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Chicken Pot Pie with Biscuits in a cast iron skillet fresh from the oven with golden brown biscuit tops and bubbly filling

Chicken Pot Pie with Biscuits

A creamy, hearty chicken pot pie filling made in one oven-safe skillet and topped with fluffy homemade biscuits. A cozy, family-friendly dinner ready in about 50 minutes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 692
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter for the filling
  • 1 yellow onion chopped, about 1.5 cups
  • 3 carrots chopped small, about 2 cups
  • 3 ribs celery chopped small
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.33 cup all-purpose flour for the filling
  • 1.75 cups low sodium chicken broth
  • 1 cup whole milk for the filling
  • 2 cups cooked chicken shredded or chopped; rotisserie chicken recommended
  • 1 cup frozen peas stirred in off the heat
  • 2 cups all-purpose flour for the biscuits
  • 1 tbsp baking powder
  • 0.5 tsp salt for the biscuits
  • 5 tbsp unsalted butter frozen for at least 20 minutes, for the biscuits
  • 0.75 cup whole milk for the biscuits, plus more for brushing tops

Equipment

  • 12-inch oven-safe skillet
  • Large mixing bowl
  • Box grater
  • Biscuit cutter or drinking glass
  • Oven mitts

Method
 

  1. Preheat oven to 425 degrees F.
  2. Melt the butter in a 12-inch or larger oven-safe skillet over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in the garlic, thyme, salt, pepper, and flour. Cook, stirring constantly, for 1 full minute to cook out the raw flour taste.
  4. Pour in the chicken broth and milk. Stir and cook until the mixture begins to bubble and thicken slightly, about 4 to 5 minutes. It will continue to thicken as it bakes.
  5. Turn off the heat. Stir in the cooked chicken and frozen peas. Set the skillet aside.
  6. In a large bowl, whisk together the flour, baking powder, and salt. Use a box grater to shred the frozen butter directly into the bowl. Stir into the dry ingredients with a fork until coarse crumbs form. Add the milk and stir until the dough just clumps together. Do not overwork.
  7. Transfer the dough to a lightly floured surface. Pat into a round about 0.75 inches thick. Use a biscuit cutter or drinking glass to cut out the biscuits.
  8. Place the biscuits on top of the filling in the skillet. Brush the tops lightly with milk. Bake for 15 to 18 minutes until the biscuits are golden brown on top and the filling is bubbling around the edges.
  9. Remove carefully from the oven using oven mitts. The skillet handle will be extremely hot. Serve straight from the skillet.

Notes

Use a 12-inch oven-safe skillet to go from stovetop to oven in one pan. Rotisserie chicken is a great time-saver. Freeze the butter at least 20 minutes before grating for the fluffiest biscuits. Do not overwork the biscuit dough. The filling can be made a day ahead -- make fresh biscuits right before baking for best results. The filling freezes well for up to 2 months without the biscuits.