Skillet Chicken Pot Pie with Cheddar Garlic Drop Biscuits Recipe

There are certain meals that feel like a warm hug on a chilly evening, and for my family, this Skillet Chicken Pot Pie is the absolute epitome of comfort food. I can still picture the first time I made it. The scent of sautéed vegetables and savory herbs filled the kitchen, but the real magic happened when those cheddar garlic biscuits hit the hot filling. The aroma was intoxicating. As I pulled the heavy cast-iron skillet from the oven, with the creamy filling bubbling furiously around the edges of the golden-brown, cheesy biscuits, my kids’ eyes went wide. It wasn’t just dinner; it was an event. That first bite—a perfect spoonful of rich, creamy chicken and vegetable filling combined with a fluffy, garlicky, cheesy piece of biscuit—was pure bliss. It has since become our most requested cool-weather meal, a one-pan wonder that delivers all the nostalgic flavor of classic pot pie without the fuss of a traditional pie crust. It’s rustic, hearty, and guaranteed to leave everyone at the table feeling happy and satisfied.

Why This Skillet Chicken Pot Pie Will Become Your Go-To Comfort Meal

Before we dive into the nuts and bolts of the recipe, let’s talk about why this specific version is a true game-changer in the world of comfort cooking. It’s more than just a recipe; it’s a method that simplifies a classic dish while elevating its flavor and texture.

• The One-Pan Advantage: One of the biggest hurdles with traditional pot pie is the number of dishes involved. You often have one pot for the filling, another for boiling chicken or vegetables, a bowl for the crust, and a pie plate for baking. This recipe streamlines the entire process into a single, oven-safe skillet (preferably cast-iron). You’ll build the filling and bake the entire dish in the same pan, which means cleanup is astonishingly simple. It’s perfect for a weeknight when you crave something special without the mountain of dishes.
• Biscuit Topping is Better: Let’s be honest, a pie crust can be finicky. It needs to be kept cold, rolled out evenly, and can sometimes turn out soggy on the bottom. These cheddar garlic drop biscuits are the perfect solution. There’s no rolling, no chilling, and no fuss. You simply mix the dough and drop spoonfuls directly onto the hot filling. As they bake, the bottoms steam in the savory sauce, becoming incredibly moist and tender, while the tops bake up golden, crusty, and irresistibly cheesy. It’s the best of both worlds—part dumpling, part biscuit.
• Incredible Flavor Depth: This recipe is designed to build layers of flavor at every step. We start by sautéing the aromatics (onion, carrots, celery) in butter to create a sweet, savory base. The sauce isn’t just a simple mix of broth and cream; it’s enriched with herbs like thyme and rosemary and gets a subtle tang from a splash of white wine or lemon juice. The real star, of course, is the biscuit topping, where sharp cheddar cheese and pungent garlic powder infuse every single bite, perfectly complementing the creamy filling beneath.
• Time-Saving Shortcuts: While this recipe tastes like you spent all day in the kitchen, it’s designed with smart shortcuts. Using a pre-cooked rotisserie chicken is a massive time-saver and adds a deep, roasted flavor you wouldn’t get from simply boiling chicken breasts. Similarly, using a bag of frozen mixed peas and carrots eliminates the need for extra chopping and prep work. These conveniences make a gourmet-tasting meal achievable on any night of the week.

A Closer Look at the Star: Cheddar Garlic Drop Biscuits

The topping is what truly sets this skillet chicken pot pie apart from the rest. While the filling is classic, creamy, and delicious, the biscuits are what you’ll be dreaming about later. A traditional pie crust is wonderful, but these drop biscuits offer a rustic charm and a flavor explosion that a simple pastry can’t match.

The magic lies in their simplicity and the powerhouse ingredients. We use sharp cheddar cheese, which provides a tangy, salty bite that cuts through the richness of the creamy filling. Don’t be tempted to use a mild cheddar; the robust flavor of a sharp or extra-sharp variety is essential to stand out. The garlic powder is the second punch of flavor, infusing the dough with a warm, savory aroma that blossoms in the oven. A hint of fresh parsley or chives adds a touch of brightness and color.

Unlike rolled biscuits that require a delicate touch and a floured surface, drop biscuits are wonderfully forgiving. The dough is wetter, and you simply “drop” spoonfuls of it over the filling. This rustic approach means no two biscuits look the same, adding to the homemade appeal. As they bake, they puff up beautifully, creating a golden, cheesy crust on top while the bottoms absorb some of the savory chicken gravy, becoming soft and dumpling-like. It’s this dual texture that makes them so incredibly addictive.

Complete Recipe: Skillet Chicken Pot Pie with Cheddar Garlic Drop Biscuits

This recipe is broken down into two main components: the savory, creamy filling and the fluffy, flavorful biscuit topping. Working with an oven-safe skillet, preferably a 10 or 12-inch cast-iron, is highly recommended for the best heat distribution and a beautiful rustic presentation.

Ingredients for the Creamy Chicken Pot Pie Filling

• 3 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 8 ounces cremini mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed
• ½ teaspoon black pepper, freshly ground
• ¼ teaspoon salt (plus more to taste)
• 2 ½ cups low-sodium chicken broth, warmed
• 1 cup heavy cream or half-and-half, at room temperature
• 3 cups shredded cooked chicken (rotisserie chicken works perfectly)
• 1 ½ cups frozen vegetable mix (peas and corn are classic)

Ingredients for the Cheddar Garlic Drop Biscuits

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into small cubes
• 1 cup sharp cheddar cheese, shredded
• 1 cup buttermilk (or whole milk with 1 tbsp of lemon juice or vinegar, let sit for 5 minutes)
• Optional: 1 tablespoon of melted butter mixed with ½ teaspoon garlic powder for brushing on top.

Step-by-Step Instructions for a Perfect Pot Pie

Follow these detailed steps to create a flawless and delicious skillet pot pie. The key is to build the flavors in layers and have your ingredients prepped and ready to go (a culinary practice known as “mise en place”).

Part 1: Creating the Rich and Creamy Filling

1. Preheat and Prep: Position a rack in the center of your oven and preheat to 400°F (200°C). Have your oven-safe skillet ready on the stovetop.
2. Sauté the Aromatics: Melt the 3 tablespoons of butter in your 10 or 12-inch cast-iron or oven-safe skillet over medium heat. Once the butter is foaming, add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This foundational step, known as creating a “mirepoix,” is crucial for developing a deep, savory base for your filling.
3. Add Mushrooms and Garlic: Add the sliced cremini mushrooms to the skillet. Cook for another 5-7 minutes, until they have released their liquid and started to brown. Browning the mushrooms creates a deeper, earthier flavor. Stir in the minced garlic and cook for just one minute more until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Create the Roux: Sprinkle the ⅓ cup of all-purpose flour over the vegetables, along with the dried thyme, rosemary, salt, and pepper. Stir continuously for about 2 minutes to cook out the raw flour taste. This flour and fat mixture, called a “roux,” is what will thicken your sauce. The mixture will look pasty and coat all the vegetables.
5. Build the Sauce: While stirring constantly, slowly pour in the warmed chicken broth. Pouring it in gradually and stirring well will prevent lumps from forming. The mixture will thicken almost immediately. Once all the broth is incorporated and the sauce is smooth, slowly stir in the heavy cream or half-and-half until fully combined.
6. Simmer and Finalize: Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, stirring, until it has thickened to a gravy-like consistency. It should be thick enough to coat the back of a spoon. Taste the sauce at this point and adjust seasoning with more salt and pepper if needed. Remember that the chicken and biscuits will also add flavor, so don’t oversalt.
7. Add Chicken and Frozen Veggies: Remove the skillet from the heat. Gently fold in the 3 cups of shredded cooked chicken and the 1 ½ cups of frozen peas and corn. Stir until everything is evenly distributed in the creamy sauce. The filling is now ready for its biscuit topping.

Part 2: Making and Baking the Cheddar Garlic Biscuits

1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and ½ teaspoon of salt. Whisking ensures that the leavening agents are evenly distributed, which is key for a uniform rise.
2. Cut in the Butter: Add the ½ cup of cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These pockets of butter are what create the flaky, tender layers in the biscuits. Work quickly to ensure the butter stays cold.
3. Add Cheese and Buttermilk: Stir the 1 cup of shredded cheddar cheese into the flour mixture. Pour in the 1 cup of cold buttermilk and use a fork or spatula to mix until just combined. The dough will be sticky and shaggy. It is crucial not to overmix the dough, as this will develop the gluten and result in tough, dense biscuits.
4. Top the Pie and Bake: Immediately drop large spoonfuls (about 8-10) of the biscuit dough over the hot chicken filling in the skillet. Leave a little space between them as they will expand while baking. If using, brush the tops of the biscuits with the melted garlic butter.
5. Bake to Golden Perfection: Carefully transfer the heavy skillet into the preheated 400°F (200°C) oven. Bake for 20-25 minutes, or until the filling is hot and bubbly around the edges and the biscuits are tall, golden brown, and cooked through. You can test a biscuit for doneness by inserting a toothpick into the center; it should come out clean.
6. Rest and Serve: Remove the skillet from the oven and let it rest on a wire rack for 10-15 minutes before serving. This crucial step allows the filling to set and thicken slightly, preventing it from being too runny. It also brings the molten-hot filling down to a more manageable eating temperature.

Nutrition Facts

• Servings: 6-8
• Calories per serving: Approximately 650-750 kcal (This is an estimate and can vary based on specific ingredients like the fat content of the cream and chicken).

Preparation & Cook Time Breakdown

• Preparation Time: 25 minutes (includes chopping vegetables and mixing biscuit dough)
• Cook Time: 40-45 minutes (includes sautéing and baking)
• Total Time: Approximately 1 hour and 10 minutes

How to Serve Your Skillet Chicken Pot Pie

The beauty of this dish is its all-in-one nature, but a few simple accompaniments can elevate it even further.

• Family-Style, Straight from the Skillet: The best way to serve this pot pie is to place the hot skillet (on a trivet to protect your table!) in the center of the table and let everyone serve themselves. It creates a wonderfully rustic and communal dining experience.
• With a Crisp Green Salad: The richness of the pot pie is perfectly balanced by a simple salad.
  • Lettuce: Use crisp greens like romaine or a spring mix.
  • Dressing: A tangy lemon vinaigrette or a sharp balsamic dressing will cut through the creamy filling beautifully.
• Alongside Steamed or Roasted Vegetables: If you want to add more greens to the meal, simple sides work best.
  • Steamed green beans with a squeeze of lemon.
  • Roasted broccoli or asparagus with a pinch of salt and pepper.
• Beverage Pairings:
  • Wine: A lightly oaked Chardonnay or a crisp Sauvignon Blanc complements the creamy sauce.
  • Beer: A pale ale or a crisp lager works well without overpowering the dish.

Additional Tips for Pot Pie Perfection (5 Tips)

1. Don’t Skimp on the Roux: Take the full two minutes to cook the flour in the butter. This step, called “toasting the flour,” is essential for two reasons. It removes the raw, pasty taste of uncooked flour and it deepens the nutty, savory flavor of the final sauce.
2. Keep Biscuit Ingredients COLD: For the fluffiest, most tender biscuits, your butter and buttermilk must be very cold. Cold butter creates steam pockets as it melts in the hot oven, which is what gives biscuits their light, flaky layers. If your kitchen is warm, you can even pop your bowl of flour and cubed butter in the freezer for 10 minutes before mixing.
3. Taste and Season Aggressively: A common pitfall with creamy dishes is under-seasoning. Be sure to taste the filling before you add the chicken and vegetables. Is it salty enough? Does it need more pepper? Could it use a pinch more thyme? Adjusting the seasoning at this stage ensures the final dish is perfectly balanced. A small squeeze of fresh lemon juice at the end can also brighten up all the flavors.
4. The Right Skillet is Your Best Friend: While any oven-safe skillet will work, a cast-iron skillet is the superior choice. It retains and distributes heat incredibly evenly, ensuring the filling stays bubbly hot and the bottoms of the biscuits cook through without the top burning. The even heating also gives you a beautiful brown crust on the vegetables and mushrooms.
5. Let it Rest!: This might be the hardest tip to follow because the dish smells so amazing coming out of the oven. However, letting the skillet pot pie rest for at least 10 minutes before serving is non-negotiable. This allows the creamy filling to cool slightly and set up. If you dive in right away, the filling will be very liquidy and run all over the plate. Patience will be rewarded with a perfectly thick, cohesive sauce.

Frequently Asked Questions (FAQ)

1. Can I prepare this skillet chicken pot pie ahead of time?
Yes, absolutely! To make it ahead, you can prepare the filling completely (through Step 7 of the instructions). Let it cool, then transfer it to an airtight container and refrigerate for up to 2 days. When you’re ready to bake, gently reheat the filling in the skillet on the stovetop until warm. Then, prepare the biscuit dough fresh, top the filling, and bake as directed. It’s best to make the biscuit dough right before baking for the best rise.

2. Can I use different vegetables or meat?
This recipe is incredibly versatile. For vegetables, feel free to add or substitute with leeks, parsnips, green beans, or even cubed potatoes (boil them first until tender). For the meat, this recipe is perfect for using leftover Thanksgiving turkey. You could also make a beef pot pie using cooked, shredded beef chuck roast, or a vegetarian version by doubling the mushrooms and adding other hearty vegetables like potatoes and cauliflower.

3. What can I do if I don’t have a cast-iron skillet?
No problem. Any large, deep, oven-safe skillet will work (stainless steel is a great option). If you don’t have an oven-safe skillet at all, you can prepare the filling in a regular pot on the stovetop. Once the filling is made, transfer it to a 9×13 inch baking dish or a deep-dish pie plate. Then, top with the biscuit dough and bake as directed.

4. How do I store and reheat leftovers?
Store leftovers by covering the skillet with foil or transferring the pot pie to an airtight container and refrigerating for up to 3-4 days. To reheat, you can place individual portions in the microwave, but for the best results (to re-crisp the biscuits), place the skillet back in a 350°F (175°C) oven for 15-20 minutes, or until the filling is heated through and the biscuits are warm. Covering it loosely with foil can prevent the biscuits from getting too dark.

5. Can I freeze this chicken pot pie?
Yes, but with a slight modification for best results. The fully assembled and baked pot pie can become a bit watery upon thawing. The best method is to freeze the filling and the biscuit dough separately. Let the filling cool completely, place it in a freezer-safe bag or container, and freeze for up to 3 months. For the biscuits, drop the unbaked dough onto a parchment-lined baking sheet and freeze until solid. Then transfer the frozen biscuit pucks to a freezer bag. When ready to bake, thaw the filling, heat it in the skillet, and place the frozen biscuits on top. You may need to add 5-10 minutes to the baking time.