It’s the weekend! Finally! I don’t know about you guys, but this week has been loooonnng. The weather here is starting to warm up a bit, but before we are in full Springtime mode, I wanted to share a couple more easy comfort food dinners with you. Today I’m sharing my Cast Iron Chicken Pot Pie recipe.
Chicken Pot Pie was a regular on our dinner table growing up. My mom makes an EXCELLENT chicken pot pie that we loved growing up. Chicken pot pie is warm, hearty and reminiscent of childhood for me. There are a lot of different ways to make a pot pie. You have the option of either a pie crust or biscuits, it can be rustic or fancy and the type of vegetables included is really up to you. This is a version I came up with as an ode to my new cast iron pan that I got as Christmas present this year. Honestly, it’s one of my favorite things to cook in these days.
In the past, I would typically make a chicken pot pie with a pie crust on both the top and the bottom. I started trying it with biscuits on top because my daughter didn’t like the crust, but my son loves it. It makes it easy to serve because I can easily include the “crust” for him by getting a scoop with a biscuit or two, but I can also easily get a serving for her without. You can, of course, make your own biscuits if you like, but sometimes, I just don’t have time for that! You can use regular sized biscuits or the smaller junior sized ones. I like using the junior ones because they seem to be the perfect serving for the kids.
If you do not have a large cast iron pan, don’t let that stop you from making this recipe. You can for sure use a 9×13 baking/casserole pan. I just love being able to make the filling and cook the pot pie in the same pan. Fewer dishes to clean up afterward!
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Cast Iron Chicken Pot Pie
- 3 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 Tablespoon chopped garlic
- 2 Tablespoons fresh thyme, chopped
- 2 Tablespoons fresh sage, chopped
- 3 Tablespoons all-purpose flour
- 4 cups chopped cooked chicken, approximately 4 chicken breasts
- 3 cups chopped baked potato, approximately 3 small potatoes
- 12 oz frozen mixed vegetables
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cans refrigerated junior biscuits, 10 total biscuits
- Preheat oven to 400 degrees.
- In a large cast iron pan (12"-15"), melt butter and olive oil together over medium heat.
- Once butter is completely melted, add diced onions and cook for about 3 minutes until they have softened. Add chopped garlic and fresh herbs and stir to combine, cooking an additional 1 minute until fragrant.
- Sprinkle flour over the onions, garlic, and herb and stir to combine. Cook for another 30-60 seconds.
- Add chicken and vegetables and stir until flour mixture is combined throughout. Add chicken stock and milk along with salt and pepper and mix thoroughly. Make sure there are no lumps of flour in the sauce.
- Increase heat to medium-high and continue stirring while cooking until the mixture is slightly thickened.
- Add biscuits to the top of the pot pie filling and move the cast iron pan to the preheated oven. Cook for 12-15 minutes, until the mixture is bubbly and biscuits are golden brown.