Cast iron chicken pot pie. Chicken pot pie cooked in a cast iron skillet is easy and delicious! Why are cast-iron skillets so amazing? Because they're perfect for making an entire chicken pot pie!
You would need a ready-to-roll pie crust like Pillsbury Refrigerated Pie Crust.
Traditional chicken pot pie, with a homemade crust and a slow-simmered filling, is undoubtably wonderful, but it requires the better half of an afternoon to assemble.
This version streamlines things, calling for quick-cooking bite-sized pieces of boneless, skinless chicken breasts along with.
Literally this is a simple recipe just taking into account the extra ones. I think the hardest share is to find the best ingredients so you can enjoy the delectable Cast iron chicken pot pie for your breakfast with your connections or family.
You can cook Cast iron chicken pot pie using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cast iron chicken pot pie
- Prepare 1/4 cup of salted butter.
- You need 3 lb of chicken breasts.
- You need 1 packages of grands biscuits.
- You need 1 can of cream of chicken soup.
- Prepare 1 can of cream of mushroom soup.
- It's 1 can of water.
- It's 2 packages of thawed frozen vegetables.
Home Recipes Main Dishes Cast Iron Chicken Pot Pie. Let stand until cool enough to handle. Shred meat, discarding skin and bones. The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results.
Cast iron chicken pot pie instructions
- Cut chicken into bite size pieces and cook in butter.
- Add water, bring to boil and add vegetables..
- Add soups, salt and pepper to taste stir and let simmer for 5 minutes..
- Place uncooked biscuits on top of mixture. Bake according to directions on biscuit container..
- Enjoy!.
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