Growing up, my mom always made chicken pot pie, and it was honestly one of my favorite cozy dinners. There’s just something about a warm, creamy chicken pot pie that feels like the ultimate comfort food. Now, many years later with four boys of our own, Thomas and I have created our own version that has become a favorite in our house too! This cozy chicken pot pie is made right in a skillet with chicken, vegetables, and a creamy, savory gravy, then topped with fluffy sourdough biscuits and baked until golden. I love making it in a skillet because everything comes together so easily and there are fewer dishes to clean afterward, which is always a win!
For the Sourdough Biscuits:
0 Add the flour to a large mixing bowl and grate the butter overtop the flour. Mix until slightly incorporated together.
1 Add the sourdough discard, milk, salt and honey. Mix with a wooden spoon or your hands just until a dough forms.
2 Cover the bowl and let the dough ferment at room temperature for **8–12 hours**. When ready to make the biscuits, add the salt, baking powder, and baking soda. Gently work them into the dough until evenly incorporated.
3 Turn the dough onto a lightly floured surface and gently press it out until about 1–1½ inches thick.
5 Cut the biscuits using a biscuit cutter, pressing straight down without twisting. Set aside while you make the filling.
4 If you want to skip the fermentation and use the biscuits now: Just adding the baking soda and baking powder when you add the rest of the ingredients. Proceed with making the biscuits and use them when you need them!
For the Chicken Pot Pie Filling:
7 Preheat the oven to 375°F.
8 In a 12-inch cast iron skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes, until the vegetables begin to soften.
9 Add the garlic and cook for about 30 seconds, until fragrant.
10 Sprinkle in the flour and stir until the vegetables are well coated. Cook for 1–2 minutes, stirring frequently.
11 Slowly pour in the chicken broth and milk, stirring as you pour. Add the salt, thyme, and black pepper.
12 Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the filling begins to thicken.
13 Reduce the heat to low and stir in the cooked chicken and frozen peas or mixed vegetables. Taste and adjust the seasonings as needed.
14 Place the prepared sourdough biscuits directly on top of the filling.
15 Transfer the skillet to the oven and bake for 25–30 minutes, until the filling is bubbly and the biscuits are golden brown and cooked through.
16 Let the chicken pot pie rest for 5–10 minutes before serving. Enjoy!
For the Pie Crust Option:
20 Cut the cold butter into small cubes. In a food processor, add the butter, flour, sea salt, and sugar. Pulse until the butter is broken down into small, pea-sized pieces throughout the flour.
21 Slowly add the ice-cold water, starting with ⅓ cup. Pulse until the dough just begins to come together when pressed between your fingers. If the dough is too dry, add 1 tablespoon of water at a time, without exceeding ½ cup total. Be careful not to overmix!
22 Remove the dough from the food processor and divide it in half. Shape each half into a disc and wrap tightly in plastic wrap. Refrigerate for 30 minutes to 1 hour.
23 Allow the chicken pot pie filling to cool before assembling. Adding hot filling directly to the pie dough can cause the butter to melt, resulting in a soggy crust.
24 Roll out one disc of chilled dough on a lightly floured surface until it's large enough to cover your 9-inch pie dish. Add the cooled chicken pot pie filling, then carefully place the dough over the top. Trim any excess dough and crimp the edges to seal.
25 Roll out the first disc and place it into a 9-inch pie dish. Add the cooled filling, then roll out the second disc and place it over the top. Trim and crimp the edges to seal.
26 Cut a few small slits in the top crust to allow steam to escape. For an extra golden finish, brush the crust with an egg wash made from 1 beaten egg and 1 tablespoon of water.
27 Bake at 400°F for approximately 35–45 minutes, or until the crust is golden brown and the filling is hot and bubbling. For a double-crust pot pie, place the dish on a preheated baking sheet on the lower oven rack to help the bottom crust bake thoroughly. Cover the edges loosely with foil if they begin to brown too quickly.
28 Allow the chicken pot pie to rest for 10–15 minutes before slicing and serving.
