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.
Easy Skillet 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.
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. Taking just over 30 minutes to make from start to finish, it’s warm and comforting. So perfect for this time of year when a hearty meal is the ideal way to end the day.
How do you make chicken pot pie in a skillet?
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?
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. Streamlining the process by a ton, I include using not only refrigerator buttermilk biscuit dough as the crust topping, but you can use rotisserie chicken as well to save a step.
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!
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.
What do you put in a chicken pot pie?
Including seasoning for taste, this recipe take just 5 ingredients to WOW. I use frozen mixed vegetables and a can of cream of chicken soup, so you can see it’s a simple recipe with few steps to complete.
I’d pair this recipe with a Garden Fresh Pasta Salad, and you have one fantastic meal!
If you are looking for a beautiful dessert to make in your skillet, make sure to check out Salted Caramel Skillet Brownies. HEAVEN!
Probably the easiest homemade chicken pot pie recipe ever. Enjoy!
- 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
- 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 mixed 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.
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: 546 Saturated Fat: 4g Cholesterol: 134mg Sodium: 1260mg Carbohydrates: 41g Fiber: 2g Sugar: 4g Protein: 43g