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5 Ingredient Cast Iron Skillet Chicken Pot Pie

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This 5 Ingredient Cast Iron Skillet Chicken Pot Pie with biscuits is simple and inexpensive and perfect for a weeknight dinner. Made from rotisserie chicken, frozen veggies, and cream of celery soup it is a warm, hearty dinner that everyone will love.
Servings: 6 people
Total Time: 35 minutes
two servings of chicken pot pie in black bowls.

One of our favorite winter comfort meals is this 5-ingredient chicken pot pie; a one-pan dish that’s a quick and easy weekday dinner. It is savory, creamy, and hearty – filled with shredded rotisserie chicken, peas, and carrots and topped with biscuits. This recipe is as delicious as a classic double-crust pot pie with a fraction of the work.

chicken pot pie being served in a black bowl with a glass of rose.

Key Ingredients and Substitutions


With just a few staples and leftover rotisserie chicken, you can make a hearty comforting pot pie.

In the printable recipe below, you can find a complete list of ingredients and measurements.

  • Chicken: This is the perfect recipe for leftover chicken. We prefer the ease of rotisserie chicken but you use grilled or baked chicken breast or thighs. If using baked or grilled chicken cut it into 1/2-inch cubes after it is cooled and before adding it to the pot pie.
  • Vegetables: You can use whatever vegetables you like in your pot pie. We opt for carrots and peas but you can also add green beans, potatoes, mushrooms, or corn.
  • Canned Biscuits: There are tons of canned biscuit options, but we use jumbo buttermilk biscuits. We have also made it with flaky biscuits, pulling the raw dough apart and overlapping the layers to form the top crust.
  • Cream of Celery Soup: The soup gives the pot pie a creamy texture as well as flavor. It serves as the “roux” in this recipe since it contains both cream and cornstarch as part of the ingredients. You can substitute it with cream of chicken soup.
  • Chicken Broth: The broth provides flavor and helps with the consistency of the filling. You can substitute it with vegetable broth.
chicken pot pie ingredients.

How Do You Thicken Pot Pie Filling


A traditional roux is normally used to thicken the pot pie filling. Roux is usually made from heavy cream, broth or stock, butter, and all-purpose flour. For our recipe, we use cream of celery soup (or cream of chicken soup) which acts as the roux. It not only saves time but also adds flavor and creaminess to the pot pie filling.

How to Make Skillet Chicken Pot Pie


Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Bake this in a preheated oven to avoid soggy unbaked biscuit bottoms.

1. Make the Gravy: Preheat the oven to 350°F. In a cast iron skillet over medium heat combine a can of cream of celery soup and the chicken broth. Whisk them together until well combined and smooth. Add the frozen vegetables to the soup mixture and stir well to combine, simmering for about 5 minutes.

cream of celery soup, veggies, and broth cooking in a cast iron skillet.

2. Add the Chicken and Biscuit Topping: Once the veggie and gravy mixture has simmered, and the vegetables are no longer frozen, add the chicken, poultry seasoning, salt, and pepper. Stir everything well and then remove the cast iron from the heat. Top with buttermilk biscuits in an even layer.

3. Bake the Pot Pie: Place the cast iron skillet into the preheated oven and bake until the biscuits are golden brown and the filling is bubbling – about 20 minutes. Remove the pot pie from the oven and let it stand for 5 minutes then serve.

skillet chicken pot pie cooling on a wooden board before serving.

Make-Ahead and Storage


Make-Ahead: The pot pie filling can be made in advance, cooled, and then stored in the refrigerator for up to 3 days or frozen in a freezer-safe container for 3 months. When ready to bake transfer to a cast iron skillet or casserole dish and top with biscuits, then bake as instructed in the recipe.

How to Store: Transfer cooled leftovers to an airtight container and then refrigerate for 3 to 4 days. You can also freeze the chicken pot in a freezer-safe container for up to 3 months.

How to Reheat: Allow frozen pot pie to thaw in the refrigerator then transfer it to an oven-safe dish. Cover with foil and reheat at 350°F for 10-15 minutes or until warmed through. To reheat in a microwave transfer to a microwave-safe dish, cover, and heat in one-minute increments until thoroughly heated. Note: reheating in the microwave might yield soggy biscuits.

two servings of chicken pot pie in black bowls.

Recipe Tips and Notes


  • The filling is too runny. If you have added too much broth you can make a slurry of broth and cornstarch (2 tablespoons broth to 1 tablespoon cornstarch) and add it in small increments to the pot pie filling to help thicken it up.
  • The filling is too thick. If the filling is too thick add additional broth in quarter-cup increments until you get the desired consistency.
  • Let the pot pie rest. It is tempting to dig right in but letting the pot pie set for 5 minutes will give the filling time to cool and the sauce to thicken.

Frequently Asked Questions


Does the chicken need to be cooked before adding it to the pot pie?

Yes, you will need to use pre-cooked chicken or rotisserie chicken for this pot pie. If you use raw chicken it will extend the cooking time which would burn the biscuits.

Can I use baked chicken breast or thighs instead of rotisserie chicken?

Baked or grilled chicken breast and thighs can be used instead of a store-bought rotisserie chicken. Cook it in advance then cut it into ½-inch cubes before adding it to the pot pie filling. Leftover Thanksgiving turkey can also be used instead of chicken.

Can I use different vegetables in chicken pot pie?

We like the convenience and taste of peas and carrots but you can use green beans, mushrooms, pearled onions, corn, or potatoes. Make sure the vegetables are cooked first and adjust the amount of chicken broth and/or chicken to make sure there is plenty of room.

What can I use instead of a cast iron skillet?

A cast iron skillet is what makes this the perfect one-pan dish since it goes from stove top to oven but you can make the pot pie filling in any skillet and then transfer it to a 10-inch pie pan to bake.

chicken pot pie being served in a black bowl with a glass of red wine.

More Quick Comfort Food to Try


Looking for quick and easy comfort food recipes? Try these other favorites:

  • Leftover Turkey Pot Pie with Puff Pastry – an easy comfort food recipe made with tender turkey, veggies, and delicious gravy topped with a flaky, buttery puff pastry crust. It’s perfect for those Thanksgiving leftovers
  • Rotisserie Chicken Tortilla Soup – ready in 30 minutes this soup is flavorful, quick, and perfect for leftovers. Made from tender rotisserie chicken, black beans, corn, and spices in a smoky tomato broth. Top with crispy tortillas and lime for a delicious weeknight dinner
  • Italian Sausage Gnocchi Soup – this 30-minute one-pot soup is made from canned tomatoes, packaged gnocchi, and sausage and makes the perfect weeknight meal

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two servings of chicken pot pie in black bowls.

5 Ingredient Cast Iron Skillet Chicken Pot Pie

Posted by Melissa
This 5 Ingredient Cast Iron Skillet Chicken Pot Pie with biscuits is simple and inexpensive and perfect for a weeknight dinner. Made from rotisserie chicken, frozen veggies, and cream of celery soup it is a warm, hearty dinner that everyone will love.
5 from 3 votes

This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Prep Time 5 minutes
Cook Time 10 minutes
Bake Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 418 kcal

Ingredients  

  • 10 ½ ounces cream of celery soup
  • 2 – 2 ½ cups frozen peas and carrots
  • 2 – 2 ½ cups cooked chicken, shredded or chopped
  • 1 cup chicken broth
  • 16 ounce refrigerated biscuits, 8 count of jumbo
  • 2 teaspoons poultry seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions 

  • Preheat oven to 350°F.
  • In a cast iron skillet over medium heat combine the cream of celery soup and chicken broth. Whisk until well combined and smooth.
  • Stir in the frozen vegetables in the cast iron skillet with the soup mixture. Cook for about 5 minutes.
  • Add the chicken, poultry seasoning, salt, and pepper. Stir well to combine.
  • Remove the cast iron from the heat and top with biscuits in an even layer.
  • Bake until the biscuits are golden brown and the filling is bubbling for about 20 minutes.
  • Remove from oven and let stand for 5 minutes then serve.

Notes

1. Let the pot pie rest. It is tempting to dig right in but letting the pot pie set for 5 minutes will give the filling time to cool and the sauce to thicken.
2. If the filling is too thin you can make a slurry of broth and cornstarch (2 tablespoons broth to 1 tablespoon cornstarch) and add it in small increments to the pot pie filling to help thicken it up. If the filling is too thick add additional broth in quarter-cup increments until you get the desired consistency.
3. Baked or grilled chicken breast and thighs can be used instead of a store-bought rotisserie chicken. Cook it in advance then cut it into ½-inch cubes before adding it to the pot pie filling.
4. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.  The nutritional value is only for the chicken pot pie made with white meat chicken and frozen peas and carrots. It does not include any additions or substitutions.
5. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, make-ahead tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.

Nutrition

Serving: 1 servingCalories: 418 kcalCarbohydrates: 44 gProtein: 17 gFat: 18 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gTrans Fat: 4 gCholesterol: 40 mgSodium: 1508 mgPotassium: 111 mgFiber: 2 gSugar: 8 gVitamin A: 2 IUVitamin C: 2 mgCalcium: 2 mgIron: 12 mg
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