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Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie in a Skillet. Life doesn't get much better with this comfort food and some Carolina Cooker® cast iron.


  • 1 lb roasted and chopped chicken thighs
  • 2 cloves garlic
  • 3 C Milk
  • 1 C Chicken Stock
  • 1/4 C Flour
  • 4 TBSP Butter
  • 2 stalks Celery diced
  • 2 medium Carrots diced
  • 1 Onion diced
  • 1 Potato diced
  • 1 C Frozen Peas
  • 1 can flaky Biscuits
  • 1 sprig Rosemary
  • 2 sprigs Sage
  • 2 TBSP Butter


  1. Preheat oven to 375° Heat oil in a skillet over medium heat. Add in onions, potatoes, carrots, celery and chopped garlic. Stir to combine and saute until slightly softened, ~ 6m.
  2. Add in Chicken stock, milk, flour and season with salt and pepper. Stir mixture very well to incorporate flour and increase heat to bring to a simmer
  3. Once simmering, add in cooked chicken and frozen peas and stir
  4. In a small dish with sides, melt butter and add chopped herbs to the melted butter. Dip top side of biscuits into butter and arrange them on top of the chicken and veggies to cover the surface.
  5. Bake @ 375 for 20-25 minutes or until the biscuits are golden brown
  6. Serve and enjoy