Cast Iron Chicken Pot Pie

Looking for a simple, cozy dinner with minimal cleanup? Look no further than this cast iron chicken pot pie! This easy and delicious meal full of hearty vegetables, creamy sauce, and tender chicken is made entirely in a cast iron skillet. To make it even easier, we top this skillet chicken pot pie with biscuits from a can. The biscuits are the perfect flaky complement to the rich filling and a great shortcut for busy cooks. It’s the ultimate comfort food!

I love a one-pan meal for a busy weeknight. If that’s you, too, then make sure to check out my Cast Iron Lasagna, Mexican Quinoa, and Curry Chicken Rice and Peas. And if you love chicken pot pie, make sure to try my Chicken Pot Pie Noodles for a quick and tasty twist!

Why This Recipe Works

• One skillet chicken pot pie. No need to cook multiple elements that dirty different pots and pans. You just need your cutting board, knife, measuring cups and spoons, and your cast iron skillet for this meal, making cleanup a breeze. It’s an easy dinner recipe the whole family will love!
• Easy chicken pot pie with biscuits. Listen, I love a traditional pot pie because I love pie crust. But pie crust can be time-consuming and tricky to get right. Here, we skip the bottom crust and top this skillet chicken pot pie recipe with biscuits for a shortcut that saves time without sacrificing flavor. And topping chicken pot pie with canned biscuits? Even better!

Ingredient Notes

• Rotisserie chicken: Another shortcut, because we love shortcuts. This homemade chicken pot pie recipe is also a great way to use leftover rotisserie chicken, or even leftover Thanksgiving turkey. You just need two cups. If you don’t have any leftover chicken, cook up some chicken breasts, chicken thighs, or whatever you have.
• Unsalted butter: For the best flavor, we’re starting the base of our cast iron pot pie with butter. 
• Veggies: This cast iron chicken pot pie is full of vegetables. First, carrots, celery, and onion—aka a mirepoix—is cooked in the butter until soft. Then, at the very end, we’ll stir in some frozen peas. 
• All-purpose flour: Flour will help to thicken the filling of the chicken pot pie. 
• Chicken broth: To make our filling extra flavorful. You can also use chicken stock.
• Half and half: Dairy helps make the filling creamy and delicious. You can also substitute whole milk. 
• Fresh herbs: I love using fresh herbs for the best flavor in dishes. Here, I use a mix of thyme, rosemary, and sage. You can easily substitute dried herbs, but you’ll want to lessen the amount since dried herbs are more potent than fresh. 
• Canned biscuits: Chicken pot pie is yummy. Chicken pot pie made with biscuits? Even yummier. Chicken pot pie made with CANNED biscuits? The yummiest, because you didn’t have to make the biscuits yourself!

How to Make Chicken Pot Pie with Biscuits

1. Preheat the oven and cook mirepoix. Preheat your oven to 375°F. Melt 2 tablespoons of unsalted butter in a 12-inch cast iron pan set over medium heat on the stove top. Once the butter is melted, add one finely diced medium onion (about 1½ cups), 3 diced celery ribs, and 3 peeled and diced medium carrots. Cook until the onion is translucent, about 4-6 minutes. Add 2 teaspoons of minced garlic and cook for another minute. 
2. Add flour. Add ¼ cup of all-purpose flour to the vegetable mixture. Cook for one minute, stirring constantly. 
3. Add chicken broth. Slowly pour in 1 cup of chicken broth, continuing to stir constantly.

4. Add half and half and herbs. Stir in 2¾ of half and half (or whole milk), along with 2 teaspoons minced fresh thyme leaves, 1 teaspoon minced fresh sage, and 1 teaspoon minced fresh rosemary. Add kosher salt and pepper to taste. 
5. Allow the sauce to thicken. Bring the sauce to a simmer and cook it for 4-5 minutes, or until the sauce has thickened slightly. 
6. Add chicken and peas. Add 2 cups of chopped or shredded chicken and 1 cup of frozen peas to the skillet. Stir to combine.

7. Place biscuits on top. Arrange the canned biscuit dough on top of the chicken pot pie filling. Melt 2 tablespoons of butter and combine the butter with 2 tablespoons of fresh herbs, then brush the herb butter mixture onto the biscuit topping. 
8. Bake. Transfer skillet to your preheated oven and bake for 20-25 minutes, or until the biscuits on top are golden brown and completely cooked.
9. Enjoy! Let the cast iron chicken pot pie cool on the stovetop for at least 5 minutes before serving.  

Recipe Tips

No cast iron? No problem! Cook the chicken pot pie filling in whatever skillet you have as directed in the recipe. If you have a different ovenproof skillet, great. If not, just transfer the cooked filling to a different ovenproof dish. An 8×8-inch or 9×9-inch dish should work. Layer the biscuits on top and bake like you normally would.

If you want to, you can try making your own biscuits for this recipe. I recommend using canned extra flaky biscuits because they have a very specific texture that I like for this recipe. They’re also consistent. I haven’t tested this recipe with homemade biscuits, but my Small Batch Buttermilk Biscuits should make just the right amount. 

Feel free to experiment with another kind of cooked protein in this cast iron pot pie! Leftover turkey would work great, or you could make a beef pot pie or even keep it vegetarian with a can of beans.

For even quicker prep time, feel free to use a store-bought mirepoix. You just need 3-3½ cups of vegetables in total. You can also experiment with other vegetables, like bell peppers or mushrooms.

Make your own half-and-half by mixing equal parts milk and heavy cream. Don’t use anything less than whole milk though, otherwise, your filling will be too thin. 

If you’re the kind of person who believes bacon makes everything better, bacon would be a great addition to this recipe! Cook 4-6 strips of bacon in your skillet first, then remove the bacon and leave the grease to cook your veggies in. Chop or crumble the bacon and add it bacon in when you add the chicken and peas.

Make Ahead, Storing, and Freezing

Make Ahead: This dish is at its best the first day, right out of the oven, when the biscuits are perfectly flaky. They’ll get softer as time goes on. However, you can make the filling in advance and store it in the fridge for 1-2 days. Warm the filling back up on the stovetop or in the microwave, add the biscuits, and bake like normal. If you find the filling has become too thick, add water or milk a tablespoon at a time until it reaches the right consistency.

Storing: Store leftover cast iron skillet chicken pot pie in the fridge, covered with a lid or aluminum foil, for 2-3 days. The biscuits will start to soften as they sit. You can also transfer leftovers into an airtight container and store them that way. Just try to keep the biscuits on top so they don’t get too soggy. 

Freezing: You can freeze baked leftovers in an airtight container for up to 3 months. Always let them cool down to room temperature first. You can also store the filling in the freezer in an airtight container or ziptop bag for 3 months. Store filling and raw biscuits separately, and make sure when you thaw your filling to warm it up before topping with biscuits and baking for best results.

Recipe FAQs

More Cozy Comfort Food Recipes

• Sausage Ragu
• Creamy Tomato Tortellini Soup
• Instant Pot Ground Beef Stroganoff
• Cheesy Broccoli Potato Soup
• Chickpea and Spinach Curry

Recipe adapted from America’s Test Kitchen.