Here’s a comforting, one-pan Chicken Pot Pie Skillet recipe that skips the traditional pie crust but keeps all the creamy, savory flavor—topped with golden, buttery biscuits or puff pastry instead.
Why you’ll love this: It’s a complete meal made in one skillet (cast iron works best), ready in about 40 minutes, and endlessly customizable.
Skillet Chicken Pot Pie
Serves: 4-6 | Prep: 10 min | Cook: 30 min
For the Filling:
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2 Tbsp butter
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1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Salt, black pepper, garlic powder
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1 small onion, diced
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2 carrots, peeled and diced
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2 celery stalks, diced
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2 garlic cloves, minced
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3 Tbsp all-purpose flour
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1 ½ cups chicken broth
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½ cup whole milk or heavy cream
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1 tsp fresh thyme (or ½ tsp dried)
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½ tsp dried sage
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1 cup frozen peas
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1 Tbsp fresh parsley, chopped
For the Topping:
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1 can (8-count) refrigerated biscuits (like Pillsbury Grands) or 1 sheet puff pastry, thawed
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1 egg beaten with 1 Tbsp water (for puff pastry, optional)
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Flaky sea salt
Instructions
1. Preheat & Sear
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Preheat oven to 400°F (200°C).
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Melt butter in a 10–12″ oven-safe skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, then sear until golden, about 3–4 minutes per side. Remove to a plate (it doesn’t need to be fully cooked).
2. Sauté Vegetables
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Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
3. Build the Gravy
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Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
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Slowly pour in chicken broth while stirring, scraping up any browned bits. Stir in milk, thyme, and sage. Bring to a simmer and let it thicken for 2–3 minutes.
4. Combine Filling
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Return the chicken (and any juices) to the skillet, along with frozen peas and parsley. Stir everything together. Taste and adjust salt and pepper. Remove from heat.
5. Add Topping & Bake
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For biscuits: Arrange the biscuits evenly on top of the filling.
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For puff pastry: Gently roll out the pastry, drape it over the skillet, trim any overhang, and crimp the edges. Cut a few slits for steam. Brush with egg wash if desired.
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Place the skillet on a baking sheet to catch any drips.
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Bake for 18–22 minutes, until the filling is bubbling and the topping is deeply golden brown. (Puff pastry might need 20–25 minutes.)
6. Serve
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Let cool for 5 minutes before spooning into bowls. The filling will set up slightly as it rests.
Tips & Swaps
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No oven-safe skillet? Transfer the filling to a greased baking dish, top with biscuits/pastry, and bake.
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Make it gluten-free: Use GF flour blend and GF biscuits, or swap the flour for a cornstarch slurry (2 Tbsp cornstarch whisked into cold broth).
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Add extra richness: Stir in ¼ cup grated parmesan with the gravy, or a splash of white wine before the broth.
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Herb boost: Fresh rosemary or tarragon work beautifully.
Let me know if you’d like a fully homemade biscuit topping recipe to go with it!