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Cast Iron Chicken Pot Pie

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Introducing the ultimate comfort food: Cast Iron Chicken Pot Pie! Get ready to indulge in a creamy and delicious dish that will satisfy your cravings. Whether you’re experienced or a beginner in the kitchen, this recipe is easy to follow and guarantees mouthwatering results.

The classic chicken pot pie will be covered with buttery, flaky biscuits (no egg wash required!) and baked to golden brown perfection in a cast iron skillet. The aroma that fills your kitchen will be irresistible, and the first bite will transport you to comfort food heaven.

If you prefer a pie crust on top of your creamy chicken filling, check out this recipe!

chicken pot pie in a cast iron showing the golden brown biscuit topping

What do I need to get started?

Though this recipe is super easy using store bought biscuits, you will need ingredients for the warm and creamy sauce for your chicken pot pie filling!

ingredients for chicken pot pie casserole
  • Butter.
  • Onion.
  • Frozen Corn.
  • Frozen Pea and Carrot Mix – you can also used frozen mixed veggies that include corn and green beans and omit the frozen corn.
  • Garlic.
  • Salt and pepper, always used generously for flavor.
  • Poultry seasoning.
  • All-purpose flour.
  • Chicken broth.
  • Heavy Cream.
  • Cooked chicken – I used a shredded up rotisserie chicken, but you can also cook boneless skinless chicken breast.
  • Refrigerated biscuits.

The sauce is made directly in the cast iron pan! Once your sauce is cooked and ready, simply place the uncooked biscuits on top for an easy skillet chicken pot pie recipe.

Frequently Asked Questions

Can I use a regular pie dish instead of a cast iron skillet?

Absolutely! While a cast iron skillet adds a unique flavor and rustic charm to the pot pie, you can still achieve delicious results using a regular pie dish. Just make sure the dish is oven-safe and follow the recipe as instructed.

Can I make the pot pie filling ahead of time?

Yes, you can prepare the pot pie filling in advance to save time. After cooking the filling, let it cool completely before storing it in an airtight container in the refrigerator for up to 2 days. When you’re ready to assemble the pot pie, reheat the filling on the stovetop until warm, then proceed with the recipe.

Can I freeze the cast iron chicken pot pie?

Yes, you can freeze the pot pie for future enjoyment. After baking and cooling the pie completely, wrap it tightly in plastic wrap and aluminum foil. Label it with the date and freeze for up to 3 months. To reheat, thaw the pie in the refrigerator overnight and bake in a preheated oven until heated through.

completed chicken pot pie filling on serving spoon

Tips and Tricks

  • Add fresh herbs: Incorporate fresh herbs like thyme, rosemary, or parsley to elevate the taste of the filling. Chop them finely and add them during the cooking process for a burst of freshness.
  • Use an oven-safe skillet: A cast iron pan is a great choice as it distributes heat evenly and adds a rustic touch to the dish. Alternatively, you can start cooking in a regular frying pan and transfer the filling to a pie tin before baking.
  • Enjoy leftovers creatively: If you have any leftovers, get creative with how you enjoy them. You can use the filling to make individual hand pies, or even repurpose it as a topping for baked potatoes or pasta.
  • Let it cool before serving: After baking, allow the pot pie to cool for a few minutes before serving. This helps the filling set and makes it easier to slice.
side shot of chicken pot pie made with biscuits

For more easy dinner recipes, try these!

overhead plated shot of chicken pot pie
chicken pot pie on black plate

Cast Iron Chicken Pot Pie

Yield: 8 plates
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A creamy and mouthwatering chicken pot pie made easy with refrigerated biscuits with the rustic charm of a cast iron pan.


  • 3 tablespoons butter
  • 1 small onion, diced
  • 1 cup frozen corn
  • 1 cup frozen pea/carrot mix
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 3 tablespoons all purpose flour
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 3 cups chicken, cooked and shredded
  • 8ct refrigerated biscuit dough


    1. Preheat the oven to 400℉ and prepare a 9x13 baking dish with non-stick cooking spray or a 12 inch cast iron skillet.
    2. In a non-stick skillet, melt the butter over medium heat. To the pan, add the onion, corn, pea/carrots and saute until the onion has softened, about 5-6 minutes.
    3. Add to the pan, the minced garlic, salt, pepper, poultry seasoning, and flour. Stir and cook for another 2 minutes over medium heat.
    4. Stir in the chicken stock and cook until thickened, stirring constantly.
    5. Add to the pan, the heavy cream and shredded chicken. Mix and continue stirring until hot and bubbly.
    6. Carefully pour the chicken mixture into the baking dish or cast iron skillet. Top with the refrigerated biscuit dough and bake for 20 minutes or until the biscuits are golden brown and the edges are hot and bubbling. (if the biscuits are browning to fast, cover with foil). Remove from oven.
    7. Let cool for 5 minutes, garnish with fresh parsley if desired. Enjoy!
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 448Total Fat 34gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 12gCholesterol 128mgSodium 510mgCarbohydrates 20gFiber 2gSugar 6gProtein 18g

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