Introduction
There’s nothing more comforting than a homemade chicken pot pie, and this cast iron skillet version with fluffy biscuits on top takes it to the next level. Rich, creamy filling loaded with tender chicken and vegetables is baked under golden, buttery biscuits for a meal that feels both rustic and indulgent. Perfect for family dinners, cozy weekends, or when you want classic comfort food without extra fuss, this one-pan recipe delivers big flavor with easy preparation. Let’s dig into this hearty, crowd-pleasing favorite!
Ingredients
To make Chicken Pot Pie with Biscuits in a cast iron skillet, you’ll need:
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/3 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk or half-and-half
– 2 cups cooked chicken, shredded or cubed
– 1 cup frozen peas
– 1 cup frozen carrots
– 1 cup frozen corn (optional)
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried parsley
For the topping:
– 1 can refrigerated biscuits (quartered)
or
– Homemade biscuit dough if preferred
These ingredients come together to create a creamy, savory filling with a soft, golden biscuit topping.
Steps
Preheat oven to 375°F (190°C).
Place a cast iron skillet over medium heat and add butter and olive oil.
Add diced onion and sauté until soft and translucent.
Stir in garlic and cook for about 30 seconds until fragrant.
Sprinkle flour over the mixture and stir continuously for 1–2 minutes to form a roux.
Slowly pour in chicken broth, stirring constantly to avoid lumps.
Add milk and continue stirring until the sauce thickens.
Stir in cooked chicken, peas, carrots, corn, salt, pepper, thyme, and parsley.
Simmer for 5–7 minutes until the filling is thick and creamy.
Remove from heat and evenly arrange biscuit pieces on top of the filling.
Transfer the skillet to the oven and bake for 20–25 minutes, or until biscuits are golden brown and cooked through.
Let rest for a few minutes before serving.
Variations
– Use rotisserie chicken for extra convenience.
– Add mushrooms for deeper savory flavor.
– Swap biscuits for puff pastry or pie crust if desired.
– Use turkey instead of chicken for a post-holiday twist.
– Add a pinch of smoked paprika for warmth and depth.
Tips
– Make sure your skillet is oven-safe before baking.
– Don’t overcrowd biscuits; leave space for them to rise.
– If biscuits brown too quickly, loosely cover with foil.
– Taste the filling before baking and adjust seasoning as needed.
– Store leftovers in the refrigerator for up to 3 days.
Conclusion
Chicken Pot Pie with Biscuits baked in a cast iron skillet is the ultimate comfort food—creamy, hearty, and deeply satisfying. With its one-pan simplicity and classic flavors, it’s a recipe that feels like home in every bite. Whether for a cozy family meal or a comforting weekend dinner, this dish is sure to become a favorite at your table.
FAQs
Can I make this ahead of time?
Yes, prepare the filling ahead and add biscuits just before baking.
Can I use fresh vegetables instead of frozen?
Absolutely—just cook them slightly before adding.
Can I freeze chicken pot pie with biscuits?
It’s best frozen without the biscuits; add fresh biscuits when reheating.
What can I serve with this dish?
A simple green salad or steamed vegetables pair perfectly.
Can I make it gluten-free?
Yes, use gluten-free flour and gluten-free biscuits.
