Cast Iron Chicken Pot Pie

5 from 2 votes

Savory cast iron chicken pot pie is an old fashioned, filling meal. Whether you use leftover rotisserie chicken or use fresh chicken, this hearty meal will become an instant favorite!

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: American

Servings:

Calories: 477kcal

Author: Kelly Bloom

Equipment

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

US Customary - Metric

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.