an easy homemade chicken pot pie recipe made entirely in a cast iron skillet! this skillet chicken pot pie has the creamiest filling loaded with carrots, potatoes, & shredded chicken & an extra flaky biscuit topping with herbed garlic butter.
- 4 tablespoons unsalted butter, divided
- 1 pound boneless, skinless chicken breasts (see Recipe Notes)
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium Russet potato, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 3 cups whole milk
- 1 sprig fresh rosemary
- 10 sprigs fresh thyme
- 8 sage leaves
- 1 cup frozen peas
- Kosher salt & ground black pepper, to season
for the biscuit topping:
- 1 can extra flaky biscuits (from the refrigerator section)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely chopped fresh herbs of choice
- 2 cloves garlic, minced
- flaky sea salt, for sprinkling
- Preheat the oven to 375 degrees F.
- Cook the chicken: Add 2 tablespoons of the butter to a 12-inch GRIZZLY cast-iron skillet over medium heat. Liberally season the chicken breasts with salt and ground black pepper. Place the chicken in the skillet and brown for 2-3 minutes per side. Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken is cooked through. Carefully remove from the oven and transfer the chicken to a plate. Once cool enough to handle, use two forks or a pair of tongs to shred the chicken. Set aside.
- Cook the aromatics: Place the skillet back over medium heat. Add the remaining 2 tablespoons of butter. Once melted, add in the onion, carrots, celery, and potato. Season with ½ teaspoon each salt and ground black pepper and stir to combine. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Add the garlic and cook for another minute, until fragrant.
- Make the sauce: Sprinkle the flour over the browned veggies and stir to combine. Cook for 1-2 minutes, until deeply browned. While scraping the bottom of the skillet with a wooden spoon, slowly pour in the chicken stock. It will bubble vigorously, and almost cook all the way down very quickly. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet – that’s where the flavor is! While stirring constantly, slowly pour in the milk. Once combined, add the rosemary, thyme, and sage – I like to leave the herbs whole, using kitchen twine to tie all the herbs together into a little bundle for easy removal. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until thickened slightly. Taste and season with additional salt & ground black pepper as needed.
- Finish the pot pie: Stir the shredded chicken and frozen peas into the skillet. Top with the biscuits. In a small bowl, combine the melted butter, chopped herbs, and garlic. Brush the herb butter over the biscuits and finish with a sprinkling of flaky salt.
- Bake the pot pie: Carefully transfer the skillet to the oven and bake for 15-20 minutes, until the biscuits are golden and cooked through. Carefully remove from the oven and cool slightly. Remove any spent herb stems from the skillet and serve in individual bowls. Enjoy!
- Shortcuts for chicken: While cooking the chicken right in the skillet adds a lot of flavor to the base of this pot pie, skillet chicken pot pie is a great recipe to use up any leftover chicken you have in your refrigerator. You can also use Rotisserie chicken as a great store-bought shortcut, or any leftover Thanksgiving turkey you have after a holiday meal this season. If you’re using already cooked chicken or turkey, go ahead and skip Step 2!
Keywords: chicken pot pie, skillet chicken pot pie, easy chicken pot pie