Cast Iron Skillet Chicken Pot Pie (with Red Lobster Biscuits)
Quickened version of chicken pot pie – in one pan! Definitely worth the effort 🙂
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Servings Prep Time
8servings 20minutes
Cook Time
25minutes
Ingredients
Filling
Topping
Instructions
  1. Preheat oven to 425.
  2. In cast iron skillet, melt 2 of the 4 Tbsp of butter. Add chicken pieces, sprinkle with a pinch of salt and pepper, and cook until no longer pink. Remove from pan and set aside.
  3. Add chopped onion and garlic to skillet (add another Tbsp of butter if skillet too dry). Cook for 1 minute and then add frozen bag of vegetables (no need to thaw). Cook until vegetables begin to soften, stirring frequently. Add thyme, salt, and pepper.
  4. When vegetables are soft, melt remaining 2 Tbsp of butter in the skillet with the vegetables. Sprinkle the flour over the mix and stir around.
  5. Pour in milk, stirring constantly. Cook until thickened to the consistency of a melted milkshake then turn off the heat.
  6. Add the chicken back in the skillet along with the 3/4 cup cheese.
  7. Mix biscuit mix according to package directions, and drop biscuits onto the filling mixture in the skillet.
  8. Place cast iron skillet into oven, and cook according to biscuit package directions (14-16 minutes).
  9. Remove from oven, melt 1/4 cup butter and mix in the biscuit seasoning packet. Spoon or brush the butter-seasoning mix over the hot biscuits.
Recipe Notes

If you do not have a cast iron skillet: make the filling as instructed above in a normal skillet (steps 1-6). Transfer the filling to an oven safe casserole dish then add the biscuit topping. Cook according to biscuit directions, remove from oven, and top with butter-seasoning mix as described above.