Chicken Pot Pie Skillet

Name: Chicken Pot Pie Skillet
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 tbsp olive oil; 2 large carrots (diced); 1 medium white or yellow onion (diced); 3-4 stalks celery (diced); 2 garlic cloves (minced); 3-4 thyme leaves; 2 tbsp butter; ¼ cup all purpose flour; 2 ¼ cups chicken bone broth; 12 oz shredded chicken; 1 cup frozen peas; ½ tsp kosher salt; ¼ tsp pepper; ½ cup blended cottage cheese; 1 cup all purpose flour; ½ cup blended cottage cheese; 2 tbsp olive oil; 1 tsp Fresh thyme leaves; 1 tbsp olive oil; heavy pinch of flaky sea salt

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This Chicken Pot Pie Skillet is everything I love about classic chicken pot pie, made a little easier (and a whole lot more weeknight-friendly) in one skillet. It’s filled with creamy chicken and veggies, then topped with high-protein cottage cheese biscuits that bake up golden and delicious right on top. Cozy, hearty, protein-packed comfort food that’ll have everyone digging in (even the kiddos).

chicken pot pie skillet being scooped out of large pan.

Chicken Pot Pie Skillet with Cottage Cheese Biscuits

I have a classic Chicken Noodle Soup recipe (with tortellini noodles, of course), and when I started thinking about fall and winter recipe development, I kept coming back to chicken pot pie. But instead of making a traditional pie crust, I wanted something a little easier — and something I could make entirely in a skillet.

Then I remembered that cottage cheese is basically a superhero when it comes to making high-protein dough (just like in this Skillet Pizza👀). And that’s how this skillet pot pie recipe with cottage cheese drop biscuits was born!

Recipe Ingredients

labeled ingredients for chicken pot pie skillet in individual bowls.

Veggies: Carrots, celery, yellow onion, garlic and peas give this chicken pot pie skillet that classic pot pie flavor. You can also add other vegetables like mushrooms, green beans, potatoes or corn if you have them on hand.
Chicken: I use shredded chicken breast for this recipe, but you can use whatever cooked chicken you have on hand. Rotisserie chicken is an especially easy option for a shortcut. Leftover roasted or baked chicken works, too.
Thyme Leaves: Fresh thyme adds a cozy, herby flavor to the filling and biscuits. If you don’t have fresh thyme, you can substitute dried thyme — just use less since dried herbs are more concentrated.
Broth: Chicken broth or chicken stock can be used in place of chicken bone broth. I like bone broth because it adds extra protein and gives the filling a rich, savory flavor.
Blended Cottage Cheese: Blended cottage cheese is key to both the creamy filling and the high-protein biscuits. I recommend using full-fat or low-fat cottage cheese depending on your preference, but make sure to blend it until smooth.

See the recipe card below for a full list of ingredients and measurements.

This Skillet Pot Pie Recipe Evolution

When I tested this skillet chicken pot pie, I originally made the filling with orzo and significantly more broth. The taste was great, but the texture was much too thick once I added the drop biscuits on top.

I spent the next night literally tossing and turning thinking about what the roux should look like. Pregnancy insomnia? Who knows. 😂 But I knew I wanted to get the texture just right before sharing this recipe with you.

On the next test, I nailed it. The filling is creamy and hearty without being overly thick, and it gives the cottage cheese biscuits just enough room to bake up beautifully on top. After all that recipe testing (and apparently losing sleep over a roux), I know this chicken pot pie skillet is going to be a fall and winter staple for any night of the week.

Substitutions and Variations

This recipe would be excellent with Leftover Thanksgiving Turkey! Juicy and moist leftover turkey adds an extra depth to this flavor profile!

How to Make This Recipe

diced carrots, celery and onions in large skillet.

1. In a large, oven-safe skillet, heat olive oil to medium heat. Once warm, add the diced carrots, onion and celery. Sprinkle with a heavy pinch of salt. Allow to sauté for 5-8 minutes.

2. Once the veggies are fork tender, stir in the minced garlic. Allow to become fragrant, but stir to avoid burning.

3. Then, whisk in the butter and all purpose flour.

4. Let the butter melt then slowly pour 1 ½ cups of chicken bone broth into the skillet, whisking while pouring to thicken the mixture. As the roux starts to form, slowly add another ½ cup of the broth. Turn the heat to low. You should have ¼ cup remaining to add in a bit.

peas and shredded chicken added to brothy vegetable mixture in large skillet.

5. Add the shredded chicken, frozen peas, salt and pepper to the pan. Stir together, ensuring everything is coated.

cottage cheese being stirred into chicken pot pie mixture spread in large skillet.

6. Fold in the blended cottage cheese and remaining ¼ cup of bone broth and remove from heat.

7. Preheat the oven to 400°F.

ingredients for cottage cheese biscuit dough in a large speckled mixing bowl.

8. In a mixing bowl, use a wooden spoon to mix everything together for the biscuits: all purpose flour, blended cottage cheese, olive oil and fresh thyme. Mix until a ball of dough forms. Tip: Use your hands to combine to make it faster. If there are a few lumps, that’s okay.

chicken pot pie skillet topped with cottage cheese biscuits in large pan.

9. Gently spread the dough into a disc and roughly ¼ – ½” thick (rolling pin is optional but I just used my hands). Then rip it apart into small dough pieces, and place on the top of the chicken pot pie mixture.

10. Give it a drizzle of olive oil prior to baking and cook for 18-20 minutes until dough is cooked on top with a golden-brown color.

11. Allow the skillet to cool slightly so the base will firm up and enjoy. It’s absolutely delectable!

PRO TIPS

Use a vegetable chopper for the ultimate low-mess shortcut! If you have one, use a vegetable chopper to quickly dice the carrots, celery, and onion into evenly sized pieces. It saves time on prep and means fewer dishes to clean up afterward.

Recipe FAQs

How do we store it?

Store leftover chicken pot pie skillet in an airtight container in the fridge for up to 3–4 days. You can also refrigerate the entire skillet it if your skillet has a lid.

Can I make this chicken pot pie skillet without biscuits?

Absolutely. The creamy chicken and vegetable filling can be enjoyed on its own, although the cottage cheese biscuits are one of my favorite parts! They add a fluffy, savory topping and make the skillet feel more like a traditional chicken pot pie.

What should my roux look like?

The roux should be smooth and creamy, without being overly thick or dry. Once you whisk the flour and butter together and gradually add the chicken bone broth, the mixture should come together into a smooth sauce that lightly coats the back of a spoon. Don’t worry if it looks a little thinner than you expect at first. The filling will continue to thicken as it cooks and once the cottage cheese is added.

What skillet should I use?

Use a large oven-safe skillet that can comfortably hold the chicken pot pie filling and biscuits. I use a 12-inch Le Creuset skillet. A cast-iron skillet or another large oven-safe skillet will also work.

Serving suggestions

Honestly, this chicken pot pie skillet is pretty much a complete meal all on its own. It’s in easy recipe complete with protein, vegetables, carbs, and those fluffy cottage cheese biscuits all in one skillet creating a bowl full of warmth.

Serve it by the heaping spoonful straight from the pan, maybe with some fresh herbs on top of the skillet. If you want to add something on the side, a simple green salad or roasted vegetable like these parmesan brussel sprouts would pair nicely with the creamy filling.