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Homemade chicken pot pie made in a cast iron skillet and topped with fluffy cheddar buttermilk biscuits.
For the filling: Heat a 12-inch cast iron skillet over medium heat. Add the butter and once it’s melted add the onions, stirring and cooking until onions are translucent, about 3-4 minutes. Sprinkle in the flour, stirring constantly, and cooking for 1-2 minutes more. You want 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 it simmer about 10 minutes, stirring occasionally as the mixture thickens. Add the chicken, peas and carrots and parsley. Season with salt and pepper to taste.
Preheat oven to 425 F.
For 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, stirring 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.
Notes: I added some of the chicken juices from the rotisserie chicken to the chicken broth to add depth of flavor. If using a rotisserie chicken or leftover homemade roast chicken and have juices on hand, I recommend this.
Inspired by Homemade with Love by Jennifer Perillo.