The Pioneer Woman Tasty Kitchen
Profile Photo

Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Homemade chicken pot pie made in a cast iron skillet and topped with fluffy cheddar buttermilk biscuits.

Ingredients

  • FOR THE FILLING:
  • 2 Tablespoons Butter
  • 1 whole Onion, finely chopped
  • ¼ cups Flour
  • 2 cups Chicken Broth
  • 1 cup Milk
  • 2 cups Leftover Roasted Chicken, Light And Dark Meat (I Used A Rotisserie Chicken)
  • 1-¾ cup Frozen Peas And Carrots Mixture
  • 1 Tablespoon Fresh, Flat-leaf Parsley, Finely Chopped
  • Salt And Pepper, to taste
  • FOR THE CHEDDAR DROP BISCUITS:
  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Sugar
  • 6 Tablespoons Cold Butter, Cut Into 1/2" Pieces
  • 1 cup Medium Cheddar Cheese, Grated
  • 1-¼ cup Buttermilk
  • Black Pepper

Preparation

For the filling: Heat a 12-inch cast iron skillet over medium heat. Add the butter and once it’s melted add the onions, stirring and cooking until onions are translucent, about 3-4 minutes. Sprinkle in the flour, stirring constantly, and cooking for 1-2 minutes more. You want the flour to cook a bit (this helps eliminate a “floury” taste in your filling, so don’t skip this step).

Pour in the chicken broth and the milk, stirring until combined. Turn the heat up to medium-high and bring the mixture to a gentle boil. Reduce the heat to a low and let it simmer about 10 minutes, stirring occasionally as the mixture thickens. Add the chicken, peas and carrots and parsley. Season with salt and pepper to taste.

Preheat oven to 425 F.

For the biscuits: In a mixing bowl, stir together the flour, baking powder, baking soda, salt and sugar. Cut in the butter using a pastry blender or your fingers until the mixture is crumbly. Stir in the cheddar cheese, followed by the buttermilk, stirring until it all just comes together and forms a thick, sticky dough. Be careful not to overwork the dough—this is the key to a fluffy biscuit.

To assemble your pot pie:
Drop the biscuit dough in 1/4 cup sized dollops onto the top of the pot pie filling. Sprinkle the biscuits with black pepper. Place the skillet into the preheated oven and bake for 18-20 minutes, until the biscuits are golden. Serve promptly.

Notes: I added some of the chicken juices from the rotisserie chicken to the chicken broth to add depth of flavor. If using a rotisserie chicken or leftover homemade roast chicken and have juices on hand, I recommend this.

Inspired by Homemade with Love by Jennifer Perillo.

One Comment

You must be logged in to post a comment.

Profile photo of Dax Phillips

Dax Phillips on 10.10.2013

You had me at cast iron, but wow those look great, especially on a rainy fall day. Talk about comfort!

6 Reviews

You must be logged in to post a review.

Profile photo of erinjoyous

erinjoyous on 1.19.2016

Quick & relatively simple, this came together nicely for me. I don’t have a cast iron skillet, so I used my largest oven-safe fry pan, and it worked just fine. I liked the biscuit topping as opposed to the traditional pie crust. The flavour was very nice — it was kind of like a combination of my mom’s chicken & dumplin’ recipe and my sister’s pot pie recipe, although my sister’s recipe uses cream of potato soup and I liked making my own cream sauce instead. The addition of cheese to the biscuits was a nice touch.

Profile photo of shannonk

shannonk on 1.10.2015

Thank you for sharing this! Pot pie is always a simple recipe with simple substitutions/additions. This one hit the spot for a winter night. The biscuit top was delicious and perfectly fluffy. I did think the filling to biscuit ratio was a bit much for my liking, next time I will half the biscuit or double the filling. Absolutely a family favorite now and will also be trying some different seasonings in the simple biscuit dough too!

Profile photo of newchef

newchef on 2.24.2014

This was delicious and easy! I subbed Italian seasoning for parsley because that is what I had. The biscuits came out very puffy and yummy! Will definitely be making this again.

Profile photo of mslaura022

mslaura022 on 10.27.2013

Very good! I used roasted turkey breast instead of chicken. My biscuit making skills could use some work but this dish came together nicely nonetheless. Perfect for a cold night as this is truly a comfort dish.

Profile photo of Mary D

Mary D on 10.11.2013

I made this last night, it came together pretty quick and we all really enjoyed it. Will make it again.

Related Recipes

Steak Diane
Profile Photo by Beth Pierce in Main Courses
Steak Diane is beef tenderloin, mushrooms and shallots in a sauce...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Crispy Oven-Baked BBQ Chicken Wings
Profile Photo by Mom Life Food and Travel in Main Courses
These incredible BBQ chicken wings are the perfect game day snack!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Chicken & Veggie Fall Skillet
Profile Photo by Ree | The Pioneer Woman in Main Courses
Seared and roasted chicken thighs nestled in delicious fall veggies! Cast...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


New York Strip Roast For A Crowd
Profile Photo by David Somerville in Main Courses
A big 6-8 pound New York Strip roast looks intimidating at...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Easy Beef and Broccoli
Profile Photo by Beth Pierce in Main Courses
This family-friendly Easy Beef and Broccoli is all made in one...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy