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Skillet Chicken Pot Pie with Cheddar Herb Biscuits

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This cozy skillet chicken pot pie features a creamy chicken and vegetable filling topped with fluffy, cheesy cheddar herb drop biscuits. It’s a comforting, crowd-pleasing dinner that comes together in one pan—no pie crust required!

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk (or half-and-half)
  • 3 cups cooked chicken, chopped or shredded
  • 1 cup frozen peas
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped (optional)
  • 2 cups all-purpose flour (for biscuits)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons fresh herbs, chopped (parsley, chives, dill, or a mix)
  • 3/4 cup buttermilk (or whole milk with 1 tablespoon lemon juice or vinegar)

Instructions

  1. Preheat oven to 425°F (220°C). Keep buttermilk and butter for biscuits chilled until ready to use.
  2. In a large oven-safe skillet over medium heat, melt 2 tablespoons butter. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook 1 minute more.
  3. Sprinkle 1/4 cup flour over veggies, stirring for 1 minute. Slowly whisk in chicken broth, then add milk, salt, pepper, and thyme. Simmer, stirring, until thickened (3-5 minutes).
  4. Stir in cooked chicken and frozen peas. Simmer 2-3 minutes to heat through. Taste and adjust seasoning.
  5. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and garlic powder. Cut in 1/4 cup cold butter until mixture resembles pea-sized crumbs.
  6. Stir in cheddar cheese and chopped herbs. Add buttermilk and mix just until combined (dough will be sticky).
  7. Remove skillet from heat. Drop 8-10 mounds of biscuit dough evenly over the filling.
  8. Bake in preheated oven for 18-22 minutes, until biscuits are golden brown and cooked through.
  9. Let cool 5-10 minutes before serving. Garnish with extra herbs if desired.

Notes

Keep biscuit ingredients cold for the fluffiest biscuits. You can prep the filling ahead and refrigerate until ready to bake. For gluten-free, use a 1:1 GF flour blend. Swap in leftover turkey or extra veggies as desired. If biscuits brown too quickly, tent with foil. Leftovers reheat well; freeze filling separately for best results.

Nutrition

Keywords: chicken pot pie, skillet dinner, cheddar biscuits, comfort food, easy chicken recipe, one pan meal, drop biscuits, weeknight dinner, homemade pot pie, cast iron skillet

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