All the comfort of chicken pot pie without any of the hard work! Cast Iron Chicken Pot Pie has crisp vegetables and tender chicken in creamy rich sauce topped with flaky, buttery biscuits, but best of all it cooks in half the time!
- 1 1/2 pounds chicken breast
- 1 bag (16-ounce) frozen mixed vegetables
- 2 cans (10.5 ounce) cream of chicken
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (8 count) flaky biscuits
- optional: 1 tablespoon unsalted butter, melted
- Cook the chicken. Preheat the oven to 375°F. Place chicken breast on a baking sheet and sprinkle lightly with salt and pepper (optional). Bake for 15 minutes or until the center of the chicken breast reaches 165°F. Let cool and dice into 1/2 inch pieces. After the chicken is done baking, reduce the oven temperature to 350°F.
- Mix the ingredients. In a large bowl, combine the diced chicken, frozen vegetables, salt, pepper, and cream of chicken. Mix well so all ingredients are evenly coated with sauce.
- Prepare the pan. Spread the filling into a 12-inch cast iron pan. Top with biscuits and tent with foil.
- Bake. Place the cast iron skillet, tented with aluminum foil, in the center of the oven. Bake for 20 minutes, then remove the aluminum foil and bake for 10 more minutes. Optional: After removing from the oven, brush the tops of the biscuits with melted butter.
- A 12 or 13 inch cast iron pan is perfect. If you opt to use a smaller pan, place a sheet pan on the rack below your skillet to catch any drippings that might bubble over.
- For an even quicker fix, you can use about half the meat from a store bought rotisserie chicken.
- Category: entree
- Method: bake
- Cuisine: american
Keywords: cast iron chicken pot pie, skillet chicken pot pie, how to make chicken pot pie, easy chicken pot pie recipes