Skillet Chicken N Biscuit Pie

Okay it isn’t fair to call it Chicken Pot Pie since there is no pie, so I am calling it Chicken N Biscuit Pie! This is so ridiculously easy and quick, perfect for a weeknight meal! Four ingredients is it, not including seasoning of course.

I know I will have at least two chicken dishes through the week so on Sunday’s I cook up chicken breasts. Six chicken breasts is enough for two meals for my family. I season them simple with S&P and garlic powder and then whatever dish I am making in the week will continue to season as needed.

So on with the recipe! Again this is so very easy and I hope y’all enjoy!

Skillet Chicken N Biscuits Pie

Family favorite and super quick and easy that makes it a perfect weeknight meal.

Course Main Course
Cuisine Southern
Keyword dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes


  • 1 Rotisserie Chicken or prepared cubed chicken
  • 1 bag Mixed Veggies
  • 1 can Cream of Mushroom Soup
  • 1 can Biscuits pre-bake for 10 minutes
  • to taste S&P
  • to taste Garlic Powder


  1. Bake biscuits for about 10 minutes as directed on package (this helps biscuits to not be soggy) (Turn up heat to 425)

  2. Pull chicken off of bone and add to skillet. (season as necessary) (can also use precooked cubed chicken)

  3. Prepare mixed veggies as directed on package.

  4. Once veggies are cooked add to skillet with chicken.

  5. Add can of cream of mushroom soup to chicken and veggie mix. Season with S&P. Level mixture with spoon.

  6. Place baked (not thoroughly baked) biscuits on chicken, veggie & soup mix.

  7. Bake at 425 for about 15 minutes. Keep an eye on biscuits to not burn the tops. 

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