Skillet Chicken Pot Pie Bake
Chicken pot pie is one of those dinners that tastes like you actually tried, but it’s really just a shortcut version of the real thing. It’s cozy, creamy, and loaded with veggies and shredded chicken, reminiscent of a classic chicken pot pie, all baked under a layer of golden biscuits — straight from the skillet to the oven in one go.
I started making this when I wanted comfort food but didn’t want to deal with pie crust. This dish makes chicken pot pie approachable and quick, like a deconstructed version, but faster and, honestly, a little more fun to eat. Plus, it reheats like a dream, so leftovers won’t go to waste.
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Recipe Tips
Use rotisserie chicken: Shredded rotisserie chicken adds a rich, savory flavor and cuts down on prep time. Just pull it apart with your hands or forks, and it’s ready to go—just like a classic chicken pot pie filling.
Don’t overcook the biscuits: Keep an eye on the skillet in the last few minutes — once the biscuits are golden brown on top and the filling is bubbling, it’s done. Overbaking can dry them out, so your chicken pot pie should be perfectly moist.
Make it creamy: When adding the broth and milk, whisk slowly and steadily to avoid lumps. Let it simmer for a minute or two to thicken into a silky, smooth sauce before adding the chicken. That way, your pie will turn out extra creamy, exactly how you want your chicken pot pie.
Let it rest: After baking, let the skillet sit for about 5–10 minutes. This gives the filling time to settle and thicken a bit more, so it’s easier to serve and won’t burn your mouth. This resting time helps ensure your chicken pot pie slices hold together beautifully.
Ingredient Swaps: No chicken? Use shredded turkey or a plant-based alternative. No almond milk? Any milk works — oat, dairy, or whatever you have. Gluten-free? Use gluten-free flour and biscuits to keep it GF. Add more veggies? Mushrooms, green beans, or spinach are great additions. Make your own biscuits? Use a homemade biscuit dough or puff pastry on top to give your pot pie a personal touch.
Storage: Store leftovers in the fridge for up to 4 days in an airtight container, or freeze for up to 3 months. Reheat in the oven at 375°F until warmed through or microwave individual portions for 1-2 minutes. In both cases, your chicken pot pie stays delicious and convenient for later meals.
More Dinner Recipes:
Skillet Chicken Pot Pie Bake
Ingredients
- 2 cups chicken cooked and shredded(rotisserie works great!)
- 2 cups mixed vegetables frozen; carrots, peas, corn
- 1 cup chicken bone broth
- 1 cup almond milk unsweetened; or use milk of choice
- 1/4 cup flour or gluten-free flour
- 1 tbsp butter or olive oil
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 1/2 tubes refrigerated biscuit dough or make your own!
Instructions
Enable step-by-step mode- Heat butter in a skillet over medium heat
- Add frozen veggies and cook for 3 minutes and stir in flour and cook for another minute
- Gradually add broth and almond milk, whisking until smooth and thickened
- Stir in chicken, thyme, garlic powder, salt, and pepper
- Place biscuits on top of the skillet mixture
- Transfer the skillet to the oven and bake at 375°F for 15-16 minutes, or until the biscuits are golden brown
- Serve hot and enjoy!!!
Absolutely loved this recipe! The skillet chicken pot pie bake was such a quick fix for a mid week meal when you feel like making something but you don’t want it to take so long. The taste was even better than any store bought pot pie I’ve ever had. Will definitely make this again!