Chicken Pot Pie Skillet with Drop Biscuits

This recipe brings together everything you love about a classic, creamy, and hearty chicken pot pie filling, combining it with homemade flaky drop biscuits. The recipe delivers all the familiar flavors of a traditional chicken pot pie but without the heaviness of a full crust. Made entirely in a single skillet, this dish takes advantage of simple, wholesome ingredients that keep preparation easy and clean-up minimal. The use of chicken bone broth as the base not only adds a rich and savory flavor but also infuses the meal with collagen and essential minerals. Paired with our grass fed chicken, the result is a nutrient dense, protein packed meal. The homemade drop biscuits bake up flaky and golden on top, soaking up the creamy chicken pot filling. This results in a dish that’s both satisfying and tasty, perfect for sharing with family on a cozy evening.

Shop 100% Pasture Raised, Grass Fed Chicken Breast (no corn or soy)

Chicken Pot Pie Substitutions

Chicken cuts to use: Use chicken breast (boneless/skinless) or thighs (boneless/skinless) but we like to use a mix of both in this recipe. If you already have chicken made, skip the first 2 steps and just add the chicken at the end for a quicker version. The dish will still be delicious! 
Butter, tallow or avocado oil: This recipe calls for a variety of fats but use what you have on hand. However, when cooking the bacon bits we love keeping the bacon fat in the skillet to add flavor to the veggies. 
Not feeling potatoes: Swap in any variety of sweet potatoes or red potatoes but make sure they are peeled as the red potato skin can get bitter. 
Use flour to thicken: We use all-purpose flour tossed over the veggies to thicken the sauce; however, arrowroot flour will work as well. 
Chicken or beef bone broth: Use chicken bone broth or a vegetable broth. We do not recommend using beef bone broth, as the beef will overpower this chicken dish.
Milk of choice: We have made this recipe with 2% and whole milk; however, if you’re dairy-free coconut milk may work but it will be less thick and more nutty in flavor.
Fresh or dried herbs: A classic pot pie has thyme and rosemary but you can use any fresh or dried herbs (sage, tarragon, parsley), which will add a slightly different flavor profile.
Drop Biscuits: This recipe calls for our homemade drop biscuits (recipe below) but this filling is great on its own or served with slices of sourdough bread. 

Extra Biscuits? No problem!

Depending on the skillet size, you may have extra dough. Roll the dough, flatten into biscuits and wrap in parchment paper for later use. Store biscuits in a container in the freezer for the next time you make chicken pot pie.

Chicken Pot Pie Skillet with Drop Biscuits

Prep: 15 minutes 
Cook: 60 minutes 
Total: 90 minutes 
Serves: 4-6 

Ingredients 
Chicken Pot Pie Filling 
1 to 1 ½ lbs chicken breast or thighs (boneless/skinless), cut into ½ inch cubes
1 tbsp avocado oil or fat of choice
1 tbsp unsalted butter
3 bacon slices (thick or thin), diced small
1 medium yellow onion, diced ½ inch
2 small carrots, diced ½ inch
2 celery stalks, diced ½ inch
3-4 button mushroom, diced ½ inch (optional but delicious)
4-6 garlic cloves, minced
2 medium yukon gold potatoes, diced small
⅓ cup all-purpose flour
2 ½ cup chicken bone broth
2 ½ cups milk
½ cup frozen sweet peas
1 tsp fresh thyme 
1 tsp kosher salt 
½ tsp ground black pepper
1 tbsp fresh chives (optional for biscuits) 

Please note: Drop biscuit recipe is below the chicken pot pie filling instructions. Please read both recipes for timing and ingredients. 

Instructions 
Chicken Pot Pie Filling
1. Preheat the oven to 375 degrees F. Open chicken and remove from the packaging. Place on a cutting board and pat dry with paper towels. Cut the bacon into bite size pieces and set aside. On the same cutting board, cube the chicken in ½ inch pieces and set aside.

2. Look at the biscuit recipe (below): While the chicken is cooking, start measuring the ingredients and preparing the drop biscuit recipe below. This can be made while you're making the chicken pot pie filling. When the biscuit dough is done just set aside until the filling is ready. 

3. In a large 12-inch skillet, heat avocado oil over medium heat. When oil is hot add the diced chicken in a single layer. Let the chicken cook for about 6 to 8 minutes or until the chicken has started to brown. Using a wooden spoon, stir the chicken and continue to cook for another 5 minutes or until the chicken is fully cooked. Remove chicken and set aside in a bowl. 

4. the same skillet, add the diced bacon and cook for 5 minutes or until it’s golden brown. When the bacon is done, remove and set aside. Leave the bacon fat for cooking the veggies. Add in the onions, carrots, mushrooms and celery. Cook and stir the mixture occasionally for 6 to 8 minutes, until the veggies are softened and lightly browned. Toss in the minced garlic and cook for another 2 minutes. Push the veggies off to the sides of the skillet making a circle in the center. In the middle, add the unsalted butter and let fully melt. Then add in the potatoes and mix well. 

5. Sprinkle the all purpose flour over the veggie mixture and stir to combine. Cook for 2 minutes until the flour has browned. Then slowly pour bone broth to deglaze the skillet. It will start to bubble and cook down very quickly. Use a wooden spoon to scrape all those caramelized bits off the bottom. While stirring, slowly pour the milk. Add the thyme, rosemary, salt and ground black pepper. Bring the mixture to a low simmer and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as desired. 

6. Finish the pot pie filling by adding the cooked chicken, bacon bits and frozen green peas. Stir mixture well and cook for another 2 minutes. If you’re using an oven safe skillet you can add the biscuits directly on top of the mixture. However, this mixture can also be transferred to a 9x13 oven safe dish with the biscuits on top.  

7. Add the biscuits: The dough should be firm and slightly tacky; however, if needed spread some avocado oil on your hands so the dough sticks less. Gently flatten the balls of dough (about ½ inch in thickness) before placing the biscuits on top of the chicken pot pie filling. Sprinkle fresh chives and salt on the biscuits. Do not push the biscuits into the filling. As the biscuits cook they will sink into the mixture and spread. The drop biscuit recipe will make about 6 to 8 biscuits depending on the size, so make sure to place them ½ an inch apart to allow for some spreading. 

8. With 2 hands gently transfer the skillet or dish to the oven. Bake for 20 to 25 minutes or until the biscuits are cooked through with a golden brown top. Remove from the oven and cool slightly before serving.

9. Store leftovers in an airtight container in the fridge for up to 4 days.

Drop Biscuits for the Chicken Pot Pie

Prep time: 5 minutes 
Cook Time: 20-25 minutes 
Total time: 30 minutes 
Serves: 6-8 biscuits (depending on size)

Biscuit Tip: When forming these biscuits spread some avocado oil on your hands so the dough doesn’t stick as much. 
 

Ingredients 
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp sugar
¾ tsp kosher salt
8 tbsp unsalted butter, melted and slightly cooled
1 cup milk 
Fresh chives, chopped 

Instructions
Drop Biscuits 
1. In a small pot, add butter over medium-high heat. Once the butter is completely melted, turn off and set aside.

2. In a large bowl, whisk together the dry ingredients.
In a large liquid measuring cup add the milk and slowly pour the melted butter, stirring until the butter forms small clumps.

3. Pour the milk and butter mixture into the dry ingredient bowl. Mix with a rubber spatula until the ingredients are just incorporated. Do not overmix! If the mixture is too wet, add a tablespoon of flour at a time.

4. Roll the dough into 3 inch balls and set the biscuit mixture aside until chicken pot pie filling is done (See chicken pot pie recipe for next steps).

5. Depending on the skillet size, you may have extra dough. Roll the dough, flatten into biscuits and wrap in parchment paper for later use. Store biscuits in a container in the freezer for the next time you make chicken pot pie. 

Biscuit note: We have made these biscuits separately on a baking tray; however, they come out much better when baked in conjunction with the filling.