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Skillet Chicken Biscuit Pot Pie

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By Pillsbury Kitchens
Updated Nov 12, 2023
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This skillet chicken pot pie with biscuits is simple to make, all in one pan! It’s genius how creamy chicken and veggies in gravy are made in a skillet before Pillsbury™ Grands!™ biscuits top it and it finishes baking in the oven. Delish!

What is Skillet Chicken Biscuit Pot Pie?

This homemade skillet chicken pot pie with biscuits starts by cooking a yummy medley of veggies in a skillet. Gravy seems to magically appear, by adding flour, milk, and broth with the veggies. Chicken and frozen peas get stirred in before the biscuits are added on top before it gets baked in the oven.

What Should I Serve with Skillet Chicken Pot Pie with Grands™ Biscuits?

This skillet chicken biscuit pot pie is really a meal in itself! Add some fruit on the side, and dinner is done.

More About This Recipe

  • Pot pies are a great way to use up your leftover chicken and cooked veggies. We love this version with biscuits on top, as it’s a cinch to put together. With the variety of fillings and toppings you can use, you can change it up each time you make it! Try our mini chicken pot pies or any of these surprising pot pies next time you want a twist.

Frequently Asked Questions

How do I get the bottom of the biscuits done?

Be sure your chicken-veggie mixture is still hot when you top it with the biscuit pieces. The biscuits need to have a jump on getting heated up from the mixture below to cook all the way through.

Can I substitute other veggies in this homemade skillet chicken pot pie with biscuits?

Yes, feel free to use whatever fresh veggies you have on hand. You’ll need 4 cups of veggies to substitute for the onions, carrots, celery, and peas in this skillet chicken pot pie with biscuit topping. Cook them as directed in Step 1 until tender before adding the flour.

Can this recipe be cooked on the stove top?

In order for the biscuits to get done, they need the heat that only the oven can provide, to brown them and get them done on the insides.

Skillet Chicken Biscuit Pot Pie

  • Prep Time 30 min
  • Total 55 min
  • Ingredients 12
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
  • Step 
    2
    Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
  • Step 
    3
    Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Nutrition

430 Calories
23g Total Fat
16g Protein
40g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
13g
66%
Trans Fat
1g
Cholesterol
65mg
21%
Sodium
1100mg
46%
Potassium
270mg
8%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
10%
Sugars
8g
Protein
16g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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