Cozy One-Pot Chicken Pie Biscuit Skillet

If you’re craving something warm, creamy, and comforting after a long day, this Cozy One-Pot Chicken Pie Biscuit Skillet is exactly the kind of dinner that feels like a hug in a pan. It has all the flavors of classic chicken pot pie, soft veggies, tender chicken, rich gravy, but with fluffy golden biscuits on top instead of pastry, and everything cooks in one skillet.

It’s perfect for busy women who want real comfort food without juggling three different pans. This skillet goes from stovetop to oven and straight to the table, which means fewer dishes and more time to actually enjoy dinner.

On cold December nights or lazy Sunday evenings, this is the kind of cozy, realistic recipe that fits right into your life: nothing fancy, mostly pantry ingredients, and lots of flavor. ❄️💛

Why You’ll Love This Recipe 💫

• 🥘 Truly one-pot – The filling and biscuits bake together in the same skillet.

• 🍗 Uses cooked or leftover chicken – Rotisserie or roast chicken works beautifully.

• 🧈 Ultra-comforting – Creamy, savory filling with buttery biscuit topping.

• 🕒 Weeknight-friendly – Simple steps, no complicated techniques.

• 🧊 Great for leftovers – Reheats well for lunch the next day.

• 👨‍👩‍👧‍👦 Family-approved – Kid-friendly flavors, customizable veggies.

Ingredients for Cozy One-Pot Chicken Pie Biscuit Skillet 📝

This version is flexible; feel free to swap in what you have on hand.

Main Ingredients

• 2 tablespoons butter 🧈

• 1 tablespoon olive oil

• 1 small onion, finely chopped 🧅

• 2 carrots, diced

• 2 celery stalks, diced (optional but cozy)

• 2 cloves garlic, minced 🧄

• 2–3 tablespoons all-purpose flour

• 2 cups chicken stock (or broth)

• 1 cup milk or half-and-half

• 2–3 cups cooked chicken, shredded or cubed (leftover or rotisserie) 🍗

• 1 cup frozen peas (no need to thaw)

• ½ teaspoon dried thyme

• ½ teaspoon dried parsley

• Salt & black pepper to taste

Biscuit Topping 🥯

You can use store-bought canned biscuits or a quick homemade mix.

Option 1 – Store-Bought (easiest):

• 1 can refrigerated biscuit dough, cut into halves or quarters

Option 2 – Quick Homemade Biscuits:

• 1½ cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 4 tablespoons cold butter, cubed

• ½–⅔ cup milk

Optional Finishing Touches

• Extra fresh parsley for sprinkling 🌿

• A little melted butter brushed over baked biscuits

Overhead view of skillet, chicken, vegetables, stock, milk, and biscuit dough laid out for a one-pot chicken pie biscuit skillet.

How to Make This Cozy One-Pot Chicken Pie Biscuit Skillet 👩‍🍳

1. Sauté the veggies

1. Preheat your oven to 200°C / 400°F.

2. Place a large oven-safe skillet (cast iron or deep sauté pan) over medium heat.

3. Add the butter and olive oil. When melted, stir in the onion, carrots, and celery.

4. Cook for 5–7 minutes, stirring occasionally, until the veggies start to soften.

5. Add the garlic and cook for another 30 seconds until fragrant.

2. Build the creamy chicken filling

1. Sprinkle the flour over the veggies and stir to coat; this is your thickener.

2. Cook the flour for 1–2 minutes, stirring, so it doesn’t taste raw.

3. Slowly pour in the chicken stock, whisking or stirring constantly to avoid lumps.

4. Add the milk, continuing to stir, and let the mixture come to a gentle simmer.

5. Stir in the cooked chicken, frozen peas, thyme, parsley, salt, and pepper.

6. Let everything simmer for 3–5 minutes until the sauce thickens into a creamy, spoon-coating texture.

   • If it’s too thick, splash in a bit more stock or milk.

   • If it’s too thin, simmer a couple more minutes.

3. Prepare the biscuits

If using store-bought biscuits:

• Cut the biscuits into halves or quarters, so they bake more evenly on top and get golden.

If making homemade biscuits:

1. In a bowl, whisk together flour, baking powder, and salt.

2. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.

3. Stir in milk just until a soft dough forms; don’t overmix.

4. Turn onto a lightly floured surface, gently pat 1.5–2 cm thick, and cut into small rounds or rough pieces.

4. Add biscuit topping & bake

1. Turn off the heat under the skillet.

2. Arrange the biscuit pieces over the creamy chicken filling—leave a little space between each so they have room to puff up.

3. Transfer the skillet to the preheated oven and bake for 15–20 minutes, until:

   • The biscuits are golden on top.

   • The filling is bubbling gently around the edges.

If needed, tent loosely with foil near the end to prevent the biscuits from over-browning.

5. Rest & serve

Let the skillet rest for 5–10 minutes before serving (it will be very hot and thicken slightly as it cools). Then scoop into bowls and enjoy. 🥣

Tips & Variations 🌿

• Use turkey instead of chicken: Perfect after holidays when you have leftover roast turkey.

• Add extra veggies: Mushrooms, corn, or green beans work really well.

• Make it creamier: Swap part of the milk with cream or half-and-half.

• Lighten it up a bit: Use more stock and a little less milk, and skip the extra butter on top.

• Herb swap: Rosemary or tarragon can replace thyme if that’s what you have.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently in the oven or microwave. The biscuits will soften but still taste cozy.

Serving Suggestions 🍽️

This Cozy One-Pot Chicken Pie Biscuit Skillet is a full meal on its own, but you can round it out with:

• 🥗 A simple green salad with a light vinaigrette to balance the richness.

• 🥖 Warm bread or extra biscuits if you’re feeding a crowd.

• 🫖 A mug of hot tea or your favorite cozy drink for a full comfort-night experience.

It’s ideal for:

• Chilly weeknight dinners when you want something hearty.

• Sunday suppers served straight from the skillet at the table.

• Bring a comforting meal to a friend or neighbor who needs a comforting meal.

Cast-iron skillet of creamy one-pot chicken pie topped with golden biscuits on a wooden table with a linen napkin.

FAQ: Cozy one-Pot chicken Pie Biscuit Skillet ❓

Can I use uncooked chicken instead of cooked?

Yes, you can. Sauté small pieces of raw chicken in the skillet with a bit of oil and salt until just cooked through, then remove and add back in after making the sauce.

Can I make this ahead of time?

You can make the filling ahead, store it in the fridge for up to 2 days, then rewarm it on the stove, add the biscuit topping, and bake just before serving.

Can I freeze this recipe?

The filling freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 2–3 months. Thaw in the fridge, warm on the stove, then top with fresh biscuits and bake.

What if I don’t have an oven-safe skillet?

Make the filling in any pan, then transfer it to a baking dish, add the biscuit topping, and bake as directed. Still cozy, still easy.

Cozy Final Scoop 💛

This Cozy One-Pot Chicken Pie Biscuit Skillet is exactly the kind of recipe that makes cold nights feel softer, with simple ingredients, one pan, and a golden biscuit lid hiding a creamy, comforting filling underneath.

If you try it, let me know in the comments how your family liked it, and don’t forget to save this recipe on Pinterest so you can come back to it on your next busy, chilly weeknight. 🥘✨