Chicken Pot Pie Skillet

Chicken Pot Pie Skillet is the kind of warm, creamy Southern comfort that turns a busy night into a cozy moment — tender chicken, soft vegetables, and a rich, velvety sauce all simmered together in one skillet, then topped with golden biscuits or a buttery crust. It tastes like home, hugs, and slow evenings. One bite feels like pure comfort.

Ingredients

2 cups cooked chicken, shredded or diced
1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
1/3 cup flour
2 cups chicken broth
1 cup milk or half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon poultry seasoning (optional)
1 can refrigerated biscuits or 1 sheet puff pastry

Instructions

Heat butter and olive oil in a large skillet over medium heat.
Sauté onion, celery, and carrots for 5–7 minutes until softened.
Stir in garlic and cook 1 minute.

Sprinkle flour over the veggies and stir to coat.
Cook 1–2 minutes to remove the raw flour taste.

Pour in chicken broth and milk, stirring until a creamy gravy forms.
Season with salt, pepper, thyme, and poultry seasoning.

Add chicken and peas; simmer 3–4 minutes until thickened.

Top with biscuits:
Cut biscuits in half and place them on top of the filling
—or—
Lay puff pastry over the skillet and tuck edges slightly.

Bake at 400°F (200°C) for 15–20 minutes, until the topping is golden brown.

Serve warm — rich, creamy, and deeply comforting.