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Cast Iron Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits Cast Iron Skillet

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people

Ingredients
  

  • - 2 cups diced rotisserie chicken breast
  • - 3 carrots diced and cooked
  • - 1 cup frozen peas
  • - 2 ½ cups chicken gravy
  • - 2 cups all-purpose flour
  • - 1 tbsp baking powder
  • - ½ tsp baking soda
  • - ½ tsp rosemary sea salt
  • - 1 cup sharp cheddar shredded
  • - 2–3 tbsp fresh chives snipped
  • - 5 tbsp cold butter cubed
  • - ¾ cup buttermilk

Instructions
 

  • Preheat oven to 350°F. In a bowl, mix chicken, carrots, peas, and gravy. Transfer to cast iron skillet.
  • In another bowl, combine flour, baking powder, soda, and salt. Stir in cheddar and chives.
  • Cut in butter until coarse crumbs form. Add buttermilk, mix until dough forms. Knead gently 5–6 times.
  • Cut into rounds and bake at 425°F for 8 minutes.
  • Remove biscuits and place on chicken filling. Bake skillet another 5–7 minutes until biscuits are golden.

Notes

- Store leftovers in fridge 3 days.
- Freeze filling separately up to 3 months.
- Make filling a day ahead; bake biscuits fresh.