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

Cast Iron Chicken Pot Pie

This easy cast iron chicken pot pie is creamy, hearty, and topped with golden, fluffy biscuits. Made with simple, nourishing ingredients and baked in one skillet, it’s the perfect cozy weeknight dinner.
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Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Course: Dinner
Cuisine: American
Keyword: Chicken Pot Pie
Servings: 6 servings

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

  1. Preheat oven to 375°F.
  2. 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.
  3. Sprinkle the flour over the onion mixture and stir well. Cook for 1 minute.
  4. Slowly whisk in the milk, then the chicken broth. Stir constantly until smooth. Add salt, pepper, and thyme.
  5. Simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
  6. Stir in the cooked chicken and frozen vegetables. Remove from heat.
  7. Evenly place biscuit pieces on top of the filling. Do not press them down.
  8. Transfer skillet to the oven and bake for 30–35 minutes, or until biscuits are golden brown and cooked through.
  9. 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.