Weather: 45 degrees, sunshine and glorious fall colors
What I’m listening to: AutumnGeorge Winston

She was a beauty, this pot pie. Oh yes. Delightful.

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That creamy chicken and vegetable filling and those golden, fluffy cheddar buttermilk biscuits all steaming together in a cast iron skillet.

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It’s exactly the hot, homemade comfort food you want as temperatures drop and the seasons change.

Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits

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Homemade chicken pot pie made in a cast iron skillet and topped with fluffy cheddar buttermilk biscuits. Inspired by Homemade with Love by Jennifer Perillo.

Yields: 4-6 servings

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1/4 cup flour
  • 2 cups chicken broth*
  • 1 cup milk
  • 2 cups leftover roasted chicken, light and dark meat, shredded (I used a rotisserie chicken)
  • 1 3/4 cups frozen peas & carrots
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • salt and pepper, to taste
  • For the Cheddar Drop Biscuits:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 6 tablespoons cold butter, cut into 12 pieces
  • 1 cup medium cheddar cheese, grated
  • 1 1/4 cups buttermilk
  • black pepper

!For the filling:

Heat a 12-inch cast iron skillet over medium heat. Melt the butter and add the onions, stirring and sautéing until translucent, about 3-4 minutes. Sprinkle in the flour, stirring constantly, for 1-2 minutes more, allowing the flour to cook a bit (this helps eliminate a "floury" taste in your filling, so don't skip this step).

Pour in the chicken broth and the milk, stirring until combined. Turn the heat up to medium-high and bring the mixture to a gentle boil. Reduce the heat to a low and let simmer about 10 minutes, stirring occasionally as the mixture thickens. Add the chicken, peas & carrots, and parsley. Season with salt and pepper to taste.

Preheat oven to 425.

!To Make the Biscuits:

In a mixing bowl, stir together the flour, baking powder, baking soda, salt, and sugar. Cut in the butter using a pastry blender or your fingers until the mixture is crumbly. Stir in the cheddar cheese, followed by the buttermilk, until it all just comes together and forms a thick, sticky dough (be careful not to overwork the dough - this is the key to a fluffy biscuit).

!To Assemble your pot pie:

Drop the biscuit dough in 1/4 cup sized dollops onto the top of the pot pie filling. Sprinkle the biscuits with black pepper. Place the skillet into the preheated oven and bake for 18-20 minutes, until the biscuits are golden. Serve promptly.

 

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