Chicken & Vegetable Pot Pie Skillet

There are nights when you want chicken pot pie, but you don’t necessarily want to make an entire pie.

That’s where this Chicken & Vegetable Pot Pie Skillet comes in.

Tender chicken and vegetables are tucked into a simple creamy sauce, then topped with golden biscuits and baked right in the skillet. It has all the cozy appeal of pot pie without rolling out a crust or making a full-size casserole.

And it’s exactly the kind of meal that makes a well-stocked freezer worthwhile.

Those vegetables you put away when they were plentiful? This is one of the dinners they were waiting for.

Why You’ll Love This Recipe

• All the comfort of chicken pot pie without making a pie crust.
• Uses convenient cooked chicken, making it a great way to use meal-prepped or leftover chicken.
• Frozen vegetables work beautifully here.
• Everything starts in one skillet and finishes in the oven.
• Makes 4 servings, so it works for a small household with leftovers for lunch.
• Easy to adapt based on what’s in your freezer.
• Mildly seasoned rather than heavily spiced.

simplegoodfood

Chicken & Vegetable Pot Pie Skillet

There are nights when you want chicken pot pie, but you don't necessarily want to make an entire pie.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

For the Filling

• 2 cups cooked chicken shredded or chopped
• 2 cups mixed vegetables such as carrots, peas, corn, and green beans
• 1 tablespoon olive oil
• 1/2 cup finely diced onion
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste

For the Biscuit Topping

• 1 cup baking mix
• 1/3 cup milk
• 1 tablespoon grated Parmesan cheese optional
• 1/4 teaspoon dried parsley optional

Equipment

• 1 10-inch Oven-safe Skillet

Method

 

Prepare the Skillet

1. Preheat the oven to 400°F.
2. Heat a 10-inch oven-safe skillet over medium heat. Add the olive oil and diced onion. Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.

Make the Sauce

1. Sprinkle the flour over the onion and stir well. Cook for about 1 minute to remove the raw flour taste.
2. Gradually pour in the chicken broth, stirring constantly to prevent lumps.
3. Add the milk, thyme, garlic powder, salt, and pepper. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Add the Chicken and Vegetables

1. Stir in the cooked chicken and mixed vegetables.
2. If you’re using frozen vegetables, there’s no need to thaw them first. Allow the mixture to heat through for several minutes.

Taste and adjust the seasoning if needed.

1. The filling should be creamy but still loose enough that it can bubble around the biscuit topping. If it seems too thick, add another splash of broth or milk.

Make the Biscuit Topping

1. In a small bowl, stir together the baking mix and milk until just combined.
2. Don’t overmix. A few small lumps are perfectly fine.
3. If using them, gently stir in the Parmesan and dried parsley.

Add the Biscuits

1. Drop the biscuit dough by spoonfuls over the chicken mixture, leaving a little space between the biscuits so steam can escape.
2. You don’t need to completely cover the filling. In fact, leaving a few little windows of creamy chicken and vegetables showing makes the finished skillet look especially inviting.

Bake

1. Carefully transfer the skillet to the preheated oven.
2. Bake for 15–20 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling around the edges.
3. If the biscuits brown before they’re completely cooked inside, loosely cover the skillet with foil and continue baking until done.

Rest and Serve

1. Let the skillet rest for about 5 minutes before serving.
2. That gives the filling a chance to settle while the biscuits finish soaking up a little of that creamy sauce.
3. Spoon directly from the skillet and enjoy.

Notes

Make It Your Own

This is exactly the kind of recipe where your freezer can do the heavy lifting.

Use whatever vegetables you have available, as long as they’re suitable for cooking in a creamy filling.

Good choices include:

• Green beans
• Peas
• Corn
• Carrots
• Broccoli
• Cauliflower
• Diced zucchini
• Mixed vegetables

You can also substitute cooked turkey for the chicken.

And if you have leftover roasted vegetables, don’t be afraid to use them. Just remember that already-cooked vegetables may need less time to heat through.

Using Your Freezer Chicken

This recipe is especially useful if you’ve cooked chicken ahead and portioned it for future meals.

A freezer package containing about 2 cups of cooked chicken is practically an invitation to make this skillet.

Thaw the chicken safely in the refrigerator before using, or use chicken that has already been thawed and refrigerated.

The same goes for your frozen vegetables: keeping them portioned in meal-sized amounts means you can pull out exactly what you need without thawing an entire bag.

That’s the whole idea behind this week’s freezer theme.

You’re not just putting food away. You’re putting future meals away.

What to Serve With Chicken Pot Pie Skillet

Honestly, this skillet can stand on its own.

You’ve already got protein, vegetables, a creamy sauce, and biscuits all in one dish.

If you’d like something alongside it, keep it simple:

• A green salad
• Fresh fruit
• Steamed vegetables
• A small side of cranberry sauce

You don’t need to turn a cozy skillet supper into a production.

Storing Leftovers

Refrigerate leftovers promptly in a covered container.

For the best quality, enjoy refrigerated leftovers within 3–4 days.

The biscuit topping will soften as it sits, but reheating individual portions in the oven or air fryer can help bring back some of the crispness.

If you’re cooking for one or two, leftovers make an especially good next-day lunch.

A Little Future Dinner

This is one of my favorite reasons to preserve food.

A bag of frozen vegetables doesn’t look particularly exciting.

Neither does a container of cooked chicken.

But combine them with a few pantry staples, and suddenly you’ve got a warm, bubbling chicken pot pie skillet coming out of the oven.

That’s the payoff.

Today’s harvest becomes tomorrow’s dinner.

Recipe Details

Yield: About 6 cups, 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: About 35 minutes
Equipment: 10-inch oven-safe skillet