in the chicken broth a little at a time, whisking continuously to prevent lumps. Bring to a gentle simmer and let cook for 2-3 minutes until thickened enough to coat the back of a spoon.
  5. Finish the filling. Stir in the milk or cream, shredded chicken, frozen peas, dried thyme, dried rosemary, and a generous pinch of salt and pepper. Let simmer for another 2 minutes. Add the lemon juice and fresh parsley, then remove the skillet from the heat.
  6. Make the biscuit topping. In a medium mixing bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  7. Add the buttermilk. Pour in the buttermilk and stir with a fork just until the dough comes together. It will be shaggy and slightly sticky.
  8. Drop the biscuits on top. Using a spoon or cookie scoop, drop dollops of biscuit dough over the hot filling. You should have about 8-10 biscuits.
  9. Bake. Transfer the skillet to the preheated oven and bake for 18-22 minutes, until the biscuits are golden brown and the filling is bubbling up around the edges.
  10. Rest and serve. Let the skillet cool for 5-10 minutes before serving. Garnish with extra fresh parsley if desired.

Notes

For the best texture, use fresh thyme if available (about 1 tablespoon). If using a rotisserie chicken, shred the meat while still warm for juicier results. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free blend and use a gluten-free biscuit mix. The filling can be prepared up to 24 hours in advance and refrigerated; reheat on the stovetop before adding biscuits and baking. If the filling is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering filling.

Nutrition

Keywords: chicken pot pie, one-pan dinner, skillet dinner, comfort food, easy dinner, chicken recipe, biscuit topping

Find it online: https://oracooks.com/one-pan-chicken-pot-pie-skillet-the-best-easy-dinner/