Skillet Pot Pie


Skillet Chicken Pot Pie

Cook Time: 30 mins.
Total Time: 1 hr



1tbs olive oil

2 cups pulled cooked chicken, roitsserie gives the most flavor(rotisserie, boiled, baked, etc. will work)

28 oz. cream of potato soup

1/2 cup milk (can substitute cream for added richness)

2 cups chicken stock

1/2 cup dry white wine

1 tbs garlic

1 small onion, chopped

1 bag of frozen soup veggies

1 tsp smoked paprika

1 tsp garlic seasoning (poultry seasoning will work)

parsley for decoration

10 frozen biscuits or preferably homemade biscuits- click here for recipe I substituted half of the butter with duck fat for more flavor in the pot pie.



  1. Pre-Heat oven to 375┬░
  2. Make biscuits and keep in refrigerator until time to use.
  3. Heat oil in iron skillet. When hot add garlic and onions. Sweat until fragrant and onions are clear.
  4. Add frozen veggies to pot and cook until no longer frozen and most liquid has evaporated.
  5. Deglaze with white wine. Stir and simmer on low until reduced by half.
  6. Add in chicken stock and simmer until reduced by half.
  7. Stir in potato soup, milk, chiken, and spices.
  8. Simmer until all ingredients are hot.
  9. Add biscuits to the top of mixture and place pan in oven.
  10. Bake for 13-15 minutes or until biscuits are browned.
  11. Remove from oven and add parsley.












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