Cast Iron Chicken Pot Pie with Biscuits
Chicken pot pie with biscuits is the ultimate cozy dinner, filled with tender chicken, Yukon Gold potatoes, carrots, celery, and peas in a creamy herb-seasoned sauce. This easy version is made right in a cast iron skillet and topped with flaky biscuits that are partially baked first, helping them turn beautifully golden without becoming doughy underneath.
Ingredients
Chicken Pot Pie Filling
Biscuit Topping
How to Make Chicken Pot Pie with Biscuits
See How It Comes Together
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Chicken Pot Pie with Biscuits comes together right in the cast iron skillet—from the seasoned vegetables and creamy chicken filling to the golden biscuit topping.
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Partially Cook the Potatoes
Place the diced Yukon Gold potatoes in a microwave-safe bowl with 1 tablespoon water.
Cover loosely and microwave for 3 minutes. Stir and check for tenderness.
If they're still very firm, microwave for another 1–2 minutes.
You want the potatoes partially cooked and just beginning to become tender, not completely soft. They'll finish cooking in the skillet and oven.
Drain any remaining water and set aside.
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Partially Bake the Biscuits
Preheat the oven to 350°F.
Arrange the biscuits on a parchment-lined baking sheet, leaving a little space between them.
Bake for 7 minutes.
The biscuits should still be pale and only partially cooked. We're giving them a head start so the bottoms don't become doughy once they're placed over the creamy filling.
Remove from the oven and set aside.
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Cook the Vegetables
While the biscuits are baking, melt 1/4 cup salted butter in a 10- to 12-inch cast iron skillet over medium heat.
Add the onion, carrots, and celery.
Cook for 6–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds.
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Add the Potatoes & Seasonings
Add the partially cooked Yukon Gold potatoes to the skillet.
Add:
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmericGently stir until the potatoes and vegetables are evenly coated in the butter and seasonings.
Cook for 1–2 minutes, stirring occasionally, until the herbs are fragrant and the potatoes have had a chance to absorb some of the seasoning.
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Make the Roux
Sprinkle 1/4 cup all-purpose flour evenly over the potatoes and vegetables.
Gently stir until everything is coated.
Cook for 1–2 minutes, stirring frequently, to remove the raw flour taste.
The equal amounts of butter and flour create the light roux that thickens our pot pie filling.
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Make the Creamy Sauce
Slowly pour in the chicken broth while stirring continuously.
Add the half-and-half and stir well, making sure to scrape the bottom of the skillet.
Bring the mixture to a gentle simmer.
Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
The sauce should be creamy but still slightly looser than you ultimately want. It will continue to thicken in the oven and while the finished pot pie rests.
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Add the Chicken, Peas & Parsley
Stir in the cooked chicken, frozen peas, and fresh parsley.
Cook for another 2–3 minutes, just until the chicken and peas are heated through.
Taste the filling and adjust the salt and black pepper if necessary.
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Add the Biscuits
Arrange the partially baked biscuits over the top of the hot chicken pot pie filling.
Whisk together the egg yolk and 1 tablespoon water.
Lightly brush the egg wash over the tops of the biscuits.
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Bake
Carefully transfer the cast iron skillet to the oven.
Bake uncovered at 350°F for 15–18 minutes, or until the filling is bubbling around the edges and the biscuits are cooked through and golden brown.
If the biscuits need a little more color, continue baking for another couple of minutes.
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Rest & Serve
Remove the skillet from the oven and let the chicken pot pie rest for 5–10 minutes before serving.
The filling will thicken a little more as it rests.
Serve warm directly from the cast iron skillet.
Note
Partially cook the potatoes first
Microwaving the potatoes for a few minutes ensures they'll be completely tender without requiring you to cook the other vegetables for an excessive amount of time.
Don't completely cook them. They should still have some firmness when they go into the skillet.
Add the potatoes with the seasonings
Adding the partially cooked potatoes before making the roux allows them to get coated in the butter, garlic, rosemary, thyme, and other seasonings rather than simply being stirred into the finished sauce.
Why partially bake the biscuits?
Putting raw refrigerated biscuits directly over a wet pot pie filling can sometimes leave the bottoms doughy even when the tops appear finished.
Giving them a 7-minute head start helps the biscuit structure begin setting before they're placed over the filling.
Rotisserie chicken works great
A store-bought rotisserie chicken is an easy shortcut. Leftover baked or roasted chicken works just as well.
You'll need approximately 3 cups cooked chicken.
Don't over-thicken the sauce
The filling should look slightly looser on the stovetop than you want the finished pot pie to be.
It will continue thickening during baking and again while resting.
Frozen vegetables are fine
You can substitute frozen mixed vegetables for some or all of the fresh vegetables.
Thaw them first and drain away excess moisture before adding them to the filling.
Don't Have Half-and-Half?
Whole milk is the easiest substitute.
Because the recipe already uses a butter-and-flour roux, milk should still give you a nicely creamy sauce.
If you're using a thinner milk and the sauce isn't thickening enough, combine:
1 tablespoon cornstarch
1/4 cup cold water
Whisk until completely smooth and gradually stir it into the gently simmering filling until it reaches the consistency you want.
Only do this if needed.
Looking for more cozy meals the whole family will enjoy?
Browse our Quick & Easy Recipes for simple dinners and family favorites made for busy nights.
Make It Your Own
Chicken pot pie is forgiving when it comes to the vegetables.
You can use extra peas, fewer carrots, frozen mixed vegetables, additional chicken, or whatever combination works for your family.
Just avoid adding so many vegetables that there isn't enough creamy sauce to coat everything.
Gluten-Free Option
Replace the all-purpose flour with a 1:1 gluten-free all-purpose flour.
Use gluten-free biscuits in place of the refrigerated biscuits.
Check your chicken broth and other packaged ingredients for gluten-containing ingredients or cross-contact.
Storage & Reheating
Store leftovers covered in the refrigerator for 3–4 days.
For the best biscuit texture, reheat the pot pie in a 350°F oven until warmed through.
Individual servings can be microwaved, although the biscuits will become softer.
