This skillet chicken pot pie with biscuits is simple to make, all in one pan! It’s genius how creamy chicken and veggies in gravy are made in a skillet before Pillsbury™ Grands!™ biscuits top it and it finishes baking in the oven. Delish!
What is Skillet Chicken Biscuit Pot Pie?
This homemade skillet chicken pot pie with biscuits starts by cooking a yummy medley of veggies in a skillet. Gravy seems to magically appear, by adding flour, milk, and broth with the veggies. Chicken and frozen peas get stirred in before the biscuits are added on top before it gets baked in the oven.
What Should I Serve with Skillet Chicken Pot Pie with Grands™ Biscuits?
This skillet chicken biscuit pot pie is really a meal in itself! Add some fruit on the side, and dinner is done.
More About This Recipe
- Pot pies are a great way to use up your leftover chicken and cooked veggies. We love this version with biscuits on top, as it’s a cinch to put together. With the variety of fillings and toppings you can use, you can change it up each time you make it! Try our mini chicken pot pies or any of these surprising pot pies next time you want a twist.
Frequently Asked Questions
Skillet Chicken Biscuit Pot Pie
- Prep Time 30 min
- Total 55 min
- Ingredients 12
- Servings 8
Ingredients
- 1/2 cup butter
- 1 cup chopped onions
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 3 stalks)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 cup milk
- 2 cups shredded cooked chicken
- 1 cup frozen sweet peas
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
Instructions
-
Step1Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
![]()
-
Step2Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
![]()
-
Step3Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Nutrition
430
Calories
23g
Total Fat
16g
Protein
40g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 200
- Total Fat
- 23g
- 35%
- Saturated Fat
- 13g
- 66%
- Trans Fat
- 1g
- Cholesterol
- 65mg
- 21%
- Sodium
- 1100mg
- 46%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 8g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved