Skillet Chicken Pot Pie with Garlic Cheddar Biscuits – creamy chicken pot pie filling topped with savory garlic cheddar biscuits.
Skillet Chicken Pot Pie with Garlic Cheddar Biscuits
A cozy skillet dinner that’s loaded with tender chunks of chicken and veggies and topped with flavor-packed garlicky cheesy biscuits. Start with a store-bought rotisserie chicken or make your own using my favorite slow cooker rotisserie chicken recipe. Make an easy pot pie filling with biscuits baked right on top all in one skillet. Alternatively you can also transfer this to a nine by thirteen casserole dish and bake for the same amount of time. For this pot pie topping, I used my favorite shortcut garlic cheese biscuit recipe that tastes just like the Red Lobster Cheddar Bay Biscuits! Super easy to make and always a hit.
Ingredients for a Skillet Chicken Pot Pie with Garlic Cheddar Biscuits
Please scroll to recipe card at the end of the post for complete list of ingredients and directions.
For the Filling
- Butter – for sautéing the vegetables and building the filling.
- Onion – finely diced.
- Carrots – diced small so they cook faster. I dice mine into small cubes about the same size as a pea.
- Fresh Garlic – to flavor the pot pie filling.
- Flour – to thicken the pot pie filling.
- Chicken Broth – Low-sodium chicken broth.
- Heavy Cream – to give the filling the rich and creamy texture.
- Chicken – Store bought rotisserie chicken or homemade chicken. I like to use a mix of dark and light meat and cut it into bite-sized chunks.
- Chicken Bullion – for extra seasoning and depth of flavor I like to add additional granulated chicken bullion to the filling. It helps season the chicken and the filling and gives it an added depth of flavor.
- Poultry Seasoning – in this recipe I used a general fine blend of poultry seasoning to add extra herbs and flavor. Since dried herbs are stronger than fresh and the seasoning mixture is finely blended, I only use 1/2 a teaspoon. Increase the seasonings amount if you have a coarse blend of poultry seasoning or are using fresh herbs.
- Kosher Salt and Fresh Black Pepper
- Frozen Peas
For the Biscuits
- Baking Mix – Bisquick recommended
- Milk
- Vegetable Oil
- Cheese – freshly shredded sharp cheddar cheese.
- Garlic Powder – for mixing in the biscuit and flavoring the butter.
- Butter – melted butter for brushing the biscuits after cooking.
- Parsley – fresh parsley for sprinkling over the biscuits and pot pie.
How to Make Chicken Pot Pie with Garlic Cheddar Biscuits
- Preheat oven: Set the oven rack to the upper third and preheat to 400°F.
- Sauté vegetables: Melt butter in a large oven-safe skillet. Add onions, carrots, and garlic, and sauté until softened.
- Make the filling: Add flour, stir, and whisk in broth and heavy cream. Simmer until thickened. Stir in chicken, bouillon, seasoning, salt, pepper, and peas.
- Prepare biscuits: Combine baking mix ingredients in a bowl. Spoon biscuit dough into the filling.
- Bake: Bake for 20 minutes or until biscuits are golden and the filling is bubbly.
- Finish: Brush warm garlic butter on biscuits and sprinkle with parsley.
More Chicken Dinner Recipes
Skillet Chicken Pot Pie with Garlic Cheddar Biscuits
Servings: 4
Calories: 806kcal
Equipment
- 3.5 Quart Skillet
Ingredients
For the Filling
- 3 Tablespoons Butter
- 3/4 cup onion finely diced
- 1 cup carrots diced small
- 2 cloves garlic minced
- 1/3 cup flour
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 3 cups chicken diced rotisserie chicken
- 1 teaspoon chicken bouillon
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 cup peas frozen
For the Garlic Cheddar Biscuits
- 2 cups baking mix Bisquick recommended
- 2/3 cup milk
- 1 tablespoon vegetable oil
- 3/4 cup cheddar cheese shredded
- 1/4 teaspoon garlic powder divided
- 2 tablespoons butter melted
- Fresh Parsley
Instructions
- Adjust oven rack to upper third of oven and preheat oven to 400℉. In a large oven safe skillet, melt butter over medium low heat. Add onions and carrots and sauté for about 5 minutes until they start to soften. Add garlic and sauté for another 2 minutes. Sprinkle in flour stirring constantly for about a minute. Slowly whisk in chicken broth followed by heavy cream. Increase heat and bring to a simmer until pot pie filling mixture starts to thicken.
- Once thickened, stir in chicken, chicken bouillon, poultry seasoning, salt, and pepper. Taste and adjust seasoning as needed. Stir in frozen peas.
- In a medium sized bowl, combine baking mix, milk, vegetable oil, cheese, and 1/8 teaspoon garlic powder. Spoon biscuit dough into pot pie filling making 9 biscuits. Bake for about 20 minutes or until biscuits are golden brown and the filling is bubbly.
- While pot pie is baking, combine melted butter with garlic powder. Brush warm garlic butter over biscuits and sprinkle with fresh parsley.
Nutrition
Calories: 806kcal | Carbohydrates: 63g | Protein: 27g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1333mg | Potassium: 694mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6843IU | Vitamin C: 20mg | Calcium: 377mg | Iron: 4mg
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
This is the best pot pie with biscuits I’ve ever made. I love the extra flavor the garlic and cheese gave them! I can’t wait to make it again.
The filling turned out so creamy and rich, with perfectly tender chunks of rotisserie chicken and vegetables.
I tried the Skillet Chicken Pot Pie with Garlic Cheddar Biscuits, and it was pure comfort food heaven! The biscuits were so fluffy and flavorful, and the creamy chicken filling was delicious.
I looooove chicken pot pie, but hate making it – this was great! Super easy, no annoying pie crust, and the biscuits were fantastic!
Such a great comfort food classic. The Cheddar biscuit are such a delicious addition.