You’ll transform your cast iron skillet into a golden, bubbling masterpiece by layering creamy chicken filling with aromatic vegetables and herbs, then topping it with fluffy biscuits that bake to perfection. The savory sauce clings to tender chicken, potatoes, and peas, while thyme and garlic perfume every bite. As the biscuits turn deeply golden and the filling bubbles at the edges, you’ve created comfort in one dish. There’s much more you can uncover about timing, seasonings, and clever make-ahead strategies.
Ingredients You’ll Need
You’ll want to gather five core categories of ingredients to build your chicken pot pie: a creamy base thickened with flour and butter, a generous helping of cooked chicken, aromatic vegetables, dairy for richness, and a topping to crown it all.
Start with pantry staples: all-purpose flour (1/4–1/3 cup), butter or neutral oil (2–8 tablespoons), and chicken broth (2–3 cups). Add milk or heavy cream for that luxurious sauce. Season with salt and black pepper. Since cast iron retains heat well, you’ll want to preheat your skillet over medium heat before adding your base. For easier handling and to prevent sticking, consider lining your skillet with parchment paper before assembling your pot pie. To maintain your cast iron for years of cooking, proper seasoning and maintenance will keep it in excellent condition.
Your protein foundation relies on 1–2 pounds of shredded rotisserie chicken or cooked chicken breast. Ingredient substitutions work seamlessly—turkey or chicken thighs offer juicier alternatives without measurement adjustments. This inexpensive option works especially well with leftover chicken to minimize waste and save on your grocery budget. To extend the shelf life of any leftover chicken pot pie, consider using vacuum sealer bags for optimal food preservation.
Build flavor with mirepoix vegetables: roughly equal parts onion, celery, and carrots. Fresh herbs like thyme and garlic enhance depth. For optimal flavor development, fresh herbs should be added during the sauce-making process rather than at the end. Frozen peas (1 cup) add sweetness and color.
Top with refrigerated biscuits or homemade drop biscuits, brushed with melted butter for golden browning.
Preparing the Filling
With your ingredients prepped and ready, it’s time to build the soul of your chicken pot pie—a silky, flavorful filling that brings everything together. Melt butter in your cast iron skillet over medium-high heat, then employ sautéing techniques by adding onions and garlic until fragrant and translucent. Stir in celery and carrots, seasoning with salt, pepper, and thyme. Once softened, sprinkle flour and cook briefly until fragrant, creating your roux base. Whisk in chicken broth and cream gradually, ensuring a smooth roux consistency without lumps. Simmer five to ten minutes until thickened. For best results, use 2 cups shredded rotisserie chicken from a store-bought bird to save time without sacrificing flavor. Fold in potatoes, mixed vegetables, and peas, then add your shredded chicken, stirring gently until everything coats in that luxurious, creamy sauce. You’ve crafted your filling’s foundation. Consider adding additional proteins like bacon or sausage to enhance the depth and richness of your filling for a more hearty pot pie. While cast iron skillets are traditionally preferred for this type of cooking, alternative baking vessels such as stoneware dishes can work equally well if needed.
Making the Biscuit Topping
While your filling simmers to creamy perfection, it’s time to craft the crowning glory—a biscuit topping that’ll emerge from the oven golden, flaky, and irresistible.
Start by combining two cups flour with one tablespoon baking powder. Cut in cold butter—about six tablespoons—using a pastry cutter until the mixture resembles coarse cornmeal with pea-size fat options throughout. This creates those coveted biscuit textures. For an even lighter result, consider combining yeast and baking powder to achieve the fluffy texture that distinguishes premium skillet biscuits.
Add roughly three-quarters cup buttermilk, adjusting dough hydration until you reach a soft, workable consistency. Buttermilk adds flavor and richness to your biscuit dough, elevating the overall taste of your pot pie topping. Roll gently and use a two-and-three-quarter-inch cutter, pressing straight down without twisting to preserve rising. For additional insurance against sticking, some bakers prefer dusting the work surface with coarse cornmeal before cutting out biscuits. Preheating your cast iron skillet before adding the biscuits helps create a crisp crust on the bottom while the tops brown beautifully.
Arrange biscuits closely in your preheated cast iron skillet. Bake at 425°F for eighteen to twenty-two minutes until golden. The baking temperatures and skillet’s heat deliver crisp bottoms while tops brown beautifully. For best results, ensure your cast iron skillet has been properly seasoned with high smoke point oil to prevent sticking and maintain its non-stick surface. After baking, allow the cast iron skillet to cool slightly before washing with mild detergents to preserve its seasoning and prevent damage to the surface.
Baking Your Skillet Pot Pie
Once your biscuits nestle into the skillet’s warmth, the real magic happens in the oven. Preheat to 400°F—the sweet spot that browns your topping while heating the filling through. For shallow 10–12″ skillets, expect 30–45 minutes; deeper ones need 45–75 minutes. Position your rack centrally so heat distributes evenly across the cast iron’s mass. The cast iron’s heavy construction and tight-fitting lid create optimal heat distribution and moisture retention for perfectly cooked pot pie.
Watch for visual cues: the filling bubbling at the edges and vents, the biscuits turning deeply golden. These signals, combined with your oven temperatures and bake times, reliably indicate doneness. Use a rimmed baking sheet underneath to catch enthusiastic spills and minimize cleanup. For long-term storage of any leftover pot pie, airtight seal bags can preserve portions effectively in the freezer. The internal filling should reach 165°F for poultry safety—measure at the thickest part, not the crust. For optimal results, consider using bone-in, skin-on chicken thighs as they develop tender, juicy meat and rich sauces when braised in your pot pie filling. Allow the pot pie to cool for 10 minutes before serving to let the filling set properly and prevent burns.
Tips and Variations
Every home cook’s chicken pot pie tells a different story, and you can customize yours in countless ways. Your tips for substitutions start with rotisserie chicken—it saves you precious time without compromising flavor. Swap cream for whole milk to lighten your sauce, or use leftover turkey after Thanksgiving.
When exploring variations for fillings, try adding kale or white beans for heartiness, or stir in frozen peas directly without precooking. Layer Yukon gold potatoes throughout for texture. Season boldly with thyme, celery seed, and garlic powder for depth. You’ll notice how shallots provide a milder onion note than standard yellow onions, creating subtle complexity. For optimal results, par-boil your carrots and potatoes for 10 minutes before adding them to ensure they cook through properly during baking. A cast iron skillet is essential for both stovetop cooking and oven baking, providing even heat distribution throughout the cooking process. To keep your skillet in top condition for years of cooking, maintain its non-stick properties and protective coating through proper seasoning after each use. If you’re preparing your pot pie ahead of time, consider vacuum sealing the assembled dish before freezing to prevent freezer burn and maintain optimal freshness for up to four months. Handheld vacuum sealers are particularly effective for removing excess air from storage bags, which significantly extends the shelf life of your frozen meals. Make-ahead magic happens when you assemble everything, cover it tightly, and refrigerate up to four days—or freeze up to four months before baking.
