Skillet Chicken Pot Pie

As promised, here is a delicious recipe I found from a blog Just Plum Crazy while doing my meal planning and searching on Pinterest. I decided to make it because the ingredients looked cheap, and I just finished cleaning and seasoning my cast iron skillet. I made this recipe for Cory and a few of his friends, and there weren't any leftovers! The recipe is listed below!

Cast Iron Skillet Chicken Pot Pie

Ingredients:

~1 rotisserie chicken, shredded

~1 can mixed vegetables

~1 can cream of chicken soup

~Salt & pepper, to taste

~1 bunch fresh parsley, chopped (optional)

~1 container of refrigerator buttermilk biscuits

Directions:

1. Preheat your oven to 425, and if your cast iron skillet is not already seasoned, prepare it with cooking spray.

2. In a large bowl, de-skin and shred your rotisserie chicken. (I cooked and shredded the chicken breast in the crock pot)

3. Drain liquid from your can of mixed veggies and add them to the bowl of shredded chicken and mix well.

4. Spoon in the can of cream of chicken soup and stir to mix well. Add some salt and pepper to taste.

5. Add mixture to your cast iron skillet, and level off with a spoon.

6. Open your container of refrigerator biscuits, separate them and place them on top of the mixture.

7. Bake at 425 for 18-20 minutes.

8. Rinse and chop parsley, and sprinkle on top of biscuits.

This was so good, and a lot easier than making it from scratch. I made some adjustments from the original recipe and it was awesome! It fed 3 hungry soldiers with no complaints, and nothing left over! Enjoy!

~S