One Skillet Chicken Pot Pie
Just when you thought this warm comfort food classic couldn’t get any better, you bite into a cheesy drop biscuit…

Servings
6
Servings
6
Ingredients
Filling

  • 3tbsp


    Butter

  • 1lb


    Chicken Breastcut into bite size pieces

  • 1/2tsp


    Salt

  • 1/2tsp


    Black Pepper

  • 1/4cup


    All Purpose Flour

  • 3cups


    Chicken Stock

  • 2cups


    Frozen Vegetable Medley

  • 3oz


    Grated Parmesan Cheese
Cheesy Drop Biscuits

  • 2cups


    All Purpose Flour

  • 2oz


    Grated Parmesan Cheese

  • 1tbsp


    Baking Powder

  • 1tbsp


    Granulated Sugar

  • 1/4tsp


    Kosher Salt

  • 1stick


    Buttermelted

  • 1cup


    Milk
Instructions
  1. Preheat oven to 450 degrees F.
  2. Melt butter in a 10-inch cast iron skillet over medium heat. Add chicken, salt and pepper. Cook until chicken is browned, about 2 minutes each side.
  3. Add flour and whisk to combine. Slowly add chicken stock while whisking. Mix in vegetables and cheese. Reduce heat to medium and allow mixture to come to a boil, stirring occasionally.
  4. Prepare the biscuits: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk until combined. Add butter and milk and mix well.
  5. Drop heaping tablespoons of the biscuit dough onto the pot pie mixture. Place skillet on a foiled cookie sheet, then bake for 10-12 minutes, until biscuits are golden brown.