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Cast iron skillet filled with creamy chicken pot pie and biscuit topping.

Cast Iron Chicken Pot Pie with Biscuit Topping

Creamy chicken and vegetables cooked in a cast iron skillet and topped with fluffy homemade drop biscuits. This cozy chicken pot pie is made completely from scratch without pie crust or canned soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken Pot Pie Filling
  • 3 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 to 3/4 cup diced carrots
  • 1/2 to 3/4 cup diced potatoes
  • 1/2 to 3/4 cup green beans
  • 1/2 to 3/4 cup peas optional
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 to 3/4 cup corn
  • 2 to 2 1/2 cups cooked shredded chicken
Biscuit Topping
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme optional
  • 6 tablespoons cold butter cubed
  • 1/2 cup plus 1 tablespoon milk or buttermilk plus a little more only if needed

Method
 

  1. Preheat the oven to 400°F.
  2. Heat a 10-inch cast iron skillet over medium heat. Melt 3 tablespoons of butter in the skillet.
  3. Add the diced onion, if using, and cook for about 3 minutes, until it begins to soften.
  4. Add the carrots and potatoes. Cook for about 5 minutes, stirring occasionally.
  5. Add the green beans and peas. Cook for about 2 minutes.
  6. Add the remaining 3 tablespoons of butter. Once melted, sprinkle 1/4 cup flour over the vegetables. Stir well and cook for about 1 minute.
  7. Slowly pour in the chicken broth while stirring. Add the whole milk and stir until smooth.
  8. Add the thyme, sage, garlic powder, onion powder, salt, and black pepper.
  9. Bring the filling to a gentle simmer and cook for about 3 to 5 minutes, stirring occasionally, until the gravy begins to thicken. Keep it slightly looser than you ultimately want it because it will continue to thicken in the oven.
  10. Stir in the corn and cooked shredded chicken. Taste and adjust the salt and pepper if needed. Keep the filling hot while preparing the biscuits.
  11. In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and thyme for the biscuit topping.
  12. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  13. Gradually stir in 1/2 cup plus 1 tablespoon milk or buttermilk. Add a little more only if needed, just until a soft biscuit dough forms. Do not overmix.
  14. Divide the biscuit dough evenly into 8 portions. Place the biscuits over the hot chicken pot pie filling, leaving a little space between them.
  15. Transfer the cast iron skillet to the preheated oven.
  16. Bake for 25 to 30 minutes, or until the filling is bubbling and the biscuits are golden brown and cooked through.
  17. Check one of the biscuits near the center of the skillet before removing the pot pie from the oven. If needed, bake for a few additional minutes until the center biscuits are cooked through.
  18. Let the chicken pot pie rest for about 10 minutes before serving.

Notes

Use 2 to 2 1/2 cups of fully cooked shredded or chopped chicken. Leftover roasted chicken or rotisserie chicken works well.
The vegetable amounts don't have to be exact. About 1/2 to 3/4 cup of each gives you plenty of vegetables without overcrowding the 10-inch skillet.
Don't make the gravy too thick on the stovetop. It should be creamy but still slightly loose because it will continue to thicken while the pot pie bakes and rests.
Keep the filling hot while making and adding the biscuit topping. This helps the biscuits bake properly from underneath.
Start with 1/2 cup plus 1 tablespoon milk or buttermilk for the biscuit dough. Add only a small splash more if the dough still seems too dry.
Don't overmix the biscuit dough. Stir just until no dry flour remains.
Divide the biscuit dough into 8 portions. This smaller batch gives you plenty of biscuit topping without overwhelming the creamy chicken filling.
Check a biscuit near the center of the skillet for doneness since the outside biscuits may brown more quickly.
Store leftovers covered in the refrigerator for up to 3 to 4 days.