Quick Chicken Pot Pie
Fluffy drop buttermilk biscuits cover this skillet casserole brimming with rotisserie chicken! FOR THE BISCUITS 1 1/2 cups all-purpose flour 1 Tbs. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. kosher salt 6 Tbs. cold unsalted butter, cut into 1/4" cubes 3/4 cup cold buttermilk FOR THE POT PIE 4 Tbs. unsalted butter 1 small onion, chopped (about 1 cup) 2 medium carrots, cut into 1/2" pieces (about 1 1/2 cups) 1 medium Yukon Gold potato, cut into 1/2" pieces (about 1 cup) 1/3 cup all-purpose flour 1 cup low-sodium chicken broth 1/2 cup half-and-half 3 cups shredded cooked chicken (from rotisserie chicken) 1/2 cup chopped scallions, white and light green parts only 1 cup frozen peas 1/4 cup chopped fresh dill 1 tsp. kosher salt Ground black pepper 1 large egg, beaten
Preheat oven to 425°F with rack in center position. To make biscuits: In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add cold butter; work into flour mixture with tips of fingers until butter pieces are well incorporated and mixture is nubbly looking (butter pieces should range in size from lentils to peas). Add buttermilk; mix gently until dough comes together. Chill biscuit dough in refrigerator until ready to top chicken pot pie.
To make pot pie: Melt butter in 10" cast iron skillet over medium-high heat. Add onion, carrots and potato: sauté until beginning to soften, 5-7 minutes. Add flour and stir constantly to incorporate. Veggie mixture will get thick and clumpy. Slowly add chicken broth, stirring well to prevent lumps, and bring to slow simmer. Stir in half-and-half, chicken, scallions, peas, dill, salt and 1/2 tsp. pepper.
Use 2" ice cream scoop to divide biscuit dough into 8 portions, dropping each over skillet and spacing out evenly. Brush top of each biscuit with beaten egg and sprinkle with a pinch of ground black pepper. Carefully transfer skillet to oven. Bake until biscuits are deeply browned and flaky and chicken filling is hot and bubbling, 20-25 minutes. Serve chicken pot pie hot from oven. Servings: 4. Cals.: 811; Protein: 32 g.; Fat: 50 g. (25 g. saturated); Trans fat: 1 g.; Chol.: 191 mg.; Carbs.: 73 g.; Sodium: 1,964 mg.; Fiber: 6 g.; Sugar: 13 g. Kitchen time: 1 hour. Total time: 1 hour, 30 minutes.