Name: Cast Iron Chicken Pot Pie: 1 Easy Comfort Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups rotisserie chicken, shredded and/or chopped; 2 tablespoons unsalted butter; 1 medium yellow onion, finely diced (about 1 1/2 cups); 3 celery ribs, diced; 3 medium carrots, peeled and diced; 2 teaspoons garlic, minced; 1/4 cup all-purpose flour; 1 cup chicken broth; 2 3/4 cups half and half or whole milk; 2 teaspoons fresh thyme leaves, minced; 1 teaspoon fresh sage, minced; 1 teaspoon fresh rosemary, minced; 1 cup frozen peas; Kosher salt, to taste; Black pepper, to taste; 16.3 oz extra flaky biscuits; 2 tablespoons butter, melted; 2 tablespoons fresh herbs (thyme, sage, rosemary), finely chopped

Description

Cast Iron Chicken Pot Pie is a comforting and easy-to-make meal perfect for any night of the week. This recipe features a creamy chicken and vegetable filling topped with flaky biscuits, all baked in a cast iron skillet.

Ingredients

2 cups rotisserie chicken, shredded and/or chopped
2 tablespoons unsalted butter
1 medium yellow onion, finely diced (about 1 1/2 cups)
3 celery ribs, diced
3 medium carrots, peeled and diced
2 teaspoons garlic, minced
1/4 cup all-purpose flour
1 cup chicken broth
2 3/4 cups half and half or whole milk
2 teaspoons fresh thyme leaves, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 cup frozen peas
Kosher salt, to taste
Black pepper, to taste
16.3 oz extra flaky biscuits
2 tablespoons butter, melted
2 tablespoons fresh herbs (thyme, sage, rosemary), finely chopped

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Instructions

Preheat oven to 375°F.
In a 12 inch cast iron skillet over medium heat, melt 2 tablespoons of butter.
Add the onion, carrots, and celery. Cook until the onion is translucent, about 4-6 minutes.
Add the minced garlic and cook for 1 minute more.
Stir in the flour and cook for one minute, stirring constantly.
Slowly add the chicken broth to the skillet, whisking constantly.
Whisk in the half and half, thyme, sage, rosemary, salt and pepper. Bring to a simmer.
Cook for 4-5 minutes or until the sauce has thickened slightly.
Stir the shredded chicken and the frozen peas into the filling.
Arrange the uncooked flaky biscuits over the top of the sauce.
Combine the 2 tablespoons melted butter and 2 tablespoons fresh herbs. Spread this mixture over the top of each biscuit.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked throughout.
Remove from the oven and let cool for 5 minutes before serving.

Notes

This recipe is great for using up leftover rotisserie chicken.
Feel free to add other vegetables like corn or potatoes.
For a richer flavor, use whole milk instead of half and half.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American