skillet chicken pot pie

5 from 6 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6


  • ¼ cup unsalted butter (½ stick)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon celery seed
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme, finely chopped
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken broth
  • 1 cup frozen petite peas
  • 3 cups shredded chicken, (rotisserie or 2-3 cooked chicken breasts)


  • 1 (16.3 oz.) can extra-flaky refrigerator biscuits
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons finely chopped fresh herbs (rosemary, thyme, sage etc.)
  • 1 clove garlic, grated
  • kosher or sea salt, for topping


  • Preheat the oven to 375°F.
  • Heat a large 12-inch cast iron skillet over medium-high heat, melt ¼ cup butter. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrots to the butter and sauté for 5 minutes, or until the onions are soft and fragrant.
  • Season with 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon celery seed, 1 clove minced garlic, and 1 teaspoon chopped thyme stirring to combine. Sprinkle ¼ cup flour over the vegetables and stir while creating a thick paste for 2 minutes.
  • Slowly stir in 2 cups milk. Once the milk is fully incorporated, whisk in 2 cups broth. Simmer, whisking until the mixture has slightly thickened.
  • Add 3 cups shredded chicken and 1 cup peas to the sauce. Evenly place 1 can biscuits on top of the pot pie mixture. Place in the oven on the middle rack for 20 minutes and bake until the biscuits are golden brown and the filling is bubbling. If browning too quickly, cover biscuits with foil.
  • While the biscuits bake, combine 2 tablespoons melted butter with 2 tablespoons chopped herbs, and 1 clove grated garlic. Set melted herb butter aside.
  • Carefully remove the skillet from the oven and top biscuits with melted herb butter. Cool before serving.


  • Serve with my favorite simple side salad to complete this meal.


  • Protein: Use a rotisserie chicken or cook 2-3 chicken breasts and shred.
  • Vegetarian: Swap shredded chicken for 3 cups peeled and diced russet potatoes. Swap chicken stock for vegetable stock.
  • Gluten-Free: Use gluten-free flour such as Cup 4 Cup and gluten-free biscuit dough such as Pillsbury Gluten-Free Buttermilk Biscuits.


  • Chop the celery, carrots, and onions up to 3 days in advance; store in airtight containers in the refrigerator. Or purchase the Trader Joe’s MirePoix Mix as a shortcut ingredient in this recipe.


Calories: 626kcal | Carbohydrates: 55g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 865mg | Potassium: 756mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4377IU | Vitamin C: 15mg | Calcium: 194mg | Iron: 5mg