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Easy Skillet Chicken Pot Pie with Biscuits

Course Entree
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Tonya Staab


  • Ann's Biscuits - Cheddar Chive, and Garlic (2 per person)
  • 4 chicken breasts diced
  • 1/4 cup butter
  • 1 small white onion finely chopped
  • 3 carrots chopped
  • 1/2 cup frozen peas I always use way more though
  • 1/2 cup frozen corn again, my kids will tell you I add too many vegetables
  • 1 1/2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup half & half
  • 1 tbs fresh thyme
  • 1 tbs fresh parsley
  • salt & pepper


  1. Preheat the oven to 350F
  2. Grease a cast-iron skillet with a little butter, season the chicken with a little salt and pepper, and cook until cooked through, but not completely browned. Remove from skillet and set aside.
  3. Add the remaining butter to the skillet along with the onion. Cook until the onion is translucent.
  4. Add the flour, and stir, and then slowly add the half & half, using a whisk to combine until thick.
  5. Add in the carrots, peas, corn, chicken broth, thyme, and parsley, and stir until heated through.
  6. Return the chicken to the pan, and stir to combine.
  7. Transfer the cast-iron skillet to the oven and bake for 25 minutes.
  8. Once the timer has gone off, add the baking tray of biscuits to the oven and bake everything for a further 7-8 minutes.
  9. Remove the biscuits from the oven and place them carefully on top of the pot pie mixture. Return to the oven for a further 4-5 minutes.
  10. Serve!