Buttermilk Biscuit Chicken Pot Pie Skillet

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1 tsp sugar
• 6 tbsp cold unsalted butter (for biscuits) + 4 tbsp butter (for filling)
• 3/4 cup cold buttermilk (plus up to 2 tbsp more if needed)
• 1 large egg + 1 tbsp buttermilk (for egg wash)
• 1 1/2 lb boneless skinless chicken thighs or breasts, cut in 1-inch pieces
• 2 tbsp oil, salt, pepper
• 1 medium onion, 2 carrots, 2 celery ribs, 2 garlic cloves
• 1/4 cup all-purpose flour (for thickening)
• 2 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 1 cup frozen peas
• 1 tsp fresh thyme (or 1/2 tsp dried), 2 tbsp fresh parsley, optional 1 tsp lemon juice

Do This

• 1. Preheat oven to 400°F (200°C). Chop vegetables and cube chicken.
• 2. Make biscuit dough: whisk dry ingredients, cut in 6 tbsp cold butter, stir in buttermilk, pat out, and cut rounds; chill.
• 3. In a 12-inch oven-safe skillet, brown seasoned chicken in oil; remove to a plate.
• 4. In same skillet, sauté onion, carrots, and celery in 4 tbsp butter; add garlic. Stir in 1/4 cup flour to make a roux.
• 5. Slowly whisk in broth and milk; simmer until thick. Add chicken, peas, thyme, parsley, and lemon juice; season to taste.
• 6. Arrange biscuit rounds over hot filling, brush with egg wash.
• 7. Bake 20–25 minutes until biscuits are puffed and golden and filling is bubbling. Rest 5–10 minutes before serving.

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Why You’ll Love This Recipe

• All the comfort of classic chicken pot pie, but faster and easier in one skillet.
• Fluffy, golden buttermilk biscuits soak up the creamy, savory sauce.
• Everything bakes together in the oven, so you get minimal dishes with maximum flavor.
• Flexible recipe: use leftover or rotisserie chicken, swap vegetables, or make ahead for busy nights.

Grocery List

• Produce: 1 medium yellow onion, 2 carrots, 2 celery ribs, 2 garlic cloves, fresh thyme (optional), fresh parsley, 1 lemon (optional)
• Dairy: Unsalted butter, cold buttermilk, whole milk or half-and-half, 1 large egg
• Pantry: All-purpose flour, baking powder, baking soda, granulated sugar, kosher or fine sea salt, black pepper, low-sodium chicken broth, vegetable or olive oil, frozen peas

Full Ingredients

For the Buttermilk Biscuits

• 2 cups (240 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
• 3/4 cup (180 ml) cold buttermilk, plus up to 2 tablespoons more if needed

For the Egg Wash (for golden tops)

• 1 large egg
• 1 tablespoon buttermilk

For the Creamy Chicken Filling

• 1 1/2 pounds (680 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 teaspoon kosher salt (for seasoning chicken)
• 1/2 teaspoon freshly ground black pepper (for seasoning chicken)
• 2 tablespoons vegetable or olive oil
• 4 tablespoons (56 g) unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery ribs, diced (about 3/4 cup)
• 2 garlic cloves, minced
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) low-sodium chicken broth
• 1 cup (240 ml) whole milk or half-and-half
• 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
• 1 teaspoon chopped fresh rosemary (optional, for a woodsy note)
• 1 cup (135 g) frozen peas (no need to thaw)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh lemon juice (optional, to brighten the sauce)
• Additional salt and pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prep your ingredients

Preheat your oven to 400°F (200°C) with a rack in the center. This temperature gives you a bubbly filling and nicely browned biscuits at the same time.

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Chop the thyme, rosemary (if using), and parsley. Cut the chicken into 1-inch chunks and pat them dry with paper towels so they brown nicely. Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper and set aside.

Lightly flour your counter and have a 12-inch oven-safe skillet (cast iron is ideal) ready. If your skillet is smaller but deep, keep in mind you may not fit all the biscuit dough on top; any extras can be baked separately on a small baking sheet.

Step 2: Make the buttermilk biscuit dough

In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and sugar until well combined. Add the 6 tablespoons of cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter visible. Those little butter bits create flaky layers.

Pour in 3/4 cup cold buttermilk and stir gently with a fork or spatula just until the dough comes together. If there are still dry floury bits, sprinkle in 1–2 tablespoons more buttermilk, a little at a time. The dough should be soft and slightly sticky but hold together.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 3/4-inch thick. Fold the dough in half over itself, then pat it out again. Repeat this folding and patting 2–3 times to create more layers, being careful not to overwork it. Finally, pat to about 3/4-inch thickness.

Use a 2 to 2 1/2-inch biscuit cutter or a floured drinking glass to cut biscuits, pressing straight down without twisting. Gather the scraps, gently press together, and cut again. You should get 10–12 biscuits. Place the biscuit rounds on a plate, cover, and refrigerate while you make the filling. Cold biscuits puff better.

Step 3: Brown the chicken

Heat 2 tablespoons oil in your 12-inch oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the seasoned chicken in a single layer. Do this in two batches if your skillet is crowded; you want the chicken to sear, not steam.

Cook the chicken for 3–4 minutes per side, until lightly browned and just cooked through (it will finish in the oven). Transfer the browned chicken to a plate and set aside. Do not clean the skillet; the browned bits on the bottom will add a lot of flavor to your sauce.

Step 4: Sauté the vegetables

Reduce the heat to medium. In the same skillet, add 4 tablespoons butter. Once melted, stir in the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onions are translucent. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits from the chicken.

Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Be careful not to brown the garlic, as it can turn bitter.

Step 5: Build the creamy sauce and finish the filling

Sprinkle 1/4 cup flour evenly over the vegetables and stir to coat. Cook this mixture for 1–2 minutes, stirring constantly. This cooks off the raw flour taste and forms a roux to thicken the sauce.

Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps. Once incorporated, slowly add the milk or half-and-half, continuing to stir. Bring the mixture to a gentle simmer over medium heat. Cook for 4–6 minutes, stirring often, until the sauce has thickened to a rich, gravy-like consistency. It should coat the back of a spoon; if it seems too thick, add a splash more broth or milk.

Stir in the thyme, rosemary (if using), and frozen peas. Return the browned chicken (and any juices on the plate) to the skillet and mix well. Simmer for 2–3 more minutes so the flavors meld. Turn off the heat and stir in the chopped parsley and lemon juice, if using. Taste and adjust seasoning with additional salt and pepper as needed. The filling should be well-seasoned and slightly loose; it will thicken more in the oven.

Step 6: Top with biscuits

Remove the chilled biscuit rounds from the refrigerator. Carefully arrange them over the hot filling in the skillet, fitting them snugly but leaving a little space between each for expansion. It is fine if some filling peeks through.

In a small bowl, whisk together the egg and 1 tablespoon buttermilk to make an egg wash. Brush the tops of the biscuits lightly with the egg wash. This gives them a shiny, golden finish. Place the skillet on a rimmed baking sheet in case of bubbling over, especially if your skillet is very full.

Step 7: Bake until golden and bubbly

Transfer the skillet to the preheated 400°F (200°C) oven. Bake for 20–25 minutes, until the biscuits are puffed and deep golden brown and the filling is bubbling around the edges. If the biscuits are browning too quickly before the filling is bubbling, loosely tent the skillet with foil and continue baking for a few more minutes.

Remove from the oven and let the skillet rest for 5–10 minutes before serving. The filling will thicken slightly as it cools, making it easier to scoop. Serve warm, spooning generous portions of creamy chicken and vegetables into shallow bowls and topping each with a biscuit (or two).

Pro Tips

• Keep the biscuit dough cold. Cold butter and chilled dough are the key to tall, flaky biscuits. If your kitchen is warm, pop the cut biscuits back in the fridge while the oven finishes preheating.
• Do not overmix the dough. Stir the buttermilk in just until the flour is moistened. Overworking the dough makes biscuits tough instead of tender.
• Season the filling generously. Taste the sauce before adding the biscuits. It should be a little more seasoned than you think you need; the biscuits on top will balance it out.
• Use up leftover chicken. If you have cooked or rotisserie chicken, skip the browning step. Stir 3–4 cups of shredded chicken directly into the thickened sauce and proceed.
• Prevent a soggy bottom. Make sure your filling is hot and bubbling when it goes into the oven. Adding biscuits to hot filling helps them rise and cook through instead of absorbing too much liquid.

Variations

• Turkey pot pie skillet: Swap the chicken for an equal amount of cooked turkey, perfect for holiday leftovers. Add a handful of leftover green beans or corn if you like.
• Extra-vegetable version: Add 1 cup small broccoli florets, green beans, or diced potatoes. Par-cook firmer vegetables (like potatoes) in boiling water for 5–7 minutes before adding to the skillet so they are tender by the time the biscuits are done.
• Cheddar herb biscuits: Stir 1/2 cup shredded sharp cheddar and 1 tablespoon chopped fresh herbs (such as chives or parsley) into the biscuit dough for a more savory, cheesy topping.

Storage & Make-Ahead

To refrigerate leftovers: Let the skillet cool to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 days. Reheat portions in a 350°F (175°C) oven for 15–20 minutes, or until warmed through. You can also microwave individual servings, though the biscuits will be softer.

To make ahead (filling): Prepare the chicken filling through the end of Step 5. Cool, transfer to a covered container, and refrigerate for up to 2 days. When ready to bake, reheat the filling in the skillet until hot and just bubbling, make the biscuit dough, top, and bake as directed (you may need an extra 5 minutes in the oven since the filling starts colder).

To freeze: For best results, freeze just the filling (without biscuits) in an airtight container for up to 2 months. Thaw overnight in the refrigerator, reheat in a skillet, then add freshly made biscuit dough and bake. Freezing the assembled biscuit-topped pie is possible but can slightly affect biscuit texture.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 650 calories; 32 g protein; 32 g fat; 50 g carbohydrates; 4 g fiber; 8 g sugar; 880 mg sodium. Exact values will vary based on specific ingredients and brands used.