Hey guys it’s time for a quick and easy dinner recipe. I can not over state how simple this one really is. The Cast Iron Skillet Chicken Pot Pie Recipe is a throw it together throw it oven pull it out chow down and kill it! I love recipes like this because sometimes life is just so hectic you want to make something great and homemade but quick and easy. I gotta say if you don’t have a cast iron skillet get one! There are so many cool things you can make in them, stove top, oven grill. Trust me I love mine. Anyway back to dinner lol, The whole family will totally love this one, seriously guys this is an IT dinner. Go ahead and give it a shot you will thank me later.
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- 1 Rotisserie Chicken, Shredded
- 1 Can Mixed Vegetables
- 1 Can Cream of Chicken
- 1 Container Refrigerated Buttermilk Biscuits
- Salt
- Pepper
- Preheat oven to 375 degrees.
- In a large bowl, de-skin and shred your rotisserie chicken.
- Drain the liquid from the can of mixed vegetables. Add them to the bowl of the shredded chicken. Spoon in the can of the cream of chicken soup. Stir to mix well. Add some salt and pepper to taste.
- Scoop this mixture into the cast iron skillet. Open the container of the buttermilk biscuits, separate them and place them one at a time on top of chicken pot pie mixture.
- Bake for 18-20 minutes.
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