If your fridge is holding a container of cooked chicken and you are tired of the same salad, this skillet pot pie is the answer. Everything happens in one oven-safe pan: a quick stovetop filling loaded with vegetables and tender chicken, then a buttery biscuit topping dropped right on top and baked until golden.
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The filling is built on a simple roux, so it thickens in about four minutes and coats the chicken like a velvety gravy. Frozen peas and carrots keep prep fast, and a splash of milk plus a pinch of thyme makes it taste like it simmered all afternoon.
Because the chicken is already cooked, it only needs to heat through, which means the whole dish comes together in under an hour with mostly pantry ingredients. It is the kind of dinner that makes leftovers feel like a deliberate plan.
Why You'll Love This Recipe
About the Ingredients
3 cups (about 400g) shredded or diced cooked chicken
Rotisserie chicken is the fastest option and adds extra seasoning; if you only have grilled chicken, dice it small so it heats evenly.
4 tablespoons (56g) unsalted butter
Salted butter works too, but then reduce the added salt in the filling by half.
1 medium yellow onion (about 150g), finely diced
A sweet onion or two large shallots can stand in for a milder, slightly sweeter filling.
1 1/2 cups (195g) frozen peas and carrots, unthawed
Frozen mixed vegetables are ideal because they release little water; fresh carrots need a five-minute head start.
1/3 cup (42g) all-purpose flour
For a gluten-free version, use an equal amount of a 1-to-1 gluten-free baking blend.
2 cups (480ml) low-sodium chicken broth
Use the broth from poaching your chicken if you have it; otherwise a good-quality boxed stock beats bouillon here.
3/4 cup (180ml) whole milk
Half-and-half makes the filling noticeably richer, while 2 percent milk keeps it lighter.
1 teaspoon dried thyme, plus 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper
Poultry seasoning or a pinch of dried sage is a great swap if you are out of thyme.
1 cup (125g) all-purpose baking mix, such as Bisquick
Make your own by whisking 1 cup flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
1/3 cup (80ml) whole milk, for the topping
Buttermilk gives the biscuits a tangier edge and a slightly more tender crumb.
2 tablespoons (14g) grated Parmesan, optional
Sharp cheddar or Gruyere melted into the topping is a delicious alternative.
Tips & Tricks
Do not add the chicken too early
Stir it in only after the sauce has thickened, otherwise it breaks apart and turns stringy.
Watch the roux
Cook the flour-butter mixture for a full minute until it smells nutty but stays pale; undercooked roux tastes raw and pasty.
Let it rest before serving
Five minutes out of the oven lets the filling set so the first scoop holds together instead of running.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and skillet
Preheat the oven to 400F (200C). Melt the butter in a 10-inch oven-safe skillet over medium heat until it foams but does not brown.
2. Soften the aromatics
Add the onion and cook for 5 to 6 minutes, stirring occasionally, until translucent and soft at the edges. Stir in the thyme, salt, and pepper.
3. Build the roux
Sprinkle the flour over the onions and whisk constantly for 1 minute until the mixture smells nutty and pulls together into a paste.
4. Thicken the sauce
Pour in the broth and milk in a steady stream, whisking to keep it smooth. Simmer for 4 to 5 minutes until the sauce coats the back of a spoon and bubbles gently at the edges.
5. Add chicken and vegetables
Stir in the chicken and frozen peas and carrots. Cook for 3 minutes until everything is hot and the sauce is thick and glossy. Taste and adjust the salt.
6. Mix the biscuit topping
In a small bowl, stir the baking mix, milk, and Parmesan just until a soft, shaggy dough forms; do not overmix or the biscuits turn tough.
7. Drop and bake
Drop the dough in 8 spoonfuls over the hot filling, leaving small gaps for steam. Bake at 400F (200C) for 22 to 25 minutes, until the biscuits are deep golden brown and a toothpick in the center comes out clean.
8. Rest and serve
Let the skillet stand for 5 minutes so the filling sets, then scoop into bowls and serve hot.
Delicious Variations
Tex-Mex Skillet Pie
Swap the thyme for cumin and chili powder, use a can of drained black beans and corn, and top with pepper Jack biscuits.
Mushroom and Leek Version
Replace the peas and carrots with 8 ounces of sauteed mushrooms and one sliced leek for a deeper, earthier filling.
Puff Pastry Topper
Skip the biscuit mix and lay a sheet of thawed puff pastry over the filling, cutting a few vents, then bake until puffed and golden.
How to Store Leftover Cooked Chicken Skillet Pot Pie
Refrigerator
Cover tightly and refrigerate for up to 3 days; keep the biscuits and filling together, as they reabsorb moisture and stay tender.
Freezer
Freeze the cooled filling alone in a freezer-safe container for up to 2 months; freeze baked portions for up to 1 month and reheat gently.
Reheating
Reheat covered in a 350F (175C) oven for 15 to 20 minutes, or microwave single portions for 2 minutes, until steaming in the center.
Frequently Asked Questions
Q: Can I use leftover cooked chicken in pot pie?
Yes, cooked chicken is ideal for pot pie because it only needs to heat through in the sauce. Add it after the gravy thickens so it stays tender instead of shredding apart.
Q: How long does leftover chicken last in the fridge?
Cooked chicken keeps safely in the refrigerator for 3 to 4 days when stored in a sealed container. Use it within that window for this recipe, and reheat any leftovers to 165F (74C).
Q: Can I make this skillet pot pie ahead of time?
Yes, you can make the filling up to 2 days ahead and refrigerate it in the skillet. Bring it to a simmer on the stovetop before adding the biscuit topping and baking, or the biscuits will not cook through.
Q: Why is my pot pie filling runny?
Runny filling usually means the roux was not cooked long enough or too much liquid was added at once. Whisk the flour with the butter for a full minute before adding broth slowly, and let the finished dish rest 5 minutes before serving.
Q: What can I use instead of baking mix for the topping?
You can make your own biscuit topping with 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 2 tablespoons cold butter, and about 1/3 cup milk. Cut the butter into the dry ingredients until crumbly, then stir in the milk.
Grab that container of leftover chicken and turn it into a bubbling, golden skillet dinner tonight. Snap a photo of your pan before everyone digs in and let me know which variation you tried!
Leftover Cooked Chicken Skillet Pot Pie
This leftover cooked chicken skillet pot pie turns 3 cups of shredded chicken into a creamy, biscuit-topped dinner with zero waste and one pan.
🧂 Ingredients
- 3 cups (about 400g) shredded or diced cooked chicken
- 4 tablespoons (56g) unsalted butter
- 1 medium yellow onion (about 150g), finely diced
- 1 1/2 cups (195g) frozen peas and carrots, unthawed
- 1/3 cup (42g) all-purpose flour
- 2 cups (480ml) low-sodium chicken broth
- 3/4 cup (180ml) whole milk
- 1 teaspoon dried thyme, plus 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 cup (125g) all-purpose baking mix, such as Bisquick
- 1/3 cup (80ml) whole milk, for the topping
- 2 tablespoons (14g) grated Parmesan, optional
📋 Instructions
- 1Heat the oven and skillet — Preheat the oven to 400F (200C). Melt the butter in a 10-inch oven-safe skillet over medium heat until it foams but does not brown.
- 2Soften the aromatics — Add the onion and cook for 5 to 6 minutes, stirring occasionally, until translucent and soft at the edges. Stir in the thyme, salt, and pepper.
- 3Build the roux — Sprinkle the flour over the onions and whisk constantly for 1 minute until the mixture smells nutty and pulls together into a paste.
- 4Thicken the sauce — Pour in the broth and milk in a steady stream, whisking to keep it smooth. Simmer for 4 to 5 minutes until the sauce coats the back of a spoon and bubbles gently at the edges.
- 5Add chicken and vegetables — Stir in the chicken and frozen peas and carrots. Cook for 3 minutes until everything is hot and the sauce is thick and glossy. Taste and adjust the salt.
- 6Mix the biscuit topping — In a small bowl, stir the baking mix, milk, and Parmesan just until a soft, shaggy dough forms; do not overmix or the biscuits turn tough.
- 7Drop and bake — Drop the dough in 8 spoonfuls over the hot filling, leaving small gaps for steam. Bake at 400F (200C) for 22 to 25 minutes, until the biscuits are deep golden brown and a toothpick in the center comes out clean.
- 8Rest and serve — Let the skillet stand for 5 minutes so the filling sets, then scoop into bowls and serve hot.
