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easy chicken pot pie in cast iron skillet
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5 from 2 votes

Easy Chicken Pot Pie

Now you can make an Easy Chicken Pot Pie at home with just a few basic ingredients topped with refrigerated biscuits.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Southern
Keyword: easy chicken pot pie, how to make chicken pot pie
Servings: 6
Calories: 268kcal
Author: Gwynn Galvin


  • 3 T butter
  • 2 cups chopped carrots
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ tsp. dried thyme
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 2 cups milk
  • ¼ cup flour
  • 3 cups cubed cooked chicken
  • 2 cans (5 biscuits per can) refrigerated biscuits


  • Preheat oven to 400*F.
  • Melt butter in a cast iron skillet over medium heat and cook carrots, onion, celery, thyme, kosher salt and pepper until vegetables are tender-crisp, about 5 minutes.
  • Combine milk and flour, stirring until blended.
  • Add milk mixture and chicken to skillet and bring to a boil. Boil 1 minute.
  • Arrange biscuits on top of hot filling and bake 20 minutes or until biscuits are golden and cooked through.


Swirls of Flavor Recipe Tips
  • Cut up store bought rotisserie chicken
  • Make with pre sliced carrots from the produce section
  • Add frozen peas
  • Add small red potatoes cut into bitesize pieces
  • Make with dried Italian seasoning in place of the dried thyme
  • Add chopped sundried tomatoes for an Italian flair


Calories: 268kcal | Carbohydrates: 15g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 337mg | Potassium: 479mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7518IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 2mg