Okay, so this, is a recipe you are going to want to make. Like pronto. 😉
Yesterday after our walk around the harbor, Mrs. HB and I went back to her place and made the most amazing cast iron skillet chicken pot pies for our families. Little HB boy gave Mrs. HB the cookbook Lodge Cast Iron Nation for Christmas and when she came across this recipe she just knew we had to make it. And so we did. And it was AWESOME.
The only thing we both decided we wanted to change next time around was to add MORE carrots {which I’ve reflected in our revised version of the recipe below}. We started the pot pies at Mrs. HB’s house in the morning and then both of us set aside the dishes in our refrigerators until dinner time, when we added our crusts just before baking. Everything was totally spot on and both The Girl and the HH loved the pot pie {and especially that biscuit crust!} and they are looking forward to having the leftovers in their lunches today.
Home cooking, it doesn’t get much better than this.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 celery rib, diced
- 2 large carrots, sliced
- 3 cups cubed chicken {in 1″ pieces}
- 1 1/2 cups frozen peas
- 1 cup fresh mushrooms, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredients for the gravy
- 1/4 cup vegetable shortening
- 1/4 cup all-purpose flour
- 1/2 cups chicken broth
- 1 cup 2% milk
Ingredients for the biscuit crust
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chilled vegetable shortening
- 1 cup 2% milk
Directions
Grease a 2 quart cast iron skillet and set aside.
Over medium heat melt the butter in cast iron skillet and saute the onions, celery and carrots until tender. Stir in the mushrooms, peas, chicken and salt and pepper and set aside. In a heavy saucepan melt the shortening over medium heat. Slowly whisk in the flour, and stir constantly {about 3 minutes}. Remove from heat and gradually mix in the milk and chicken broth until well blended. Return the sauce to the heat and cook, stirring constantly until the sauce has thickened to a nice gravy. Pour gravy over the chicken and vegetable mixture in the skillet and set aside.
Preheat oven to 425 degrees
To make the biscuit crust, whisk the flour, baking powder and salt together in a medium bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Add the milk and stir until a dough forms. Gently roll out the dough on a lightly floured surface to about a height of 1/3 inch thickness. Drape the dough over the chicken pie filling cast iron skillet and crimp the edges around the top of the pan. Cut a few vents on top of the biscuit crust and pop in the oven. Bake at 425 degrees for about 20 – 22 minutes or until the crust is nicely browned and the gravy juices are bubbling up through the vents in the crust.
Serves 6-8
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