This Chicken Pot Pie Biscuit Skillet is the ultimate cozy dinner made simple. Rotisserie chicken, tender vegetables, and a creamy, savory filling come together in one skillet, then get topped with golden, buttery biscuits for an easy twist on classic chicken pot pie. It’s warm, comforting, and perfect for a busy weeknight when you want something homemade without all the fuss.

Chicken Pot Pie Biscuit Skillet

Ingredients:

• 2 tablespoons olive oil
• ½ medium yellow onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1½ cups frozen peas and carrots
• 1 (10.5-ounce) can cream of chicken soup
• ½ cup milk, plus more as needed
• ½ teaspoon Dijon mustard
• 1 teaspoon dried thyme
• ¼ teaspoon dried sage
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Salt, to taste
• 3 cups shredded or diced rotisserie chicken

Option 1: Herby Bisquick Biscuit Topping

• 2 cups Bisquick baking mix
• ⅔ cup milk
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 tablespoons melted butter
• 1 tablespoon melted butter, for brushing

Option 2: Refrigerated Biscuits

• 1 (8-count) can refrigerated biscuits
• 1 tablespoon melted butter, for brushing
• Optional: dried thyme for sprinkling

Directions:

1. Preheat the oven to 400°F.
2. Heat olive oil in a large oven-safe skillet (I love using cast iron) over medium heat. Add the diced onion and celery and sauté for 4–5 minutes, until softened.
3. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the frozen peas and carrots and cook for an additional 2 minutes.
5. Stir in the cream of chicken soup, milk, Dijon mustard, thyme, sage, garlic powder, and black pepper. Mix until everything is well combined. Add an extra splash of milk if needed to create a creamy, spoonable consistency.
6. Fold in the rotisserie chicken and cook for another 2–3 minutes, until the chicken is warmed through and the filling is hot and gently bubbling. Taste and add salt if needed.

Option 2: Refrigerated Biscuits

• Arrange the refrigerated biscuits evenly over the hot chicken filling.
• Brush the tops with melted butter and sprinkle with a little dried thyme, if desired.
• Transfer the skillet to the oven and bake for 14–18 minutes, or until the biscuits are golden brown and cooked through in the center. Add additional baking time if needed, following the biscuit package instructions.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!