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Savory Skillet Chicken Pot Pie with Herb-Crusted Biscuits

This elevated quick chicken pot pie features a rich, flavorful filling with tender chicken and colorful vegetables in a velvety sauce, topped with golden, herb-crusted biscuits. It's a comforting yet refined meal that's still easy enough for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 480 kcal

Equipment

  • Large oven-safe skillet (12-inch preferred)
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small bowl for mixing herbs

Ingredients
  

Meat

  • 1 lb Rotisserie chicken skin removed and meat shredded [450 g]

Produce

  • 1 bag Frozen mixed vegetables [12 oz / 340 g]
  • 1/2 cup Onion diced [75 g]
  • 2 cloves Garlic minced [10 g]
  • 1 tablespoon Fresh parsley finely chopped [5 g]

Condiments

  • 1 tablespoon Dijon mustard [15 ml]
  • 1 tablespoon Lemon juice [15 ml]

Baking & Spices

  • 1 teaspoon Dried thyme [5 g]
  • 1 teaspoon Dried rosemary [5 g]
  • 1/4 teaspoon Garlic powder [1 g]
  • Salt and freshly ground black pepper to taste

Dairy

  • 1 can Low-sodium cream of chicken soup [10.5 oz / 298 g]
  • 1/2 cup Low-fat milk [120 ml]
  • 1 tablespoon Unsalted butter melted [15 g]

Bread

  • 1 can Refrigerated biscuit dough 5 count [7.5 oz / 213 g]

Beer, Wine & Liquor

  • 1/4 cup Dry white wine optional, can substitute with chicken broth [60 ml]

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C).

Cook the Dish

  • In the skillet over medium heat, sauté diced onion until translucent (about 3 minutes).
  • Add minced garlic and cook for 30 seconds until fragrant.
  • Add white wine (if using) and simmer for 1 minute to reduce.
  • Stir in dried thyme and rosemary, cooking for another 30 seconds to bloom the spices.
  • Add frozen vegetables and cook for 3 minutes.
  • Stir in shredded chicken, cream of chicken soup, milk, Dijon mustard, and lemon juice.
  • Simmer for 5 minutes, stirring occasionally, until the mixture is hot and slightly thickened.
  • Season with salt and pepper to taste.

Prepare Biscuit Topping

  • In a small bowl, mix melted butter with chopped parsley and garlic powder.
  • Separate biscuit dough into rounds and brush the tops with the herb butter mixture.

Assemble and Bake

  • Arrange the herb-brushed biscuits on top of the chicken mixture.
  • Transfer the skillet to the preheated oven and bake for 12-15 minutes, until biscuits are golden brown and cooked through.

Serve

  • Let cool for 5 minutes before serving directly from the skillet.

Notes

For a vegetarian version, replace the chicken with chickpeas or white beans, and use vegetable broth instead of chicken soup. You can also add more vegetables like mushrooms or bell peppers for extra flavor and nutrition.
Keyword Comfort Food, Easy Chicken, One-Skillet Meal, quick dinner