This cast iron chicken pot pie recipe is a tasty weeknight dinner idea when you are looking for delicious comfort food. Chunks of juicy chicken are mixed with vegetables and a creamy homemade sauce and then topped with buttery, flaky jumbo biscuits.
Chicken pot pie made a regular appearance on our dinner table growing up. It's typical comfort food because it's a warm, hearty, and filling meal. This version of chicken pot pie is cooked right in a 15" cast iron skillet for an easy one pan meal.
🥧 Ingredient notes
- Onions, garlic & dried herbs - these will be sauteed to help flavor the homemade sauce for the chicken pot pie filling. No cream of chicken soup!
- Butter, oil, & flour - combined together, these make a "roux" or thickener to make the sauce creamy.
- Chicken - either cook chicken breasts and chop them up or use a rotisserie chicken to make it even easier!
- Vegetables - Use whatever vegetables you like - I like adding chunks of baked potato and a bag of frozen peas and carrots.
- Biscuits - I like to use refrigerated biscuits for the crust, but you make your own homemade biscuits or put the filling in a pie crust too!
🔪 Step by step instructions
First, melt the butter and olive oil in a large cast iron skillet and cook your onions for a few minutes until they start to soften. Then, you will add in your garlic and herbs and continue to cook for a minute more.
Next, sprinkle the flour into the pan over the onions, garlic, and herbs mixture and stir to form the "roux" which will look like a paste.
Then, add in the chicken, potato, and frozen vegetables. Stir in the chicken broth, milk, salt, and pepper. Increase the heat while stirring until the sauce thickens.
Lastly, add your biscuits right on top of the filling and place the entire pan in the oven to finish cooking. Make sure the biscuits are browned and cooked all the way through before removing them from the oven.
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⭐ Top tip
- Use an oven safe cast iron skillet to easily go from stovetop to the oven for a one pan meal!
- Vegetarian - eliminate the chicken in this recipe to make it a vegetarian pot pie
- Different protein - replace the chicken with beef or sausage for another tasty version
💭 Frequently asked questions
If you don't have a cast iron skillet, you can use a dutch oven, or the filling can be made in a regular pan or skillet and transferred to a 9x13 baking pan to finish in the oven.
🍽 More Comfort Food Dinners
If you enjoyed this recipe for my cast iron chicken pot pie, check out these other comfort food dinners that I know you will love!
- Cast Iron Skillet Pot Roast
- Italian Style Meatloaf with Marinara
- White Lasagna with Mushrooms and Spinach
- One Pot Chicken and Rice
Cast Iron Chicken Pot Pie
- 3 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- ½ medium yellow onion diced
- 1 Tablespoon chopped garlic
- 1 Tablespoon dried thyme
- 1 Tablespoon dried sage
- 3 Tablespoons all purpose flour
- 4 cups chopped cooked chicken approximately 4 chicken breasts
- 3 cups chopped baked potato approximately 3 small potatoes
- 12 ounces frozen mixed vegetables
- 1 ½ cups chicken broth
- 1 cup whole milk
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 packages refrigerated biscuit dough
- Preheat oven to 400˚ and heat a large cast iron pan over medium heat on the stovetop.
- Add butter and olive oil to the pre-heated pan and heat until melted.
- Add diced onions and cook, stirring occasionally, for about 3 minutes until they start to soften. Add chopped garlic and herbs and continue to cook, stirring occasionally, for 1 more minute.
- Sprinkle flour over the onions, garlic, and herbs and stir to combine, cooking for 1 additional minute.
- Stir in chicken, potatoes, and frozen vegetables and stir to combine.
- Add in chicken stock, milk, salt, and pepper, and increase heat to medium high. Cook while continuously stirring until the mixture is smooth and thickened.
- Open biscuits and place on top of the filling and move the pan to the preheated oven. Cook for 20 minutes or until biscuits are cooked through and browned on top.