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Quick One-Pan Chicken Pot Pie Skillet Recipe

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A quick and easy one-pan chicken pot pie skillet that delivers all the creamy, herby, soul-warming flavor of the classic dish without the fuss of a crust. Ready in about 30 minutes, this weeknight hero uses simple ingredients and only one pan.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1/2 cup frozen green beans, cut into 1-inch pieces (optional)
  • 1 can (16.3 oz) refrigerated biscuits (optional)
  • 1 tablespoon melted butter (for brushing biscuits)
  • Flaky sea salt (for sprinkling)

Instructions

  1. Prep the vegetables. Dice the onion, carrots, and celery into small, uniform pieces (about 1/4-inch cubes). Mince the garlic. If using rotisserie chicken, shred or dice it now.
  2. Melt the butter. Place your skillet over medium heat and add the 2 tablespoons of butter. Let it melt completely, swirling the pan occasionally. The butter should be sizzling but not browning.
  3. Sauté the aromatics. Add the diced onion, carrots, and celery to the skillet. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the roux. Sprinkle the 1/3 cup of flour evenly over the cooked vegetables. Stir constantly for 1-2 minutes until the flour is fully incorporated and has a light golden color.
  5. Add the liquid. Slowly pour in the chicken broth while whisking or stirring vigorously. Keep stirring until the mixture is smooth and starts to thicken, about 2-3 minutes. Then add the milk and heavy cream (if using) and continue stirring until the gravy is thick enough to coat the back of a spoon.
  6. Season the gravy. Add the salt, pepper, dried thyme, dried rosemary, and garlic powder. Stir well to combine. Taste and adjust the seasoning.
  7. Add the chicken and vegetables. Stir in the cooked chicken, frozen peas, frozen corn, and frozen green beans (if using). Let the mixture simmer for 3-4 minutes until everything is heated through and the frozen vegetables are tender.
  8. Prepare the biscuit topping (optional). If using the biscuit topping, preheat your oven to 375°F (190°C). Open the can of refrigerated biscuits and separate them. Place the biscuits on top of the filling, spacing them evenly. Brush the tops with melted butter and sprinkle with flaky sea salt.
  9. Bake the skillet. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the biscuits are golden brown and cooked through. The filling should be bubbling around the edges.
  10. Rest and serve. Remove the skillet from the oven and let it rest for 5 minutes before serving. Serve hot, straight from the skillet.

Notes

For a dairy-free version, use olive oil instead of butter and unsweetened oat milk or almond milk instead of regular milk. For gluten-free, use a 1:1 gluten-free flour blend. The dish tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze the filling for up to 3 months.

Nutrition

Keywords: chicken pot pie, one-pan, skillet, quick, easy, weeknight dinner, comfort food, chicken, vegetables, creamy, biscuit topping

Find it online: https://coracooks.com/quick-one-pan-chicken-pot-pie-skillet-recipe/