Pin This creamy chicken pot pie skillet with a tangy pickle twist has become my secret weapon for impressing dinner guests while keeping things simple. The combination of savory chicken filling with dill pickles creates an unexpected flavor that transforms this comfort food classic into something truly special.
I first created this recipe during a particularly cold winter when I was craving comfort food but wanted something different from the usual pot pie. The addition of pickles was a happy accident when I was low on vegetables but had a jar of dills in the fridge. Now my family requests this "pickle pot pie" regularly, especially when someone's feeling under the weather.
Ingredients
- For the Chicken Pot Pie Filling: Butter and olive oil create the perfect base for sautéing vegetables with rich flavor; Yellow onion diced small provides sweetness that balances the tangy pickles; Carrots and celery add classic pot pie texture and nutrition; Fresh garlic minced finely for aromatic depth; Dried thyme and dill build the herb profile that complements the pickle flavor; Shredded rotisserie chicken saves time while providing tender meat; Dill pickles finely chopped are the secret ingredient that makes this dish unique; Pickle juice adds brightness that cuts through the richness; All purpose flour thickens the sauce perfectly; Low sodium chicken broth allows you to control the saltiness; Whole milk creates creaminess without being too heavy; Frozen peas add color and sweetness
- For the Dill Biscuit Top: All purpose flour forms the foundation of tender biscuits; Baking powder and soda create the perfect rise; Kosher salt enhances all the flavors; Fresh dill gives the biscuits a beautiful aroma and color; Cold butter creates those desirable flaky layers; Buttermilk provides tanginess and tenderness
Instructions
- Prepare Your Skillet:
- Heat your oven to 400°F while gathering all ingredients. Use a 10 to 12 inch oven safe skillet for this recipe. Cast iron works beautifully because it retains heat evenly and creates a gorgeous presentation at the table. Make sure your skillet has at least 2 inch sides to accommodate both filling and biscuits.
- Create the Flavor Base:
- Melt butter and olive oil over medium heat until the butter stops foaming. Add diced onion, carrots and celery, sautéing for a full 5 to 6 minutes. Take your time here as properly softened vegetables create the foundation of flavor. Stir occasionally to prevent browning while allowing vegetables to release their natural sweetness.
- Build the Aromatics:
- Add minced garlic, dried herbs, pepper and salt to the vegetables. Cook for exactly 1 minute, stirring constantly to prevent garlic from burning. This brief cooking time allows the garlic and herbs to bloom in the fat, releasing their essential oils and maximizing flavor without becoming bitter.
- Create the Sauce:
- Sprinkle flour evenly over the vegetable mixture, stirring constantly for a full minute to cook out the raw flour taste. This creates a roux that will thicken your sauce. Gradually add chicken broth, milk and pickle juice in a slow stream while whisking continuously to prevent lumps. Simmer gently for 3 to 4 minutes until the sauce coats the back of a spoon.
- Complete the Filling:
- Fold in shredded chicken, chopped pickles and frozen peas. The residual heat will warm the chicken and defrost the peas perfectly. Let everything simmer together for 2 minutes to marry the flavors. The filling should be thick enough to support the biscuits but still slightly saucy as it will continue to thicken in the oven.
- Mix the Biscuit Dough:
- In a separate bowl, combine dry biscuit ingredients thoroughly. Cut cold butter into the mixture until it resembles coarse crumbs with some pea sized pieces remaining. The cold butter pieces create steam pockets during baking for flaky texture. Pour in buttermilk and stir just until combined. Overmixing develops gluten and results in tough biscuits.
- Assemble and Bake:
- Drop generous spoonfuls of biscuit dough over the hot filling, leaving small gaps between them to allow steam to escape. The biscuits will expand during baking. Transfer the skillet immediately to your preheated oven and bake for 20 to 25 minutes. The biscuits should be golden brown on top and the filling should be bubbling around the edges.
- Rest Before Serving:
- Allow the skillet to rest for 5 minutes after removing from the oven. This crucial step allows the filling to set slightly and prevents burning your mouth on the extremely hot filling. The biscuits will also continue to cook slightly from residual heat.
Pin The dill pickles are truly the star ingredient here. I discovered their magic after trying countless pot pie variations over the years. The acidity cuts through the richness of the cream sauce while the dill flavor perfectly complements the chicken. My grandmother actually used to add a splash of pickle juice to her chicken soup when someone had a cold, claiming it had healing properties. Whether that's true or not, the flavor certainly brings comfort.
Make Ahead Options
This recipe shines as a make ahead meal. Prepare the filling completely, cool it, and refrigerate for up to 2 days. When ready to serve, reheat the filling in the skillet until bubbling, then top with freshly made biscuit dough and bake as directed. The filling actually develops more flavor after sitting overnight, making this perfect for busy weeknights or entertaining.
For even quicker preparation, mix the dry biscuit ingredients ahead of time and store in an airtight container. When ready to bake, simply cut in the butter and add buttermilk. This saves valuable minutes when you're in a hurry but still want homemade biscuits.
Ingredient Substitutions
If you find yourself missing ingredients, this recipe is wonderfully adaptable. No rotisserie chicken? Use any cooked chicken or turkey, or even canned chicken in a pinch. Vegetarians can substitute chickpeas or white beans for a plant based protein that holds up well in the sauce.
For the pickles, bread and butter pickles create a sweeter profile, while kosher dills provide the most traditional flavor. In a pinch, relish can work but drain it well before adding. If you completely lack pickles, capers with a splash of vinegar can provide a similar tangy quality.
Dairy free diners can substitute plant based butter and milk. The sauce might be slightly less rich but still delicious. For gluten free needs, use a 1to1 gluten free flour blend in both the filling and biscuits.
Serving Suggestions
This skillet meal is hearty enough to stand alone, but pairs beautifully with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the rich filling. For a more substantial meal, serve alongside roasted green beans or steamed broccoli.
For entertaining, present the skillet at the table on a wooden board with a trivet underneath. The rustic presentation creates a wonderful centerpiece that encourages family style serving. Provide a large spoon for scooping generous portions.
Pin Enjoy this comforting and uniquely flavored skillet meal that’s sure to become a family favorite. The dill biscuit topping adds a delightful herbaceous note and fluffy texture.
Recipe Q&A
- → What type of chicken works best for this dish?
Shredded rotisserie chicken is quick and flavorful, but any cooked chicken breast or thigh works well.
- → Can I make this without pickles?
Pickles and brine provide signature tang, but you can use extra chicken broth and herbs for a milder taste.
- → Are the dill biscuits difficult to make?
The biscuits use a simple drop method, so there’s no need to roll or cut the dough for quick assembly.
- → How do I make it vegetarian?
Swap shredded chicken with cooked chickpeas or a plant-based protein and use vegetable broth.
- → Can I prepare the skillet ahead of time?
You can make the filling in advance; add biscuit topping and bake just before serving for best results.
- → What’s a good wine pairing?
A crisp white wine like Sauvignon Blanc balances the tangy, creamy flavors nicely.