Cast iron chicken pot pie is pure comfort food that's perfect any time. Made with tender chicken, flaky biscuits, and a creamy gravy that's all baked together in a cast iron skillet, it's sure to become an instant favorite.
Why You Will Love This Recipe
This savory cast iron chicken pot pie is an old fashioned, filling meal that you can whip up on a busy weeknight.
- Easy to make. This pot pie is very easy to make. All you need is a cast iron skillet or oven proof skillet, and a few simple ingredients.
- Great for meal prep. You can make it ahead of time and freeze it for later, or you can cook it fresh and enjoy it right away.
- Delicious and hearty: This pot pie is packed with flavor and will satisfy even the hungriest appetites.
Jump to:
- Why You Will Love This Recipe
- Cast Iron Chicken Pot Pie Ingredients
- How to Make Chicken Pot Pie in a Cast Iron Skillet
- Kelly's Recipe Notes
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
Cast Iron Chicken Pot Pie Ingredients
Whether you use leftover rotisserie chicken or use fresh chicken, this hearty meal will become an instant favorite!
- Olive oil
- Onion - Diced small.
- Carrots - Sliced or diced.
- Celery - Diced small.
- Garlic powder
- Salt
- Black pepper
- Thyme - Fresh or dried.
- Chicken - Any skinless, boneless chicken or turkey, to include pre cooked or leftover rotisserie chicken. Diced or cubed.
- Flour
- Milk
- Biscuits - Refrigerated, canned biscuits, or homemade biscuits.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Chicken Pot Pie in a Cast Iron Skillet
This classic comfort food dinner is made with simple ingredients for an incredibly hearty flavor. The crispy golden brown biscuit top adds an extra heartiness to the tender chicken and comforting vegetables inside, creating a savory delight that will definitely hit all the right spots!
Saute Vegetables
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large cast iron skillet over medium heat. Add vegetables and saute until starting to soften.
- Add the chicken and cook until lightly browned.
Make The Gravy
- Sprinkle the flour, thyme, salt, and pepper over the chicken and vegetables. Stir to coat and cook for 1 minute more.
- Gradually whisk in the milk until sauce is smooth and creamy.
Simmer Until Thickened
- Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring frequently so the gravy doesn't scorch.
Top With Pre Made Biscuits
- Top with the canned, refrigerated biscuits and bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.
Kelly's Recipe Notes
I'll often grab a couple tubes of ready to bake biscuits when they're on sale, but it's really almost as quick to use a biscuit baking mix, or make biscuits from scratch.
If you have the time to make homemade biscuits, this chicken pot pie is even better! I've also used one of the rolled up pre made pie crusts also! It's a toss up on which top crust I like best!
Serving Suggestions
This hearty main dish is perfect for those chilly evenings, but it's especially popular during the fall and winter months.
Serve this cast iron chicken pot pie on its own, or with a side of your favorite vegetables. Some popular side dishes include:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations when making this cast iron skillet chicken pot pie recipe:
- You can use different types of meat in this recipe, such as turkey or beef.
- For a creamier pot pie, add ½ cup of heavy cream to the sauce.
- You can also add different vegetables to the pot pie, such as potatoes, mushrooms, or corn.
- You can also use frozen mixed vegetables instead of the fresh carrots, celery, and onion.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this chicken pot pie in a cast iron skillet.
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Storage and Reheating
- If you have any leftover pot pie, you can store it in the refrigerator for up to 3 days. You can also freeze the pot pie for up to 3 months.
- To reheat the pot pie, thaw it overnight in the refrigerator and then bake it at 350 degrees F for 20-25 minutes, or until heated through.
Tips for Success
- You can also make homemade biscuits instead of using refrigerated, canned biscuits.
- A ready made pie crust for the topping is another alternative.
- You can use leftover turkey or beef for this recipe instead of chicken.
Frequently Asked Questions
You can use any type of boneless, skinless chicken in this recipe. I like to use chicken breasts, but you can also use chicken thighs or a combination of both. You can even used chopped up rotisserie chicken.
Yes, you can use frozen vegetables in this recipe. Just be sure to thaw them completely before adding them to the pot pie.
You can use any oven safe skillet.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Cast Iron Chicken Pot Pie
Ingredients
- 3 tablespoon Olive oil
- ½ medium Onion diced
- 1 medium Carrots sliced or diced
- ½ stalk Celery diced
- 1 lb Chicken boneless, skinless, diced
- 3 tablespoon Flour
- ½ teaspoon Garlic powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Thyme
- 1 cup Milk
- 1 can Biscuits or, homemade
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large cast iron skillet over medium heat. Add vegetables and saute until starting to soften, about 3 minutes.3 tablespoon Olive oil, ½ medium Onion, 1 medium Carrots, ½ stalk Celery
- Add the chicken and cook until lightly browned.1 lb Chicken
- Sprinkle the flour, thyme, garlic powder, salt, and pepper over the chicken and vegetables. Stir to coat and cook for 1 minute more.½ teaspoon Garlic powder, 1 teaspoon Salt, ½ teaspoon Black pepper, 3 tablespoon Flour, 1 teaspoon Thyme
- Gradually whisk in milk until sauce is smooth. Bring to a boil, then reduce heat to low and simmer for 5 minutes.1 cup Milk
- Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring frequently so the gravy doesn't scorch.
- Top with the canned, refrigerated biscuits and bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.1 can Biscuits
Notes
- You can also make homemade biscuits instead of using refrigerated, canned biscuits.
- A ready made pie crust for the topping is another alternative.
- You can use leftover turkey or beef for this recipe instead of chicken.
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