Cast Iron Chicken Pot Pie (Print Version)
# Ingredients:
→ Filling
01 -
6 tablespoons unsalted butter
02 -
1 medium onion, chopped
03 -
6 tablespoons all-purpose flour
04 -
3 cups chicken broth
05 -
1 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1 cup evaporated milk
08 -
2 cups mixed frozen vegetables
09 -
1 rotisserie chicken, in bite-size chunks
→ Biscuits
10 -
2 cups all-purpose flour
11 -
2 teaspoons baking powder
12 -
1/2 teaspoon baking soda
13 -
2 teaspoons sugar
14 -
3/4 teaspoon kosher salt
15 -
1/2 cup unsalted butter, cold and cut into small cubes
16 -
1 cup buttermilk
# Instructions:
01 -
Preheat the oven to 375°F. In a 10-inch cast iron skillet (or other oven-safe pan), melt the butter over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
02 -
Whisk in the flour and cook for one minute. Slowly pour in the chicken broth while whisking to prevent clumping. Add the evaporated milk, continuing to whisk until smooth. Simmer until thickened.
03 -
Season the mixture with salt and pepper. Stir in the rotisserie chicken and mixed vegetables. Remove from heat.
04 -
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
05 -
Cut the cold butter into the dry ingredients using your fingers or a pastry blender until the mixture resembles coarse crumbs.
06 -
Pour in the buttermilk and stir until a rough dough forms. Avoid over-mixing.
07 -
Using a 1/4 cup measuring cup or large cookie scoop, drop the biscuit dough onto the surface of the filling in the skillet, evenly covering the top. You should have around 9 biscuits.
08 -
Transfer the pan to the oven and bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling. Place a baking sheet on the rack below to catch any potential drips.
# Notes:
01 -
Allow the dish to cool to room temperature before storing leftovers in an airtight container. Consume within 3-4 days.