Pin This cheesy skillet chicken pot pie casserole brings all the nostalgia and comfort of traditional chicken pot pie to your table but skips the fuss of pastry crusts. Tender chunks of chicken and colorful vegetables are blanketed in a creamy, herb-scented sauce and crowned with a cheesy biscuit topping that bakes up golden and crisp. Whether you are looking for a cozy weeknight meal or a new take on a crowd-pleasing classic, this is a one-pan wonder your family will request again and again.
The first time I made this it disappeared before I could grab seconds. Now it is part of our monthly rotation every fall and winter everyone fights for the corner biscuit pieces.
Ingredients
- Unsalted butter: Adds richness to the sauce and helps brown the vegetables Choose high-quality butter for best flavor
- Yellow onion: Provides aromatic depth Look for firm heavy onions with dry skins
- Fresh garlic: Infuses the filling with warmth and complexity Use plump cloves without green shoots
- Carrots: Bring subtle sweetness and color Select carrots that are firm and bright
- Frozen peas: Offer pop and freshness Choose peas that are sweet and not icy
- Frozen corn: Adds natural sweetness and texture Opt for whole kernel corn with vibrant color
- All-purpose flour: Thickens the sauce and ensures a silky base For the biscuits use flour with a medium protein percentage
- Chicken broth: Deepens the savory foundation Look for low-sodium versions for best control
- Whole milk: Gives the filling creamy body Whole milk yields the richest texture
- Cooked chicken: Shredded and ready to go Saves time Use rotisserie chicken or leftovers for convenience
- Dried thyme: Brings classic aromatic flavor Rub between your fingers before adding to release oils
- Dried rosemary: Offers piney notes Seek rosemary that smells fresh and is free of dust
- Salt and black pepper: Essential for seasoning Use freshly cracked pepper and kosher salt if possible
- Baking powder: Leavens the biscuit topping Ensure baking powder is active and not expired
- Garlic powder: Enhances biscuit flavor with subtle savoriness Granulated garlic works best for even distribution
- Sharp cheddar cheese: Melts into the biscuits for lots of flavor Grate your own for best melt and taste
- Buttermilk: Activates the leavening and adds tenderness Real buttermilk helps keep the biscuits fluffy
- Melted unsalted butter: Adds moisture to the topping Choose high-quality butter for flavor
- Large egg: Binds the biscuit mixture and gives color Use fresh eggs for best rise
Instructions
- Preheat and Prep:
- Set your oven to four hundred degrees Fahrenheit and place an ovenproof skillet over medium heat Melt the butter and wait until it begins to foam before adding the onion and garlic Sauté this mixture for about two minutes until the onion turns translucent and the aroma is inviting This forms the flavor base
- Build the Vegetable Layer:
- Add the diced carrots to the skillet and cook for three minutes Stir occasionally so they soften evenly Sprinkle the flour over the vegetables and mix well Cook for one minute stirring constantly so the flour absorbs the butter This step ensures your filling will be velvety rather than gritty
- Make the Sauce:
- Slowly pour in the chicken broth and milk while whisking thoroughly Scrape up any browned bits from the skillet bottom to maximize flavor Increase the heat and bring the sauce to a gentle simmer Watch closely as it thickens after three to four minutes The sauce should coat the back of a spoon
- Add Chicken and Vegetables:
- Stir in the shredded chicken along with the frozen peas and corn Sprinkle in the dried thyme rosemary salt and black pepper Turn off the heat and mix until everything is evenly combined The filling should look creamy and packed with color
- Mix the Biscuit Topping:
- In a mixing bowl whisk together flour baking powder salt and garlic powder Add the shredded cheddar and toss so the cheese is coated In another bowl combine buttermilk melted butter and egg Pour the wet mixture into the dry ingredients and stir until just combined It should look rough and shaggy Avoid overmixing so the biscuits bake up light
- Assemble and Bake:
- Drop spoonfuls of biscuit dough over the chicken filling in rustic mounds Make sure the filling is mostly covered but allow some gaps for steam to escape Bake uncovered for twenty-five to thirty minutes Check that the biscuits have turned golden brown and the filling is bubbling at the edges
- Rest and Serve:
- Remove from the oven and let the casserole rest for five minutes before serving This gives the sauce a moment to settle and thickens the texture for easier scooping
Pin My favorite part is always the biscuit layer The sharp cheddar melts into golden edges and I love sneaking a taste before serving The smell takes me straight back to chilly evenings spent in a warm kitchen while my little ones waited for dinner to come out of the oven
Storage Tips
Keep leftovers tightly covered in the fridge for up to three days Reheat individual portions in the oven so the biscuit topping regains its crispness You can also microwave for speed but the biscuit may soften
Ingredient Substitutions
Swap in rotisserie chicken for extra flavor or use turkey for a post-holiday spin If you do not have buttermilk add a teaspoon of lemon juice to regular milk and let it sit for a few minutes before using Monterey Jack or Gruyere cheese can stand in for cheddar for extra creaminess
Serving Suggestions
Serve straight from the skillet for a rustic look Pair with a simple green salad or roasted broccoli for brightness This recipe makes a wonderful potluck dish because it transports easily and feeds a crowd
Cultural and Historical Context
Chicken pot pie is a staple of American comfort cooking born out of the need to use up leftovers and keep meals hearty Its roots go back to colonial kitchens where stews were cooked in cast iron and topped with simple biscuit dough Families have passed variations down for generations making each interpretation a personal piece of food history
Seasonal Adaptations
Use root vegetables like parsnips or sweet potatoes in winter In spring add chopped asparagus or leeks with the carrots For summer use fresh corn and herbs from the garden
Success Stories
The first time I served this casserole at a family gathering my aunt insisted on sneaking the recipe before dessert My neighbor made it gluten free for her book club and everyone raved about the cheesy topping This casserole became a Saturday night tradition after seeing how easily it vanished with just a few hearty scoops
Freezer Meal Conversion
Let the casserole cool completely then wrap tightly and freeze for up to two months Thaw in the fridge overnight and reheat in a moderate oven until piping hot To serve fresh and crisp topping prepare the filling and freeze separately from the biscuit dough then assemble and bake when ready
Pin For maximum comfort and crowd appeal serve this casserole bubbling hot from the skillet and watch it disappear fast. The golden cheddar biscuit crust makes every scoop a delight.
Recipe Questions
- → Can I use leftover chicken for this dish?
Yes, leftover roast chicken or rotisserie chicken works perfectly—just shred and add to the filling.
- → How do I get the biscuit topping fluffy and golden?
Mix the biscuit dough gently and avoid overmixing, then bake uncovered until the crust is golden brown.
- → What vegetables can I substitute in the filling?
Try mixed root vegetables like parsnips or potatoes for seasonal variety. Any quick-cooking veggies work well.
- → Is there a gluten-free option?
Yes, swap the flour for a 1:1 gluten-free blend in both filling and topping components.
- → How do I store leftovers?
Let the casserole cool, then cover and refrigerate for up to three days. Reheat in the oven or microwave before serving.