Easy One-Pot Chicken Pot Pie with Biscuits
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!
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.
Hungry for more? Get my recipes first.
The dinners my family asks for on repeat, sent to you first.
Unsubscribe anytime, no hard feelings.
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.
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, give it at least a minute to cook 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.
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.
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
Absolutely. Any cooked and shredded chicken will work. Rotisserie chicken is simply my favorite shortcut because it’s flavorful and saves so much time.
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.
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.
Easy One-Pot Chicken Pot Pie with Biscuits
Ingredients
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, using the package baking time as a starting point and adding additional time as needed.
- Allow the skillet to rest before serving so the creamy filling can settle and thicken slightly.
Want to make this later?
We'll email this recipe straight to you, so it's waiting when you need it.
Tried this recipe?
Made this? Tap a star to rate it – it only takes a second and it means the world!👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
