Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Skillet Chicken Pot Pie with Cheddar Biscuit

Cozy Perfection: The Ultimate Skillet Chicken Pot Pie with Cheddar Biscuits

  • Author: David Andersson
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

At its heart, the Skillet Chicken Pot Pie with Cheddar Biscuits is a perfect marriage of convenience and culinary depth. Unlike traditional pot pies, which involve rolling out and meticulously fitting pastry dough, this skillet version streamlines the entire process. By cooking the filling and baking the topping all in the same oven-safe skillet, we minimize cleanup and maximize flavor, as the rich seasonings and savory fond from browning the chicken are instantly incorporated into the sauce.

Ingredients

Scale

Chicken Pot Pie Filling

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 lb boneless, skinless chicken breast or thighs, diced

  • Salt & black pepper

  • 1 small onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 3 cloves garlic, minced

  • â…“ cup all-purpose flour

  • 2½ cups chicken broth

  • ½ cup milk or heavy cream

  • 1 tsp dried thyme

  • ½ tsp dried rosemary

  • ½ tsp paprika

  • 1 cup frozen peas

  • 1 tbsp fresh parsley (optional)

Cheddar Biscuit Topping

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ¾ tsp salt

  • ½ tsp garlic powder

  • ¼ tsp black pepper

  • ½ cup cold butter, cubed

  • ¾ cup buttermilk (or milk + 1 tsp vinegar)

  • 1 cup shredded sharp cheddar cheese

  • 1 tbsp melted butter (optional, for brushing)

Instructions

1. Start the Filling

  1. Preheat oven to 400°F (205°C).

  2. Heat butter and olive oil in a large oven-safe skillet over medium heat.

  3. Season chicken with salt and pepper. Sauté until lightly browned (it will finish cooking later). Remove and set aside.

2. Build the Sauce

  1. In the same skillet, add onion, carrots, and celery. Cook 4–5 minutes until softened.

  2. Add garlic and cook 30 seconds.

  3. Sprinkle flour over veggies; stir and cook 1 minute.

  4. Slowly whisk in chicken broth, then milk/cream.

  5. Add thyme, rosemary, paprika, salt, and pepper.

  6. Simmer 5–7 minutes until thickened.

3. Finish the Filling

  1. Stir chicken back into skillet.

  2. Add frozen peas and parsley.

  3. Remove from heat.

4. Make the Cheddar Biscuit Topping

  1. In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and pepper.

  2. Cut in cold butter until pea-sized crumbs form.

  3. Stir in buttermilk and cheddar cheese until just combined.

5. Assemble & Bake

  1. Drop biscuit dough by large spoonfuls over the filling.

  2. Transfer skillet to oven.

  3. Bake 18–22 minutes, until biscuits are golden and cooked through.

  4. Optional: Brush biscuits with melted butter.

Notes

This Skillet Chicken Pot Pie with Cheddar Biscuit is easy to adapt—add mushrooms or pearl onions for extra depth, swap cheddar for gruyère or sharp white cheddar, or sprinkle fresh thyme or parsley on top before serving for a bright, cozy finish.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion
  • Calories: ~580 kcal

Keywords: One-Pan Chicken Pot Pie, Chicken and Biscuit Pie, Skillet Pot Pie Recipe, Homemade Cheddar Biscuits

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesmaria.com/skillet-chicken-pot-pie-with-fluffy-cheddar-biscuits/