Your New Favorite Weeknight Wonder: One-Pan Chicken Pot Pie (No Rolling Pin Required!)

Hey friends, Beau here from Feastical! Let’s talk about magic. Not the rabbit-out-of-a-hat kind (though that’s cool too), but the kind that happens when a few simple ingredients, one trusty skillet, and about 40 minutes come together to create a dinner that feels like a standing ovation. I’m talking about the ultimate comfort food hug in a dish: Chicken Pot Pie.

But let’s be real for a second. The classic version? It can be a project. Making pastry, rolling it out, blind-baking… it’s a labor of love I absolutely adore on a lazy Sunday, but on a Wednesday when I’m rummaging through the fridge and my stomach is grumbling like a disgruntled bear? Not so much.

That’s exactly why I created this One-Pan Chicken Pot Pie Skillet. We’re keeping all the soul-soothing goodness—the creamy, herb-flecked filling, the tender chicken, the sweet pops of peas and carrots—but we’re ditching the fuss. Instead of a pie crust, we’re crowning our masterpiece with fluffy, golden, buttery biscuits that bake right on top, soaking up all that glorious sauce. It’s quicker, easier, and honestly? The texture combo of that fluffy biscuit with the rich filling is a game-changer. This is feel-good food that doesn’t just taste amazing; it makes you feel like a weeknight superhero. So, grab your favorite oven-safe skillet, and let’s make some magic together.

Why This Skillet is My Kitchen Security Blanket

This recipe isn’t just a dinner; it’s a time machine. One whiff of thyme and baking biscuits instantly zaps me back to my grandma’s kitchen after a long, chilly afternoon playing outside. Her pot pie was legendary, a deep-dish affair that required the good china. But the secret she taught me wasn’t in the pastry—it was in the *feeling*. It was the steam fogging up the window, the collective “ahhh” when she brought it to the table, and the way a simple dish could make everyone lean in and talk a little slower, laugh a little easier.

My version is a tribute to that feeling, just streamlined for real life. I wanted that same cozy blanket of flavor without waiting for pie dough to chill. Using biscuits was my “aha!” moment. It’s clever, it’s forgiving, and it gives you those irresistible, buttery nooks and crannies to mop up every last drop. It’s the taste of memory, made manageable. Every time I make it, I think of her, and I hope this recipe becomes a part of your own family’s story, too.

Gathering Your Cozy Ingredients

Here’s the beautiful part: you probably have most of this already. This is pantry-and-fridge harmony at its best.

• 1½ lbs boneless, skinless chicken breasts, diced: I use breast here for a leaner, cleaner bite that lets the veggies and sauce shine. Chef’s Tip: For even more flavor, use rotisserie chicken! Just shred about 3 cups and add it in step 5, skipping the initial browning.
• Salt & pepper to taste: Your foundational flavor builders. Don’t be shy—season each layer as you cook.
• 1 tbsp olive oil or butter: Butter adds incredible richness, while olive oil is a great neutral option. I often use one tablespoon of each for the best of both worlds.
• 1 small onion, diced: The aromatic start. A yellow or white onion works perfectly.
• 2 carrots, sliced: A touch of natural sweetness and color. No fresh carrots? A cup of frozen sliced carrots works in a pinch.
• 2 celery stalks, sliced: The unsung hero that adds a subtle, savory depth.
• 2 cloves garlic, minced: Because garlic is life. Always.
• ¼ cup all-purpose flour: This is our thickening agent, creating the luscious gravy. For a gluten-free version, a 1:1 GF flour blend works beautifully.
• 2 cups chicken broth: The liquid gold that forms our sauce base. Low-sodium is best so you can control the salt level.
• ½ cup milk or cream: Milk gives you a creamy result, but heavy cream or half-and-half will make it luxuriously silky. I’ve even used unsweetened almond milk with great success.
• 1 cup frozen peas: We add these frozen at the end so they stay bright green and perfect. No need to thaw!
• 1 tsp thyme (fresh or dried): The quintessential pot pie herb. If using fresh, strip the leaves from 3-4 sprigs.
• 1 can (8 count) refrigerated biscuit dough: Our glorious, no-fuss “crust.” Feel free to use homemade drop biscuits if you’re feeling fancy!

Let’s Build Your One-Pan Masterpiece

See? Nothing scary here. We’re building flavors in one pan, from stovetop to oven. Put on some good music and let’s do this.

1. Fire up the oven and prep. Preheat your oven to a hot 400°F (200°C). This ensures our biscuits puff up and turn golden beautifully. While it heats, dice your chicken and veggies. This “mise en place” (getting everything in place) makes the cooking process smooth and zen-like.
2. Brown that chicken. Heat your oil or butter in a large (at least 10-inch), oven-safe skillet over medium-high heat. Season the chicken well with salt and pepper. Add it to the hot skillet and let it sear without moving it for a few minutes to get some nice color. This isn’t just for looks; it builds flavor in the pan. Cook until just done, then scoop it out onto a plate. Chef’s Hack: Don’t overcrowd the pan! If needed, brown the chicken in two batches.
3. Sweat the veggies. In the same skillet (see all those tasty browned bits? That’s flavor!), add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until they start to soften and the onions turn translucent, about 5-7 minutes. Add the garlic and stir for just 30 seconds until fragrant—burnt garlic is bitter, and we don’t want that.
4. Create the creamy gravy. Sprinkle the flour evenly over the veggies. Stir and cook for a full minute. This cooks out the raw flour taste. Now, slowly pour in the chicken broth while whisking constantly. This is the key to a lump-free sauce! Once smooth, whisk in the milk or cream. Let it come to a gentle simmer—it will start to thicken almost immediately.
5. Bring it all together. Add the seared chicken (and any juices from the plate) back into the skillet. Stir in the frozen peas and thyme. Let it simmer for about 5 minutes, stirring occasionally, until the sauce is thick and creamy, coating the back of a spoon. Give it a taste and season with more salt and pepper if needed. This is your moment to make it perfect for you.
6. Top with biscuits and bake! Turn off the stovetop. Open your can of biscuits (that *pop* is so satisfying) and place them evenly on top of the simmering filling. They’ll expand, so leave a little space between them. Carefully transfer the whole skillet to your preheated oven.
7. Bake to golden perfection. Bake, uncovered, for 15-18 minutes. You’re looking for the biscuits to be deeply golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean.
8. The hardest part: letting it rest. Pull the skillet out (use an oven mitt—the handle is HOT!) and let it sit for 5-10 minutes. This allows the filling to set slightly so it doesn’t run everywhere when you scoop it, and it saves everyone from burning the roofs of their mouths. Worth the wait, I promise.

How to Serve This Cozy Masterpiece

Presentation is part of the fun! I love bringing the whole skillet right to the table—it’s rustic, inviting, and means fewer dishes to wash. Use a big spoon to scoop down through a biscuit and into the filling, making sure everyone gets a bit of that golden top and creamy bottom in each serving.

What to serve with it? Honestly, it’s a complete meal in a pan. But if you want to round it out, a simple, crisp green salad with a bright vinaigrette cuts through the richness perfectly. For my fellow bread lovers, a warm, crusty baguette on the side is never a bad idea (because more carbs with your carbs is sometimes the answer).

Make It Your Own: Delicious Twists & Swaps

The beauty of this blueprint is its flexibility. Play with it!

• Turkey & Mushroom: Got leftover holiday turkey? Swap it for the chicken. Add 8 oz of sliced cremini mushrooms when you cook the carrots and celery for an earthy, umami-packed version.
• Vegetarian Lover’s Dream: Omit the chicken. Use vegetable broth. Add more veggies like diced par-boiled potatoes, sweet corn, and green beans. For protein, stir in a can of drained and rinsed white beans or chickpeas with the peas.
• Cheesy Herb Bomb: Before adding the biscuits, stir ½ cup of shredded sharp cheddar or gruyère into the filling. Sprinkle another ¼ cup over the tops of the biscuits halfway through baking.
• Biscuit Upgrade: Brush the tops of the biscuits with melted garlic butter or herb butter before baking. Or, sprinkle them with everything bagel seasoning for a fun, savory crunch.
• Lightened-Up: Use 1% milk and a lean chicken breast. You can also reduce the biscuits to 6 and space them out more for a lower-carb ratio.

Beau’s Kitchen Notebook

This recipe has become my go-to for last-minute guests or when I need a guaranteed crowd-pleaser. I’ve learned a few things along the way: First, the type of skillet matters. Cast iron is my favorite—it gives an incredible sear and bakes evenly. A heavy stainless steel or oven-safe non-stick works great too. Second, don’t stress if your filling seems a bit thin after adding the liquids; the simmering and baking time will thicken it up perfectly. And lastly, this recipe is a fantastic fridge cleaner. That half bag of frozen mixed veggies? In it goes. A lone potato? Dice it small, par-boil, and add it with the carrots. Cooking should be joyful, not rigid. Make it yours.

Your Questions, Answered

Q: Can I make this ahead of time?
A: Absolutely! You can prepare the filling completely (through step 5), let it cool, and store it covered in the fridge for up to 2 days. When ready to bake, reheat the filling on the stovetop until simmering, then top with biscuits and bake as directed. You may need to add a minute or two to the bake time if the filling is cold.

Q: My sauce is too thin/too thick! Help!
A> No panic! If it’s too thin after simmering, let it bubble a bit longer to reduce. If it’s getting too thick (like a paste), simply whisk in a splash more broth or milk until it reaches your desired consistency. Remember, it will thicken a bit more as it bakes and cools.

Q: Can I use frozen veggies instead of fresh?
A> You bet! For the carrots and celery, use about 1 ½ cups of a frozen “soup mix” or mirepoix blend. Add them straight from the freezer when you’d add the fresh ones. You may need to add an extra minute of cooking time to soften them.

Q: My biscuits are done but the filling is bubbling like a volcano!
A> That’s normal and delicious! If the biscuits are perfectly golden but you’re concerned, simply lay a piece of aluminum foil loosely over the top for the last few minutes of baking to prevent over-browning while the filling finishes bubbling.

A One-Pan Chicken Pot Pie, No Rolling Pin Required

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• Author: BeauCollier

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Description

Skip the fuss of pie crust and make a cozy, comforting chicken pot pie all in one skillet! Tender chicken, sweet veggies, and creamy sauce get topped with buttery, golden biscuits for the ultimate weeknight dinner hug.

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Ingredients

Scale 1x2x3x

For the Filling:

• 1½ lbs boneless, skinless chicken breasts, diced (or 3 cups shredded rotisserie chicken)

• Salt & pepper, to taste

• 1 tbsp olive oil or butter (or ½ tbsp each)

• 1 small onion, diced

• 2 carrots, sliced (or 1 cup frozen)

• 2 celery stalks, sliced (or ½ cup frozen)

• 2 cloves garlic, minced

• ¼ cup all-purpose flour (or gluten-free 1:1 blend)

• 2 cups chicken broth (low-sodium preferred)

• ½ cup milk or cream (or unsweetened almond milk)

• 1 cup frozen peas

• 1 tsp thyme (fresh or dried)

For the Topping:

• 1 can (8 count) refrigerated biscuit dough

• Optional: melted butter, garlic butter, or herbs for brushing

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Instructions

• Preheat oven: 400°F (200°C).

• Cook chicken: Heat oil/butter in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Cook until lightly browned, then remove to a plate.

• Cook veggies: In the same skillet, add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic for 30 seconds.

• Make the sauce: Sprinkle flour over veggies and stir for 1 minute. Slowly whisk in chicken broth and milk until smooth. Simmer until slightly thickened.

• Combine: Add chicken, peas, and thyme. Simmer 5 minutes, stirring occasionally. Taste and adjust seasoning.

• Top with biscuits: Turn off heat. Place biscuits evenly on top of filling. Brush with melted butter if desired.

• Bake: Transfer skillet to oven. Bake 15–18 minutes until biscuits are golden and cooked through.

• Rest: Let sit 5–10 minutes before serving to allow the filling to set.

Notes

• Use rotisserie chicken: Saves time—skip the browning step.

• Frozen veggies work fine: Add straight from freezer, cook slightly longer.

• Fix thin/thick sauce: Simmer longer to thicken; add extra broth/milk if too thick.

• Crispier biscuit tops: Brush with melted butter or sprinkle herbs before baking.

Nutritional Information*

*Please note: The following is an approximate estimate calculated using generic ingredients and standard biscuit dough. Your specific brands and modifications will alter the values.

Per serving (based on 6 servings):
Calories: ~430 | Protein: 36g | Carbohydrates: 28g | Dietary Fiber: 3g | Sugars: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 750mg

This dish is an excellent source of protein and Vitamin A (thanks, carrots!). To reduce sodium, use low-sodium broth and be mindful of seasoning with salt. The carbohydrates come primarily from the biscuits, veggies, and thickener, providing energy to fuel your cozy evening.

Final Thoughts from My Kitchen to Yours

And there you have it, friends—the ultimate shortcut to comfort without any compromise on flavor. This One-Pan Chicken Pot Pie Skillet is more than just a recipe; it’s a reminder that the best meals are often the simplest ones, made with a dash of love and a whole lot of convenience. It’s the dish that says, “I care,” without you spending hours shouting at a lump of pastry dough.

I hope this recipe finds its way into your regular rotation, becoming your secret weapon for busy nights, impromptu gatherings, or whenever you need a edible hug. If you make it (and I really hope you do), tag me @Feastical or shoot me a message! I love seeing your creations. Now, go preheat that oven and claim your weeknight win. You’ve got this.

Stay cozy and keep cooking,
Beau