Cast iron chicken pot pie
Cast iron chicken pot pie

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cast iron chicken pot pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cast iron chicken pot pie is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Cast iron chicken pot pie is something which I’ve loved my entire life. They are fine and they look wonderful.

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!

To get started with this recipe, we must first prepare a few ingredients. You can cook cast iron chicken pot pie using 7 ingredients and 5 steps. Here is how you cook 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. Make ready 1 packages grands biscuits
  4. Prepare 1 can cream of chicken soup
  5. Take 1 can cream of mushroom soup
  6. Take 1 can water
  7. Get 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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