Name: Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, divided; 1 pound boneless, skinless chicken breasts; 1 teaspoon kosher salt, plus more to taste; Ground black pepper, to taste; 1 yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 1 medium Russet potato, peeled and diced; 6 cloves garlic, finely chopped or grated; ¼ cup all-purpose flour; 1 cup chicken stock; 3 cups whole milk; 1 sprig fresh rosemary; 10 sprigs fresh thyme; 8 fresh sage leaves; ½ teaspoon kosher salt, plus more to taste; 1 cup frozen peas; One 16.3-ounce can extra-flaky refrigerated biscuits; 2 tablespoons unsalted butter, melted; 2 tablespoons finely chopped fresh herbs of choice; 2 cloves garlic, finely chopped or grated; Flaky sea salt, to taste

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This Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe brings all the comfort of a classic pot pie to the table with less fuss: tender chicken, a creamy herb-scented filling, and golden refrigerated biscuits brushed with garlic butter. It’s a cozy one-skillet dinner that feels special enough for a chilly Sunday and easy enough to make on a weeknight.

Ingredients You'll Need

A top-down food photograph of recipe ingredients arranged in a single flat layer on a white marbled texture: several pale pink raw chicken pieces sit on a round white plate at the left, with a brown potato near the lower left; a whole garlic bulb, wrapped butter, and a small metal cup of white flour are above them. A metal cup filled with frosty green peas sits near the top center. On the right, orange carrot pieces, green celery pieces, and white onion pieces are grouped beside whole carrots and a halved onion. Fresh green sage leaves and woody rosemary sprigs fill the lower center, with a glass of golden broth and a white jug of milk partly visible along the bottom edge, natural light, realistic textures, photo taken with an iphone --ar 4:5 --v 7

The ingredient list is simple, but each piece has a job: fresh vegetables add sweetness and color, milk and flour make the filling creamy, and a handful of herbs gives it that cozy, slow-cooked flavor. The flaky biscuits and garlicky herb butter take the whole skillet over the top.

Unsalted butter: You’ll use some to brown the chicken and soften the vegetables, then the rest for the biscuit topping.
Boneless, skinless chicken breasts: One pound makes a generous, tender filling; season them well before browning.
Yellow onion: Diced onion forms a savory, slightly sweet base for the filling.
Carrots: Two medium carrots bring a little sweetness and a lovely pop of color.
Celery: Two stalks add classic pot pie flavor and a gentle, fresh crunch.
Russet potato: One peeled, diced potato makes the filling heartier and helps it feel like a full meal.
Garlic: Fresh chopped or grated garlic goes into both the filling and the biscuit butter for extra savory flavor.
All-purpose flour: A quarter cup thickens the sauce so it clings to the chicken and vegetables.
Chicken stock: One cup adds depth and helps loosen the flour-coated vegetables into a smooth sauce.
Whole milk: Three cups make the filling creamy and comforting; whole milk gives it the best body.
Fresh rosemary, thyme, and sage: These fragrant herbs infuse the sauce with classic savory flavor; bundle them together for easy removal.
Frozen peas: A cup stirred in near the end adds sweetness and a bright green finish.
Kosher salt and ground black pepper: Season the chicken, vegetables, and sauce as you go for a well-rounded filling.
Extra flaky refrigerated biscuits: One 16.3-ounce can makes a quick, golden topping without any biscuit dough to mix.
Fresh herbs for the biscuit butter: Two tablespoons of finely chopped herbs bring freshness to the buttery topping; use your favorite combination.
Flaky sea salt: A light sprinkle over the biscuits adds a lovely little crunch.

How to Make Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe

Overhead view of three golden-brown chicken fillets arranged in a single layer inside a large round black cast-iron skillet, one near the top and two near the bottom; each has a lightly crisp, browned surface with dark pepper and herb specks, surrounded by sizzling butter and pan juices. The skillet rests on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Step 1: Set Up for the Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe

Heat the oven to 375°F and gather your ingredients before you start cooking. Dice the onion, carrots, celery, and potato, chop the garlic, and tie the rosemary, thyme, and sage into a small bundle with kitchen twine if you’d like to lift them out easily later. Use a 12-inch oven-safe skillet so there’s room for the filling and biscuits.

Step 2: Brown and Roast the Chicken

Melt 2 tablespoons of butter in the skillet over medium heat. Season the chicken breasts with 1 teaspoon of kosher salt and black pepper, then brown them for 2 to 3 minutes per side. Transfer the skillet to the oven and roast for 15 to 20 minutes, until the thickest part of the chicken reaches 165°F on an instant-read thermometer. Set the chicken aside to cool slightly, then shred it into bite-sized pieces with two forks.

Step 3: Soften the Vegetables

Set the skillet back over medium heat and melt the remaining 2 tablespoons of butter. Add the onion, carrots, celery, and potato, then season with ½ teaspoon of kosher salt and black pepper. Cook for 5 to 7 minutes, stirring now and then, until the vegetables begin to soften and pick up a little color. Stir in the garlic and cook for another 1 to 2 minutes, just until fragrant.

Step 4: Make the Creamy Herb Sauce

Sprinkle the flour over the vegetables and stir until everything is coated. Cook for 1 to 2 minutes, allowing the flour to brown slightly, then slowly pour in the chicken stock while scraping the bottom of the skillet with a wooden spoon. Those browned bits add wonderful flavor, so take a moment to loosen them. Gradually stir in the milk, add the herb bundle, and bring the mixture to a gentle simmer. Cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and add more salt or pepper as needed.

Step 5: Add the Chicken, Peas, and Biscuits

Stir the shredded chicken and frozen peas into the sauce. Arrange the biscuits over the filling, leaving a little space between them so the tops can brown. In a small bowl, mix the melted butter with the chopped fresh herbs and the remaining 2 cloves of garlic. Brush the mixture over the biscuits and finish with a sprinkle of flaky sea salt. The skillet will look very full, which is just right.

Step 6: Bake Until Golden

Carefully transfer the skillet to the oven and bake for 20 to 25 minutes, until the biscuits are golden brown and cooked through. If the tops are browning before the centers are done, loosely cover the skillet with foil for the final few minutes. Let the pot pie cool briefly, remove the herb stems, and serve while the filling is warm and creamy.

How to Serve Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe

Garnishes

A little finishing touch makes each bowl feel extra inviting. Scatter chopped parsley, thyme, or chives over the filling, or add a few grinds of black pepper just before serving. If you love a salty, crisp bite, another tiny pinch of flaky salt over the biscuits is lovely, but go easy since the filling is already seasoned.

Side Dishes

The skillet is hearty enough to stand on its own, so a simple side is all you need. A crisp green salad with a bright vinaigrette balances the creamy filling, while steamed green beans or roasted broccoli add freshness without crowding the plate. For a cozy dinner, serve it with a bowl of sliced fruit or a light soup if you’re feeding a hungry crowd.

Creative Ways to Present

Bring the skillet straight to the table on a heatproof trivet and let everyone serve themselves; it’s a wonderfully homey centerpiece. For individual portions, scoop the filling and a biscuit into shallow bowls, making sure each serving gets plenty of sauce. You can also bake the filling in smaller oven-safe dishes with one or two biscuits on top for a charming dinner-party presentation.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool, then transfer them to an airtight container and refrigerate within 2 hours of baking. They’ll keep well for 3 to 4 days. The biscuits will soften as they sit against the filling, but the flavors stay delicious; if you have a choice, store the biscuits and filling separately to preserve more of their texture.

Freezing

For the best texture, freeze the chicken filling before adding the biscuits. Cool it completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator, warm the filling in an oven-safe skillet until hot, then top with fresh refrigerated biscuits and bake according to the package directions, adding time as needed. You can freeze the fully assembled pot pie, too, though the biscuits may be softer after thawing.

Reheating

Reheat individual portions in the microwave until steaming hot, stirring the filling partway through if you’ve stored it separately from the biscuit. For a larger portion, warm it in a 350°F oven, loosely covered with foil, until the center is hot; uncover for the last few minutes to help the biscuit topping crisp again. If you’re reheating the whole skillet, make sure it is oven-safe and heat the filling to 165°F.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Absolutely. Stir in about 3 cups of shredded cooked chicken when you add the peas, and skip the browning and roasting step. The filling will come together faster, making this a handy way to use leftover roast chicken or a store-bought rotisserie chicken.

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs work well and tend to stay especially juicy. Cook them until they reach 165°F, then shred them just as you would the breasts. Depending on their size, they may need a little more or less time in the oven.

How do I know when the biscuits are cooked through?

The tops should be a deep golden brown, and the centers should no longer look doughy. If you’re unsure, gently lift one biscuit with a fork to check the underside. If the tops are ready but the centers need more time, cover the skillet loosely with foil and continue baking.

Can I make the filling ahead of time?

Yes. Prepare the filling through the step where you stir in the chicken and peas, then cool it and refrigerate it in a covered container for up to a day. When you’re ready to eat, warm the filling in an oven-safe skillet, add the biscuits and herb butter, and bake until the biscuits are golden and fully cooked.

What can I use if I don’t have fresh herbs?

Fresh herbs give the filling its bright, fragrant character, but you can use dried herbs in a pinch. Start with about 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and ½ teaspoon dried sage, then taste the sauce and adjust. For the biscuit butter, dried herbs work too, though fresh chopped herbs make the topping especially lively.

Final Thoughts

If you’re craving a bubbling, cozy dinner without making pastry from scratch, give the Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe a try. The creamy filling, tender chicken, and buttery golden biscuits make every spoonful feel like comfort food at its best, and there’s just one skillet to wash when dinner is done.

Ingredients You'll Need

How to Make Easiest Skillet Chicken Pot Pie with Herb Butter Biscuits Recipe