Cast iron chicken pot pie
Cast iron chicken pot pie

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cast iron chicken pot pie. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Easy recipe if you have canned vegetables and cream of - anything, really! You would need a ready-to-roll pie crust like Pillsbury Refrigerated Pie Crust. Chicken pot pie cooked in a cast iron skillet is easy and delicious!

Cast iron chicken pot pie is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Cast iron chicken pot pie is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook cast iron chicken pot pie using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cast iron chicken pot pie:
  1. Take 1/4 cup salted butter
  2. Make ready 3 lb chicken breasts
  3. Prepare 1 packages grands biscuits
  4. Take 1 can cream of chicken soup
  5. Make ready 1 can cream of mushroom soup
  6. Take 1 can water
  7. Make ready 2 packages thawed frozen vegetables

Open the container of the refrigerator buttermilk biscuits, separate them and place them one at a time on top of chicken pot pie. Home Recipes Main Dishes Cast Iron Chicken Pot Pie. Let stand until cool enough to handle. Shred meat, discarding skin and bones.

Instructions to make Cast iron chicken pot pie:
  1. Cut chicken into bite size pieces and cook in butter
  2. Add water, bring to boil and add vegetables.
  3. Add soups, salt and pepper to taste stir and let simmer for 5 minutes.
  4. Place uncooked biscuits on top of mixture. Bake according to directions on biscuit container.
  5. Enjoy!

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. Cut chicken into bite size pieces and cook in butter. Add water, bring to boil and add vegetables. Craig Claiborne, long-time food editor and restaurant critic for The New York Times once said, "There is nothing better on a cold wintry day than a properly made pot pie." I couldn't agree more. And since I've discovered how versatile WowButter is in sauces.

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