Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits

1. 1

   For the filling: Heat a 12-inch cast iron skillet over medium heat.

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   Add the butter and once its melted add the onions, stirring and cooking until onions are translucent, about 3-4 minutes.

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   Sprinkle in the flour, stirring constantly, and cooking for 1-2 minutes more.

4. 4

   You want the flour to cook a bit (this helps eliminate a floury taste in your filling, so dont skip this step).

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   Pour in the chicken broth and the milk, stirring until combined.

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   Turn the heat up to medium-high and bring the mixture to a gentle boil.

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   Reduce the heat to a low and let it simmer about 10 minutes, stirring occasionally as the mixture thickens.

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   Add the chicken, peas and carrots and parsley.

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   Season with salt and pepper to taste.

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    Preheat oven to 425 F.

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    For the biscuits: In a mixing bowl, stir together the flour, baking powder, baking soda, salt and sugar.

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    Cut in the butter using a pastry blender or your fingers until the mixture is crumbly.

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    Stir in the cheddar cheese, followed by the buttermilk, stirring until it all just comes together and forms a thick, sticky dough.

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    Be careful not to overwork the doughthis is the key to a fluffy biscuit.

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    To assemble your pot pie: Drop the biscuit dough in 1/4 cup sized dollops onto the top of the pot pie filling.

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    Sprinkle the biscuits with black pepper.

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    Place the skillet into the preheated oven and bake for 18-20 minutes, until the biscuits are golden.

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    Serve promptly.

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    Notes: I added some of the chicken juices from the rotisserie chicken to the chicken broth to add depth of flavor.

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    If using a rotisserie chicken or leftover homemade roast chicken and have juices on hand, I recommend this.

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    Inspired by Homemade with Love by Jennifer Perillo.

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