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5 from 3 votes

Skillet Chicken Pot Pie with Buttermilk Biscuit Crust

All the cozy comfort of a Sunday dinner but made with enough ease for a weeknight. Fluffy buttermilk drop biscuits with crisp, golden crowns top a creamy, from-scratch chicken and vegetable filling. A truly comforting and satisfying dish the whole family will love.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: biscuits, chicken pot pie, comfort food, easy meals, freezer-friendly, make ahead
Servings: 4 people
Calories: 668kcal
Author: Gayle


  • one deep, 8-10" oven-proof skillet or medium dutch oven



  • 1 tbsp olive oil
  • 4 tbsp butter
  • 1 medium yellow onion, small dice
  • 2 medium celery stalks, small dice (about ½ cup)
  • 2 large carrots, small dice (about 1 cup)
  • 1 bay leaf
  • ¼ tsp dried thyme or ground sage (or two whole sprigs of fresh thyme)
  • 1 tsp celery seed
  • ¼ cup all-purpose flour
  • 2 cups homemade chicken stock
  • 3 cups cooked chicken, cut into bite-sized pieces (1 medium store-bought rotisserie chicken yields about 3 cups)
  • 1 cup frozen peas (or a frozen vegetable medley)

Buttermilk Biscuits

  • cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • tsp freshly ground black pepper (or to taste)
  • ¼ cup salted butter, chilled and cut into small pieces
  • 1 cup buttermilk (see recipe notes to make buttermilk with lemon juice and milk)
  • 2 tbsp chopped fresh Italian parsley
  • 1 egg, beaten


  • Preheat oven to 425ºF degrees. In a deep oven-safe skillet (about 8-10" in diameter) or a medium dutch oven, warm the olive oil and butter over medium heat until melted and sizzling.
  • While waiting for the butter and oil to heat, chop the onion, celery, carrots and add them to the skillet along with the bay leaf, celery seed & thyme. Cook for 5 minutes until the onions are translucent and carrots are just beginning to soften. Meanwhile, prepare the chicken by cutting into bite-sized pieces.
    Stir in the flour cook for 2 minutes. Slowly add the chicken stock while stirring constantly until well blended. Simmer, stirring occasionally, until the sauce thickens – about 5 minutes. Taste and season well with salt and pepper.
  • While the filling is simmering, prepare the biscuit crust: Stir together the flour, baking powder, baking soda, salt, and pepper in a medium bowl. Cut in the cold butter pieces using a pastry cutter, two knives or your fingers until the mixture looks like coarse crumbs. Add the buttermilk, stirring with a fork until almost blended - you will still see bits of dry flour. Add the fresh parsley and stir until just combined. Let the mixture rest for 2 minutes.
  • Turn off the heat to the skillet and remove the bay leaf and thyme sprigs, if using. Add the frozen peas and cubed chicken. Fold all of the ingredients gently until coated with the sauce. At this point, the filling can be frozen for another day.
  • Using a large spoon or cookie scoop, drop the biscuit batter in large dollops onto the filling. Brush the top of the biscuits with an egg wash. Sprinkle with a touch of flaky sea salt and freshly cracked black pepper, if desired.
  • Bake for 20-25 minutes or until the crust is a beautiful golden brown and the filling is bubbling nicely around the edges.


If you don't have an oven-safe skillet or dutch oven, the filling can be cooked in a skillet or pot, then transferred to a suitable baking dish.
To make the buttermilk instead of buying some, put 1 tbsp of fresh lemon juice or vinegar in a measuring cup. Add milk until the measure reaches 1 cup and let sit for 5 minutes. Use as directed in the recipe. 
The filling can be made ahead and stored in the fridge. The biscuits prepped up to the point of adding the buttermilk. Once ready to bake, remove the filling from the fridge while the oven preheats and prepare the biscuits. Finish and bake as directed, allowing a few extra minutes if the filling was cold.
This pot pie is also excellent topped with frozen puff pastry instead of the biscuits. Simply lay the pastry on top of the filling and brush with the egg wash. Bake as directed or until the pastry is golden and crisp. 
I've made this with success subbing the AP flour with spelt flour, and I love loading up the biscuit with a mix of chopped fresh herbs if I have them on hand.
If preparing the filling to freeze, transfer the cooked filling to an appropriate container (freezer-to-oven safe would be best). Allow the filling to thaw completely before topping with the biscuits and baking.
* Nutrition facts are an estimate and always calculated without the optional ingredients.


Serving: 1serving | Calories: 668kcal | Carbohydrates: 47.5g | Protein: 37.7g | Fat: 36.3g | Saturated Fat: 17.9g | Cholesterol: 156mg | Sodium: 720mg | Potassium: 981mg | Fiber: 3.8g | Sugar: 8.8g | Calcium: 244mg | Iron: 5mg