Skillet Chicken Pot Pie Casserole


For the Filling:

  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For the Biscuit Topping:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup buttermilk


  1. Preheat Oven:
  • Preheat your oven to 425°F (220°C).
  1. Prepare the Filling:
  • In an oven-safe skillet, melt butter over medium heat. Add diced onion, carrots, celery, and minced garlic. Cook until vegetables are softened.
  1. Make Roux:
  • Sprinkle flour over the vegetables and stir to create a roux.
  1. Add Broth and Thicken:
  • Gradually whisk in chicken broth, ensuring no lumps form. Cook until the mixture thickens.
  1. Season and Add Chicken:
  • Stir in shredded chicken, frozen peas, dried thyme, salt, and black pepper. Mix well.
  1. Prepare Biscuit Topping:
  • In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold cubed butter until the mixture resembles coarse crumbs. Add buttermilk and stir until just combined.
  1. Drop Biscuit Dough:
  • Drop spoonfuls of the biscuit dough over the chicken filling in the skillet.
  1. Bake in the Oven:
  • Transfer the skillet to the preheated oven and bake for 18-20 minutes or until the biscuit topping is golden brown and cooked through.
  1. Serve:
  • Remove from the oven, let it cool slightly, and then serve your Skillet Chicken Pot Pie Casserole directly from the skillet.
  1. Enjoy:
    • Enjoy this comforting and flavorful chicken pot pie casserole with a buttery biscuit topping!

Leave a Comment