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Cast Iron Chicken Pot Pie with Biscuits

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Cast Iron Chicken Pot Pie with Biscuit Topping

Make this simple Cast Iron Chicken Pot Pie for the perfect easy comfort food meal! Loaded with tender bits of chicken and creamy sauce, it will be a family favourite! Read on for some helpful tips as well to cut down on the time to make this already easy chicken pot pie with biscuits and we give you the option on whether you want your biscuits crispy all the way around or soft on the bottom and golden on top. So many fabulous tips to share!cast iron chicken pot pie

Cast Iron Chicken Pot Pie = Comfort Food

It’s that time of year when we crave some comfort food and when I think of comfort I think of chicken soup and chicken pot pie to fill my belly and warm me up from head to toe. I decided to do a chicken pot pie this time around as I’ve been craving it but I’ve also been wanting to try one with biscuits on top instead of a pie crust.

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.cast iron chicken pot pieMy daughter does not love chicken pot pies with the pie crust so I’ve been wanting to try one with biscuits to see if she would prefer that. Not only does she prefer it she LOVED this cast iron chicken pot pie with biscuits, seriously loved it. I was thrilled as she’s my picky eater but it’s even better when we discover a meal that the whole family loves too. My husband devoured and I mean devoured this cast iron chicken pot pie with biscuits.cast iron chicken pot pie

Biscuits Bake Separately or On the Chicken Pot Pie?

Not only does this cast iron chicken pot pie with biscuits fill you up from head to toe, it doesn’t take much to fill you up. It’s rich and oh so filling. I still can’t believe at how easy it was to make. I did take a few shortcuts and as I was making it I thought of a few more in the future if I’m even shorter on time. I’m going to share all the time-saving tips so you can decide later which ones you want to use.

As mentioned I’m also going to let you know the difference between cooking the biscuits on top of the chicken pot pie or baking them separately. Both are great choices, it all depends on whether you want your biscuits soft and more like dumplings on the bottom and golden on the top or if you want a golden crisp to them all around. cast iron chicken pot pie

Prep Time Saving Tip for Cast Iron Chicken Pot Pie #1

Buy the biscuit dough, you know the ones in the refrigerator section. They taste good and it saves you a ton of time. I also coated them with an herb butter and oh my delicious. Of course you’re free to make your own from scratch but to save time this one is a big one!cast iron chicken pot pie

Prep Time Saving Tip for Cast Iron Chicken Pot Pie #2

As long as you’re using quality chicken like chicken raised by a Canadian chicken farmer (look for the logo below) you can save time by using leftover chicken that doesn’t have a sauce on it like one of those rotisserie chickens. That saves you the time of cooking the chicken for this tasty recipe. You can also either cube the chicken or shred it, I decided to cube it for this recipe and I cooked it with three chicken breasts. This made my cast iron chicken pot pie recipe from meaty, just the way we like it but you could easily use just two chicken breasts and it would still be a very hearty meal

chicken farmers of Canada

 

Why I only by chicken raised by a Canadian Chicken Farmer

Canadian chicken is a healthy choice is that it’s grain-fed, free of added hormones and steroids, and raised right here in Canada according to nationally-set, high food safety and animal care standards.

  • There is a mandatory, robust, third- party-audited Animal Care Program that is administered across all Canadian chicken farms.
  • Canadian chicken farmers adhere to a strict mandatory On-Farm Food Safety Program.
  • Canadian chicken farmers are committed to sustainability through innovation, by preserving the health of the land, providing value to Canada’s economy, & making affordable food for Canadians.

PIN this recipe for later!cast iron chicken pot pie

Who is ready to find out how to make this delicious chicken pot pie with biscuits? Let’s get on to the recipe shall we?

Yield: 6-8

Cast Iron Chicken Pot Pie with Biscuits

cast iron chicken pot pie

This simple Cast Iron Chicken Pot Pie is the perfect easy comfort food meal! Loaded with tender chicken and creamy sauce, it will be a family favourite!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 50 minutes

Ingredients

  • 4 tablespoons butter
  • 2-3 chicken breasts (see Recipe Notes)
  • 1 small white onion (or yellow onion) diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium russet potato, diced
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • 3 cups whole milk
  • 1 -2 tbsps of fresh chopped rosemary (if you like a stronger rosemary flavour use more) * or Italian seasoning see notes
  • 3 tbsps fresh thyme *or Italian seasoning see notes
  • 2 cloves garlic, minced
  • 3/4 cup frozen peas
  • salt& ground black pepper, to season

For the biscuits if you want to use the herb butter

  • 1 can biscuits (from the refrigerator section)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons finely chopped fresh herbs of choice (I used rosemary & thyme) or Italian seasoning
  • flaky sea salt

Instructions

Preheat the oven to 375 degrees F.

  1. Add 2 tablespoons of butter to a 12-inch cast-iron skillet over medium heat.
  2. Season the chicken breasts with salt and ground black pepper.
  3. Place the chicken in the skillet and cook thoroughly, should be lightly browned all over.  Transfer cooked chicken to a plate.
  4. Keep on skillet on medium heat and add the remaining 2 tablespoons of butter. When melted, add in the onion, rosemary, thyme, garlic, carrots, celery, and potato. Season with salt and ground pepper to taste.
  5. Cook while stirring occasionally, until the vegetables are cooked and slightly browned but not mushy.
  6. Sprinkle the flour over the browned veggies and stir to combine. Cook for  until a dark golden brown. Scrape the bottom of the skillet with a wooden spoon and slowly pour in the chicken stock.
  7. Stir constantly while slowly pouring in the milk. Bring to a simmer and cook for about minutes, stirring occasionally, until the cream base is thickened slightly. Season with salt & black pepper to taste
  8. Add the cooked chicken and frozen peas to the skillet.

Biscuits

This next step depends on how you like your biscuits and if you want to freeze any leftover chicken pot pie.

Option 1 – Soft dumpling bottomed like biscuits

If you like your biscuits soft with sauce on the bottom like dumplings then top the skillet with the biscuits, brush herb butter on the biscuits and transfer the whole skillet to the heated oven.

Option 2 – Golden biscuits & freezer option for chicken pot pie

If however you like your biscuits golden all over and not have a dumpling like texture on the bottom, simply bake them separately on a baking sheet per the package instructions. Brush with herb butter on the top before putting them in the oven. This option also allows you to freeze the chicken pot part by itself (without the biscuits) afterwards if you want that option)

Chicken Pot Pie

  1. For either biscuit option transfer the skillet to the oven and bake for 15-20 minutes, until the biscuits are golden and cooked through. If your oven has room you can cook them both at the same time, just don’t have anything on the rack above the biscuits.
  2. Remove the skillet (and biscuits if baked separately) from the oven and cool slightly.

The "sauce" will thicken more as it cools and it's very thick the next day if there are leftovers.

Notes

If you don't have fresh thyme and rosemary you can easily substitute for Italian seasoning.

To save more time you can also skip dicing fresh carrots and celery and get frozen carrots and corn or whatever fresh veggies you want.

While we did cook the biscuits on top of the chicken pot pie, I also baked extra biscuits on a baking sheet so that we had both the soggier dumpling bottomed like biscuits and the regular golden baked ones as well. I liked the extra biscuits for leftovers as it was easier to heat them up separately from the chicken pot pie.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 308Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 381mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 21g

Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.

cast iron chicken pot pieNow doesn’t this cast iron skillet chicken pot pie look so delicious and filling? The chicken is tender and so full of flavour but don’t take too big of a serving like I did, it was so filling I couldn’t eat it all in one sitting. cast iron chicken pot pieIf you make this delicious chicken pot pie with biscuits let us know how you liked it and which way you made the biscuits. If you made some changes we’d love to know what you did too. You can also check out some of our other delicious recipes in our recipe section like this spicy and oh so flavourful grilled harissa chicken breast recipeeasy harissa chicken

Before we forget though the awesome people at Chicken Farmers of Canada have yet another fabulous contest! Who could use $5000 for the holidays? Everyone right? Make sure to go to https://www.chicken.ca/contest to enter it starts on November 4, 2019!

Make sure to follow them on their social channels for fabulous recipes, more contests and helpful cooking tips.

Facebook: Canadian Chicken, Twitter: @ChickenFarmers, Instagram: @ChickenDotCA; Pinterest: ChickenDotCA

I will leave you with one more photo of this tasty cast iron skillet chicken pot pie recipe with biscuits. cast iron chicken pot pie

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

By on November 3rd, 2019

About Powered by Mom

I’m Michelle aka Powered by Mom. I’m married with one daughter, my hubby was my high school sweetheart, our two dogs Nyx and Cleo and our cat Oliver. As you can see we’re a family of animal lovers. We love to travel when we can, try different food and activities all over the world and enjoy being together. My passions are writing, travelling, creating new recipes, encouraging people to adopt not shop and just to enjoy life while we can.

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45 thoughts on “Cast Iron Chicken Pot Pie with Biscuits”

  1. This cast iron Chicken Pot Pie recipe looks fabulous! Thanks for sharing, it’s what’s for dinner, tomorrow 🙂

    Reply
  2. Nostalgia alert! My mom used to make this and I’d forgotten all about it!! Ingredients going on my shopping list now. Thank you!

    Reply
  3. I make a very similar recipe with one exception…real scratch biscuits! Really makes a difference and so easy.
    I use my cast iron too.
    Great recipe for a cold night.

    Reply
  4. This looks amazing! I have always wanted to make this but I have always chickened out. Please excuse the pun. But your recipe has all of the steps and I am going to give it a shot! Thanks.

    Reply
  5. OMG. I love chicken pot pie and I recently purchased my first cast iron skillet. This looks delicious. I can not wait to make and I know my family will love it.

    Reply
  6. Making this recipe tonight for dinner!! Hope its as good as it looks! Of course it will be when you have cooking skills like mine!!! (Literally have cooking skills of a 12 year old)

    Reply
  7. Chicken pot pie is my favorite comfort food. I haven’t tried it made with biscuits yet. The option for golden crispy on the top and soft on the bottom sounds great.

    Reply
  8. This picture makes me hungry! I am going to have to try this! My family is coming for Thanksgiving, I think I will make this using turkey leftovers!

    Reply
  9. I love chicken pot pie….and I’ve been flirting with the idea of buying a cast iron pan (the whole idea of how to clean and season it has scared me off)…but I have been seeing so many great recipes, like this one, that I’ve decided I’m buying myself one for Christmas and I saved your recipe…so…

    Reply
  10. This would definitely be good on a chilly night. I’ve made something similar and I liked the biscuits cooked on the pot pie.

    Reply
  11. It has snowed yet again here in WI… We have more snow in SE WI than they do upnorth so far and it’s so backwards. Anyhow, this would be the perfect dinner right now!

    Reply
  12. I cant wait to try this recipe for my family they would love it. I like that you can do the biscuits either way on top of them. too. I have a couple of cast iron pans and love cooking with them .

    Reply
  13. This sounds like the perfect dish on a cold evening after playing outside. I know it’s good anytime, I would love some right now. From the recipe I only see great ingredients. Thanks so much, can’t wait to try.

    Reply
  14. This sounds like absolutely delicious comfort food! I am definitely going to be making this very soon, thank you so much for sharing this recipe. 🙂

    Reply
  15. This is a beautiful looking meal! I only use my MIL’s cast iron skillet for cornbread. I have no idea what else to use it for! My whole family would love this!

    Reply

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