Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits

Homemade chicken pot pie made in a cast iron skillet and topped with fluffy cheddar buttermilk biscuits. Inspired by Homemade with Love by Jennifer Perillo.

Yields: 4-6 servings

Ingredients

2 tablespoons butter
1 onion, finely chopped
1/4 cup flour
2 cups chicken broth*
1 cup milk
2 cups leftover roasted chicken, light and dark meat, shredded (I used a rotisserie chicken)
1 3/4 cups frozen peas & carrots
1 tablespoon fresh flat-leaf parsley, finely chopped
salt and pepper, to taste
For the Cheddar Drop Biscuits:
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
6 tablespoons cold butter, cut into 12 pieces
1 cup medium cheddar cheese, grated
1 1/4 cups buttermilk
black pepper

Instructions

!For the filling:

Heat a 12-inch cast iron skillet over medium heat. Melt the butter and add the onions, stirring and sautéing until translucent, about 3-4 minutes. Sprinkle in the flour, stirring constantly, for 1-2 minutes more, allowing the flour to cook a bit (this helps eliminate a "floury" taste in your filling, so don't skip this step).

Pour in the chicken broth and the milk, stirring until combined. Turn the heat up to medium-high and bring the mixture to a gentle boil. Reduce the heat to a low and let simmer about 10 minutes, stirring occasionally as the mixture thickens. Add the chicken, peas & carrots, and parsley. Season with salt and pepper to taste.

Preheat oven to 425.

!To Make the Biscuits:

In a mixing bowl, stir together the flour, baking powder, baking soda, salt, and sugar. Cut in the butter using a pastry blender or your fingers until the mixture is crumbly. Stir in the cheddar cheese, followed by the buttermilk, until it all just comes together and forms a thick, sticky dough (be careful not to overwork the dough - this is the key to a fluffy biscuit).

!To Assemble your pot pie:

Drop the biscuit dough in 1/4 cup sized dollops onto the top of the pot pie filling. Sprinkle the biscuits with black pepper. Place the skillet into the preheated oven and bake for 18-20 minutes, until the biscuits are golden. Serve promptly.