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Skillet Chicken Pot Pie

As soon as the autumn air arrives, I start craving the comforting flavors of chicken pot pie – tender pieces of chicken bathed in a velvety sauce with morsels of carrots and celery. But who has time for labor intensive, from-scratch pot pies during the week? Not me!
That’s why I’ve developed a shortcut version that delivers all the warmth and happiness of classic chicken pot pie in under an hour using just one trusty skillet. This easy recipe transforms inexpensive chicken thighs into fall-apart tender bites surrounded by a rich and creamy sauce made with chicken broth, milk, herbs and vegetables.
Instead of fussing with pie dough, I top it with flaky biscuits that bake up golden brown and perfect. As soon as you pull this skillet pot pie from the oven, the incredible aromas of rosemary, thyme and savory gravy will fill your kitchen. I like to round out the meal with a crisp green salad and maybe even a slice of fruit pie for dessert.
As you cuddle up and take that first steaming forkful, the flavors mingle and transport you back to childhood Sunday dinners at Grandma’s house. The carrots and peas mix with creamy sauce and herby chicken that warms you from the inside out. When you see how quickly this comes together from pantry ingredients, you’ll make it your new weekly tradition. So bid farewell to homemade pot pie labor and let this easy skillet recipe warm your soul all season long!
How’s that? I aimed to paint more of an inviting scene and emphasize the comforting, nostalgic nature of chicken pot pie in a detailed way. Please let me know if you’d like me to modify or expand the description further!

What kind of chicken is best to use?
Boneless, skinless chicken thighs are my top pick for their rich flavor and moist texture that holds up well in gravy. Breasts also work but may dry out.

What vegetables work in this pot pie?
I love the classic carrot, celery, onion, and pea combo. But you can switch it up with potatoes, sweet potatoes, corn, green beans, or other veggies you enjoy.

Can I make this completely from scratch?
Absolutely! You can make the filling starting with raw chicken and vegetables. Just increase stove time. And make your own biscuit dough if you’d like.

What sides go well with this meal?
I suggest a crisp green salad, roasted broccoli, or fresh baked rolls. You can also serve it over a bed of egg noodles or rice.

How do I make this gluten-free?
Use your favorite gluten-free biscuit recipe for the topping instead. The filling is naturally gluten-free.

What can I do with leftovers?
Transform leftovers into a chicken pot pie soup or salad topping. You can also freeze individual portions for quick meals later.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1⁄4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups frozen peas and carrots
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 (8.5 oz) can refrigerated biscuits


  1. Start by preheating your oven to 400°F to get it nice and hot. Take out a deep, oven-safe 12-inch cast iron or stainless steel skillet and set it over medium-high heat on the stove. Add 2 tablespoons of olive oil and let it heat up. In the meantime, cut 1 pound of boneless, skinless chicken thighs into bite-sized 1-inch cubes. Place the cubed chicken in a bowl and generously season all sides with salt and black pepper.
  2. Once the oil is shimmering, add the seasoned chicken pieces in an even layer. Let them cook undisturbed for 2 minutes until the bottoms turn golden. Then stir and flip the pieces and cook another 2-3 minutes, stirring occasionally, until the chicken is nicely browned on most sides. This step infuses the chicken with tons of flavor. Transfer the browned chicken from the skillet to a clean plate and set aside.
  3. To the hot skillet, add 1 diced onion, 2 carrots peeled and sliced into half-moons, and 2 celery stalks chopped. Sauté the veggies over medium-high heat for 3-4 minutes, stirring frequently, until the onions soften and the carrots and celery begin to caramelize slightly around the edges. Next, stir in 3 minced garlic cloves and cook for 30 seconds more until very fragrant.
  4. Sprinkle 1⁄4 cup all-purpose flour evenly over the veggies and stir continuously for 1 minute. This will form a light roux and help thicken the filling. Slowly whisk in 2 cups hot chicken broth, followed by 1 cup whole milk, stirring as you pour to prevent lumps. Finally, add 2 cups frozen peas and carrots and 1 tablespoon fresh thyme leaves, stripped from the stems. Season generously with more salt and black pepper.
  5. Bring the filling to a steady simmer, then return the browned chicken pieces and any accumulated juices back into the skillet. Carefully arrange 8-10 refrigerated biscuits in a single layer on top of the hot filling.
  6. Transfer the loaded skillet directly into the preheated oven. Bake uncovered for 14-15 minutes, until the biscuits have risen and turned golden brown on top and the filling is bubbling up around the edges. Let the pot pie rest for 5 minutes before serving so the filling can thicken slightly. Dig in and enjoy this warm and comforting meal!

Cooking Tips:

  • Browning the chicken first builds rich flavor. Don’t skip this step!
  • Whisk the flour into the veggies to prevent lumps in the gravy.
  • Use pre-made biscuits for easy weeknight convenience.
  • Bake in a skillet so the biscuits get perfectly crispy edges.
  • Let the filled pie rest before eating so filling sets up.
  • Refrigerate leftovers up to 4 days or freeze this meal for quick weeknight dinners later!

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