Quick Chicken Pot Pie with Biscuits is made with frozen vegetables and drop biscuits and is a quick and easy one-skillet meal for any day of the week.
I am a big fan of chicken pot pie. It is one of my favorite meals. This version with the baking powder biscuits is a simpler version of that recipe.
This simple recipe can be made any day of the week. Serve it with some fresh fruit and you have a delicious meal.
Helpful Tips:
- The chicken can be prepared the day before. This will help with the preparation time when putting together the pot pie.
- Don’t skip the step of cooking the celery, onions, and potatoes. This will help guarantee that the vegetables are cooked through. Also, it will bring out the flavor of the vegetables.
- The frozen vegetables do not have to be thawed before adding them to the skillet.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
- Leftovers can be reheated in the microwave. Heat until the desired temperature.
Ingredients needed:
Pot Pie Filling
- Cooked chicken
- Onion
- Celery
- Potato
- Frozen peas and carrots
- Flour
- Chicken broth
- Cream
- Salt and pepper
Biscuits
- Flour
- Baking Powder
- Salt
- Shortening
- Milk
Steps for making quick chicken pot pie with biscuits
Preheat oven to 425 degrees F.
Step one
Add the butter, celery, onion, and potatoes to a large skillet. Cook until the vegetables begin to get tender.
Step two
Add flour and another tablespoon of butter to the vegetable and stir until blended. Add the cream and chicken broth. Cook until the liquid begins to thicken.
Step three
Add the chicken and frozen vegetables and mix in—season with salt and pepper.
Step four
Make the biscuits. Add the flour, baking powder, and salt in a medium bowl and mix the ingredients. Mix in the milk until combined.
Step five
Drop the biscuits by spoonfuls on top of the chicken filling. Bake in the preheated oven until the biscuits are golden brown.
Here is some other recipe you may like:
- Easy Hamburger Stew
- Easy Shrimp Scampi and Pasta
- Italian Sausage and Orzo
- Roasted Vegetables and Sausage
If you make this quick chicken pot pie with biscuits, I would love to hear about them! Please leave me a comment and a rating.
Quick Chicken Pot Pie with Biscuits
Ingredients
Chicken filling
- 2 cups cooked chicken shredded
- 1 stalk celery sliced
- 1 small onion chopped
- 1 large potato cut into small cubes
- 3 tablespoons butter divided
- 3 tablespoons flour
- 1 cup heavy cream
- 1 1/2 cups chicken broth
- 1 1/2 cup frozen mixed vegetables
Dropped biscuits
- 2 cups flour
- 1 tablespoons baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1 cup milk
Instructions
- Preheat oven to 425.
- Add the celery, onion, potatoes, and 2 tablespoons butter to a large oven safe skillet. Cook until the vegetables are getting tender, about 5 minutes.
- Add one tablespoon of butter and 3 tablespoons of flour to the vegetables. Stir until the butter and flour are blended and it makes a paste.
- Stir in the cream and the chicken broth.
- Cook until the cream and chicken broth start to thicken. Add the chicken and the frozen mixed vegetables. Reduce heat and simmer while the biscuits are mixed together.
- Add the flour, baking powder, and salt to a medium bowl and mix together. Add the shortening and cut in until coarse crumbs form. Add the milk and mix until the dough comes together.
- Drop by heaping teaspoons the biscuits on top of the hot chicken filling. Place the skillet in the preheated oven and bake for 15 to 17 minutes. Serve.
Notes
- The cooked chicken can be made the day before or leftover chicken be used.
- Do not skip the step for cooking the onions, celery, and onions. This step brings out the flavor of the vegetables.
- The frozen vegetables can be added to the skillet frozen.
- Leftovers can be stored in the refrigerator for 3 to 4 days. I would not recommend freezing leftovers.
- For easy reheating use the microwave. Heat until the desired temperature.
Nutrition
This recipe was originally published on September 18, 2017. It has been updated with new content and pictures on November 9, 2023.
I have to try this easy version! It turned out so good, Dawn.
This looks delicious! Love that it’s made super easy in a skillet!!
Wow! Congratulations on all the upcoming excitement! This chicken pot pie looks phenomenal. Pot pies were always my favorite growing up and I haven’t had one in way too long!
Wow, you’ve certainly got your hands full with the upcoming excitement, Dawn! I hear ya on kinda looking forward to it all slowing down though. But will it slow down? Grandparents are essential when a new kid is born…if nothing else than to let the new parents get a tiny bit of uninterrupted sleep. I speak from experience here! Either way, this is my kind of comfort food meal! I love a good drop biscuit, and you can’t go wrong with this classic. Looks delicious, my friend!
Lots going on in your life. Thank goodness they’re all joyous occasions 🙂
Bill loves chicken pot pie and your biscuit topping looks perfect!!
This looks absolutely delicious! I haven’t had chicken and biscuits in years – that’s going to change!