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skillet chicken pot pie in a red bowl
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Easy Skillet Chicken Pot Pie

This one pan Skillet Chicken Pot Pie is pure comfort food using simple ingredients. Weeknight dinner made easy!


  • 3 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • salt and pepper, to taste
  • 1/4 cup flour
  • 2 1/2 cups unsalted chicken stock
  • 1/4 cup heavy cream (or half-n-half, or milk)
  • 2 cups diced cooked chicken (bite sized) - shredded cooked chicken can be used, too
  • 1 1/2 cups frozen mixed vegetable
  • 1 cup frozen diced has brown potatoes
  • 1 pkg canned biscuits
  • 1 egg, beaten
  • chopped fresh parsley to garnish, optional


  • Preheat oven to 400 degrees.
  • In a large oven-proof skillet, heat olive oil over medium high heat. Add celery, carrots onions, garlic, and thyme. Cook until the vegetables soften, about 5 to 7 minutes, stirring occasionally.
  • Season with salt and pepper and then add flour. Continuously whisk until flour is well incorporated. Slowly stir in the broth and heavy cream until mixture is smooth and starts to thicken.
  • Add chicken and bring to a boil; simmer until thickened and chicken is heated, about 5 minutes.
  • Stir in frozen mixed vegetables and potatoes.
  • Top mixture with biscuits in an even layer and brush tops with beaten egg.
  • Bake until biscuits are golden brown and filling is bubbling, about 25 minutes. Serve immediately.