Have you had one of those days? You know the kind – when the kids are rambunctious, nothing is going right and you have no idea what to make for supper? If it’s one of those days, then give this Cast Iron Skillet Chicken Pot Pie Kid-Friendly Recipe a try! It mixes vegetables, chicken, and store-bought biscuits for a simple and tasty supper.
Who doesn’t love a good chicken pot pie? It’s gooey, savory, comforting, and perfect for a busy weeknight. But who has time to make one from scratch? Not this mom! That’s why I’ve adapted my favorite chicken pot pie recipe to use in a cast-iron skillet. Now I can have an amazing pot pie in no time at all – and my kids can help too!
Cast Iron Skillet Chicken Pot Pie: Kid-Friendly Recipes
Do you need a kid-friendly dinner recipe that includes vegetables? This cast iron skillet chicken pot pie is the perfect recipe for a busy weeknight when you need comfort food quickly!
Cooking with cast iron minimizes the need for extra dishes. For this recipe, you will simmer the ingredients together on the stovetop and then put the whole thing in the oven until bubbly.
This recipe is for cast iron chicken pot pie with biscuits, but you can easily substitute the can of biscuits for a pre-made pie crust. Keep scrolling for answers to some frequently asked questions about this kid-friendly cast iron chicken pot pie, but, for now, let’s get cooking!
How to Make Kid-Friendly Cast Iron Skillet Chicken Pot Pie
Prep Time: 15 minutes
Bake Time: 25 minutes
Servings: 8
Ingredients:
- 3 Tblsp butter
- 3 Tblsp flour
- 1 cup milk (You may need a tad more depending on the fat content in your milk and how creamy you want the mixture to be.)
- 2 cups cooked chicken, cubed or shredded
- 1 can biscuits (you can also substitute a pre-made pie crust or make your own)
- 1 cup carrots chopped into bite-size pieces
- Salt and Pepper to Taste (see note about additional spices)
- ½ cup chopped celery (optional)
- Rosemary or thyme (optional)
Instructions:
- Preheat oven to 400F. Your rack should be in the middle of the oven.
- Start melting the butter in a 12-inch cast iron skillet over medium heat on your stovetop. You can substitute oil here, but butter will be more flavorful.
- Add in flour with the butter, creating a roux. Let the flour and butter fully mix together and then begin adding in the milk. Be sure you are whisking at the same time to avoid lumps. After mixing with the roux, the milk will start to thicken. If you think it looks too thick, add in additional milk, 1 Tblsp at a time.
- Turn your heat to low and add in the chicken and vegetables. Season with salt and black pepper to taste. Add in rosemary and thyme, if desired. Stir until the chicken and vegetables have been thoroughly coated in the flour mixture.
- Place the biscuits on top of all ingredients in your cast iron skillet in an even layer.
- Bake for 25 minutes at 400F or until biscuits are cooked through and golden brown.
Frequently Asked Questions About Cast Iron Skillet Chicken Pot Pie: Kid-Friendly Recipes
This recipe is so easy and using the pre-made biscuits cuts your prep time. If you find yourself in front of your fridge hoping you have all the ingredients for this cast iron skillet chicken pot pie, keep reading. Here are a few tips to make this recipe even more stress-free, including substitution ideas.
Can I use Canned Chicken?
Yes! For this Cast Iron Chicken Pot Pie with Biscuits recipe, you can use ANY kind of chicken as long as it is cooked. Rinse your canned chicken well and then use in the recipe as noted. If you have a leftover rotisserie chicken or leftover turkey from a holiday, you could substitute that as well.
Can I use Frozen Vegetables?
Yes! I’d recommend using a bag of mixed peas and carrots from the freezer aisle. You can set them aside and thaw them prior to use. There will probably be a bit of residual water from being frozen so you might want to add just a tad LESS milk when making the mixture.
Could I Use Dry Milk or Broth in this Cast Iron Skillet Chicken Pot Pie Recipe?
Yes! If using dry milk then just mix it with the appropriate amount of water BEFORE you add it to the mixture of butter and flour. Dry milk is also usually fat-free which will make your mixture thinner so add a little bit less than the recipe calls for to start out.
Broth can be used by itself – your chicken pot pie just won’t be as creamy. If you want the flavor from the broth and the creaminess from the milk, you could use a mixture of the two.
You can also substitute cream or half and half for the milk.
What If I Don’t Have Any Butter?
To make the roux, you need equal parts of fat (butter) and flour. Butter adds more flavor, but you can easily substitute this for your favorite oil.
Can I Add Additional Vegetables or Spices to this Chicken Skillet Pot Pie?
Yes! If you have a large family to feed you can easily add additional vegetables. I’d recommend potatoes (boil them first!) or peas.
If your family likes a bit more spice you could add some crushed red pepper to the mixture with the salt and black pepper to taste.
You could also add onions, garlic, or jalapenos to change the flavor profile depending on your family’s preferences.
What if I Don’t Have A Cast Iron Skillet?
Get one! All joking aside, a cast-iron skillet gives depth to your cooking. Here is my top recommendation.
While you’re waiting for your new cast iron skillet to arrive, you could make the vegetable/chicken mixture in a regular saucepan and then transfer to a baking dish. Once it is in the baking dish, top with the biscuits. But this just means more dishes to wash. Get yourself a cast-iron skillet.
Make yourself familiar with how to clean a cast iron skillet from the experts themselves here.
What are the Best Side Dishes for Kid-Friendly Cast Iron Skillet Chicken Pot Pie?
This recipe is really an all-in-one. However, if you have a large family, then you know side dishes and other fillers are a must. Depending on the season you could serve this with a fresh fruit salad or a green lettuce salad – or both!
If you have a picky eater you could also serve those additional cooked vegetables as side dishes rather than baking them into the pie itself. For example, instead of adding peas to the mixture, keep them separate as a side dish. Steam them and season with salt and pepper. This way your one kid who doesn’t like peas will be free to pass them up.
How Do I Store this Cast Iron Skillet Chicken Pot Pie?
If (and that’s a big if!), you end up with leftovers you can store them in a plastic or glass container for up to 3 days.
Do not refrigerate your cast iron skillet.
That’s it! I hope this Kid-Friendly Cast Iron Skillet Chicken Pot Pie recipe becomes a family favorite. On those days when everything seems to be going wrong, take a little breather and try this one out. I’d love to know how your family liked it so be sure to come back here and tell me.
Cast Iron Skillet Chicken Pot Pie: Kid-Friendly Recipes
This cast iron skillet chicken pot pie recipe is simple and tastes amazing. The best part is that it's kid-friendly!
Ingredients
- 3 Tblsp butter
- 3 Tblsp flour
- 1 cup milk (You may need a tad more depending on the fat content in your milk and how creamy you want the mixture to be.)
- 2 cups cooked chicken, cubed or shredded
- 1 can biscuits (you can also substitute a pre-made pie crust or make your own)
- 1 cup carrots chopped into bite-size pieces
- Salt and Pepper to Taste (see note about additional spices)
- ½ cup chopped celery (optional)
- Rosemary or thyme (optional)
Instructions
- Preheat oven to 400*F. Your rack should be in the middle of the oven.
- Start melting the butter in a 12-inch cast iron skillet over medium heat on your stovetop. You can substitute oil here, but butter will be more flavorful.
- Add in flour with the butter, creating a roux. Let the flour and butter fully mix together and then begin adding in the milk. Be sure you are whisking at the same time to avoid lumps. After mixing with the roux, the milk will start to thicken. If you think it looks too thick, add in additional milk, 1 Tblsp at a time.
- Turn your heat to low and add in the chicken and vegetables. Season with salt and black pepper to taste. Add in rosemary and thyme, if desired. Stir until the chicken and vegetables have been thoroughly coated in the flour mixture.
- Place the biscuits on top of all ingredients in your cast iron skillet in an even layer.
- Bake for 25 minutes at 400*F or until biscuits are cooked through and golden brown.
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