Name: A One-Pan Chicken Pot Pie, No Rolling Pin Required
Ingredients: 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); 1 can (8 count) refrigerated biscuit dough; Optional: melted butter, garlic butter, or herbs for brushing

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.

Ingredients

Scale

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

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.