Looking for a hearty, family-friendly dinner that’s both delicious and easy to make? Try our Cast Iron Skillet Chicken Pot Pie with Biscuit Topping! This classic comfort food is made even better with fluffy biscuit dough and a savory filling. Perfect for a cozy night in, this dish is sure to become a family favorite.
If you like this recipe you'll also enjoy our chicken and black bean burrito skillet, lemon rosemary chicken thighs with broccoli, and this quick and easy turkey and sweet potato skillet.
Cast Iron Chicken Pot Pie Recipe
Chicken Pot Pie Ingredients
- 3 T butter
- 3 T flour
- 1 cup milk (you may need more – depends on the type of milk you use and how thick you want the mixture to be)
- 2 cups cooked chicken, cubed or shredded
- 1 can biscuits
- 1 cup chopped carrots
- ½ cup chopped celery
- Rosemary or thyme (optional)
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Cast Iron Pan – obviously. I have this Lodge pan with a removable silicone handle cover. I also keep a scraper in the kitchen to easily clean it because you should never submerge your cast iron pan in water, it takes away from all the wonderful seasoning the pan offers.
- Silicone spatula, I love using my silicone cooking utensils because I don't have to worry about damaging my pots and pans.
Cast Iron Directions
- Preheat oven to 400*F.
- Melt butter in a cast iron skillet over medium heat.
- Add in flour and stir, whisking in milk.
- Add chicken and veggies and stir until all ingredients are coated.
- Pull the biscuits apart and place them on top of all ingredients.
- Bake for 25 minutes or until biscuits are cooked through.
This Cast Iron Skillet Chicken Pot Pie is not only scrumptious but also versatile. You can customize the filling with your favorite veggies and herbs. I love using a frozen bag of riced cauliflower with peas and carrots, it makes the prep for this dish super easy especially if you're using leftover chicken! Plus, cooking it in a cast iron skillet gives it a delightful, rustic charm. Serve it up for a comforting meal that everyone will love.
Cast Iron Skillet Chicken Pot Pie
Ingredients
- 3 T butter
- 3 T flour
- 1 cup milk you may need more – depends on the type of milk you use and how thick you want the mixture to be
- 2 cups cooked chicken cubed or shredded
- 1 can biscuits
- 1 cup chopped carrots
- ½ cup chopped celery
- Rosemary or thyme optional
Instructions
- Preheat oven to 400*F.
- Melt butter in a cast iron skillet over medium heat.
- Add in flour and stir, whisking in milk.
- Add chicken and veggies and stir until all ingredients are coated.
- Pull the biscuits apart and place them on top of all ingredients.
- Bake for 25 minutes or until biscuits are cooked through.
