Skillet Chicken Pot Pie with Biscuits

Name: Skillet Chicken Pot Pie with Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 (18.6 oz) cans thick chicken pot pie soup; 2 cups shredded rotisserie chicken; 1 cup cooked bacon, crumbled; 2 rolls refrigerated biscuit dough; 1 large egg; 1 tbsp water; 1 tbsp fresh parsley, chopped

This skillet chicken pot pie combines canned soup and rotisserie chicken with a quick-baking biscuit topping for an easy, weeknight-friendly comfort meal ready in 30 minutes.

🌍American 🏷️Chicken pot pie 🏷️Skillet pot pie 🏷️Biscuit topping 🏷️Easy recipe Weeknight dinner

🏷️

🏷️Comfort food

-0:00

TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 (18.6 oz) cans thick chicken pot pie soup
2 cups shredded rotisserie chicken
1 cup cooked bacon, crumbled
2 rolls refrigerated biscuit dough
1 large egg
1 tbsp water
1 tbsp fresh parsley, choppedoptional

7 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large cast iron skillet or other oven-safe vessel, pour in the two cans of chicken pot pie soup.
3
Add the shredded rotisserie chicken and cooked, crumbled bacon to the skillet.
4
Stir everything together until well combined.
5
Open the rolls of biscuit dough and cut each biscuit into quarters.
6
Arrange the quartered biscuit pieces over the top of the chicken mixture, covering the entire surface.
7
In a small bowl, crack the egg and add the water. Whisk together to create an egg wash.
8
Brush the egg wash evenly over all the biscuit pieces. This will give them a golden brown color and a shiny finish.
9
Bake in the preheated oven at 400°F for 20 minutes, or until the biscuits are golden brown and cooked through.
10
Let the pot pie cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Crack the egg and whisk with 1 tbsp water to create a golden egg wash that gives biscuits a restaurant-quality shine.
Arrange biscuit rolls in a single layer on top of the filling without overlapping so they bake evenly and separate cleanly.
Use thick chicken pot pie soup (not cream of chicken) to avoid a watery filling; it provides enough body to coat the chicken and vegetables.
Bake until biscuits are golden and the filling bubbles at the edges—a sign the bottom layer is cooked through.

Substitutions

Canned soup → Homemade béchamel with chicken stock and peas/carrots (adds freshness but increases prep time)
Refrigerated biscuit rolls → Puff pastry sheets or pie crust (for a more elegant texture)
Cooked bacon → Diced ham or smoked sausage (changes flavor profile but maintains heartiness)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F until warmed through.

Equipment

10- to 12-inch cast iron or oven-safe skillet

Common Questions

Can I make this pot pie ahead of time?

Yes. Assemble the filling in the skillet, cover, and refrigerate for up to 8 hours. Add 5–10 minutes to baking time if baking from cold.

What if I don't have rotisserie chicken?

Shredded cooked chicken, canned chicken, or leftover turkey work equally well. Use 2 cups total.

Can I use fresh biscuit dough instead of refrigerated rolls?

Yes. Homemade biscuit dough will work, though you may need to adjust baking time slightly depending on thickness.

What do I do if the biscuits brown too quickly?

Tent the skillet loosely with foil partway through baking to slow browning while the filling cooks through.

Can I freeze leftovers?

Store cooled pot pie in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F until warmed through; freezing is not recommended as biscuits tend to dry out.