Cast Iron Chicken Pot Pie
Delicious homestyle meal made in a cast iron skillet.
Equipment
- 1 cast iron skillet (10 inch) https://amzn.to/3tsIk3E
- 1 Cutting board
- olive oil
Ingredients
- 1 chopped onion
- 2 cups shredded carrots
- 1 cup chopped celery
- 1 tbsp minced garlic
- 2 tsp thyme (separated)
- 2 tbsp flour
- 3 tbsp butter (seperate 1 tbsp)
- 1 tbsp chicken stock concentrate
- 2 tbsp sour cream
- salt and pepper to taste
- 1 6 pack of pillsbury biscuits
- 1 lb chicken breast
Instructions
- Preheat oven to 420 degrees
- Prep: Chop chicken breast into 1 inch pieces, chop celery, and dice onion
- Season chicken with salt and pepper and cook in the skillet on medium high heat with olive oil. Cook then place on cutting board or plate
- Lower temperature to medium. Add 1 tsp of thyme to the skillet with a little bit of olive oil. Add shredded carrots, chopped celery, and chopped onion and cook until softened. Season with salt and pepper.
- Once softened, add 1 tbsp (or more) minced garlic and 1 tsp of minced thyme. Cook until you smell the garlic and then add 2 tbsp of butter to the pan. Once htis has melted, add 2 tbsp of flour. Let cook for 1 minute.
- Pour in 1 3/4 cup of water and 1 tbsp of stock concentrate and season again with salt and pepper. Add in 2 tbsp of sour cream and stir.
- After this has been incorporated, you'll add in your chicken and stir to combine.
- Open your biscuits and flatten them in your hands to make them thinner, and arrange them on top of the pot pie mixture.
- Microwave 1 tbsp of butter until melted. Sprinkle thyme in the bowl with the butter then pour over the biscuits.
- Place the skillet in the oven and cook for 12 minutes.