Chicken Pot Pie Skillet: All Things Cast Iron

Posted on - December 31, 2016 / Author - Tanorria Askew / Category - Uncategorized

I get it. Everyone is making New Years Resolutions. It’s the “thing” to do. I personally can’t stand resolutions because they are only made to be broken. I like to spend more time reflecting on the year I just had when approaching a new year. Yes, I have goals and plans, but I’m the type of person who hardly ever announces them.

While everyone is hating 2016 and looking forward to 2017, I am happy with the amazing year I had. Sure, there are plenty of things I hated from 2016, but I had an amazing year.

With all that being said, indulge with me. Give your self one more day and eat one last “cheat” meal with me. Besides, you really aren’t going to start until Monday anyway!

I hope you enjoy this carb loaded, ooey, gooey decadence. I sure did enjoy making it!

Chicken Pot Pie Skillet
2 boneless skinless chicken breast or 4 boneless skinless chicken thighs
1 tsp olive oil
salt & pepper

3 Tbs salted butter
1 small onion, diced
2 clove garlic, minced
2 large carrots, diced
4 celery stalks, diced
3 Tbs all purpose flour
2 cups chicken stock
1 sprig rosemary
2 sprigs thyme
1 bay leaf
1/2 cup frozen peas
1/2 cup heavy cream

2 cups All Purpose Flour
¾ tablespoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Salt
1 cup Buttermilk (you can use regular milk if that’s what you have)
1 stick plus 1 tablespoon Unsalted Butter

Preheat oven to 400 degrees. Place chicken in a 10 in cast iron skillet and drizzle with olive oil. Season with salt and pepper. Roast chicken for 15-20 minutes. Carefully remove pan from oven and place chicken on a plate to rest. Once cooled, cut chicken into bite size pieces.

Heat the same cast iron skillet on the stove top over medium heat. Add butter and veggies to the chicken drippings and sauté until tender. Add fresh herb sprigs and bay leaf. Mix in flour and cook for 1-2 minutes. Stir in chicken stock and whisk until flours has dissolved. Let mixture come to a bubble. Mixture will begin to thicken. Reduce heat and let simmer. Add chicken and peas to mixture. Remove herb stems and bay leaf. Stir in heavy cream and remove pan from heat.

For biscuits, combine dry ingredients in a bowl. Blend melted butter (minus 1 TBS) and milk into dry ingredients. Mixture will be thick and sticky. Using an ice cream scoop, top chicken mixture with biscuit dough. Brush biscuits with remaining butter.

Bake in oven for 15-20 min, until biscuits have browned and are cooked through.

Enjoy! Happy New Year!

Comments 3 comments to this post

January 1, 2017 at 3:49 pm / Mary / Write:

I will love this chick pie

January 1, 2017 at 10:15 pm / Tanorria Askew / Write:

Enjoy it!

January 1, 2017 at 8:48 pm / Mary / Write:

Can’t wait this pot pie

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