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Close up of Cast Iron Chicken Pot Pie in a Lodge skillet.
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Cast Iron Chicken Pot Pie

This Cast Iron Chicken Pot Pie recipe is simple to make, and feeds 8-10 people. It's very filling and oh-so comforting!!
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8 servings
Calories 316kcal
Author Whitney Wright

Equipment

Ingredients

  • 2 cups rotisserie chicken shredded and/or chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely diced (about 1 1/2 cups)
  • 3 celery ribs diced
  • 3 medium carrots peeled and diced
  • 2 teaspoons garlic minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 2 3/4 cups half and half or whole milk
  • 2 teaspoons fresh thyme leaves minced
  • 1 teaspoon fresh sage minced
  • 1 teaspoon fresh rosemary minced
  • 1 cup frozen peas
  • kosher salt to taste
  • black pepper to taste

Biscuit topping

  • 16.3 oz extra flaky biscuits
  • 2 tablespoons butter melted
  • 2 tablespoons fresh herbs (thyme, sage, rosemary) finely chopped

Instructions

  • Preheat oven to 375°F. In a 12 inch cast iron skillet over medium heat, melt 2 tablespoons of butter. Add the onion, carrots, and celery. Cook until the onion is translucent about 4-6 minutes. Add the minced garlic and cook for 1 minute more. Stir in the flour and cook for one minute, stirring constantly. Slowly add the chicken broth to the skillet, whisking constantly. Then whisk in the half and half, thyme, sage and rosemary and salt and pepper (to taste); bring it to a simmer. Cook for 4-5 minutes or until the sauce has thickened slightly.
  • Stir the shredded chicken and the frozen peas into the pot pie filling. 
  • Arrange the uncooked flaky biscuits over the top of the sauce. Combine the 2 tablespoons melted butter and 2 tablespoons fresh herbs. Use a pastry brush or spoon to spread the herb butter mixture over the top of each biscuit. 
  • Transfer the skillet to the oven and bake for 20-25 minutes or until the biscuits are golden brown and cooked throughout. Remove from the oven and let cool for 5 minutes before serving. 

Nutrition

Calories: 316kcal | Carbohydrates: 13g | Protein: 21g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 407mg | Potassium: 275mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4546IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 1mg