Dutch oven chicken pot pie recipe

Pro Tip:

To avoid soggy biscuits you can prepare the biscuits first and add the chicken and vegetables after the biscuits are done.

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.

  Instructions:

• Prep your cast iron skillet with cooking spray.

• 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.

• Mix well.

• Spoon in the can of the cream of chicken soup.

• Stir to mix well. Add some salt and pepper to taste.

• Next, scoop this mixture into the cast iron skillet.

• Using the back of the spoon level the mixture in the skillet.

• Open the container of the refrigerator buttermilk biscuits, separate them and place them one at a time on top of chicken pot pie mixture.

  Bake at 425 degrees for 18-20 minutes.

  Rinse and chop the parsley, sprinkle some on top of the buttermilk biscuits.