Easy & Delicious Skillet Chicken Pot Pie Casserole: A Cozy Classic Reinvented

Dive into our Skillet Chicken Pot Pie Casserole recipe – a comforting classic with a twist. Easy-to-follow steps for a creamy, golden-crusted delight!

When you crave the comforting flavors of a traditional chicken pot pie but desire a quicker, simpler approach, the Skillet Chicken Pot Pie Casserole comes to the rescue. This recipe retains all the heartwarming qualities of the classic dish, with tender chicken, colorful vegetables, and a creamy sauce, but it’s served as a casserole, eliminating the fuss of a pastry crust. Let’s embark on this delightful culinary journey to enjoy a taste of home with a modern twist.


For the Filling:

  • 3 cups cooked chicken, diced
  • 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1/2 cup whole milk
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For the Topping:

  • 2 cups biscuit mix
  • 2/3 cup whole milk
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)



Preparing the Filling:

  1. In a large ovenproof skillet, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, typically in 3-4 minutes.
  3. Sprinkle the flour over the onion and garlic, stirring to create a roux. Cook for an additional 2-3 minutes, or until the mixture turns golden.
  4. Gradually pour in the chicken broth and whole milk, whisking constantly to avoid lumps.
  5. Stir in the dried thyme, salt, and black pepper. Allow the mixture to simmer and thicken, which should take around 5-7 minutes.
  6. Add the cooked diced chicken and frozen mixed vegetables. Stir until the ingredients are well combined and heated through.

Creating the Topping:

  1. In a mixing bowl, combine the biscuit mix and whole milk. Stir until just combined; don’t overmix.

Assembling and Baking:

  1. Preheat your oven’s broiler.
  2. Drop spoonfuls of the biscuit mixture on top of the chicken and vegetable filling in the skillet. Sprinkle shredded cheddar cheese over the top.
  3. Place the skillet under the broiler and cook until the biscuit topping turns golden brown, typically in about 3-5 minutes. Keep a close eye to avoid burning.
  4. Remove the skillet from the oven, garnish with chopped fresh parsley, and serve.

Cook’s Notes:

  • Cooking Chicken: You can use pre-cooked chicken, such as rotisserie chicken or leftover roasted chicken. Shredded chicken works well too.
  • Vegetable Variations: Feel free to use your favorite vegetables or whatever you have on hand. This recipe is versatile and can accommodate various veggies.
  • Biscuit Mix: If you don’t have biscuit mix, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/3 cup of cold, cubed butter.
  • Cheese Options: Experiment with different cheeses like sharp cheddar, Gruyère, or Swiss to vary the flavor.
  • Serving: Enjoy your Skillet Chicken Pot Pie Casserole as a complete meal or serve it with a side salad for a well-rounded dinner.

Skillet Chicken Pot Pie Casserole delivers all the nostalgia of a classic pot pie in a simplified, modern format. It’s a one-pan wonder that provides the ultimate comfort on busy weeknights or when you’re yearning for a cozy meal. Invite your family to the table and savor the delightful flavors of this updated comfort food classic. 🍲🍗🥦

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