Save This creamy skillet chicken pot pie delivers classic comfort in a fraction of the usual time with everyday ingredients and buttery biscuits on top. Everything comes together in one pan for minimal cleanup and maximum satisfaction on a busy night.
On the first snowy evening in our new place I threw this together with leftover rotisserie chicken and it instantly became a repeat request. My kids love those golden biscuits and the cozy creamy sauce never fails to warm us up.
Ingredients
- Cooked chicken: Gives a tender meaty base, using leftover chicken or rotisserie ensures a flavorful filling
- Frozen mixed vegetables: Provide color and nutrition without extra chopping, use ones with peas, carrots, corn, and green beans for best results
- Cream of chicken soup: Brings luscious creamy texture, choose a low sodium version if preferred and look for one with big pieces of chicken
- Milk: Adds silkiness and richness, use whole milk for added creaminess if available
- Refrigerated biscuit dough: Gives that buttery topping with zero effort, look for a brand with real butter for best flavor
Instructions
- Prepare the Filling:
- In an oven safe skillet over medium heat combine the chopped or shredded chicken, the frozen mixed vegetables, the can of cream of chicken soup, and the milk. Stir well and cook gently for about five minutes until everything is warmed through and the sauce is just beginning to bubble on the edges.
- Top with Biscuits:
- Carefully arrange the refrigerated biscuit dough rounds evenly on top of the hot filling. Press them down just slightly so they nestle in but do not submerge them. Fully covering the filling may lead to softer biscuits, so leave a little space between for air to circulate.
- Bake Until Golden:
- Move the skillet to a preheated four hundred degree Fahrenheit or two hundred degrees Celsius oven. Bake uncovered for twenty to twenty five minutes. The biscuits should be golden brown on top and the filling should be visibly bubbling around the edges.
- Let Cool Slightly:
- Once baked, allow the dish to sit for five minutes before serving. This allows the filling to settle and makes scooping easier.
Save My favorite part is the golden tops on the biscuits which remind me of my grandmother’s Sunday dinners. The savory scent always draws everyone to the kitchen and this simple skillet meal brings those memories right back every time.
Storage Tips
Let your skillet pot pie cool completely then cover tightly and refrigerate for up to three days. Reheat gently in the oven or microwave for best results as the biscuits will crisp nicely again. If you want to make it ahead, prepare the filling and keep the biscuits unbaked in a separate container, then assemble and bake fresh the night you want to serve.
Ingredient Substitutions
Swap in leftover turkey for the chicken especially during the holidays. Try a dairy free soup and non dairy milk for a lactose free twist. Look for vegan biscuit dough if you want to make the whole dish dairy free. Add extra flavor by sprinkling cheddar cheese or fresh herbs like rosemary on the biscuit tops before baking.
Serving Suggestions
Pair with a simple green salad tossed in vinaigrette or serve alongside steamed green beans for an added veggie hit. If you like a little tang, add a spoonful of cranberry sauce or a dollop of spicy mustard on the side.
Cultural and Historical Notes
Chicken pot pie has roots in both American and European traditions, often featuring a pastry crust and hearty fillings. This version simplifies the technique with a biscuit topping, which is a shortcut that dates back to midcentury US home cooks looking for easy weeknight comfort foods.
Seasonal Adaptations
Add spring asparagus or fresh peas for a lighter springtime pie. Mix in leftover roasted vegetables after Thanksgiving. Canned corn or diced bell peppers work well in late summer for extra sweetness.
Save This dish brings cozy comfort to the table with minimum fuss. Enjoy the warm creamy filling and golden biscuits on even the busiest nights.
Recipe FAQs
- → Can I use leftover roast chicken?
Yes, shredded leftover roast or rotisserie chicken works perfectly for this dish and saves prep time.
- → Are fresh vegetables okay instead of frozen?
Fresh diced carrots, peas, and corn may be used; sauté them first until just tender before adding the remaining filling ingredients.
- → Can I make this ahead of time?
The filling can be prepared and refrigerated a day ahead. Add biscuits and bake just before serving for best texture.
- → What if I don’t have an oven-safe skillet?
Transfer the filling to a deep pie dish or casserole before topping with biscuit dough and baking.
- → How do I make this dairy-free?
Substitute a dairy-free cream soup and biscuit dough to accommodate dietary needs.