Easy One-Pot Chicken Pot Pie with Biscuits

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A cast iron skillet filled with golden-brown biscuits baked on top of a creamy casserole sits on a wooden cutting board in a kitchen.

You want a GORGEOUS recipe for chicken pot pie? That ALSO tastes like the BEST daggum chicken pot pie you ever tasted? Well then…This Easy One-Pot Chicken Pot Pie with Biscuits has a creamy homemade chicken pot pie filling loaded with rotisserie chicken, carrots, celery, peas and corn, then topped with golden buttermilk biscuits. It’s made entirely in an oven-safe skillet with a few smart shortcuts, making it the ultimate cozy family dinner.

There are certain recipes that come out of the oven and I immediately know I’m going to make them again and again. THIS is one of them! But, I also have a few more that might tickle your fancy and are delish: Classic Chicken Pot Pie with two crusts, crockpot chicken pot pie, and crockpot chicken and noodles!

I wanted all the cozy, creamy goodness of homemade chicken pot pie, but I also wanted to make it realistic for a busy weeknight. So we’re making our own roux and creamy sauce—no canned cream soup—but taking a couple of shortcuts with rotisserie chicken, frozen vegetables and frozen buttermilk biscuits.

The result is somewhere between homemade and semi-homemade, and I think it’s the perfect combination.

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And that little squeeze of fresh lemon at the end? Trust me on this one. It doesn’t make your pot pie taste lemony. It just brightens that rich, creamy filling and makes everything taste fresh and balanced.

Chopped onions, celery, and carrots in a white bowl, with measured cups of corn, peas, garlic, and flour on a checkered cutting board on a wooden table.

A bowl of shredded chicken sits beside a measuring cup of broth, a carton of half & half, and a jar of Knorr chicken bouillon on a kitchen counter.

A hand pours chopped carrots, celery, and onions from a white plate into a black cast iron skillet, starting to sauté the vegetables.

A hand holds a small bowl of chopped garlic over a pan with diced carrots, celery, and onions cooking on a stovetop.

A hand holding a small bowl of nutritional yeast over a pan filled with chopped carrots, celery, onions, and garlic, ready to be cooked.

Chopped carrots, celery, and onions with seasonings sauté in a black cast iron skillet on a stovetop.

Diced carrots, celery, and onions sauté in oil in a black skillet on a stovetop, with visible herbs and seasonings mixed in.

A measuring cup pours broth into a cast iron skillet with sautéed diced carrots, celery, and onions. A wooden spoon rests on the skillets edge.

A hand whisks a creamy vegetable mixture with carrots and herbs in a black skillet on a stovetop.

Please don’t be intimidated by making a roux. It’s a joke it’s so easy. Just saute the veggies in butter and seasonings, then, shake over the flour and whisk it up. It’ll look clumpy THAT IS TOTALLY FINE. Once you add the chicken broth you whisk and it’s smooth and creamy! You can’t mess it up!

A hand with red nail polish uses a whisk to stir a creamy vegetable mixture with carrots and green pieces in a black frying pan on a stovetop.

A close-up of a creamy soup or sauce boiling in a pot, with herbs and small ingredients visible in the mixture. Bubbles are forming on the surface as it heats on a stove.

Shredded chicken sits in a skillet atop a creamy sauce, ready to be mixed together, on a stovetop.

Grab a small rotisserie chicken from the Grocery store and shred her up! Here is a good rule of thumb: A Costco rotisserie chicken is LARGE. A Publix or any other grocery store rotisserie chicken is generally small in size. If you buy a Costco rotisserie chicken you can probably just shred up the breast and have enough meat!

A close-up of a skillet filled with shredded chicken, yellow corn, and a creamy sauce cooking on a stovetop.

Just scoop out of a frozen bag: a cup of corn kernels and a 1/2 cup of peas. No need to thaw!

A hand stirs creamy shredded chicken with peas, corn, and carrots in a skillet on a stovetop.

A pan filled with shredded chicken mixed with peas, carrots, and corn in a creamy sauce, being stirred with a wooden spatula by a person with red nail polish.

A hand holds a blue package of Pillsbury Grands! Biscuits, showing a biscuit and the Pillsbury Doughboy on the front. The package advertises 20 biscuits and instructions for baking.

DO NOT BUY THE CAN OF BISCUITS. This recipe is 1000% better with frozen biscuits. In fact, frozen biscuits are the ultimate cheat code for homemade tasting biscuits. When you use them in this recipe, they cook ALL THE WAY through. Super fluffy and puffy and the bottom is NOT gooey (which is what will happen if you use canned biscuits.

Unbaked biscuit dough rounds arranged on top of a creamy mixture with peas, corn, and carrots in a black skillet, ready to be baked.

A cast-iron skillet filled with golden, flaky biscuits baked on top of a creamy chicken and vegetable mixture, with a portion removed to reveal the filling.

A cast iron skillet filled with golden, baked biscuits on top of a savory dish sits on a wooden checkered cutting board in a bright kitchen.

A hand holds a serving of creamy chicken pot pie filling topped with a golden biscuit, lifted from a cast iron skillet filled with similar biscuits and filling.

A cast iron skillet filled with golden, herb-topped biscuits baked on top of a savory casserole, resting on a wooden cutting board in a kitchen setting.

A woman in a kitchen smiles and looks excitedly at a skillet of golden-brown biscuits. Flowers are on the counter beside her.

Melissa’s Tips!

Use an oven-safe skillet

Cast iron is perfect because it can go directly from the stovetop into the oven. Any large skillet that’s rated for oven use will work.

Don’t skip cooking the flour

Once you add the flour, stir nonstop for at least a minute with a wooden spoon before adding your liquid. This removes that raw flour taste and gives you a silky sauce.

Add your broth before the half-and-half

Whisk the broth into the roux first to create a smooth base. Once that’s thickened, add your half-and-half. It’s like magic, it’ll thicken and turn smooth and glossy right before your eyes in a minute or so.

Taste before adding salt

Between the chicken bouillon and rotisserie chicken, there’s already plenty of seasoning happening. Taste the filling before adding additional salt.

Keep the peas and corn frozen

No need to dirty another bowl or defrost anything. They can go straight from the freezer into the hot filling.

The lemon has a purpose!

The lemon isn’t there to make this taste lemony. A little acidity balances the richness of the butter and half-and-half and helps all those savory chicken and vegetable flavors pop. Don’t worry it won’t make your pot pie taste lemony at all! Just, homemade and fresh.

Check the bottoms of the biscuits

Since the biscuits are sitting on creamy filling, they can take longer to cook than they would on a baking sheet. Make sure they’re cooked through before serving.

🤔 Common Questions

Can I use cooked chicken instead of rotisserie chicken?

Absolutely. Any cooked and shredded chicken will work. Rotisserie chicken is simply my favorite shortcut because it’s flavorful and saves so much time.

Can I use all frozen vegetables?

Yes. You can substitute a frozen mixed vegetable blend if that’s what you have. I love using fresh onion, celery, carrots and garlic because they build so much flavor into the homemade sauce.

Can I use canned biscuits instead of frozen biscuits?

I DO NOT recommend. They will be gooey on the bottom and not fluffy and Buffy as a biscuit should be. You can experiment with refrigerated biscuits, but baking time will vary. This recipe was developed using frozen buttermilk biscuits, so those will give you the most consistent result.

Melissa Jo

Easy One-Pot Chicken Pot Pie with Biscuits

5 from 1 vote

Creamy homemade chicken pot pie filling loaded with rotisserie chicken and vegetables, topped with golden frozen buttermilk biscuits and baked right in the same skillet. Cozy, easy and absolutely delicious!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 5 people

Course: Main Course

Cuisine: Italian

Ingredients

Filling

4 tbsp butter
3/4 cup diced onion
1 cup diced carrots
1 cup diced celery
4 cloves garlic chopped
1 tbsp Knorr chicken bouillon powder
1 tsp dried thyme
Cracked black pepper to taste
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups half-and-half
Juice from about 1/2 lemon lightly hand-squeezed
1 small rotisserie chicken skin removed and shredded
1 cup frozen corn
1/2 cup frozen peas
1/2 tsp onion powder
1/2 tsp garlic powder
Salt to taste

Biscuit Topping

9 –11 frozen buttermilk biscuits
1 egg yolk
About 1/4 cup half-and-half
Dried parsley

Method

Preheat oven to 375°F.
Melt butter in a large oven-safe skillet over medium heat.
Add onion, carrots, celery, garlic, chicken bouillon, thyme and cracked black pepper. Sauté until softened, fragrant and translucent without deeply browning.
Sprinkle flour over the vegetables and stir for 1–1 1/2 minutes.
Slowly pour in chicken broth while whisking. Continue whisking until smooth and beginning to thicken.
Add half-and-half and lightly squeeze in about half a lemon. Whisk together.
Bring to a boil, immediately reduce to a low simmer and cook for about 5 minutes, stirring occasionally.
Taste and season with onion powder, garlic powder, additional pepper and salt as needed.
Turn off the heat. Fold in shredded rotisserie chicken, frozen corn and frozen peas.
Arrange frozen biscuits over the filling, beginning around the perimeter and filling in the center.
Whisk egg yolk with about 1/4 cup half-and-half. Brush over the biscuit tops and sprinkle with dried parsley.
Bake at 375°F until the filling is bubbling and the biscuits are deeply golden and completely cooked through, about 30 minutes, and adding additional time as needed.
Allow the skillet to rest before serving so the creamy filling can settle and thicken slightly.
Brush over some melted butter on top of the biscuits for the ultimate flossy delicious finish.

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👝 How to Store Leftovers

Store in an airtight container for 3-5 days.