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A bowl filled with chicken pot pie topped with biscuits with a biscuit on the side.

Easy Skillet Chicken Pot Pie

Chicken Pot Pie just got easier with this easy skillet version made with homemade gravy, shredded chicken breast, and refrigerated biscuits!
5 from 19 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 193kcal
Author: Hezzi-D

Ingredients

  • 1 Tablespoon butter
  • 1/2 c. onion chopped
  • 3 garlic cloves minced
  • 1/4 c. flour
  • 1 can 10 1/2 oz condensed chicken broth
  • 1/4 c. milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon thyme
  • 2 c. cooked chicken breast shredded or cubed
  • 2 c. frozen peas and carrots mixture thawed
  • 1 tube 12 oz refrigerated biscuits, quartered

Instructions

  • Preheat the oven to 400 degrees.
  • Melt the butter in an ovenproof skillet over medium high heat.
  • Add the oven and cook for 2-3 minutes. Add the garlic and cook for 1 minute.
  • In a medium bowl combine the flour, broth, milk, salt, peeper, and thyme. Whisk until smooth then pour into the skillet.
  • Bring the mixture to a boil, sstirring constantly and cook for 1-2 minutes or until thickened.
  • Add in the chicken, peas, and carrot and heat for 2-3 minutes.
  • Arrange the quartered biscuits over top of the mixture in the skillet.
  • Bake for 15-20 minutes or until the biscuits are golden brown.

Notes

Recipe from Taste of Home, October/November 2020

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 17g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 657mg | Fiber: 2g | Sugar: 4g