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
- Preheat oven to 425 degrees.
font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">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.
0 Response to "Cast Iron Skillet Chicken Pot Pie Recipe!"
Post a Comment