Cast Iron Skillet Chicken Pot Pie with Cheddar Biscuit Topping
Classic and cozy chicken pot pie with a savoury cheddar biscuit topping
Course Main Course
Cuisine North American
Keyword cast iron, chicken, chicken pot pie, cozy, fall, one pot meal, pot pie, winter
Prep Time 30minutes
Cook Time 30minutes
Resting Time 10minutes
Total Time 1hour10minutes
Equipment
cast iron skillet
oven
Ingredients
Filling
2tbspolive oil
1cuponionsdiced
1cupcelerydiced
1cupcarrots diced
1cupmushroomsquartered
2lbskinless boneless chicken thighscut in bite sized pieces
2tbspgarlicminced
1tbspitalian herbsdried
2tbspbutter
2tbspflour
2cupschicken brothlow sodium
1/2cupCream or whole milk
1cupfrozen peasthawed
Topping
1 3/4cupsAP Flour
1 1/2tbspbaking powder
2tspsugar
1/2tspsalt
1/2cupcold butterdiced to pea sized
1 1/2cupscheddar cheeseshredded
3/4cupwhole milkcold
salt and pepperto taste
Infused Ghee
1/4cupghee
2tbspgarlicminced
2tbspparsleydried
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
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.