Ingredients

For the Chicken Pot Pie Filling

• 6 chicken thighs
• Salt and pepper, to taste
• Garlic powder, to taste
• 1 onion, diced
• 2 cloves fresh garlic, minced
• ⅓ cup butter
• ⅓ cup all-purpose flour
• 2 cups chicken bone broth
• 1 cup milk
• 1 bag frozen peas and carrots

For the Homemade Buttermilk Biscuits

• 2½ cups all-purpose flour
• 2 tablespoons aluminum-free baking powder (not baking soda!)
• 1 teaspoon salt
• 2 teaspoons honey
• ½ cup very cold butter (1 stick)
• 1 cup cold buttermilk

Easy buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon vinegar to a measuring cup and fill it with milk until you reach 1 cup. Let it sit for a few minutes before using.

How to Make Skillet Chicken Pot Pie

1. Cook the chicken

Season the chicken thighs generously with salt, pepper, and garlic powder.

Heat a large oven-safe skillet over medium heat and cook the chicken until golden brown and cooked through. Remove the chicken from the skillet and chop it into bite-sized pieces.

Don’t clean out the skillet! Those browned bits left behind are going to add so much flavor to the filling.

2. Build the filling

Add the diced onion to the same skillet and cook until tender.

Add the fresh garlic and butter. Once the butter has melted, use your spoon to scrape up some of those flavorful browned bits from the bottom of the pan.

Sprinkle in the flour and stir until everything is well combined. Cook for about a minute.

3. Make the creamy sauce

Slowly pour in the chicken bone broth, stirring continuously to prevent lumps. Add the milk and continue stirring until everything is smooth.

Bring the mixture to a gentle simmer and allow it to thicken.

4. Add the vegetables and chicken

Stir in the frozen peas and carrots, followed by the chopped chicken.

Give everything a good stir and taste for seasoning. Add more salt and pepper if needed.

5. Make the biscuits

While the filling is coming together, make your biscuits.

Combine the flour, baking powder, salt, and honey. Cut in the very cold butter until the mixture resembles coarse crumbs.

Add the cold buttermilk and mix just until a dough forms. Be careful not to overmix.

Turn the dough onto a lightly floured surface and roll it out. Fold the dough in half, turn it, and fold again a few times. This helps create those flaky layers.

Roll the dough out and cut into 12 biscuits.

6. Top and bake

Arrange the biscuits over the chicken pot pie filling.

Transfer the skillet to a 400°F oven and bake for 20–25 minutes, until the biscuits are golden brown and cooked through.

Let it cool for a few minutes before serving—the filling will be very hot!

A Few Tips for the Best Chicken Pot Pie

Use an oven-safe skillet. A cast iron skillet works especially well for this recipe because it can go straight from the stovetop to the oven.

Don’t skip browning the chicken. You could absolutely use leftover chicken or rotisserie chicken, but browning the chicken first gives the dish so much more flavor.

Keep the biscuits cold. Cold butter and cold buttermilk help create those flaky, tender biscuits.

Don’t overwork the biscuit dough. A few folds are all you need. Overmixing can make the biscuits tough instead of tender.

Taste before adding the biscuits. Once the filling is finished, give it a taste and adjust the salt and pepper before adding your biscuits.

The Perfect Busy-Night Comfort Food

There’s something about chicken pot pie that just feels like home. It’s warm, creamy, filling, and comforting—and putting homemade biscuits on top makes it feel a little extra special.

But I love that this version doesn’t require making and chilling a pie crust or spending hours in the kitchen. It’s the kind of dinner I can make on a night when we’re running from one activity to the next and still sit down to a meal that feels homemade.

And when my son requests it again? I’m not complaining.