This skillet chicken pot pie recipe has a savory filling of tender chicken, vegetables, and gravy. Growing up, my mom always made chicken pot pie and it was honestly one of my favorite dinners. Now many years later with three boys of my own, Thomas and I created our own recipe. We used a skillet because it works so well and makes cleanup easy. I did make my sourdough biscuits from scratch but you are welcome to use your own biscuit recipe or package. In complete transparency, I may admit our photo did not come out as dreamy as we hoped, but that is because we used purple carrots. However, the taste is still delicious! This recipe makes for a perfect comfort food on a cold winter night. Enjoy!

What you need to make skillet chicken pot pie + substitutions:

• Cooked chicken- We made a whole roasted chicken and then shredded chicken from there to add into the recipe. We’ve been using Butcher Box and we LOVE it! You can’t beat the quality of the meat. Pasture-raised chicken, grass-fed beef, wild-caught seafood. It’s incredible. You can also use a rotisserie chicken and shred chicken from there.
• Butter- When it comes to cooking in high heat, grass-fed butter is one of our go-to’s. We personally love Kerrygold and usually buy it in bulk at Costco. Avocado oil works great too. You can use olive oil, but the smoke point isn’t as high so we’ve been using that for drizzling and cold foods!
• Carrots & celery- We added purple carrots and celery for some extra vegetables and bulk. I like to add a bunch but you don’t have to do as many if you don’t want to. This time around we used purple carrots so it changed the color of the rue but there was no difference in the taste!
• Frozen veggies- These are optional. I love adding the addition and personally would have just done frozen peas, but we have frozen mixed veggies and wanted to use them up in this pot pie.
• All-purpose flour- I did all-purpose flour but gluten-free flour works as well. The flour is what helps to really thicken the sauce and make a nice creamy consistency. King Arthur flour is our favorite. We usually get it from Costco or Thrive Market.
• Milk- We opted for whole milk for this one. That’s our go-to when we use milk in any recipe.
• Onion- Onion adds a great flavor to this skillet chicken pot pie.
• Chicken stock- You can use chicken or vegetable broth. We actually used homemade chicken stock for this recipe. Our favorite store-bought broth is Kettle + Fire hands down. You can use the code DADDIOSKITCHEN  for 20% off.
• Thyme- We added a bit of dried thyme for a nice flavor. You could also use rosemary or skip it all together. We love adding extra herbs in things to brighten the flavor.
• Sourdough biscuits- I made homemade sourdough biscuits for this one! You could choose any biscuit recipe you love or even buy store-bought ones and put those on top. Whatever is easiest for you! The directions for the sourdough biscuits are below.

If you love this, you may also love:

• Cozy Chicken Noodle Soup
• Cozy Homemade Beef Stew
• Anti-Inflammatory Chicken Ginger Soup

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Skillet Chicken Pot Pie with Sourdough Biscuits

This skillet chicken pot pie recipe has a savory filling of tender chicken, vegetables, and gravy. Growing up, my mom always made chicken pot pie and it was honestly one of my favorite dinners. Now many years later with three boys of my own, Thomas and I created our own recipe. We used a skillet because it works so well and makes cleanup easy. I did make my sourdough biscuits from scratch but you are welcome to use your own biscuit recipe or package. In complete transparency, I may admit our photo did not come out as dreamy as we hoped, but that is because we used purple carrots. However, the taste is still delicious! This recipe makes for a perfect comfort food on a cold winter night. Enjoy!

Course: Main Course

Keyword: chicken, family dinner, one pan meal, pot pie, skillet, skillet meal, sourdough, sourdough biscuits

Equipment

• 12in cast iron skillet

Ingredients

For the Skillet:

• 1 tbsp butter
• 2 cups carrots
• 2 cups celery
• 1 yellow onion
• 3-4 garlic cloves minced
• 1 cup frozen peas or mixed veggies
• ⅓ cup all-purpose flour
• ½ cup whole milk
• 2 cups chicken stock or broth
• 1 tsp sea salt
• 1 tsp dried thyme
• ½ tsp black pepper
• 2 cups cooked chicken we used a cooked rotisserie chicken

For the Biscuits:

• 2 cups all-purpose flour
• ½ cup butter frozen
• 1 cup sourdough starter (discard)
• ½ cup milk or buttermilk
• 1½ tbsp honey
• 1 tsp sea salt
• 2 tsp baking powder
• ½ tsp baking soda

Instructions

For the Skillet:

• Preheat oven to 375℉
• In a 12in cast iron skillet, heat the butter. Add in the onion, garlic, carrots and celery. Saute and let cook for about 5-6 minutes or until carrots are softened.
• Stir in flour, ½ tsp sea salt and ¼ tsp black pepper and cook for 2 minutes. Gradually add the milk and chicken broth, stirring constantly until mixture thickens.
• Reduce the heat to low, add in the cooked chicken and frozen veggies. Season with the additional ½ tsp sea salt, ¼ tsp black pepper, and dried thyme. Mix everything well.
• Place the biscuits on top of the mixture. We fit 10 on top but you could even squeeze 1-3 more. Bake for 25-30 minutes until the biscuits are cooked through and the mixture is bubbly and thickened. Serve hot & enjoy!

For the Biscuits:

• In a large mixing bowl, grate in frozen butter with a grater. You can also chop the butter into little cubes.
• Next, add in the flour. Use your hand to mix the flour and butter together until it creates like pea-sized clumps in the flour.
• Add in the sourdough starter, milk, and honey. Mix with a dough hook or wooden spoon. Once it starts to incorporate, you can switch to using your hands. I always find that mixing with my hands help activate the sourdough and makes it easier to get the dough mixed together.
• Cover your bowl with a shower cap or plastic wrap and let it sit overnight on the counter. Or for about 10-12 hours.
• In the morning, add in the sea salt, baking powder, and baking soda. Mix everything with your hands until it's fully incorporated.
• Pour your dough out onto a floured surface. Press it out so it's about 1-2in thick. Cut your biscuits with a biscuit cutter, I used a 2¾ in cutter. You could also use a cup or anything that would make a circle. When you cut the biscuits, make sure not to turn the cutter, just press down and release the cutter.
• Place your biscuits on a lined baking sheet. The recipe made extra so you can either squeeze all of them on the pot pie or you can reserve some to bake separately. We put 10 on top of the skillet and baked 5 separately. It also depends on the size that you make them.
• When it comes time to add them to the pot pie, just place them right on top and bake. If there are any extras, bake them at 375℉ on a lined baking sheet for about 20-25 minutes until lightly golden and puffy. Let cool and enjoy!

Notes

For Storing: Store in an airtight container for 3-5 days.