Chicken Pot Pie With Biscuit Crust

When I was little, I remember sitting in our breakfast nook and watching my mom cook. We would sit pensively on the edge of that bench, hoping mom would offer us a taste of whatever she was cooking. If she would shoo us out of the kitchen, we just moved into the dining room. We had a pass through, which was like an open window, which went between the kitchen and dining room. We would scoot our chairs over to the wall on the dining room side and try to quietly wait for the right moment to ask for a little morsel. I do not cook as much as my mom did, but I do my fair share as often as I can. My kids are a lot like my sister and I and hover near the kitchen, waiting for me to offer them a tasty tidbit of what I am cooking. One thing which was virtually constant in my moms kitchen was her cast iron skillet. Mom cooked some amazing dishes in that piece of cookware, ranging from breakfast to dessert. I had forgotten about moms cast iron skillet until I was offered one of my own from Lodge Cast Iron.

Lodge Cast Iron has been selling extremely high quality products for more than 100 years. Back in 1896, Joseph Lodge and his wife set up shop in the small town of South Pittsburg, TN, which is just about 2 hours south of where I live in Knoxville. In the 1950’s, the company moved from hand pouring their products to an automated molding process. The company is current run by Joseph Lodge’s great-grandsons, who not only carry on the company’s traditional ways, but constantly pushes to be on top of technology as well as conservation. Now Lodge boasts several cookware lines, an innovative electro-magnetic induction melting system and American made products.

Chicken Pot Pie With Biscuit Crust Recipe

I was sent the 10 1/4″ skillet with lid, which retails for $48 on the Lodge website as well as Williams-Sonoma, Walmart and other fine retailers. I love cooking with cast iron because it fits right along with my healthy cooking. Because you use much less oil when you cook with cast iron, you are saving yourself a ton of unnecessary calories. It is also void of the toxic chemicals you can find in non-stick pans, which makes cooking with cast iron safer for myself and my family. And yes, cooking with cast iron also adds iron to your diet, which I need as I have been recently diagnosed with anemia. There is also something unique about the flavor of the food you make with cast iron. It is hard to describe, but it just seems to have a higher flavor profile than a traditional non-stick pan. I was also sent the latest cookbook from Lodge, “Cast Iron Nation”, which sells for $25 on Amazon, REI, Barnes and Noble and other fine bookstores and retailers. This cookbook is filled with mouth watering recipes like Beef Stew with Herbed Dumplings, Upside Down Meatloaf and Moms’s Peach Cobbler. I decided to make a family favorite, which is the Chicken Pot Pie With Biscuit Crust Recipe. This is one of my husband’s all time favorite recipes, so I thought it was perfect to dive into. I can tell you, if you love this comfort food, you will not be disappointed in the creamy, rich and flavorful end result of this recipe. Enjoy! Be sure to follow Lodge on Twitter and YouTube.

Chicken Pot Pie With Biscuit Crust Recipe:

Cast Iron Nation

Chicken Pot Pie With Biscuit Crust Recipe
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tbsp. butter
  • 2 medium onions, diced
  • 1 celery rib, diced
  • 1 large carrot, diced
  • 3 cups cubed cooked chicken
  • 1½ cups frozen peas
  • 1 cup diced fresh mushrooms
  • ¼ cup vegetable shortening
  • ¼ cup all purpose flour
  • 1½ cups chicken broth
  • 1 cup half and half
  • Biscuit Crust:
  • 2 cups all purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ cup chilled vegetable shortening
  • 1 cup whole milk
  1. Grease a 2 quart cast iron casserole or skillet
  2. In the cast iron casserole/skillet, melt the butter over medium heat and add the onions, celery and carrots and stir until vegetables soften (around 5 minutes).Stir in the chicken, peas and mushrooms. Season to taste with salt and pepper and set aside.
  3. In a medium saucepan, melt the shortening over medium heat and sprinkle the flour over the top and stir constantly for 3 minutes. Remove from heat and slowly add the half and half and chicken broth until well blended. Return to the heat and stir constantly until the sauce thickens. Pour over the chicken and vegetables in cast iron casserole/skillet.
  4. Preheat oven to 425 degrees.
  5. Make the biscuit crust by whisking the flour, baking powder and salt in a medium size mixing bowl. Add the shortening by hand or with a pastry cutter until mealy. Add the milk and stir until the mixture forms a ball. Knead the dough about 8 times and then pat/roll the dough until it is about ⅓" thick. Cut dough to fit the top of the cast iron casserole/skillet and drape it over and secure by crimping the sides. Cut four vents into the top with a sharp knife and bake until the crust is brown and the sauce is bubbling (about 25 minutes)

One USA reader will win a 10 1/4″ cast iron skillet with lid and Cast Iron Nation cookbook ARV $75

Do you cook with cast iron, and if so, what is your favorite dish?