10 Cozy Chicken Pot Pie Recipes With Biscuits, Made in Cast Iron

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If you're looking to elevate your comfort food game, these 10 cozy chicken pot pie recipes with biscuits, all made in a cast iron skillet, might just be what you need. Each twist on the classic dish brings something special to the table, whether it's a creamy mushroom sauce or a spicy jalapeño kick. Get ready to explore flavors and textures that'll surely impress at your next gathering. What's your favorite way to enjoy this beloved favorite?

Key Takeaways

• Classic Chicken Pot Pie features tender chicken, hearty vegetables, and flaky biscuits, perfect for cozy nights in a cast iron skillet.
• Variations like Spicy Chicken Pot Pie or Creamy Mushroom Chicken Pot Pie offer different flavor profiles while maintaining the comforting essence of the dish.
• Use a preheated cast iron skillet for even baking and to achieve a crispy biscuit topping that enhances texture and flavor.
• Incorporate fresh herbs and spices into the filling to elevate the dish, complementing the richness of the biscuits and creamy sauce.
• Leftover roasted chicken can simplify preparation, making it an easy and delicious option for family gatherings or cozy dinners.

Classic Chicken Pot Pie With Buttermilk Biscuits

Classic Chicken Pot Pie With Buttermilk Biscuits is a comforting dish that brings warmth and nostalgia to the dinner table. The flaky, buttery biscuits complement the rich and savory chicken filling, making it a perfect meal for family gatherings or a cozy night in. With tender chunks of chicken, hearty vegetables, and a creamy sauce wrapped in a golden crust, this pot pie is sure to be a crowd-pleaser.

Creating this dish is easier than you might think! It starts with a simple filling made from fresh ingredients, which is then topped with fluffy buttermilk biscuits. The combination of flavors and textures will have everyone coming back for seconds. Let's explore the recipe so you can enjoy this delightful comfort food at home.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and diced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup celery, diced
• 1/2 cup onion, diced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder
• 1/2 tsp salt (for biscuits)
• 1/4 cup cold butter, cubed (for biscuits)
• 3/4 cup buttermilk

Cooking Instructions:

1. In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery; sauté until the vegetables are tender, about 5 minutes. Stir in the flour and cook for an additional minute. Gradually add the chicken broth and milk, whisking until smooth. Bring the mixture to a simmer and cook until thickened.
2. Stir in the diced chicken, peas, salt, pepper, thyme, and rosemary, then remove from heat.
3. Preheat your oven to 425°F (220°C). In a mixing bowl, combine the flour, baking powder, and salt for the biscuits. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk just until combined.
4. Pour the chicken filling into a large baking dish and drop spoonfuls of the biscuit dough on top. Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbly.

Extra Tips:

For a richer flavor, you can sauté the vegetables in a bit of olive oil before adding them to the filling. Feel free to customize the vegetables to your liking; mushrooms or corn would also work well.

Additionally, if you have leftover rotisserie chicken, it can be a great time-saver for this recipe. Enjoy your Classic Chicken Pot Pie with Buttermilk Biscuits and savor the delightful flavors of this heartwarming dish!

Creamy Mushroom Chicken Pot Pie

Creamy Mushroom Chicken Pot Pie is the ultimate comfort food that combines tender chicken, earthy mushrooms, and a rich, creamy sauce, all nestled beneath a flaky, golden crust. This dish not only warms the heart but also fills the home with delightful aromas that beckon everyone to the table. Perfect for chilly evenings or family gatherings, this pot pie is sure to become a cherished favorite.

Preparing this pot pie is simpler than you might think. With just a handful of ingredients and a bit of time, you can create a dish that's both satisfying and delicious. Whether you choose to make your own pie crust or use a store-bought one, the result will be a comforting meal that your family will request time and again.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and diced
• 1 cup mushrooms, sliced
• 1 cup frozen peas and carrots
• 1/2 cup onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pie crust (store-bought or homemade)
• 1 egg, beaten (for egg wash)

To start, preheat your oven to 400°F (200°C). In a large skillet over medium heat, melt a tablespoon of butter and sauté the diced onions and garlic until they become translucent.

Add the sliced mushrooms and cook until they're tender. Sprinkle the flour over the mixture and stir for a few minutes to create a roux. Gradually add the chicken broth and heavy cream, stirring constantly until the sauce thickens.

Next, mix in the cooked chicken, peas, carrots, thyme, salt, and pepper. Allow the filling to simmer for a few minutes before removing it from the heat.

Transfer the creamy chicken and mushroom filling into a pie dish, then cover it with the pie crust, trimming any excess. Make a few slits on top of the crust for steam to escape, and brush with the beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Let the pot pie cool for a few minutes before serving to allow the filling to set.

Extra Tips: For added flavor, consider sautéing fresh herbs like rosemary or parsley along with the onions and garlic. You can also customize the filling by adding other vegetables such as corn or green beans. If you prefer a lighter version, substitute half of the heavy cream with milk or use a lower-fat pie crust. Enjoy your cozy meal!

Southern Style Chicken and Biscuits Casserole

Southern Style Chicken and Biscuits Casserole is a comforting dish that perfectly combines tender chicken, creamy sauce, and fluffy biscuits for a delicious meal that's sure to please the whole family.

This recipe isn't only easy to prepare but also makes for a hearty dinner option that captures the essence of Southern cooking. With its rich flavors and warm aromas, this casserole can become a staple in your weekly menu.

Using rotisserie chicken can save you time in the kitchen, allowing you to whip up this dish in no time. The addition of vegetables adds a nice texture and flavor balance, while the biscuits on top create a lovely golden crust.

This dish is perfect for busy weeknights or for when you're entertaining guests and want to impress with minimal effort.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup milk
• 1 package (16 oz) refrigerated biscuit dough
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, and milk.

Stir until well mixed and season with salt and pepper to taste. Pour this mixture into a greased 9×13 inch baking dish, spreading it evenly across the bottom.

Next, take the refrigerated biscuit dough and cut each biscuit in half. Arrange the biscuit halves on top of the chicken mixture, making sure to cover the entire surface.

Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and the filling is bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Extra Tips:

For added flavor, consider sautéing some onions and garlic before adding them to the chicken mixture.

You can also customize the vegetables based on your preference or what you have on hand. If you want a little kick, sprinkle some cayenne pepper or hot sauce into the mixture.

This casserole can be made ahead of time and stored in the refrigerator; just add a few extra minutes to the baking time if cooking from cold. Enjoy your cozy meal!

Cheesy Chicken Pot Pie With Garlic Herb Biscuits

To elevate this classic recipe, we've added a delightful twist with homemade garlic herb biscuits that bake up golden and buttery on top. The combination of the savory filling and the fragrant biscuits creates a satisfying meal that will warm your heart and soul.

Gather your loved ones around the table and immerse yourselves in this hearty dish that's sure to become a family favorite!

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pre-made pie crust (or homemade)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for biscuits)
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup milk
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder

Cooking Instructions:

Preheat your oven to 400°F (200°C).

In a large skillet over medium heat, sauté the diced onion and minced garlic until fragrant and translucent. Stir in the frozen mixed vegetables, shredded chicken, chicken broth, and heavy cream. Bring the mixture to a simmer, then add the cheddar cheese, thyme, salt, and pepper, stirring until the cheese has melted and the filling is creamy.

Transfer the chicken mixture into a pie crust placed in a 9-inch pie dish.

To prepare the garlic herb biscuits, in a separate bowl, mix the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk, garlic powder, and chopped parsley until just combined.

Drop spoonfuls of the biscuit dough over the chicken filling. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Extra Tips:

For an extra layer of flavor, consider adding a splash of white wine to the filling while it simmers.

Additionally, feel free to customize the vegetables based on your preferences or what you have on hand. You can also substitute the cheddar cheese with your favorite cheese for a different taste.

Enjoy your cheesy chicken pot pie fresh out of the oven for the best texture and flavor!

Spicy Chicken Pot Pie With Jalapeño Cheddar Biscuits

Spicy Chicken Pot Pie with Jalapeño Cheddar Biscuits is the perfect comfort food for those who crave a little heat in their meals. This dish combines tender pieces of chicken with a creamy, spicy filling, all encased in a flaky crust and topped with scrumptious jalapeño cheddar biscuits.

It's an excellent way to warm up on a chilly evening, and the kick of jalapeño adds an exciting twist to the traditional pot pie.

To make this dish, you'll first prepare the flavorful filling, which includes a medley of vegetables and spices to give it that spicy edge. Then, you'll whip up the jalapeño cheddar biscuits that will serve as a delightful topping, providing a cheesy, buttery finish to each bite.

This recipe isn't only satisfying but also a fun way to elevate a classic dish with bold flavors.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 pre-made pie crust (or homemade if preferred)
• For the Jalapeño Cheddar Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 1-2 fresh jalapeños, seeded and diced
• ¾ cup buttermilk

Cooking Instructions:

Start by preheating your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Sauté the onions, garlic, carrots, and celery until they're tender.

Stir in the shredded chicken, peas, cayenne pepper, paprika, salt, and pepper. Pour in the chicken broth and heavy cream, stirring until the mixture thickens slightly. Remove from heat and set aside.

Next, roll out your pie crust and fit it into a pie dish. Pour the chicken mixture into the crust.

For the jalapeño cheddar biscuits, combine the flour, baking powder, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese and jalapeños. Gradually add the buttermilk until a dough forms.

Drop spoonfuls of the biscuit dough over the chicken filling, covering it as much as possible. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Extra Tips:

When making the biscuits, be careful not to overmix the dough; this will help keep them light and fluffy.

Feel free to adjust the level of spiciness by adding more or fewer jalapeños, or even incorporating some diced green chiles for an additional flavor dimension.

If you're short on time, you can also use store-bought biscuit dough as a quick alternative. Enjoy your spicy chicken pot pie fresh out of the oven with a side salad for a complete meal!

Chicken and Vegetable Pot Pie With Flaky Biscuits

When the weather turns chilly, there's nothing quite like a warm and comforting Chicken and Vegetable Pot Pie topped with flaky biscuits. This dish is a perfect blend of tender chicken, colorful vegetables, and a creamy sauce, all encased in a buttery biscuit topping. It's an ideal meal for family gatherings or a cozy night in, providing that nostalgic feeling of home-cooked goodness.

This recipe allows for versatility, so feel free to swap out your favorite vegetables or add herbs of your choice. The flaky biscuit topping adds a delightful texture that contrasts beautifully with the rich filling beneath. Gather your ingredients and prepare to create a dish that will warm both your heart and your home.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas, frozen or fresh
• 1 cup celery, diced
• 1 cup onion, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 can refrigerated biscuit dough

Cooking Instructions:

Start by preheating your oven to 375°F (190°C). In a large skillet, melt the butter over medium heat and sauté the onions, carrots, and celery until they begin to soften, about 5 minutes.

Stir in the flour and cook for another minute, then gradually whisk in the chicken broth and milk. Add the shredded chicken, peas, thyme, salt, and pepper to the mixture, stirring until it thickens and is well combined.

Transfer the chicken and vegetable mixture to a baking dish, and then open the biscuit dough. Place the biscuits on top of the filling, ensuring they're evenly spaced.

Bake in the preheated oven for about 25-30 minutes, or until the biscuits are golden brown and cooked through. Serve warm and enjoy the hearty flavors of this comforting pot pie.

Extra Tips:

For added flavor, consider incorporating herbs like rosemary or parsley into the filling.

If you want to make this meal ahead of time, you can prepare the filling and store it in the refrigerator, then add the biscuit topping right before baking.

Additionally, if you prefer a crispier biscuit, you can brush the tops with a little melted butter or sprinkle some cheese on top before baking for an extra layer of flavor.

Thai Peanut Chicken Pot Pie With Coconut Biscuits

This recipe celebrates the fusion of Thai flavors and traditional comfort food, creating a delightful experience for your taste buds. The use of coconut milk in the biscuits adds a subtle sweetness that complements the savory filling beautifully. Prepare to impress your guests with this unique dish that's sure to become a favorite in your household.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 cup diced carrots
• 1 cup diced bell peppers
• 1 cup frozen peas
• 1 can (13.5 oz) coconut milk
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 1 tablespoon lime juice
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup shredded coconut
• 1/2 cup cold butter, cubed
• 1/2 cup buttermilk

Cooking Instructions:

1. Preheat your oven to 400°F (200°C). In a large skillet over medium heat, add the chicken thighs and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside to cool slightly.
2. Once cooled, shred the chicken into bite-sized pieces.
3. In the same skillet, add the carrots and bell peppers, cooking until they start to soften, about 3-4 minutes. Stir in the garlic and ginger, cooking for an additional minute.
4. Then, add the shredded chicken back to the skillet, along with the coconut milk, peanut butter, soy sauce, red curry paste, lime juice, and peas. Mix everything together and let it simmer for about 5-10 minutes, until the sauce thickens. Season with salt and pepper to taste.
5. For the coconut biscuits, in a mixing bowl, combine the flour, baking powder, and shredded coconut. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Stir in the buttermilk until a dough forms. Roll out the dough on a floured surface and cut into rounds or simply drop spoonfuls onto the filling.
7. Pour the chicken filling into a pie dish and top with the coconut biscuits. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Extra Tips:

For an even more vibrant flavor, consider adding chopped fresh cilantro or Thai basil to the filling before baking.

Additionally, feel free to customize the vegetables based on your preferences or seasonal availability. If you want a spicier kick, add more red curry paste or some sliced chilies to the filling.

Enjoy this delicious fusion dish hot out of the oven, and savor the comforting aromas that fill your kitchen!

Chicken Pot Pie With Pesto and Parmesan Biscuits

The combination of tender chicken, vibrant vegetables, and the aromatic notes of basil from the pesto makes this chicken pot pie a standout. The buttery, flaky biscuits add a satisfying crunch that perfectly complements the creamy filling.

Prepare to indulge in a hearty meal that combines the best of both worlds: a rich, savory pie and the irresistible taste of homemade biscuits.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup corn (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup pesto
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup cold butter, cubed
• 1/2 cup milk

Cooking Instructions:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they're translucent.

Stir in the carrots, peas, and corn, cooking for about 5 minutes until the vegetables are slightly tender. Add the shredded chicken, chicken broth, heavy cream, pesto, thyme, salt, and pepper.

Bring the mixture to a simmer and let it cook for about 10 minutes until slightly thickened. Transfer the filling into a greased pie dish.

For the Parmesan biscuits, preheat your oven to 400°F (200°C). In a mixing bowl, combine the flour, grated Parmesan, baking powder, baking soda, and a pinch of salt.

Cut in the cold butter until the mixture resembles coarse crumbs. Pour in the milk gradually, mixing until just combined.

Drop spoonfuls of the biscuit dough on top of the chicken filling, ensuring it's evenly distributed. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Let cool for a few minutes before serving.

Extra Tips:

For a richer flavor, consider adding a splash of white wine to the filling while it simmers.

You can also customize the vegetables based on what you have on hand—mushrooms, bell peppers, or even spinach work wonderfully.

If you want to make the biscuits even more flavorful, feel free to add additional herbs or spices to the dough. Enjoy your cozy chicken pot pie!

Rustic Chicken Pot Pie With Sweet Potato Biscuits

Making this pot pie is easier than you might think. With a little bit of prep work, you can create a hearty and satisfying meal that warms the soul. The sweet potato biscuits are light and fluffy, providing a beautiful contrast to the rich filling. Gather your ingredients and get ready to enjoy a homemade meal that brings warmth and comfort to your table.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup mashed sweet potatoes
• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for biscuits)
• 1/4 cup cold butter, cubed (for biscuits)
• 3/4 cup milk (for biscuits)

Cooking Instructions:

1. In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until soft. Stir in the carrots, peas, and potatoes, cooking until the vegetables begin to soften.
2. Sprinkle the flour over the mixture and stir well to combine, cooking for another minute. Gradually add the chicken broth while stirring continuously until the mixture thickens and becomes creamy.
3. Add the shredded chicken, thyme, salt, and pepper, and mix until well combined. Pour the filling into a greased pie dish and set aside.
4. For the sweet potato biscuits, preheat your oven to 425°F (220°C). In a mixing bowl, whisk together the flour, baking powder, and salt.
5. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the mashed sweet potatoes and milk until just combined.
6. Turn the dough onto a floured surface and knead gently until smooth. Roll out to about 1-inch thick and cut into rounds.
7. Place the biscuit rounds on top of the chicken filling in the pie dish, overlapping slightly. Bake for 25-30 minutes or until the biscuits are golden brown and the filling is bubbling.

Extra Tips:

For an extra layer of flavor, consider adding herbs like rosemary or sage to the chicken filling. If you have leftover roasted chicken, this is a perfect way to use it.

You can also customize the vegetables based on what you have on hand—think green beans, corn, or bell peppers. Finally, for a golden crust, brush the tops of the biscuits with a little melted butter before baking. Enjoy your cozy chicken pot pie!

Herb-Infused Chicken Pot Pie With Creamy Biscuit Topping

Using fresh herbs not only enhances the flavor but also adds a wonderful aroma to the dish. The combination of thyme, rosemary, and parsley elevates the classic recipe to new heights, making each bite a delightful experience.

So roll up your sleeves and get ready to create a dish that will become a staple in your home.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, cubed
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (for biscuit topping)
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk

Cooking Instructions:

Preheat your oven to 425°F (220°C). In a large skillet over medium heat, sauté the onion and garlic until fragrant.

Add the carrots and potatoes, cooking until they start to soften. Stir in the shredded chicken, peas, chicken broth, heavy cream, thyme, rosemary, and parsley. Season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, then transfer it to a baking dish.

For the biscuit topping, combine the flour, baking powder, baking soda, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the buttermilk until just combined. Drop spoonfuls of the biscuit batter over the chicken mixture in the baking dish, making sure to cover most of the surface. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Extra Tips:

Feel free to customize the veggies in this pot pie to suit your tastes or use leftovers from previous meals.

Additionally, if you're short on time, you can use store-bought rotisserie chicken and pre-made biscuit mix to cut down on prep time. For an added touch, sprinkle some extra herbs on top of the biscuits before baking for an aromatic finish. Enjoy your comforting creation!

Frequently Asked Questions

Can I Use Store-Bought Biscuits for These Recipes?

Imagine a busy weeknight, when you're craving comfort food. You can absolutely use store-bought biscuits! They'll save you time and still create that cozy, heartwarming dish everyone loves, making your life a little easier.

How Do I Store Leftover Chicken Pot Pie?

To store leftover chicken pot pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. You can refrigerate it for up to three days or freeze it for longer storage.

Can I Freeze Chicken Pot Pie Before Baking?

Yes, you can freeze chicken pot pie before baking. Just assemble it, cover tightly with plastic wrap or aluminum foil, and store it in the freezer. When you're ready, bake it directly from frozen!

What Type of Cast Iron Skillet Is Best for Pot Pie?

When choosing a cast iron skillet for pot pie, you'll want one with a smooth surface and a good size, ideally around 10-12 inches. This guarantees even cooking and plenty of space for your filling.

How Long Does It Take to Bake a Chicken Pot Pie?

Isn't the aroma of a baking chicken pot pie irresistible? Typically, it takes about 30 to 40 minutes at 375°F to achieve that golden crust and bubbly filling. You'll want to keep an eye on it!