This comforting skillet chicken pot pie casserole is a quick and easy way to enjoy all the flavors of a classic chicken pot pie without the fuss of making a crust. It’s packed with tender chicken, vegetables, and a creamy sauce, all nestled in a bed of fluffy biscuits.


For the Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1/2 cup heavy cream

For the Biscuits:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into cubes
  • 1 cup milk


Preheat oven to 375°F (190°C).

Make the filling: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.

Add the shredded chicken, salt, pepper, and thyme to the skillet and cook for 2-3 minutes, until the chicken is heated through.

Sprinkle the flour over the vegetables and chicken and stir to coat.

Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer and cook until thickened, about 5 minutes.

Stir in the peas and heavy cream and cook for 1 minute more.

Make the biscuits: In a large bowl, whisk together the flour, baking powder, and salt.

Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.

Gradually add the milk, stirring until a soft dough forms.

Drop the biscuit dough by rounded tablespoons onto the top of the chicken pot pie filling.

Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let stand for 5 minutes before serving.


Per serving (1 cup):

Calories: 410

Fat: 19g

Saturated Fat: 8g

Carbohydrates: 45g

Sugar: 5g

Protein: 29g

Fiber: 3g

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