Skillet Chicken Pot Pie

Why Make This Recipe

Skillet Chicken Pot Pie is the perfect comfort food for busy nights. It has all the warm, cozy flavors you love in a pot pie but is made quickly in one pan. No need to roll out pie dough or spend hours in the kitchen.

This recipe is simple, quick, and uses everyday ingredients. It’s a great way to use up leftover chicken or vegetables, and it only takes about 30 minutes from start to finish. That makes it ideal for weeknight dinners or lazy weekends.

The biscuit topping is soft and golden, and it adds a nice texture to the creamy chicken filling. You get a warm, hearty meal that feels homemade without much effort. Kids and adults both enjoy it, and it makes a great dish to share.

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How to Make Skillet Chicken Pot Pie

Ingredients:

• 2 cups cooked chicken (shredded or chopped)
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 bag (12 oz) frozen mixed vegetables
• 1 can (16.3 oz) refrigerated biscuit dough

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, melt butter over medium heat.
3. Add chopped onion and cook until soft.
4. Stir in flour, salt, pepper, and garlic powder. Cook while stirring for 1 minute.
5. Slowly add chicken broth and milk, stirring constantly until smooth and thickened.
6. Add the cooked chicken and frozen vegetables. Stir well and let it cook for a few minutes.
7. Remove from heat. Arrange biscuit dough pieces on top of the filling.
8. Bake in the oven for 20–25 minutes, or until biscuits are golden brown and cooked through.
9. Let it cool for 5 minutes before serving.