skillet chicken pot pie

5 from 4 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6


  • ¼ cup unsalted butter
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
  • ½ teaspoon celery seed
  • 1 cloves garlic
  • 1 teaspoon fresh thyme
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken broth
  • 1 cup frozen petite peas
  • 3 cups shredded chicken


  • 1 tube extra flaky refrigerator biscuits
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons fresh rosemary or thyme finely chopped
  • 1 clove garlic minced
  • sea salt for topping


  • Heat oven to 375°F.
  • Over medium-high heat, melt ¼ cup of unsalted butter in a large 12” inch cast iron (or other oven proof) skillet. Add the 1 cup diced onion, 1 cup diced celery, 1 cup diced carrots to the butter and sauté for 5 minutes, or until the onions are soft and fragrant.
  • Season with the 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon celery seed, 1 clove garlic (or frozen cube), and 1 teaspoon fresh finely chopped thyme stirring to combine. Sprinkle ¼ cup flour over the vegetables and stir while creating a thick paste sautéing for 2 minutes.
  • Slowly add 2 cups whole milk. Once the milk is fully incorporated, whisk in 2 cups chicken broth. Simmer, whisking until the mixture has slightly thickened.
  • Add 3 cups of cooked shredded chicken and 1 cup frozen petite peas to the sauce.
  • Evenly place 1 tube of extra flaky 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 it is browning too quickly, cover biscuits with foil.
  • While the biscuits bake, combine 2 tablespoons melted unsalted butter with 2 tablespoons finely chopped herbs, and 1 garlic clove (or frozen cube).
  • Carefully remove the skillet from the oven and top biscuits with melted herb butter. Cool before serving.


  • Serve with my favorite simple side salad.


  • Protein: I like using a rotisserie chicken but you can also 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.


  • Chop the celery, carrots, and onions in advance 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