Cast Iron Chicken Pot Pie with Biscuit Topping

There is just something about chicken pot pie that feels like pure comfort food, but this Cast Iron Chicken Pot Pie with Biscuit Topping might have officially replaced the traditional version at our house.

Instead of covering the creamy chicken and vegetable filling with pie crust, I top the whole skillet with homemade drop biscuits. They bake up golden on top while the bottoms soak up just a little of that creamy filling underneath. My husband actually told me he prefers chicken pot pie this way now, and after making it, I have to agree with him!

The filling comes together right in a 10-inch cast iron skillet with tender chicken, plenty of vegetables, a creamy homemade gravy, and simple savory seasonings. Then the biscuit dough gets divided into eight biscuits and tucked right on top before the skillet goes into the oven.

It’s warm, hearty, and exactly the kind of dinner I want when the weather starts cooling down. And since everything is baked right in the skillet, you get all that homemade chicken pot pie goodness without having to make or roll out a pie crust.

Why You’ll Love This Recipe

Homemade biscuit topping: Instead of pie crust, this chicken pot pie is topped with fluffy homemade drop biscuits that bake right on top of the creamy filling.

Made in one skillet: The chicken and vegetable filling is made right in a 10-inch cast iron skillet, then the biscuits go on top and the whole thing heads straight into the oven.

Creamy without canned soup: The rich, savory filling is made from scratch with butter, flour, chicken broth, and milk.

Loaded with vegetables: This is the kind of dinner where you can get plenty of chicken and vegetables into every scoop.

Great for leftover chicken: Already have cooked chicken in the refrigerator? This is an easy way to turn it into a completely different dinner.

True comfort food: Creamy chicken and vegetables underneath warm, buttery biscuits makes this one especially good for those cooler fall and winter nights.

Ingredients & Substitutions

Cooked chicken: This recipe is a great way to use leftover cooked chicken. Shredded or chopped chicken both work, and you can use a combination of white and dark meat if you have it.

Vegetables: Carrots, potatoes, green beans, and corn make this a hearty pot pie filling. Fresh vegetables work beautifully, but you can swap in what you have available or use frozen vegetables when you need a shortcut.

Butter: Butter forms the base of the homemade gravy and adds plenty of flavor to the filling.

All-purpose flour: Flour combines with the butter to make a roux, which thickens the chicken broth and milk into that creamy pot pie gravy.

Chicken broth: This gives the filling its savory chicken flavor. Homemade broth is wonderful here, but your favorite store-bought chicken broth works just fine.

Milk: Milk makes the gravy creamy without making the filling overly heavy. Whole milk will give you the richest results, but 2% can also be used.

Seasonings: Simple savory seasonings let the chicken and vegetables shine. Sage adds that familiar chicken pot pie flavor without overpowering the filling.

Homemade drop biscuits: The biscuit topping is made from scratch and divided into eight biscuits before baking. The biscuits turn golden and fluffy on top while soaking up some of that creamy filling underneath.

How to Make Cast Iron Chicken Pot Pie with Biscuit Topping

1. Cook the vegetables. Melt the butter in a 10-inch cast iron skillet and add the vegetables. Cook until they begin to soften. The onion, potatoes, and carrots need a little head start since they’ll take longer. Add green beans and peas.

2. Make the creamy filling. Sprinkle the flour over the butter and vegetables and stir well. Let it cook briefly to remove the raw flour taste, then gradually stir in the chicken broth and milk. Add the seasonings and continue cooking until the gravy begins to thicken.

3. Add the chicken and remaining vegetables. Stir in the cooked chicken along with the corn. Let everything warm together until the filling is creamy and thickened but still has plenty of gravy. Remember that the filling will continue to thicken while the pot pie bakes.

4. Make the biscuit topping. Combine the dry biscuit ingredients, then cut in the butter until the mixture is crumbly. Stir in the milk just until a soft biscuit dough forms. Don’t overmix the dough or the biscuits can become tough.

5. Divide the biscuits. Divide the biscuit dough into 8 portions and gently shape or drop them over the top of the chicken pot pie filling. Leave a little space between the biscuits so the hot filling can bubble around them and the biscuits have room to bake.

6. Bake the pot pie. Transfer the cast iron skillet to the oven and bake until the filling is hot and bubbly and the biscuits are risen and golden brown. Check the center biscuits for doneness since they’ll usually take the longest to bake through.

7. Let it rest before serving. Allow the chicken pot pie to sit for about 10 minutes after removing it from the oven. This gives the creamy filling a chance to settle and thicken slightly before you scoop into it.

Serve it right from the cast iron skillet while the filling is warm and creamy and the biscuits are still soft and buttery.

Tips for the Best Chicken Pot Pie

Give the potatoes and carrots a head start. These vegetables take longer to become tender, so let them cook before adding quicker-cooking vegetables like corn and green beans.

Don’t make the filling too thick. The gravy should be creamy and thick enough to coat the chicken and vegetables, but it shouldn’t look like paste. It will continue to thicken as the pot pie bakes and rests.

Use cooked chicken. Since the chicken only needs to heat through in the filling, leftover roasted chicken or another already-cooked chicken works perfectly.

Don’t overmix the biscuit dough. Stir just until the dough comes together. Overworking biscuit dough can make the finished biscuits tougher instead of light and tender.

Divide the dough into 8 biscuits. Eight smaller biscuits give you a better balance of biscuit and creamy filling in each serving and help the biscuits bake more evenly.

Leave a little room between the biscuits. Don’t completely seal the top of the skillet with biscuit dough. A little space allows steam to escape and lets the creamy filling bubble up around the biscuits.

Check the center biscuits before removing the skillet from the oven. The biscuits around the outside may brown first, so make sure the biscuits toward the center are baked through as well.

Let the pot pie rest before serving. Give it about 10 minutes after baking. The filling will settle and thicken slightly, making it much easier to scoop while still staying creamy.

Storage & Reheating

Refrigerator: Allow leftover chicken pot pie to cool, then cover the skillet or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3 to 4 days.

Reheating in the oven: For the best texture, reheat the chicken pot pie in a 350°F oven until the filling is heated through. Loosely covering it with foil at first can help prevent the biscuits from getting too brown. Remove the foil during the last few minutes to freshen up the biscuit topping.

Reheating individual servings: For a quick lunch, individual portions can be reheated in the microwave until hot. The biscuits will be softer than they are when reheated in the oven, but it still makes a delicious leftover meal.

Make ahead: You can prepare the chicken pot pie filling ahead of time and refrigerate it separately. When you’re ready to bake, warm the filling, make the fresh biscuit dough, add the biscuits to the skillet, and bake as directed.

Freezing: For the best texture, I recommend freezing the chicken pot pie filling without the biscuit topping. Store the cooled filling in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat the filling, then top with freshly made biscuit dough before baking.

Frequently Asked Questions

Can I use rotisserie chicken for chicken pot pie?

Yes! Rotisserie chicken is an easy shortcut for this recipe. Remove the skin and shred or chop the meat before stirring it into the filling. Leftover roasted or baked chicken works just as well.

Can I use frozen vegetables?

Yes. Frozen vegetables are a great option when you don’t have fresh vegetables on hand. If you’re using a frozen mixed vegetable blend, you can add it later in the cooking process since the vegetables are already partially cooked and will continue cooking in the oven.

Do I need to cook the chicken before adding it to the pot pie?

Yes. This recipe uses fully cooked chicken. The chicken is added to the creamy filling just long enough to warm through before the skillet goes into the oven.

Why are my biscuits still doughy in the middle?

The biscuits in the center of the skillet usually take the longest to bake. Before removing the pot pie from the oven, gently check one of the center biscuits to make sure the bottom and center are baked through. If the tops are getting too brown before the centers are done, loosely cover the skillet with foil and continue baking.

Can I make chicken pot pie without a cast iron skillet?

Yes. You can prepare the filling in a regular skillet or saucepan, transfer it to a baking dish, then add the biscuit topping and bake. Just make sure your baking dish is large enough to hold the filling with room for it to bubble as it cooks.

How do I keep chicken pot pie from getting too thick?

Don’t over-thicken the gravy on the stovetop. It should be creamy but still have enough liquid to move easily around the chicken and vegetables. The filling will thicken more while it bakes and again as it rests after coming out of the oven.

Can I make the filling ahead of time?

Yes. Make the filling ahead and refrigerate it until you’re ready to bake. Warm the filling before adding freshly made biscuit dough so the biscuits aren’t sitting on top of a cold filling when they go into the oven.

Helpful Tools

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. I only share products I use, love, or think you’ll find helpful.

10-Inch Cast Iron Skillet: Perfect for making the filling on the stovetop and transferring the entire chicken pot pie straight into the oven.

Pastry Cutter: Makes it easy to cut the cold butter into the dry ingredients when making the homemade biscuit topping.

Mixing Bowl: A medium mixing bowl gives you plenty of room to bring the biscuit dough together without overworking it.

More Easy Dinner Recipes

If you’re looking for more cozy, family-friendly dinners, here are a few more favorites from The Pickled Farmhouse:

Creamy Chicken and Stuffing Bake: An easy comfort-food dinner with tender chicken, creamy filling, and plenty of savory stuffing.

Salisbury Steak with Mushroom Gravy: Homemade Salisbury steak covered in a rich mushroom gravy for an old-fashioned dinner that’s especially good with mashed potatoes.

Easy Baked Ziti: A hearty baked pasta loaded with sauce and plenty of cheesy goodness that’s perfect for feeding the family.

Homemade Sloppy Joes: A simple homemade version of the classic saucy sandwich that’s perfect for an easy weeknight dinner.

Creamy Homemade Mashed Potatoes: These aren’t a main dish, but they’re one of my favorite cozy sides and pair perfectly with so many comfort-food dinners.