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posted October 19, 2020

Skillet Chicken Pot Pie with Cheddar Biscuit Crust

This Skillet Chicken Pot Pie with Cheddar Biscuit Crust is the best way to punch up a classic family meal. Part traditional pot pie, and part golden cheesy biscuit, this is comfort food like you’ve never had it before. And bonus? This whole meal is a one pot wonder! It goes from stove to grill or oven in the same cast iron skillet.

Chicken pot pie with a cheddar biscuit crust in a cast iron skillet next to a bowl full of pot pie. Text overlay reads: "One Skillet Chicken Pot Pie."

Skillet Chicken Pot Pie

If you’re looking for a delicious pot of comfort food, this skillet chicken pot pie is for you! My pot pie starts with chicken thighs, because we are building flavor and that is the most delicious piece of the chicken. After the chicken gets a nice golden brown, we layer in the veggies, build a little roux, then pour in our stock to make a silky smooth gravy, and add in some peas. This is the perfectly classic base for any good pot pie. Then comes the twist!

Instead of going old school and cutting together a pie crust, I like to switch things up and throw on a layer of cheesy, garlicky biscuits. They stay mega tender on the bottom from nestling up on the chicken filling and get golden and crispy all along the top. Each bite eats like a meal. It’s that stick to your ribs kinda comfort food that I can’t get enough of. My kids request this skillet chicken pot pie almost weekly.

Cast iron skillet full of chopped chicken, vegetables, and chicken stock.

One Skillet Chicken Pot Pie

The best part of this recipe is the cleanup. Basically, there’s next to no cleanup, my friends! This whole pot pie is cooked start-to-finish in a 12″ cast iron skillet. Aside from wiping down the skillet and washing a couple bowls and silverware after dinner, you save major time on dishes with this meal.

Anytime I can make a meal my entire family will love without any added effort or mess, it’s a total win in my book. Make sure to bookmark or print this recipe. I can guarantee it’ll be one you come back to time and time again.

Yellow basting brush spreading garlic butter and parsley on top of the cheddar biscuit crust of a skillet pot pie.

Tips for Making Skillet Chicken Pot Pie

Before diving into the recipe, take a peek at a few of my tips for making this pot pie tastier (and easier) than ever:

  1. Use leftover chicken. If you want to make this recipe even easier, use leftover chicken! This skillet chicken pot pie is the first recipe I think of when I have chicken I need to use up. Any chicken will do here, but I do recommend staying with breast or thigh meat that isn’t too heavily seasoned.
  2. Make it spicy! If you like a little extra kick in your chicken pot pie, add some chopped jalapenos to the biscuit crust for some added heat.
  3. Add some smoky flavor. This pot pie can be cooked in just about anything, but if you want to add a bit of smoky flavor, cook it in your pellet grill. The smoke will add just the right amount of flavor without overwhelming the dish.

Close up of chicken pot pie with cheddar biscuit crust on a wooden spoon.

More Pie Recipes from Hey Grill Hey

Whether you’re looking for a savory pot pie or a sweet and sinful pie for dessert, Hey Grill Hey has a handful of pie recipes you can cook on your grill or smoker.

Skillet Chicken Pot Pie Recipe

Close up of chicken pot pie with cheddar biscuit crust on a wooden spoon.

Skillet Chicken Pot Pie with Cheddar Biscuit Crust

This Skillet Chicken Pot Pie with Cheddar Biscuit Crust is the best way to punch up a classic family meal. Part traditional pot pie, and part golden cheesy biscuit, this is comfort food like you've never had it before. And bonus? This whole meal is a one pot wonder! It goes from stove to grill or oven in the same cast iron skillet.
4.8 from 5 votes
Prep Time : 30 mins
Cook Time : 30 mins
Total Time : 1 hr
Servings : 8 people
Calories : 390kcal

Ingredients
 

Skillet Chicken Pot Pie

  • 1 pound boneless skinless chicken thighs
  • 1 Tablespoon olive oil
  • 1 cup carrots (chopped)
  • 1 cup celery stalks (chopped)
  • 1 medium yellow onion (minced)
  • 3 cloves garlic (minced)
  • 4 Tablespoons butter
  • 4 Tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 cup frozen peas (thawed)
  • 2 Tablespoons fresh parsley (chopped)
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Cheddar Biscuit Crust

  • 1 ¾ cups all-purpose flour
  • 1 Tablespoon plus 2 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 3 Tablespoons shortening
  • 4 Tablespoons cold unsalted butter (cut into 1/4 inch pieces)
  • 1 ½ cups sharp cheddar (shredded)
  • ¾ cup whole milk

Garlic Butter

  • 4 Tablespoons unsalted butter (melted)
  • 1 Tablespoon garlic salt
  • 1 Tablespoon fresh parsley (chopped)

Instructions

  • Cook the chicken. Preheat a 12-inch cast iron skillet over medium heat. Drizzle the pan with the olive oil and add the chicken thighs. Brown the chicken thighs for 4-5 minutes per side, seasoning the thighs with salt and pepper. Remove to a cutting board, chop into bite sized pieces and set aside.
  • Cook the vegetables and chicken stock. Add the carrots, celery, and onions to the hot skillet. Cook for 6 minutes or until the vegetables are softened and the onions are translucent. Stir in the garlic and cook for 1-2 more minutes. Stir in the butter and sprinkle with the flour. Stir until there are no flour lumps and the vegetables are coated with the butter/flour mixture. Pour in the chicken stock while stirring quickly and scraping the bottom of the pan to release any cooked on flavor.
  • Add the chicken and remaining vegetables to the skillet. Stir in the cut up chicken thighs, peas, parsley, salt and pepper. Bring to a boil for 1-2 minutes and turn off the burner.
  • Preheat the grill or oven. Turn on your oven (or preheat your grill for indirect grilling) to 400 degrees F.
  • Mix the cheddar biscuit dough. Add the flour, baking powder, sugar and salt to a large food processor and pulse several times to combine. Add in the butter and shortening and pulse 4-5 more times, or until the butter is the size of small peas. Add the cheese and pulse once or twice more until just incorporated. Pour in the milk and pulse until the dough just comes together.
  • Top the chicken pot pie with cheddar biscuit dough. Use your hands to grab a 1/4 cup portion of the biscuit dough. Flatten slightly and set gently on top of the chicken gravy mixture, being careful not to submerge them in the dough. Repeat until the dough is gone and the top of the skillet is covered with biscuit dough. As you near the end of the dough, break it into smaller pieces and fill in all of the small edges and empty spaces.
  • Bake the skillet chicken pot pie. Transfer the skillet to the preheated oven or grill and bake for 25-30 minutes, or until the tops of the biscuits are golden and the pot pie is bubbling.
  • Make the garlic butter. While the pie bakes, make the garlic butter. Combine the melted butter, garlic salt, and parsley in a small bowl and set aside.
  • Remove the baked pot pie from the oven or grill. Use a basting brush to paint the tops of the golden baked biscuits with the garlic butter mixture. Serve the pot pie warm.

Nutrition

Calories: 390kcal | Carbohydrates: 33g | Protein: 16g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 960mg | Potassium: 508mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3395IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 3mg
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**This post was originally published in March 2017. We recently updated it with more information and helpful tips. The recipe remains the same.

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