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Skillet Chicken Pot Pie (EASY)

With less than an hour and one cast iron skillet, make the ultimate comfort food - a delicious Skillet Chicken Pot Pie. 

What is a Skillet Chicken Pot Pie?

Think Chicken Pot Pie but quicker and easier. With a large skillet, some tender chicken, and delicious biscuit topping, you'll have almost everything you need to create this classic pot pie recipe. You won't be able to resist the flaky crust and golden brown tops of the biscuits. 

Skillet Chicken Pot Pie

Flaky biscuits, juicy chicken, and vegetables. Say no more. This easier take on a traditional chicken pot pie will not disappoint. This recipe is the best way to get the whole family around the kitchen table. 

It is a quick, easy dinner recipe that is filling and a great way to use any leftover chicken you may have. It is currently a favorite recipe in our house and may very well stay that way for the rest of the winter. 

Skillet Chicken Pot Pie ingredients

Gather these ingredients before making this skillet chicken pot pie recipe: 

  • chicken breast 
  • frozen peas & carrots
  • russet potato 
  • onion 
  • garlic 
  • chicken broth 
  • fat free cream of chicken soup
  • can of biscuits 
  • olive oil
  • salt
  • black pepper

How to make a Skillet Chicken Pot Pie

Follow the below instructions to make your skillet chicken pot pie for the first time!

  • Preheat oven to 350 degrees.
  • Heat a cast iron skillet over medium high heat.
  • Once hot, add 1 tbsp olive oil.
  • Add minced garlic and chopped onion.
  • Cook for 3 mins, until onions are translucent.
  • Chop chicken into 1 inch pieces with a sharp knife. Add chopped pieces of cut chicken breast.
  • Season with salt and pepper.
  • Cook over medium heat until chicken is no longer pink (and internal temp is 165), about 8-10 mins.
  • Add the potatoes and bag of frozen peas & carrots.
  • Cook for about 4-5 mins.
  • Add in the soup and broth.
  • Stir until everything is well mixed.
  • Turn off the heat.
  • Top with the biscuit dough pieces, evenly spread out.
  • Place in the preheated oven and bake at 350 for 30 minutes (add 5 minutes to cook time if needed) or until the top of the crust is golden brown.
  • Let cool for 10 minutes and enjoy!

Skillet Chicken Pot Pie substitution ideas

Here are some substitution ideas for your easy skillet chicken pot pie:

  • Frozen peas & carrots: Feel free to substitute other veggies here, or use fresh or canned ones! I know mushrooms can be controversial but they would be a great addition to this homemade chicken pot pie recipe. Green beans would be delicious! You could also use a frozen vegetable mixture of your choosing.
  • Fat free cream of chicken soup: Use a dairy-free cream of chicken soup here, or even some extra chicken broth in its place. Just know that the creaminess factor will decrease if you omit the soup all-together. 
  • Can of biscuits: Use homemade biscuits or gluten-free biscuits.

How long does a Skillet Chicken Pot Pie last in the fridge?

This recipe will last 5 days in the fridge. This makes it a great option for a meal prep. 

You may have leftovers after serving at a dinner or event. If so, store in an airtight container in the fridge for up to 5 days.

How to meal prep this recipe

To meal prep, simply make the pot pie according to instructions. Then, split the recipe into 8 equal servings. 

Place the servings into individual airtight containers and store in the fridge for up to 5 days. When you're ready to eat one of the servings of pot pie, simply warm up in the microwave or reheat on the stove top in a skillet. 

What goes well with a Skillet Chicken Pot Pie

There are so many delicious side options with a chicken pot pie. Since it is already a heavier main dish with creamy soup, biscuits, and potatoes, I tend to gravitate toward veggies and fruits as a side. Some of my favorites would be: 

  • Sauteed Zucchini and Squash
  • Roasted Brussels Sprouts 
  • Baked Carrots
  • Grilled Peaches
  • A fresh Fruit Salad

Can you make a pie in a cast iron skillet?

You absolutely can make a chicken pot pie in a cast-iron skillet. It is an ovenproof skillet and cooks the pie super thoroughly. 

The cast-iron skillet has been a winner in the kitchen for me consistently. It is durable, easy to clean, and makes many meals quick and easy. 

What is chicken pot pie filling made of?

Chicken pot pie filling is made of a delicious combination of chicken, veggies, heavy cream, and potato. It is a mealtime classic that consistently delivers taste, texture, and is guaranteed to keep you full. 

In this recipe, I've tweaked certain ingredients to make it a quicker and more health-conscious choice. Using fat-free soup and store-bought biscuits, this recipe compromises none of the wonderful taste! 

How do you keep bottom of chicken pot pie from getting soggy?

You won't have issues with a soggy bottom with this recipe. I avoided this problem all together by simply only placing the biscuits on top of the pot pie. With a traditional pot pie, you can bake with a pastry crust or without. If you are going to use a store-bought puff pastry or some sort of store-bought pie crust for the bottom of the cast iron, follow all included instructions to make sure the bottom is not soggy. 

Other delicious skillet ideas

I am no stranger to skillet recipes! Try these other scrumptious skillets here at Jordo's World: 

Print Recipe
5 from 1 vote

Skillet Chicken Pot Pie

Flaky biscuits, juicy chicken, and fresh vegetables. Say no more. In less than an hour make this delicious Skillet Chicken Pot Pie!
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken pot pie, chicken pot pie skillet, healthy chicken pot pie
Servings: 8
Calories: 359kcal
Author: Jordan Smith

Equipment

  • large cast iron skillet
  • oven

Ingredients

  • 1.5 lbs chicken breast cut into 1 in pieces
  • 12 oz bag frozen peas & carrots
  • 1 russet potato diced
  • 1 small onion diced
  • 1 tbsp garlic minced
  • ½ cup chicken broth low sodium
  • 1 can fat free cream of chicken soup
  • 1 can biscuits cut into ¼’s
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Preheat oven to 350 degrees.
  • Heat a cast iron skillet over medium-high heat.
  • Once hot, add 1 tbsp olive oil.
  • Add minced garlic and chopped onion.
  • Cook for 3 mins, until onions are translucent.
  • Add chopped pieces of cut chicken breast.
  • Season with salt and pepper.
  • Cook until chicken is no longer pink (and internal temp is 165), about 8-10 mins.
  • Add the potatoes and bag of frozen peas & carrots.
  • Cook for about 5 mins.
  • Add in the soup and broth.
  • Stir until everything is well mixed.
  • Turn off the heat.
  • Top with the biscuit pieces, evenly spread out.
  • Bake at 350 for 30 minutes (add 5 minutes if needed).
  • Let cool for 10 minutes and enjoy!

Notes

If you'd rather split into 6 servings, here's the nutrition per serving:
Calories: 479, Fat: 14.4 g, Carbs: 55 g, Protein 33.4 g

Nutrition

Calories: 359kcal | Carbohydrates: 41g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Fiber: 3g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 13mg | Calcium: 2mg | Iron: 8mg
Recipe Rating