The Ultimate Comfort Classic: Skillet Chicken and Biscuit Pot Pie
There is nothing quite like the aroma of a savory chicken stew bubbling away under a blanket of golden-brown, buttery biscuits. This Skillet Chicken and Biscuit Pot Pie is the definition of a “hug in a bowl.”
Unlike traditional pot pies that require fussy pie crusts and hours of chilling, this version utilizes a cast-iron skillet for a rustic, one-pan meal that transitions perfectly from the stovetop to the oven. Whether you are looking for a hearty weeknight dinner or a centerpiece for a cozy Sunday brunch, this recipe delivers unmatched flavor and a texture contrast that will keep everyone reaching for seconds. It is the perfect marriage of creamy vegetable filling and flaky biscuit topping.
Ingredients and Their Roles
- Chicken Breast or Thighs (2 cups, cooked and shredded): The protein powerhouse. Using rotisserie chicken is a great shortcut, but pan-seared thighs offer the most succulent flavor.
- Butter (4 tablespoons): Used to sauté the aromatics and create the base of our rich roux.
- Onion, Carrots, and Celery: This “Mirepoix” trio provides the essential flavor base that defines traditional comfort food.
- Garlic (3 cloves, minced): Adds a pungent depth that cuts through the creaminess of the sauce.
- All-Purpose Flour (1/4 cup): Acts as the thickening agent to turn broth into a luscious, velvety gravy.
- Chicken Broth (2 cups): Provides the savory liquid base. Use low-sodium to better control the seasoning.
- Heavy Cream (1/2 cup): This is the secret to a luxurious mouthfeel and a rich, white sauce.
- Frozen Peas and Corn (1 cup total): Added at the end to maintain their vibrant color and snap.
- Fresh Thyme and Rosemary: These herbs provide an earthy fragrance that elevates the dish from simple to gourmet.
- Refrigerated or Homemade Biscuits: The crowning glory. They soak up the gravy on the bottom while staying crispy and light on top.
- Egg Wash (1 egg + 1 tbsp water): Brushed on the biscuits to ensure a perfectly golden-brown finish.
Step-by-Step Preparation Guide
1. Sauté the Aromatics
Preheat your oven to 400°F (200°C). In a large 12-inch cast-iron skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook for about 5–7 minutes until the vegetables are softened and the onions are translucent. Stir in the garlic and herbs during the last minute of sautéing.
2. Create the Gravy
Sprinkle the all-purpose flour over the butter-coated vegetables. Stir constantly for 2 minutes to cook out the “raw” flour taste. Slowly whisk in the chicken broth, ensuring no lumps form. Allow the mixture to simmer until it starts to thicken and bubble.
3. Incorporate the Cream and Chicken
Stir in the heavy cream, shredded chicken, peas, and corn. Season generously with kosher salt and cracked black pepper. Let the mixture simmer for another 3 minutes until it reaches a thick, stew-like consistency.
4. Top with Biscuits
Arrange your biscuit dough over the top of the filling. You can space them out or nestle them close together depending on how much “topping-to-filling” ratio you prefer. Brush the tops with the egg wash for that professional bakery-style sheen.
5. Bake to Perfection
Place the skillet in the oven and bake for 15–20 minutes. You are looking for the biscuits to be fully risen and deep golden, and the filling to be bubbling vigorously around the edges.
Serving Suggestions
Pair this Skillet Chicken Pot Pie with a crisp green salad tossed in a light lemon vinaigrette to balance the richness of the cream sauce. For a full “country-style” spread, serve alongside garlic mashed potatoes or roasted balsamic Brussels sprouts.