Cast Iron Skillet Chicken Pot Pie -

Closeup of chicken pot pie with biscuits with a spoon in it to show the filling.

Cast Iron Skillet Chicken Pot Pie

This family favorite easy, creamy chicken and biscuits casserole with tender homemade biscuits takes a couple of shortcuts without compromising on flavor. It's totally doable on a weeknight!

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 556kcal

Author Ann Otis

Ingredients

Filling

6 tablespoons unsalted butter
1 medium onion chopped
6 tablespoons all purpose flour
3 cups chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
1 cup evaporated milk
2 cups mixed frozen vegetables
1 rotisserie chicken in bite-size chunks

Biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
3/4 teaspoon kosher salt
½ cup unsalted butter cold and cut into small cubes
1 cup buttermilk

Instructions

Filling

Preheat the oven to 375 degrees F
In a 10 inch cast iron skillet (or other oven-safe pan), melt the butter over medium heat. Add the chopped onions and cook until softened, but not browned, about 5 minutes.
Whisk in the flour and cook, whisking constantly, for one minute. Slowly pour in the chicken broth, while continuing to whisk, to avoid clumping.
Slowly pour in the evaporated milk, whisking constantly, until smooth. Bring to a low simmer, letting the mixture thicken until it coats the back of a spoon (a couple of minutes). Season with salt an pepper.
Stir in the shredded chicken and frozen vegetables. Remove from heat and set aside while you prepare the biscuits.

Biscuits

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Add the cold butter cubes to the flour mixture.. Using your fingers or a pastry blender, squish or cut the butter cubes into the flour until a coarse mixture forms.
Add the buttermilk and stir until you can form the dough into a rough ball. Do not over-mix.
Using a large cookie scoop, or a ¼ cup measuring cup, drop biscuits onto the filling in the pan, covering the surface evenly. I get 9 biscuits from the mixture.
Transfer the pan to the preheated oven and bake for for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling. Note: since the pan will be quite full, I recommend placing a baking sheet on the rack below to catch any drips if the filling bubbles over a little.

Video

Notes

Storage Instructions for Cast Iron Chicken Pot Pie

It is generally not recommended to store food in a cast iron skillet in the refrigerator. I would recommend removing the leftovers and storing in an airtight glass or plastic container in the fridge instead. Allow the chicken and biscuits to cool to room temperature before storing it, and store for up to 3-4 days.

Nutrition