Hello there! If you are anything like myself, you love a yummy chicken pot pie. But, some of them either turn out bland or take hours to make. This recipe is sure to wow your family… If you end up sharing it. 😉 I like to keep pot pies simple with carrots and celery, but you are welcome to put your own twist on it and tailor it to your preferences!
I realize this doesn’t look like a traditional pot pie. Chicken pot pie this way because it’s almost like an upside-down pot pie with the bread being on the top. It seems to cook the best and prevents mushy, soggy biscuits (bleh!). This is a must-try for a pot pie lover. I was inspired by Hello Fresh for this recipe but found a few shortcuts and simpler ingredients that work better for my family on an everyday basis.
There are a few more “steps” than my usual recipes, but they are all very quick and the more you make this the easier it will feel!
Why a Cast Iron?
I love any excuse to cook with my cast iron skillet. There’s something about it that makes the food taste so much better, and I feel like a professional chef when cooking with it 🤣 My dad gifted me a full cast iron pan set and I try to use them as often as I can! I really love them also because it means fewer dishes since they are oven-safe.
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I do want to quickly give a note that this meal can be a little more “lean” and have smaller portions. I would recommend doubling everything if you have older kids or a larger family. This was just me and my children and it was the perfect amount, but I would normally double it when my husband is eating too. For those reasons, I’m recommending the portion size at 2 people.
Cast Iron Chicken Pot Pie
Equipment
- 1 cast iron skillet (10 inch) https://amzn.to/3tsIk3E
- 1 Cutting board
- olive oil
Ingredients
- 1 chopped onion
- 2 cups shredded carrots
- 1 cup chopped celery
- 1 tbsp minced garlic
- 2 tsp thyme (separated)
- 2 tbsp flour
- 3 tbsp butter (seperate 1 tbsp)
- 1 tbsp chicken stock concentrate
- 2 tbsp sour cream
- salt and pepper to taste
- 1 6 pack of pillsbury biscuits
- 1 lb chicken breast
Instructions
- Preheat oven to 420 degrees
- Prep: Chop chicken breast into 1 inch pieces, chop celery, and dice onion
- Season chicken with salt and pepper and cook in the skillet on medium high heat with olive oil. Cook then place on cutting board or plate
- Lower temperature to medium. Add 1 tsp of thyme to the skillet with a little bit of olive oil. Add shredded carrots, chopped celery, and chopped onion and cook until softened. Season with salt and pepper.
- Once softened, add 1 tbsp (or more) minced garlic and 1 tsp of minced thyme. Cook until you smell the garlic and then add 2 tbsp of butter to the pan. Once htis has melted, add 2 tbsp of flour. Let cook for 1 minute.
- Pour in 1 3/4 cup of water and 1 tbsp of stock concentrate and season again with salt and pepper. Add in 2 tbsp of sour cream and stir.
- After this has been incorporated, you'll add in your chicken and stir to combine.
- Open your biscuits and flatten them in your hands to make them thinner, and arrange them on top of the pot pie mixture.
- Microwave 1 tbsp of butter until melted. Sprinkle thyme in the bowl with the butter then pour over the biscuits.
- Place the skillet in the oven and cook for 12 minutes.
Notes: If you prefer fresh thyme, on step 4 you will keep the leaves on and remove them before adding in the butter.
Don’t have a cast iron? This one has great reviews!