I love trying new recipes over the weekend. There’s plenty of time to run to the grocery store, pick fresh ingredients, and experiment a bit with no time limits.
Plus, I had some surprise guests this morning! My parents decided to haul a few furniture pieces I inherited from my grandmother, which I gladly accepted! I’m so excited about my new dining table and wanted to serve up something special so we could sit and enjoy. My dad loves chicken pot pies. If Publix is having a 10 for 10 deal on them, he will have 20 in his cart.
So, I wanted to try to make one while they were here. I looked up a few recipes online, deciding to combine a few things I liked from each of them to make this one. So here you go, my completely from scratch chicken pot pie, baked in my cast iron skillet.
- 2 boneless skinless chicken breasts
- 1/4 cup of onion
- 1/4 cup of celery
- 1/4 cup of diced carrots
- 1/2 cup of English peas
- 1/4 cup of diced golden potatoes
- 1 cup of flour, plus 1 tablespoon
- 2 oz of parmesan
- 1 tablespoon of baking soda
- 1 tablespoon of sugar
- 1/2 tablespoon of Kosher salt
- 3/4 cup of milk
- 3/4 cup of chicken broth
- Salt, pepper
Prep work (morning):
- I washed all my veggies, and the chopped up the celery, potatoes, and onions so I could just pop them in the pan. I stored everything in the fridge until I was ready to cook.
- I also diced up the chicken breast into bite-sized pieces.
- Lastly, I whisked together flour, parmesan, baking powder, sugar, and Kosher salt. I put the mixture in fridge until I was ready to add milk and drop in the pan. Thinking back, I could have added the milk/butter then, but didn’t.
:30 Prior to when I thought we would want lunch:
We had unloaded most everything, and my dad was working on my dryer. I knew he’d be getting hungry soon!
- Heated up 1 tablespoon of oil in the cast iron skillet.
- Added the diced chicken and sprinkled a little salt and pepper on top. Then, I pulled the chicken off the skillet to a plate. (Do not drain the pot)
- Added 1/4 cup of onions, and let them simmer.
- Pushed the onions to one side, and whisked in a tablespoon of flour for a light roux.
- Added celery, carrots, peas, and potatoes to cook, for about 10 minutes.
- Added 3/4 cup of milk and 1/2 cup of chicken broth, cooked for another 5 minutes.
- I also added just a little more flour to thicken it up a bit.
- Pre-heat the oven to 425.
- Add the chicken back to the pot, let warm.
- Grab you parm/flour mixture out of the fridge. Add milk and unsalted melted butter with a spatula until it’s incorporated. Don’t mix too much, as it doesn’t need to be smooth. (Again, as I mentioned before, I could have completed this prior.)
- Drop biscuit mix into the skillet for the top layer. I tried – unsuccessfully to use an ice cream scoop – but ultimately I stuck with my spoon and sliding it off with a forefinger.
- Bake for 12 minutes at 425.
- Sprinkle a little parsley on top and serve it up!
- Well, my father approved his meal with a clean plate, so that’s for sure a win!
- I highly recommend this recipe — it’s very simple, and the parmesan biscuits topping gives it that little something extra.
- I would make a few improvements for my next attempt:
- It needs a little more of the juicy “filling.” Adding cup of cream of chicken to the skillet – prior to popping down the biscuit mixture – would have done the trick. It was just a bit too dry. I wanted the biscuit to soak up a little more of the cream once I was eating it!
- Also – carrots = yuk. I’m just not a carrot fan. My mom suggested cooking those a bit more before adding to the skillet or use canned. Anything to help them cook a little more would have helped.
Also – I have a new challenge for myself: Take photos while baking/cooking. I can only seem to remember to snap a few photos after the meal is done. I must be better about this!
Have any great recipes you’ve tried recently? I’d love to know in the comments!