Skillet Chicken Pot Pie with Biscuit Topping

Hearty and satisfying, this easy skillet pot pie is topped with buttery biscuits for a comforting dinner any night of the week.

Main Main
Servings Serves 10 People
Preparation Time Prep: 20 mins Cook: 45 mins Total Time: 1 hour 5 mins


Pot Pie Filling:

3 tbsp (45 mL) Rolling Meadow Salted Butter

2 stalks celery, diced

1 onion, diced

4 tsp (20 mL) finely chopped fresh rosemary

1 tsp (5 mL) salt

1 tsp (5 mL) black pepper

3 tbsp (45 mL) all-purpose flour

3 cups (750 mL) chicken broth

2 carrots, diced

2 1/2 cups (625 mL) chopped rotisserie chicken

3/4 cup (175 mL) Rolling Meadow Half & Half (10%) Cream

1 small zucchini, diced

1/2 cup (125 mL) frozen peas

1/4 cup (60 mL) finely chopped fresh parsley, divided


Biscuit Topping:

2 cups (500 mL) all-purpose flour

4 tsp (20 mL) baking powder

2 tsp (10 mL) granulated sugar

1/2 tsp (2 mL) salt

1/2 cup (125 mL) Rolling Meadow Salted Butter

1 cup (250 mL) Rolling Meadow Whole (3.8%) Milk

2 tbsp (30 mL) Rolling Meadow Half & Half (10%) Cream


  1. Pot Pie Filling: Preheat oven to 400°F (200°C).
  2. In large ovenproof skillet set over medium heat, melt butter. Add celery, onion, rosemary, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until onion is tender. Sprinkle with flour. Cook, stirring occasionally, for 2 to 3 minutes or until flour is smooth and foaming.
  1. Slowly whisk in broth. Whisking, bring to a boil. Stir in carrots. Reduce heat to medium. Cook at a simmer, stirring occasionally, for 5 minutes or until mixture is starting to thicken. Stir in chicken and cream; bring back to a boil. Stir in zucchini, peas and 2 tbsp (30 mL) parsley. Remove from heat.
  1. Biscuit Topping: Meanwhile, in large bowl, whisk together flour, baking powder, sugar and salt. Using pastry cutter or fingertips, cut in butter until mixture resembles coarse meal. Using fork, stir in milk until mixture forms ragged dough.
  1. Turn dough out onto lightly floured work surface; pat dough into large round about 1 inch (2.5 cm) thick. Using 3-inch (7.5 cm) round cookie cutter, cut out 6 or 7 rounds, rerolling scraps as needed. Arrange biscuits on top of filling in skillet. Brush tops with cream.
  2. Bake for 25 to 30 minutes or until biscuits are golden brown, filling is bubbling and veggies are tender. Let cool for 5 to 8 minutes before serving. Sprinkle with remaining parsley.


Tips: Substitute in veggies as desired; chopped mushrooms, green beans, broccoli and/or kale make nice additions.

Alternatively, roll dough into a rectangle instead of a round and cut biscuits into squares to avoid rerolling scraps.


In This Recipe