Skillet Chicken And Biscuits Pot Pie

Skillet Chicken And Biscuits Pot Pie

I am so excited about this recipe. You see, I am making it for the Zola email newsletter (for all of you who may not be familiar, Zola is an amazing wedding registry website). I created this dish to show off the new non-stick 12-inch skillet I just got from Made In Cookware that all newlyweds will love! The adorable touch of having a custom recipe etched into the bottom side of the pan is just too frickin' cute. I'm kinda obsessed.

Back to the dish. I made it with newlyweds in mind. Maybe you're having a few friends over and want to impress them with a crazy delicious homey dish in your new marital home. Or, maybe you're cooking for two and want a dish whose leftovers only get better with time (smart moves, yo!) Either way, this is your dish. 

On a cooking note: I used rotisserie chicken in this dish. I love the flavor, texture and time-saving that comes with going this route.  If you're feeling like cooking up a storm and feel like making your chicken from scratch, you absolutely can. For easy results, get about four bone-in skin-on chicken breasts, rub them in olive oil and season them liberally with salt and pepper. Bake them on a baking sheet in a 350º oven for 35 minutes. Remove the skin and bones and cut your chicken into bite-sized pieces and then follow the same chicken steps noted below.


PREP TIME: 10 minutes

COOK TIME: 40 minutes

BAKE TIME: 20 minutes

TOTAL TIME: 1 hour and 10 minutes


Roughly 10 Servings


Yellow Onion (1, chopped)

Unsalted Butter (8 oz)

Carrots (4 regularly sized, cut into 1/4 inch pieces)

All-Purpose Flour (1/2 cup)

Low Sodium Chicken Stock (32 oz)

Heavy Cream (1/4 cup)

Peas (15 oz can, drained)

Rotisserie Chicken (1, pull all of the chicken off of the bone and rip into bite-sized chunks. In case it needs to be said, discard of the bones)

Flat Leaf Parsley (1/4 cup, minced)

Pre-Baked Biscuits (I used 1 Pillsbury container)




12" Non-Stick Skillet (I used my new one from Made In Cookware)

Rubber Spatula

Chefs Knife

Cutting Board

1. TO MAKE YOUR POT PIE FILLING. over medium-low heat, melt your butter in your skillet.

Add your onions and allow them to cook while stirring occasionally—about 10 minutes.

Mix in your carrots, season with salt and pepper, and let cook for 5 minutes.

Mix in your flour until it is fully integrated.

Add your chicken stock and over medium heat bring to a simmer. Let it simmer for 15 minutes giving it a stir every few minutes.

Mix in your heavy cream.

Mix in your peas, chicken, parsley, salt, and pepper.

Remove from heat.


2. TO MAKE YOUR BISCUIT TOPPING. pre-heat your oven to 350º.

Now, I know they come in a pre-cut size, but you are going to cut those individual biscuits in half horizontally (like you would a sandwich)

From the outside going inward, place your biscuit rounds one-by-one on top of your filling so that their sides touch both the inner edge of your pan and each other. Once you have a full ring of biscuits, repeat this in the center of your pan. (I had two rings and one whole biscuit left over for snacking on)

Bake for 20 minutes making sure to rotate your skillet halfway through so that your biscuits bake evenly.

Remove from your oven and serve.