It feels silly to write a fall/winter/cosy/rich recipe when it is 19 degrees outside. It is way too sunny for a cozy meal. But I would rather prepare you for the unavoidable Canadian winter that will creep up when you are least expecting it. In fact it might even happen tonight! I’m taking bets!
Chicken pot pie has always been a part of my repertoire of easy dinners. It doesn’t take a lot of time and with this recipe, you are doing it all in ONE pan. Cook-bake-serve all in one. I can always get behind that. I make chicken pot pie whenever I need comfort food. It’s a crowd pleaser and you don’t really need a lot of new ingredients. Basically stuff you should already have in the fridge and freezer. Chicken pot pie, especially this recipe is especially great on days where you are snowed in and couldn’t be bothered to leave the house to grab groceries.
Cast Iron Skillet Chicken POT PIE IS A THING
Classic Chicken Pot Pie with a Cheddar Biscuit Crust Twist
Chicken pot pie is pretty classic. The recipe is one that I do not alter as much as I would give myself permission to do for others. If it’s not broke… you get my drift.
I however, am always on the lookout for a different topping. I have made this chicken pot pie with a traditional pie crust. I have made it with ready-made puff pastry sheets as well. I love both variations as each has an unique look and taste.
However, if you ask me which way I love to top my chicken pot pie most, it will undoubtedly be a cheddar biscuit topping!
I am not entirely sure why I didn’t think of it sooner. I was going through pinterest where I saw this chicken and dumpling recipe and that triggered the idea of a dumpling type topping, and then I knew! I had to make BISCUITS! Not just any biscuits… cheddar jalapeno biscuits to top off my amazing chicken pot pie recipe!
After tasting it, the hubs has humbly requested (read: demanded with his mouth full) that I should always top my pot pie with biscuit dough.
I can get on that train. Keep reading if you need to make this amazing chicken pot pie with my cheddar biscuit topping and I’m going to one up this recipe, hurl you over the edge of comfort food, by adding an infused ghee to brush on top to finish… I know… I die.
Recipe for a one skillet Chicken Pot Pie Topped with Cheddar Biscuits
Cast Iron Skillet Chicken Pot Pie with Cheddar Biscuit Topping
Equipment
- cast iron skillet
- oven
Ingredients
Filling
- 2 tbsp olive oil
- 1 cup onions diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup mushrooms quartered
- 2 lb skinless boneless chicken thighs cut in bite sized pieces
- 2 tbsp garlic minced
- 1 tbsp italian herbs dried
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth low sodium
- 1/2 cup Cream or whole milk
- 1 cup frozen peas thawed
Topping
- 1 3/4 cups AP Flour
- 1 1/2 tbsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup cold butter diced to pea sized
- 1 1/2 cups cheddar cheese shredded
- 3/4 cup whole milk cold
- salt and pepper to taste
Infused Ghee
- 1/4 cup ghee
- 2 tbsp garlic minced
- 2 tbsp parsley dried
Instructions
Make the filling
- In your skillet, add oil and on medium heat, sweat the: onions, carrots and celery until softened. No colour should form.
- Add the chicken thighs and cook till browned. 4-5 minutes. Add the mushrooms at this point. Add in your garlic and italian herbs.
- Add your butter and the flour and stir to coat the chicken and distribute the flour. Cook for 2 minutes to remove the rawness from the flour. Then add the chicken stock and bring to a slight boil.
- At this point, bring down to a simmer and add the cream/milk and the frozen peas season with salt and pepper and simmer for for 5 minutes till the gravy has thickened. The aroma in your house should threaten to kill you at this point...
Make the biscuit topping
- Preheat the oven to 400°C
- Add the flour, baking powder, sugar and salt to a large bowl to combine. Use a fork because you don't want to use your hands. Add in the butter and cut the butter into the flour using your fork because the heat from your hands could melt the butter and you don't want that. Add the cheese and pour in the milk and combine with a spatula till combined. It will be sticky but not wet.
- Use your hands to grab small portions of the dough. Place it gently on on top of the chicken in the cast iron skillet, be careful not to burn yourself on the skillet or let the dough submerge into the gravy. Repeat until the dough is gone and the top of the skillet is covered with biscuit dough. Make sure to fill in all the small spaces in the skillet.
- Set the skillet into the preheated oven and let bake for 25 minutes or when the pie is bubbling and the biscuit crust is turning golden.
- In a glass jar add ghee, parsley and garlic, place in microwave and heat for a minute in 30 sec increments (so you don't burn the garlic.) Set aside to infuse.
- When the pie is golden brown and crispy, remove from the oven. Using a silicone brush, brush the top of the pie with infused ghee and rest for 10 minutes before serving! ENJOY!
Notes
- you can lighten this recipe up by using chicken breast.
- feel free to use crushed red chilli flakes to add heat to the filling (we do this)
- if you like a more soupy pie filling add another cup of stock (we prefer it not to be soupy)
- for your biscuit dough, if you have a food processor, use the pulse feature to bring it together. I don't have a large one so I do it by hand.. or fork rather lol)
- add finely chopped jalapeno if you want a little heat and pops of flavour to the biscuit dough.
- for the infused ghee, you can replace with butter if you don't have ghee.. but ghee works really well in this recipe.
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