Cast iron chicken pot pie
Cast iron chicken pot pie

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, cast iron chicken pot pie. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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! Why are cast-iron skillets so amazing?

Cast iron chicken pot pie is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Cast iron chicken pot pie is something which I’ve loved my whole life.

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

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

Shred meat, discarding skin and bones. 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. This version streamlines things, calling for quick-cooking bite-sized pieces of boneless, skinless chicken breasts along with. The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results.

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!

This version streamlines things, calling for quick-cooking bite-sized pieces of boneless, skinless chicken breasts along with. The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results. Halvah apple pie apple pie brownie donut cheesecake. 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. Cut chicken into bite size pieces and cook in butter.

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