Skillet Chicken Pot Pie with Canned Biscuits is a quick, easy and delicious homemade chicken pot pie recipe that delivers all the comforting flavors we crave. Perfect for busy weeknights or when you’re looking for a crowd-pleasing dinner with minimal effort.

Skillet Chicken Pot Pie with Canned Biscuits

There’s something about a warm, flaky chicken pot pie that feels like a big hug for your taste buds. But let’s face it—sometimes we don’t have hours to spend in the kitchen, chopping vegetables and making pie crust from scratch.

Enter the miracle ingredient: canned biscuits! This clever shortcut makes for an incredibly easy homemade comfort food dish served up in a short amount of time and with minimal effort

Why This Recipe Works:

• Convenience: The canned biscuits make this recipe a breeze to prepare. No dough-making, no pie crust rolling. Just pop open the can, and you’re halfway there!
• Time-Saving: From start to finish, this chicken pot pie takes less than an hour to prepare and bake. It’s perfect for those days when you want a hearty meal but don’t have much time.
• Comforting and Flavorful: Despite the shortcuts, this pot pie doesn’t skimp on flavor. The creamy chicken filling paired with the buttery, flaky biscuits creates the perfect balance of textures. You get the warmth and satisfaction of a traditional chicken pot pie, but without all the hassle.
• Versatile: Feel free to adjust the filling to your tastes. Add extra veggies, swap out the cream of chicken soup for cream of mushroom, or toss in some herbs and spices to make it your own. It’s a great way to use up leftover chicken or turkey!

Why Canned Biscuits?

If you’ve never tried using canned biscuits as the base for a pot pie, you’re in for a treat. Canned biscuits give you the perfect flaky crust without all the fuss.

They bake up golden and crisp, and they’re just the right texture to complement the creamy, savory filling.

Plus, they save you the hassle of making your own dough from scratch—making this chicken pot pie not just tasty but also incredibly convenient!

What’s in Chicken Pot Pie?

• Cooked, shredded chicken (rotisserie chicken works perfectly here)
• Frozen mixed vegetables (peas, carrots, corn, green beans—whatever you like)
• Seasonings like garlic powder, sage and thyme
• Refrigerated biscuits (the flaky variety)

How Do You Make Chicken Pot Pie?

Start by preheating oven to 425 degrees and move baking rack to top position. Wash and dry all produce. Trim, peel, and finely dice carrots and celery. Halve, peel, and dice half the onion. Peel and mince garlic. Strip half the thyme leaves from stems; mince leaves.

Add 3 tablespoons of butter to an oven safe skillet and add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. Add garlic and most of the minced thyme; cook until fragrant, 30 seconds. 

Stir in flour; cook for 1 minute. • Pour in chicken broth, milk, seasoning, (stock concentrate if using) salt, and pepper.

Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. • Stir in sour cream, peas and soy sauce, then stir in chicken. Season with salt and pepper and a small squeeze of lemon.

Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Remove canned biscuits from package. • Evenly top filling with biscuits.

Using a pastry brush, lightly brush the tops of the biscuits with melted butter to ensure they bake up golden and crisp and sprinkle with reserved thyme.

Place the dish in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown and the filling is bubbling. Keep an eye on the biscuits to make sure they don’t over-brown, and if necessary, cover the edges with foil to prevent burning.

Once done, remove the pot pie from the oven and let it sit for a few minutes to cool slightly. Serve with a side salad or some crusty bread, and enjoy the creamy, comforting goodness!

Expert Tips and Tricks

Making skillet chicken pot pie with canned biscuits is a great way to save time while still enjoying a comforting meal. Here are some tips and tricks to help you make a perfect chicken pot pie with canned biscuits:

1. Choose the Right Canned Biscuits

• Use flaky or buttermilk biscuits for a light, tender top crust. These biscuits will puff up nicely and give you a good texture.
• Avoid grand-style biscuits if you want a thinner, more traditional crust, as they tend to be too thick for a pot pie.

2. Prepare the Filling

• Use cooked chicken: If you don’t have leftover chicken, you can quickly poach or shred a rotisserie chicken for convenience. Be sure to chop the chicken into bite-sized pieces.
• Veggie mix: Typical veggies in a chicken pot pie include peas, carrots, and corn, but feel free to add onions, celery, or potatoes for extra flavor.
• Season well: Don’t forget salt, pepper, garlic powder, thyme, You can also add a splash of lemon juice for brightness or a pinch of nutmeg for a warm touch.

3. Combine the Filling

• Mix your cooked chicken, veggies, and sauce. Be sure that everything is coated well in the sauce.

4. Assemble the Pie

• Use a pie dish or baking dish: Spread the chicken and veggie mixture evenly in the dish.
• Top with biscuits: Arrange the canned biscuits on top of the filling, leaving some space for them to puff up. You can place them in a circular pattern or make rows, depending on your dish size.
• Optional: Brush the biscuits with melted butter before baking for a golden, crispy finish. You can also sprinkle some herbs or garlic powder on top of the biscuits for added flavor.

5. Bake to Perfection

• Make sure you are using an oven safe skillet. If not, transfer your chickem pot pie filling to a buttered baking pan before moving to the oven.
• Preheat your oven to 450°F (190°C). Bake for about 12-15 minutes, or until the biscuits are golden brown and the filling is bubbling.
• If the biscuits are browning too quickly before the filling is hot, loosely cover the dish with foil and continue baking until everything is cooked through.

7. Let It Cool Before Serving

• Let the pie cool for about 5–10 minutes after it comes out of the oven. This will allow the filling to set, making it easier to serve and preventing any hot filling from spilling out.

Bonus Tip:

• Make it ahead: You can assemble the chicken pot pie in advance and store it in the fridge. Just bake it when you’re ready to serve. If baking from the fridge, you may need to increase the baking time slightly.

Final Thoughts

This homemade skillet chicken pot pie with canned biscuits is proof that you don’t need to spend hours in the kitchen to create a delicious, comforting meal.

With just a few simple ingredients, you can have a dinner that feels like a cozy, homemade classic.

Whether you’re feeding a hungry family or craving a comforting meal on a busy night, this recipe will become your go-to for its ease, convenience, and—most importantly—its unbeatable taste.

Give it a try and let me know how it turns out! You might just find yourself making this tasty dish again and again.