From Sunday Morning Biscuits to a Cozy Weeknight Chicken Pot Pie

Some dinners are planned days in advance.
And some… just sort of happen.

This one started the way so many winter days do here on the Wicomico —
iced in, cold, quiet, and slowly waiting for the next meal to roll around.

That morning, I pulled a few frozen boneless, skinless chicken breasts out of the freezer with no plan at all. No menu. No vision. Just one of those “I’ll figure it out later” moments.

Later came… and what I was craving was comfort.
Chicken pot pie comfort.

But I’ll be honest — I was not in the mood for rolling pie crust, chilling dough, flour everywhere, and a sink full of dishes. I wanted something warm, hearty, and fast.

That’s when I looked into my pantry and saw it sitting right there in front of me:

My Sunday Morning Biscuit Mix.

Perfect.

Turning a Biscuit Mix Into Dinner

I grabbed a few simple things I already had on hand:

• A medium onion
• A few carrots
• A few stalks of celery

I diced everything up and got to work.

The Filling

I started by sautéing the chicken until fully cooked, then removed it from the pan and chopped it up — about 4 cups of cooked chicken. (Rotisserie chicken would work just as beautifully here.)

In the same pan, I added:

• 6 tablespoons butter
• All the diced vegetables

Once the veggies were tender, I seasoned with:

• About 1 teaspoon garlic powder
• Salt & pepper to taste

Then I sprinkled ¼ cup flour over the vegetables and let it cook for a minute or two — just long enough to cook out that raw flour taste.

Slowly, I poured in:

• About 2 cups chicken broth
• About 1 cup milk

I stirred until the mixture thickened into that creamy, dreamy pot pie filling we all crave.

Finally, I added:

• The chopped chicken
• 1 cup frozen peas

And just like that, the filling was done.

The Biscuit Topping (The Star of the Show)

While the filling simmered, I mixed up my Sunday Morning Biscuit Mix:

• 1 stick melted butter
• 1 cup milk

That’s it.

No rolling.
No cutting.
No fuss.

I simply dropped generous spoonfuls of biscuit dough right on top of the hot filling.

Straight from stovetop to oven, the whole pan went into a 450°F oven for about 10 minutes, just until the biscuits puffed up and turned golden.

🥧 Skillet Chicken Pot Pie with Biscuit Topping

A cozy, one-pan dinner made with pantry staples and topped with fluffy drop biscuits.

Serves

4–6

Prep Time

15 minutes

Cook Time

20–25 minutes

Total Time

About 40 minutes

🧺 Ingredients

For the Filling

4 cups cooked chicken, chopped
(rotisserie chicken works great)

6 tablespoons butter

• 1 medium onion, diced
• 2–3 carrots, diced
• 2–3 stalks celery, diced
• 1 teaspoon garlic powder
• Salt & pepper, to taste
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• For the Biscuit Topping

1 batch Sunday Morning Biscuit Mix

1 stick butter, melted

• 1 cup milk
• 🍳 Instructions

Cook the chicken
In a large oven-safe skillet, cook chicken until fully done. Remove from pan and chop into bite-sized pieces. Set aside.

Sauté the vegetables
In the same skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until tender, about 5–7 minutes.

Season & thicken
Stir in garlic powder, salt, and pepper. Sprinkle flour over the vegetables and cook for 1–2 minutes to remove the raw flour taste.

Make the sauce
Slowly add chicken broth, stirring constantly, followed by milk. Simmer until thickened.

Add chicken & peas
Stir cooked chicken and frozen peas into the sauce. Remove from heat.

Prepare the biscuit topping
In a bowl, mix biscuit mix with melted butter and milk until just combined.

Assemble
Drop generous spoonfuls of biscuit dough evenly over the hot filling.

Bake
Transfer skillet to a 450°F oven and bake for 10–15 minutes, or until biscuits are puffed and golden.

Serve warm
Let cool slightly before serving.

💡 Cottage Kitchen Tip

This biscuit topping is just as delicious over:

Beef stew

• Sausage gravy
• Creamy vegetable bakes
• Anytime you need comfort food fast.