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# Skillet Chicken Pot Pie with Biscuit Top
- URL: https://chefnfood.com/recipes/skillet-chicken-pot-pie-biscuit-top/
- Published: 2026-10-03T15:00:00.000Z
- Updated: 2026-10-03T15:00:00.000Z
- Description: All the comfort of pot pie without rolling pastry. Store-bought biscuits go on top and bake into a golden lid.
- Author: Chris Smith
- Tags: Comfort Food, chicken, one-pan, leftovers, #time-50, #serves-6, #difficulty-easy, #featured

Prep20 min

Cook30 min

Total50 min

Servings6

DifficultyEasy

All the comfort of pot pie without rolling pastry. Store-bought biscuits go on top and bake into a golden lid.

## Ingredients

- 4 tbsp unsalted butter
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 8 oz cremini mushrooms, quartered (optional)
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- ¾ cup whole milk
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 4 cups cooked shredded chicken (a rotisserie chicken is ideal)
- 1 cup frozen peas
- 1 can (16 oz) refrigerated biscuits (8 count)
- 1 egg, beaten

## Instructions

1. Heat the oven to 400°F.
2. Melt the butter in a large oven-safe skillet over medium. Add the onion, carrots, celery, and mushrooms and cook 8 minutes until softened and the mushroom liquid has cooked off.
3. Add the garlic and cook 30 seconds.
4. Sprinkle the flour over everything and stir constantly for 2 minutes. It will look pasty and dry — that's correct, and cooking it now is what removes the raw flour taste.
5. Slowly add the broth while whisking, then the milk. Add the salt, pepper, and thyme. Simmer 4–5 minutes, whisking, until thickened enough to coat a spoon heavily.
6. Stir in the shredded chicken and frozen peas. Taste for salt.
7. Arrange the biscuits over the top, leaving small gaps between them so steam can escape. Brush the tops with beaten egg.
8. Bake 22–25 minutes until the biscuits are deep golden and cooked through underneath. If the tops brown before the bottoms set, tent with foil and give it 5 more minutes.
9. Rest 5 minutes before serving.

## Chef’s Take

The gap between biscuits matters more than it looks like it should. A sealed lid traps steam and the biscuit bottoms stay raw and gummy — the single most common failure with this style of pot pie. Leaving space lets moisture escape and the undersides actually bake. It also looks better, which is a fair trade for doing less work.

**Pro tip:** the filling should be thicker than you want the finished dish to be. The biscuits release moisture as they bake and will thin it out. If it's already the right consistency going into the oven, it'll be soupy coming out.

## Substitutions

- **Rotisserie chicken** is the intended shortcut — one bird gives you about 4 cups.
- **Turkey** after a holiday works perfectly.
- **Homemade biscuits or puff pastry** if you'd rather. Puff pastry needs 425°F and about 20 minutes.
- **Vegetarian:** skip the chicken, double the mushrooms, add a diced potato with the carrots, and use vegetable broth.
- **Dairy-free:** olive oil for butter, unsweetened oat milk for whole milk.

## Storage and reheating

Refrigerate up to 4 days. Reheat covered at 350°F for 20 minutes; the biscuits soften but come back reasonably. Not a great freezer candidate as assembled — the biscuit topping goes soggy. Freeze the filling alone for 3 months and add fresh biscuits when you bake it.

## Serving suggestions

It's a complete meal. A simple green salad is the only thing it needs. Hot sauce is a divisive but defensible addition.