Cast Iron Chicken Pot Pie

Sometimes you just want a comfort food meal.  Something ridiculously savory and not at all good for you. I had that craving tonight and decided to try and make pot pie. This is not only my first time making it, but it’s the only time I recall having a pot pie that was homemade.

Since I had never made it, I looked up a few recipes. I ended up modifying this one:

I wanted to make something along the lines of a traditional pot pie, but with a bit of flair.  So I added ingredients such as bacon and crispy red potatoes, I used a roux as a base, made it in cast iron, and did biscuits on the top. While the recipe above would probably hold its own with no changes, I submit to you my version.


  • Nonstick cooking spray or butter
  • 3/4 teaspoon salt (to taste)
  • 1/2 teaspoon freshly ground black pepper (to taste)
  • 1 pound (or more) cooked chicken (I used leftover smoked chicken)
  • 3 strips of bacon, chopped
  • 4 teaspoons avocado oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 red potatoes, chopped
  • 1 cups lowfat milk
  • 1/2 cup half and half
  • 1/4 cup all-purpose flour
  • 2-3 tablespoons of butter
  • 1 cup low-sodium chicken broth (I used Penzey’s chicken soup base, homemade stock would of even better)
  • 1 cup peas, thawed if frozen
  • 1 1/2 tablespoons fresh thyme leaves


  • Make some biscuit dough.  I used the Paula Deen recipe I tried last week.  It didn’t disappoint.  Recipe can be found here:
  • Preheat Oven to 400 degrees and grease up a cast iron skillet.
  • Heat saucepan.  Add some oil and cook onion, celery, and carrots.  Season with salt and pepper.  You want them a little soft, but not mushy.  Don’t forget you have to still bake this thing.  5-8 minutes should do it.  Pour veggies into a bowl and set aside.
  • Add oil again to saucepan and add potatoes.  Season with salt and pepper.  Cook until crispy.  Around 8 minutes.   Pour into same bowl as veggies and set aside again.
  • Wipe out saucepan and add butter.  Melt it and test with a bit of flour.  If it bubbles, add the remaining flour and begin roux.  The trick is to not have too hot of a pan (should be bubbling a little) and to never stop stirring until its the way you want it.  This should be a light roux, so 3-5 minutes or stirring.  Should be a light brown when you are done.  If the roux looks too thick when you start it, add more butter.  Should almost look puffy when you are done.
  • When roux is done, add milk and half and half.  Mix well.  Then add stock.  Continue to stir and bring to a low boil.
  • Add veggies, potatoes, chicken, and bacon.  Mix well.  Turn off heat and move pan from heat.
  • Add peas and thyme.  Mix well, season with salt and pepper to taste.  Pour into cast iron skillet.
  • Press out biscuit dough and cut our biscuits.  Put on top of the mixture in the skillet.  Fill as much of the skillet as you can.
  • Put in the oven for around 15 minutes.  Biscuits should be a nice light brown.
  • Remove and let it cool a bit before serving (will be napalm hot).

For my first shot at pot pie, it turned out really good.  The filling was rich and savory, but not to over the top.  Veggies still had a bit of crunch to them, especially celery and carrots, which added to the texture.  The biscuit top was fantastic.  The smoked chicken and bacon just added a few extra layers of flavor (as Bobby Flay would say).  I would make this again in a heartbeat.


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