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 = 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.My 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.
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.
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!
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
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.
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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?
- 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
Preheat the oven to 375 degrees F.
- Add 2 tablespoons of butter to a 12-inch cast-iron skillet over medium heat.
- Season the chicken breasts with salt and ground black pepper.
- Place the chicken in the skillet and cook thoroughly, should be lightly browned all over. Transfer cooked chicken to a plate.
- 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.
- Cook while stirring occasionally, until the vegetables are cooked and slightly browned but not mushy.
- 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.
- 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
- Add the cooked chicken and frozen peas to the skillet.
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
- 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.
- 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.
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.
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.
Now 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. If 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 recipe.
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.
I will leave you with one more photo of this tasty cast iron skillet chicken pot pie recipe with biscuits.
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.