Skillet Chicken Pot Pie


  • Butter
  • 2 tsp minced garlic
  • 1 lb chicken breast tenderloins, or large breasts cut into smaller pieces
  • 1/2 cup diced yellow onion
  • 1 cup carrots (anyway you want them is fine, I use frozen pre-cut carrot chips)
  • 1 cup broccoli florets (I just really hate peas lol)
  • 1/4 cup flour
  • 2 cups chicken broth
  • 3 cups milk
  • Salt & pepper
  • Italian seasoning (thyme, rosemary, sage, oregano)
  • Fresh chopped basil & parsley
  • I can Pillsbury Flaky Layers Biscuits


  1. Preheat oven to 375 and season chicken with salt & pepper.
  2. In an oven-safe skillet, sauté chicken in 1-2 tbsp butter until thoroughly cooked through.
  3. Remove from pan and set aside.
  4. In the same skillet, sauté onion, carrots, and broccoli in 2 tbsp butter until veggies are softened (about 5-7 mins).
  5. Add garlic and cook another 1-2 minutes.
  6. Sprinkle flour over veggies and stir to combine. Cook another 1-2 minutes.
  7. While scraping the bottom of the pan with a wooden spoon, slowly add the chicken broth.
  8. While stirring constantly, slowly add the milk.
  9. Once combined, add the seasoning.
  10. Allow to simmer for 4-5 minutes, until slightly thickened.
  11. While filling is cooking, shred the chicken and then return to pan. Stir to combine.
  12. Remove from heat and arrange raw biscuits over the top.
  13. Melt 2-3 tbsp butter in the microwave and stir in fresh chopped basil & parsley.
  14. Brush herb butter over top of biscuits and place in oven uncovered.
  15. Cook for 20-25 minutes, or until biscuits are golden brown.

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