Cast Iron Skillet 4 Ingredient Chicken Pot Pie Recipe #NationalPotPieDay

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

Cast Iron Skillet Chicken Pot Pie Recipe!

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day, which happens to be today! There’s nothing more comforting than some good old fashioned comfort food. With the start of fall and the weather getting cooler, Chicken Pot Pie is one of the first things that come to mind for fall dinners (well, besides pumpkin spice and apples!)

This is a pretty simple recipe made with only four ingredients including a rotisserie chicken and some things you might even have in your pantry.

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

Pot Pie Ingredients:

  • 1 rotisserie chicken, shredded.
  • 1 can mixed vegetables.
  • 1 can cream of chicken soup.
  • Salt & pepper, to taste.
  • 1 bunch fresh parsley, chopped. (optional)
  • 1 container of refrigerator buttermilk biscuits.

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

Directions:

Preheat oven to 425 degrees.

Prep your cast iron skillet with cooking spray.

In a large bowl, de-skin and shred your rotisserie chicken.

Drain the liquid from the can of mixed vegetables.

Add them to the bowl of the shredded chicken.

Mix well.

Spoon in the can of the cream of chicken soup.

Stir to mix well. Add some salt and pepper to taste.

Next, scoop this mixture into the cast iron skillet.

Using the back of the spoon level the mixture in the skillet.

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

Open the container of the refrigerator buttermilk biscuits, separate them and place them one at a time on top of chicken pot pie mixture.

Bake at 425 degrees for 18-20 minutes.

Rinse and chop the parsley, sprinkle some on top of the buttermilk biscuits.

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

Update: A couple of my readers have mentioned that their biscuits were soggy on the bottom. In order to alleviate that problem, Linsay suggested preparing the biscuits separately and placing them on top after it comes out. Also, as Donna noticed, there are 11 biscuits on top. I usually have trouble separating the layered biscuits and that’s how I ended up with 11. 🙂

If you come across any problems, please don’t hesitate to leave me a comment. 

 

Cast Iron Skillet 4 Ingredient Chicken Pot Pie Recipe #NationalPotPieDay

Cast Iron Skillet 4 Ingredient Chicken Pot Pie Recipe #NationalPotPieDay

Ingredients

  • 1 rotisserie chicken, shredded.
  • 1 can mixed vegetables.
  • 1 can cream of chicken soup.
  • Salt & pepper, to taste.
  • 1 bunch fresh parsley, chopped. (optional)
  • 1 container of refrigerator buttermilk biscuits.

Instructions

  1. Preheat oven to 425 degrees.
  2. Prep your cast iron skillet with cooking spray.
  3. In a large bowl, de-skin and shred your rotisserie chicken.
  4. Drain the liquid from the can of mixed vegetables.
  5. Add them to the bowl of the shredded chicken.
  6. Mix well.
  7. Spoon in the can of the cream of chicken soup.
  8. Stir to mix well. Add some salt and pepper to taste.
  9. Next, scoop this mixture into the cast iron skillet.
  10. Using the back of the spoon level the mixture in the skillet.
  11. Open the container of the refrigerator buttermilk biscuits, separate them and place them one at a time on top of chicken pot pie mixture.
  12. Bake at 425 degrees for 18-20 minutes.
  13. Rinse and chop the parsley, sprinkle some on top of the buttermilk biscuits.
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Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

What are some of your go to comfort food recipes?

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

Have a wonderful National Pot Pie Day!

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

 

Cast Iron Skillet Chicken Pot Pie Recipe is perfect for National Pot Pie Day! There's nothing more comforting than some good old fashioned comfort food.

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Comments

  1. Brandy says:

    We do this with canned Dinty Moore Beef Stew. Easy Go-To meal for a cold day. -We also cook the biscuits separate. 🙂

  2. This looks like a great camping meal. A lot of the prep can be done at home and bagged ahead. I’m going to try this in a cast iron Dutch oven next time I go camping. After reading other comments, I think I’ll set the charcoal for a 325-350 oven temp.

  3. Reinhard says:

    Raw biscuits problem solved. Cooked the pan with the biscuits at 375 for 20 minutes. Took it out of the oven and turned the biscuits over then baked for another 12 minutes. Voila!

  4. Try turning the oven down to 365. You don’t cook Biscuits in a 425 oven. They will be raw if youdo.

  5. Patti Salamone says:

    The biscuits looked just like the picture but we’re raw on the bottom. Maybe heat the fiiling up and then pop on the biscuits toward the end? Great flavor!

    • I’m thinking that every oven cooks differently or maybe the pan. But maybe cooking the biscuits separately and putting them on top might work too.

  6. I’ve never seen any can of biscuits that had 11 biscuits in it!!!

  7. Very easy to make. The biscuits started to burn at that temp for that long. So I shortened the time but then they weren’t all the way done. Gonna try again by adjusting the temp down. 425 for that long is too much for my oven.

    • Maybe on a lower rack?

    • Lindsay says:

      I had this problem as well. The biscuits were insanely raw on the bottom and too cooked on the top. Had this problem again when moving the rack lower. This time I just cooked the biscuits separately while I prepared the skillet, and then placed the finished biscuits on top after the skillet was out of the oven. Tasted much better!!!

      • I just read someone else had the same problem. I’m not sure if the oven cooks differently or the pan, but that’s a great idea preparing the biscuits separately and then placing them on top. Thank you for the tip.

  8. That looks so great in that pan

  9. April Gupton says:

    Yum! Thank you!

  10. Nancy Burgess says:

    This looks delicious and so easy to make.I’m going to try it this week it’s cooler out now..

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