Pot Pie Recipe With Pillsbury Biscuits: Golden Topped Comfort in a Skillet

This skillet pot pie brings classic comfort food to your table with minimal effort. The Pillsbury biscuits create a golden, flaky topping that bakes to perfection while the filling simmers below.

I developed this method to streamline the process without sacrificing flavor. The creamy chicken and vegetable filling comes together quickly on the stovetop, then the biscuits are arranged on top for a foolproof one-dish meal.

What emerges from the oven is a bubbling, savory filling crowned with buttery biscuits that soak up the rich gravy. It’s the kind of dish that feels like a warm hug on a chilly evening.

Serve straight from the skillet for a hearty, satisfying meal the whole family will love.

Ingredients for Pot Pie Recipe with Pillsbury Biscuits

Golden biscuits top a creamy, hearty filling. Probably have most already.

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The biscuits are non-negotiable here. Pillsbury Grands Buttermilk are the gold standard—flaky, buttery, and they puff up perfectly. Any store-brand biscuits will work (just check they’re buttermilk style). For the chicken, thighs stay juicier than breasts, but breasts are leaner. If you’re using thighs, grab boneless, skinless to save prep time. Most grocery stores stock both.

No fresh thyme? Dried works at the same amount. Swap the peas for frozen corn or green beans if that’s what’s in the freezer. Out of whole milk? Half-and-half or cream makes it even richer. Chicken broth can be subbed with vegetable broth in a pinch (the filling will be slightly lighter). The butter can be swapped for olive oil, but the flavor changes a bit.

Leftovers reheat well, but the biscuits soften. Store covered in the fridge for up to 3 days. Freeze the filling separately (without biscuits) for up to 3 months. Just bake the biscuits fresh when you reheat (worth the extra minute).

Step-by-Step Instructions for Pot Pie With Pillsbury Biscuits

Here’s how to build this cozy skillet masterpiece from scratch to golden finish.

Step 1: Sauté Vegetables and Chicken

Heat 2 tablespoons of the unsalted butter in a large oven-safe skillet over medium-high heat. Add the diced carrots, diced celery stalks, and finely chopped yellow onion. Cook for 5-6 minutes until the vegetables begin to soften and the onion turns translucent.

Push the vegetables to one side and add the bite-sized boneless skinless chicken breasts to the skillet. Season with 1 tsp salt and 0.5 tsp black pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is no longer pink and is just cooked through.

Step 2: Create the Creamy Filling

Reduce heat to medium and add the remaining unsalted butter to the skillet. Once melted, stir in the minced garlic cloves and 1 tsp dried thyme, cooking for 30 seconds until fragrant. Sprinkle the 0.33 cup all-purpose flour over the mixture and stir constantly for 1-2 minutes to cook the flour and remove the raw taste.

Slowly pour in the 2 cups chicken broth and 0.75 cup whole milk, stirring continuously to avoid lumps. Bring to a gentle simmer and cook for 3-4 minutes until the mixture thickens into a creamy gravy. Stir in the 1 cup frozen peas—no need to thaw—and let them warm through in the hot filling.

Step 3: Add Biscuits and Bake to Golden Perfection

Arrange the 8 pieces Pillsbury Grands Biscuits on top of the creamy chicken and vegetable mixture, slightly overlapping if needed to cover the surface. Press them gently into the filling so they soak up some of the liquid as they bake.

Transfer the skillet to a preheated 375°F oven. Bake for 18-22 minutes until the biscuits are golden brown and puffed, and the filling is bubbling at the edges. If the biscuits brown too quickly, tent the skillet loosely with foil to prevent over-browning.

Step 4: Rest and Serve Warm

Remove the skillet from the oven and let it rest for 5 minutes. This allows the filling to thicken slightly and the biscuits to set, making them easier to serve. The tops should be a deep, golden brown with a flaky texture.

Scoop portions directly from the skillet, ensuring each serving includes a generous amount of the creamy filling and a biscuit top. The filling should be rich and velvety, with tender chunks of chicken and vegetables in every bite. Serve warm for the ultimate comfort experience.

Wine and Beer Pairings for This Recipe

White Wine Picks

A crisp Chardonnay works wonderfully with this dish, especially unoaked versions like Kendall-Jackson Avant. The bright acidity cuts through the creamy filling. I also love a Sauvignon Blanc from New Zealand—its citrus notes complement the vegetables beautifully. 🍷

Red Wine Options

For red lovers, go with a light-bodied Pinot Noir. Belle Glos Las Alturas offers jammy fruit that pairs with the chicken and herbs. Serve slightly chilled to enhance the pairing. Avoid heavy tannic reds that overpower the biscuits.

Beer Pairings

A wheat beer like Blue Moon enhances the buttery biscuits with its citrus notes. The effervescence cleanses your palate between bites. For darker beers, Guinness adds a roasted contrast to the creamy filling. 🍺

Non-Alcoholic Choices

Sparkling apple cider offers the same palate-cleansing effect as beer. I recommend Martinelli’s Gold for its balanced sweetness. Iced tea with lemon works too, especially unsweetened to avoid clashing with the savory flavors.

Frequently Asked Questions