Easy Skillet Chicken Pot Pie

This one pan Skillet Chicken Pot Pie makes your favourite comfort food even easier thanks to one-dish cooking. Simple enough to make on the busiest of weeknights, this take less than 30 minutes start to finish.

A tray of food, with Chicken pot Pie

Unless I’m perfectly on the ball, when I crave Chicken Pot Pie at the end of a long crazy day, I don’t have the time to make it.

I have a killer homemade crust recipe, yet time and general blah’s would otherwise make me forgo making this dish altogether.

A pan of food on a table, with Chicken pot Pie

For those times, and just for simple convenience without sacrificing taste – this recipe is the answer.

Easy Skillet Chicken Pot Pie take few store-bought ingredients made in one dish. This means you can have this comfort food, like you do with classic Turkey Pot Pie, with little excuses getting in the way.

This Easy Skillet Chicken Pot Pie recipe is a great simple weeknight family meal that the whole family will enjoy.

Taking just over 30 minutes to make from start to finish, it’s a warm and comforting chicken recipe with a creamy sauce.

This easy dinner is perfect for this time of year when a hearty meal is the ideal way to end the day.

A dish is filled with food, with Chicken pot Pie

How to make chicken pot pie in a skillet?

It takes just 5 ingredients to make this chicken pot pie recipe with cream of chicken soup.

The ingredients for this great recipe are below and the full instructions are in the printable recipe card at the end of the post.

  • rotisserie chicken
  • frozen mixed vegetables
  • cream of chicken soup
  • Salt & black pepper
  • refrigerator buttermilk biscuit dough

To Make: Preheat oven to 425 degrees. Spray down a cast iron skillet with nonstick spray and set aside. 

In a large bowl, combine the shredded chicken and the thawed frozen vegetables.

Add in the cream of chicken soup, stir well, and season with salt and pepper to your taste. 

Transfer the mixture to the prepared skillet and smooth it out with the back of your mixing spoon for a mostly even top. Add the biscuit dough to the top of the filling.

Bake at 425 degrees for 18-20 minutes. Serve this good chicken pot pie right from the cast iron pan for ease, there’s no need for a pie plate.

Enjoy!

A pan filled with food, with Pot pie

I love baking in a cast iron skillet, it really does add so much flavour to whatever you’re cooking.

This is why I adore my Kentucky Apple Skillet Cake dessert recipe so much!

If you haven’t baked a cast iron skillet recipe yet, this is a great one to start with. Yet perhaps you’ve already tried this Stuffed Tuscan Chicken?

Yet don’t skip over this flavour-packed Skillet Monterey Chicken. Now there’s a taste sensation!

For those that love this recipe, try our Crockpot Chicken Pot Pie next.

A pan filled with food, with Chicken and Pie

I will note that if you don’t have have a pan that can go in the oven, such as this one, you can still make this recipe. Simply transfer the filling to a pie dish before adding the biscuit dough.

The beauty of this one-dish skillet dinner is that it doesn’t take the better part of an afternoon to make it.


Chicken Pot Pie Variations and Tips

Streamlining the process by a ton, I include using not only refrigerator buttermilk biscuit dough as the top crust. It’s more dense and has more shape versus puff pastry for instance.

I also like to use rotisserie chicken as well to save a step.

This is a great recipe for when you already have cooked chicken on hand, to utilize leftover chicken. You could use cooked and cubed chicken breasts.

I like to use a can of cream of chicken soup for this recipe, it makes this ultimate comfort food taste like heaven.

When using chicken broth (or chicken stock) instead, it will be less creamy and rich. It is an option though, to save calories.

You can also use the same process and make individual homemade chicken pot pies as well.


This recipe makes excellent use of chicken leftovers. If not, cooking up and shredding chicken would be required. You cook, bake and serve right from one skillet!

A close up of food, with Chicken and Pie

How do you make chicken pot pie with biscuits on top?

The creamy filling comes together quickly in a skillet. Then, instead of getting transferred to a pie pan to bake, it’s topped with a store-bought crust and baked right in the skillet. That’s where the ‘easy’ comes in.

It’s a lovely combination between the creamy pot pie willing and the flaky biscuit dough cooked on top.

You could take this recipe one step further and lightly egg wash the biscuits before baking. It’ll help the crust form that perfect golden brown colour that is irresistible.

A plate of food, with Chicken pot Pie

What do you put in a chicken pot pie?

Including seasoning for taste, this recipe take just 5 simple ingredients to WOW.

I use frozen mixed veggies and a can of cream of chicken soup, so you can see it’s such an easy chicken pot pie recipe with just a few simple steps to complete. P

lus there’s no need to make a separate flaky pie crust for the bottom crust, and easy


To Store:

Chicken Pot Pie leftovers can be stored in an airtight container and refrigerated for up to 5 days. This is a popular recipe for taking for lunch the next day.

How to reheat chicken pot pie:

There are a few options to reheating room temperature or cold leftovers, and the best way is what is most convenient for you. There is no best way.

To reheat chicken pot pie, you can do so in a conventional oven or toaster oven, and heat until warmed all the way through. Cover the whole pie with aluminum foil to prevent the top from drying out. I like to use medium heat.

You could also reheat leftover chicken pot pie by placing leftovers into a microwave-safe dish and cook until reheated. It’s best to cover the container with a wet paper towel to prevent the top crust from drying out and prevent soggy crust.

This is personally the best method for me, as it only takes a couple of minutes. While there are different methods, for me the best option is the fastest reheating process so I can enjoy my tasty chicken pot pie once again.

For better results always check often to prevent overcooking, yet make sure the internal temperature reads cooked.


What to Serve with Chicken Pot Pie:

I’d pair this creamy chicken pot pie  recipe with a Garden Fresh Pasta Salad, simple green salad or spinach salad. Keep in mind you already have a ton of vegetables already in the dish like green beans, corn, and carrots. It is a complete meal on it’s own as a main course.

Other options for an easy side dish include: sliced baked sweet potatoes

If you are looking for a beautiful dessert to make in your skillet, make sure to check out Salted Caramel Skillet Brownies. It’s a dessert that is also in our collection of easy recipes.

Probably the easiest homemade chicken pot pie recipe ever especially for sunday dinner on cold winter months. Enjoy this classic comfort food!

A bunch of different types of food, with Chicken and Pie
A pan of food on a table, with Chicken pot Pie

Skillet Chicken Pot Pie

Yield: 7
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes

This one pan Skillet Chicken Pot Pie makes your favourite comfort food even easier thanks to one-dish cooking. Simple enough to make on the busiest of weeknights, this take less than 30 minutes start to finish. 

Ingredients

  • 1 rotisserie chicken, meat removed and shredded
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 can cream of chicken soup
  • Salt & pepper, to taste
  • 1 can refrigerator buttermilk biscuit dough

Instructions

  1. Preheat oven to 425 degrees. Spray down a cast iron skillet with nonstick spray and set aside. 
  2. In a large bowl, combine the shredded chicken and the thawed frozen mixed vegetables. Add in the cream of chicken soup, stir well, and season with salt and pepper to your taste. 
  3. Transfer the mixture to the prepared skillet and smooth it out with the back of your mixing spoon for a mostly even top. Add the biscuit dough to the top of the filling. Bake at 425 degrees for 18-20 minutes.
  4. Enjoy!

Notes

If you don't have an oven-save pan to bake with, simply transfer the filling to a pie dish before adding the dough pieces

Nutrition Information:
Yield: 7 Serving Size: 7 Servings
Amount Per Serving: Calories: 546Saturated Fat: 4gCholesterol: 134mgSodium: 1260mgCarbohydrates: 41gFiber: 2gSugar: 4gProtein: 43g

Did you make this recipe?

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8 Comments

  1. The Skillet Chicken Pot Pie recipe looks delicious. The perfect comfort food for this time of the year. I will definitely be giving this recipe a try.

  2. I love the idea of one-dish skillet dinners and this one sounds delicious, unfortunately I don’t have a skillet – as yet! I have been contemplating getting one though.

  3. This looks like a really delicious recipe I love biscuits I will have to try it out on my family.

  4. I love one pot meals especially when it’s my wok. Easy peasy and my family will love all the flavors. Great recipe. I can’t wait to make it for my family!

    1. I tried this dish. It was so easy! I love pot pie but didn’t really know how to get it like my mom. My husband and I love this dish.

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