Name: One-Skillet Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tbsp unsalted butter; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; ¼ cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 3 cups cooked, shredded chicken; 1 cup frozen peas; ¾ tsp salt; ½ tsp black pepper; ½ tsp dried thyme; 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp salt; 5 tbsp cold unsalted butter, cut into small pieces; ¾ cup whole milk, plus 1 tbsp extra for brushing

This one-skillet chicken pot pie combines tender chicken and vegetables in a creamy sauce, all tucked under golden drop biscuits. It bakes right in the same pan you use on the stovetop, so dinner and cleanup stay simple.

The filling comes together fast with rotisserie chicken and a quick roux, while the biscuit topping bakes up fluffy and crisp without any rolling or cutting. It’s the kind of meal that makes a weeknight feel a little cozier.

What Makes This One-Skillet Version So Good

I keep coming back to this recipe because it skips the fussy pie crust but still delivers that pot pie satisfaction. The drop biscuit topping gets crisp on top while the underside soaks up all the saucy goodness, giving you a bit of crunch and softness in every spoonful.

The sauce itself is rich but not heavy, with just enough milk to keep it smooth without masking the savory notes from the chicken and thyme. Since the whole thing bakes in one pan, there is no filling to transfer and no extra dishes piling up.

Ingredients

3 tbsp unsalted butter: for sautéing the vegetables.
1 small yellow onion, diced: about 1 cup.
2 cloves garlic, minced: fresh garlic gives the best flavor.
2 medium carrots, diced: about 1 cup.
2 celery stalks, diced: about ¾ cup.
¼ cup all-purpose flour: this thickens the sauce into a roux.
2 cups chicken broth: low-sodium so you can control the salt.
1 cup whole milk: adds creaminess without making the sauce overly heavy.
3 cups cooked, shredded chicken: rotisserie chicken works perfectly here.
1 cup frozen peas: no need to thaw them first.
¾ tsp salt, plus more to taste.
½ tsp black pepper.
½ tsp dried thyme.
Biscuit topping
1 ½ cups all-purpose flour.
1 ½ tsp baking powder.
½ tsp salt.
5 tbsp cold unsalted butter, cut into small pieces.
¾ cup whole milk, plus 1 tbsp extra for brushing.

Variations / Substitutions

Swap the protein: Cooked turkey or even shredded pork work well in place of chicken. Just keep the total amount the same.
Go dairy-free: Use a plant-based butter stick, unsweetened oat milk, and a dairy-free milk for the biscuits. The sauce will still thicken nicely.
Change the herbs: Fresh thyme, a pinch of rosemary, or a little sage all pair beautifully. Use about 1 tsp fresh chopped herbs instead of the dried thyme.
Skip the biscuit topping: You can top the skillet with puff pastry or store-bought pie dough instead. Cut it to fit the pan and bake until deeply golden. The filling and bake time stay the same.
Gluten-free option: A 1:1 gluten-free flour blend can replace the all-purpose flour in both the filling and biscuits. The texture may be slightly more delicate.

If you love this style of cooking, our Dutch Oven Chicken and Dumplings uses a similar one-pot approach with fluffy dumplings on top.

How to Make One-Skillet Chicken Pot Pie

Step 1: Sauté the Vegetables and Build the Roux

Melt the 3 tbsp butter in a 10-inch oven-safe skillet over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables soften and the onion looks translucent, about 6 to 8 minutes. Stir in the minced garlic and let it cook for 1 minute until fragrant. Sprinkle the ¼ cup flour over the vegetables and stir constantly for 1 to 2 minutes, so the flour loses its raw taste and coats everything evenly.

The mixture will look pasty and a little clumpy at first. Keep stirring and it will smooth out into a sandy-looking base, which is exactly what you want before adding the liquid.

Step 2: Simmer the Creamy Filling

Slowly pour in the 2 cups chicken broth while whisking, then add the 1 cup milk. Bring the liquid to a gentle simmer, stirring often to prevent lumps from forming. Once you see small bubbles around the edges, stir in the shredded chicken, frozen peas, ¾ tsp salt, ½ tsp pepper, and ½ tsp dried thyme. Let the filling bubble gently for 5 minutes, stirring now and then, until it visibly thickens and coats the back of a spoon.

At this point, taste the sauce and add a little more salt or pepper if it needs it. Keep the heat low while you mix up the biscuit dough.

Step 3: Mix the Biscuit Topping

While the filling simmers, whisk the 1½ cups flour, 1½ tsp baking powder, and ½ tsp salt in a medium bowl. Add the cold butter pieces and work them in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter bits still visible. Pour in the ¾ cup milk and stir with a fork just until a shaggy dough comes together.

A few dry streaks are fine. Overmixing at this stage makes the biscuits tough, so stop the moment the flour is mostly absorbed.

Step 4: Top the Filling and Bake

Drop heaping spoonfuls of the biscuit dough evenly over the hot filling, leaving small gaps for steam to escape. Brush the tops lightly with the extra tablespoon of milk. Carefully move the skillet to the oven, which you have preheated to 425°F (220°C), and bake until the biscuits are deep golden brown and the filling bubbles around the edges, about 18 to 22 minutes.

The skillet handle will be extremely hot when you pull it out. Drape a kitchen towel over the handle as a reminder so nobody grabs it by accident.

Step 5: Scoop and Serve

Let the pot pie rest on the stovetop for 5 minutes before you scoop into it. That short wait keeps the filling from running off the plate. Use a large spoon to dish up servings, making sure each bowl gets a biscuit and plenty of sauce.

Tips for the Best Skillet Pot Pie

Use an oven-safe skillet: A 10-inch cast iron or sturdy stainless steel skillet works beautifully. If you are not sure yours is oven-safe, transfer the hot filling to a greased 9-inch baking dish, top with the biscuits, and bake.
Rotisserie chicken is your friend: Because the chicken is already cooked, the filling comes together fast. Just remove the skin and shred the meat in large pieces.
Keep the butter cold: For flaky biscuits, make sure the butter stays cold until it goes into the oven. If your kitchen is warm, pop the cut butter in the freezer for 5 minutes before mixing.
Do not overwork the biscuit dough: Mix only until the flour is just incorporated. Overmixing develops gluten and leads to dense, tough biscuits.

Storing Leftover Pot Pie

Refrigerate: Cool the pot pie completely, then cover the skillet or transfer leftovers to an airtight container. It keeps well in the fridge for up to 3 days.
Reheating: Warm individual servings in the microwave for 2 to 3 minutes, or reheat in a 350°F oven for about 15 minutes until hot. The oven will help crisp up the biscuits again.

What to Serve with One-Skillet Chicken Pot Pie

A simple green salad with a sharp vinaigrette cuts through the richness of the creamy filling. Roasted green beans or steamed broccoli with a squeeze of lemon also make a fresh, quick side that does not compete with the main dish.

Frequently Asked Questions

Can I use puff pastry instead of drop biscuits?

Yes. Roll out a sheet of frozen puff pastry, place it over the skillet, and cut a few slits for steam. Bake until deeply golden, about 20 to 25 minutes.

Can I prepare any part of this pot pie ahead of time?

You can make the filling a day ahead and store it in the fridge. Bring it to a simmer on the stovetop before topping with freshly mixed biscuit dough and baking. The biscuit dough is best mixed just before baking.

What if I do not have an oven-safe skillet?

Pour the hot filling into a greased 9-inch baking dish or a deep pie plate. Top with the biscuit dough and bake as directed.

How do I fix a filling that is too thin?

If the sauce has not thickened after simmering, let it bubble a minute or two longer. You can also whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering filling to give it a nudge.