Can I make this without cast iron?

Yes! You can transfer the filling to a 9x13 baking dish and bake as directed.

Easy Cast Iron Chicken Pot Pie (Cozy One-Pan Dinner)

Name: Cast Iron Chicken Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 tablespoons butter; 1 small yellow onion (diced); 2 cloves garlic (minced); 1/3 cup all-purpose flour; 2 cups whole milk; 1 cup chicken broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 3 cups cooked chicken (shredded or diced); 1 1/2 cups frozen mixed vegetables; 1 can refrigerated biscuits or 2–3 cups homemade biscuit dough (cut into quarters)

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This cast iron chicken pot pie is rich, creamy, and made with simple, nourishing ingredients you can feel good about serving your family. Baked in one skillet and topped with fluffy biscuits, it’s comfort food done the easy way.

overhead view of the easy cast iron chicken pot pie casserole in a cast iron dish on a cutting board with a plaid napkin next to it.

This recipe kind of just came together when I was playing around with ingredients. I knew I wanted a warm, cozy meal for busy nights- then came the idea of a skillet meal. Chicken, creamy broth, some veggies topped with my delicious homemade biscuits. It was a winner in all the ways I was craving. The best part is that it tastes even better the next day warmed up. I love a good dinner that converts to lunch the next day. This is one you are going to want to try and will be making during those colder, busier days.

Why You’ll Love This Recipe

True one-pan dinner. Everything cooks in your cast iron skillet for easy cleanup.
Creamy and cozy. A rich, hearty filling topped with golden, fluffy biscuits.
Simple, real ingredients. No canned soup — just wholesome pantry staples.
Hearty and filling. Packed with protein and satisfying enough for the whole family.

Ingredients Breakdown

a flat lay of the ingredients needed for the recipe

Butter – Adds richness and creates the base for the creamy sauce.
Onion & Garlic – Build savory, comforting flavor.
Flour – Thickens the filling so it’s rich and velvety.
Whole Milk + Chicken Broth – Create a creamy, balanced sauce.
Cooked Chicken – The hearty protein that makes this filling and satisfying.
Frozen Mixed Vegetables – Easy, colorful, and family-friendly.
Dried Herbs – Simple seasonings that give classic pot pie flavor.
Biscuits – Bake up golden and fluffy right on top for the perfect finish.

How to Make Easy Cast Iron Chicken Pot Pie

Please see the recipe card at the bottom of this post for the full recipe details.

1. Preheat the oven to 375°F.

sautéing onions and garlic in butter in a cast iron pan with a wooden spoon

2. Sauté the aromatics
Place a 12-inch cast iron skillet over medium heat.
Melt the butter, add the diced onion, and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for 30 seconds.

adding flour to the onions and garlic in a cast iron pan with a wooden spoon

3. Make the roux
Sprinkle the flour evenly over the onions. Stir well and cook for 1 minute to remove the raw flour taste.

adding milk, broth and spices to the roux mix in a cast iron pan with a. wooden spoon

4. Create the creamy sauce
Slowly whisk in the milk, then the chicken broth, scraping up any bits from the bottom of the skillet. Add salt, pepper, thyme, and rosemary. Simmer 3–5 minutes, stirring often, until thick and creamy.

adding the chicken and frozen veggies to the creamy base in a cast iron pan with a wooden spoon

5. Add the filling
Stir in the cooked chicken and frozen vegetables until evenly combined. Remove the skillet from heat.

adding the cut up biscuits on top of the mixture in a cast iron pan

6. Add the biscuits
Gently nestle biscuit pieces evenly over the top of the filling. Do not press them down.

cast iron chicken pot pie finished in a cast iron pan on a cutting board with a plaid napkin

7. Bake & Serve
Transfer the skillet directly to the oven and bake 30–35 minutes, until the biscuits are golden brown and cooked through. Let the casserole rest for 5–10 minutes before serving so the sauce thickens.

Recipe Tips

Use a 12-inch cast iron skillet. This gives the filling enough space to thicken properly and allows the biscuits to bake evenly.

Let the sauce fully thicken before baking. It should coat the back of a spoon- this prevents a runny pot pie.

Don’t press the biscuits down. Gently place them on top so they can rise and bake up fluffy.

Tent with foil if needed. If the biscuit tops brown too quickly, loosely cover with foil for the last 5–10 minutes.

Let it rest before serving. Resting 5–10 minutes helps the filling set and thicken perfectly.

How to Store & Reheat

Let the cast iron chicken pot pie cool completely. Transfer leftovers to an airtight container and store in the refrigerator for up to 3–4 days.

Reheat in a 350°F oven for 15–20 minutes, or until warmed through. This helps the biscuits stay slightly crisp on top. You can also microwave individual portions for 1–2 minutes, though the biscuits will be softer.

Serving Suggestions

Simple green salad with a light vinaigrette.
Steamed green beans or roasted broccoli for an easy veggie side.
Fresh fruit like sliced apples or grapes for a sweet contrast (especially kid-friendly).
Cranberry sauce for a cozy, classic pot pie pairing.
Warm sourdough bread if you’re serving a crowd and want something extra hearty.

a serving of the chicken pot pie on a white plate with a silver spoon with the cast iron dish in the background and plaid napkin

Frequently Asked Questions

Yes! You can prepare the filling up to 2 days in advance and store it in the refrigerator. When ready to bake, warm the filling slightly, top with biscuits, and bake as directed.

For best results, use fully cooked chicken. If starting with raw chicken, cook and shred it first to ensure the filling bakes evenly and safely.

Yes! You can transfer the filling to a 9×13 baking dish and bake as directed.

For best texture, freeze the filling only. Thaw overnight, top with fresh biscuits, and bake fresh.

More One-Dish Meals You’ll Love

Ingredients

For the Filling:

3 tablespoons butter
1 small yellow onion diced
2 cloves garlic minced
1/3 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3 cups cooked chicken shredded or diced
1 1/2 cups frozen mixed vegetables

For the Topping:

1 can refrigerated biscuits or 2–3 cups homemade biscuit dough cut into quarters

Instructions

Preheat oven to 375°F.
Heat a 12-inch cast iron skillet over medium heat. Melt the butter and add the diced onion. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds.
Sprinkle the flour over the onion mixture and stir well. Cook for 1 minute.
Slowly whisk in the milk, then the chicken broth. Stir constantly until smooth. Add salt, pepper, and thyme.
Simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
Stir in the cooked chicken and frozen vegetables. Remove from heat.
Evenly place biscuit pieces on top of the filling. Do not press them down.
Transfer skillet to the oven and bake for 30–35 minutes, or until biscuits are golden brown and cooked through.
Let rest 5–10 minutes before serving.

Notes

Use a well-seasoned cast iron skillet for best results.
If biscuits brown too quickly, loosely tent with foil for the last 5–10 minutes.
Let rest for 5-10 minutes so the filling can thicken before serving.

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