There’s just something about a cast-iron skillet. Not only does it give this crustless chicken pot pie some serious cred on the ‘gram, but we swear it makes it taste better, too. This easy chicken pot pie with biscuits as a crust is a comfort-food go-to, and we bet you’re going to reach for it when company’s coming, too.
FOR THE POT PIE:
6 slices bacon, chopped
1 medium yellow onion, diced
2 medium celery stalks, diced
2 large carrots, diced
1 bay leaf
2 tsp. Head Country Original Championship Seasoning
1/4 C. all-purpose flour
2 C. chicken stock
3 C. cooked chicken, shredded or cut into small chunks (about one medium chicken—can be baked, boiled, smoked, or canned)
1 C. frozen peas
BISCUITS
1-2/3 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Pinch of ground black pepper
1/4 C. chilled unsalted butter, cut into small pieces
1 C. buttermilk
1 egg, beaten
STOVETOP & OVEN DIRECTIONS:
Preheat the oven to 425 degrees F. Heat a 10-inch, cast-iron skillet over medium heat. Once hot, add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, making sure to reserve the fat in the pan.
Return the pan to medium heat and add onion, celery, and carrots to the bacon fat. Cook for 5-7 minutes, until the onions are translucent. Season with salt and pepper.
Stir in flour and Head Country seasoning. Cook for 2 minutes, stirring frequently. Add bay leaf. Slowly pour in chicken stock while stirring constantly, until well-combined. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
Remove from heat and remove the bay leaf. Add in frozen peas, cooked chicken, and cooked bacon until everything is well-combined and coated in the sauce. Set aside.
While the pie filling cooks, make the biscuits. Add flour, baking powder, baking soda, salt, and black pepper to a large bowl. Whisk to combine.
Add butter and, using a pastry cutter or your fingers, incorporate the cubed butter until it forms a sandy texture, with some pieces of butter about the size of pebbles.
Pour in buttermilk and stir until the mixture just comes together. Be sure not to overmix the dough.
Use a large spoon or your hands to drop the biscuit batter in large dollops onto the filling in the cast-iron skillet. Brush the tops of the biscuits with egg.
Bake pot pie for 20 to 25 minutes, until the tops of the biscuits are golden brown and the filling is bubbling. Serve warm.
GRILL/SMOKER DIRECTIONS:
Heat the grill or smoker to 400 degrees F. Allow a large cast-iron skillet to preheat on the grill grates.
While the grill pre-heats, make the biscuits. Add flour, baking powder, baking soda, salt, and black pepper to a large bowl. Whisk to combine. Add butter and, using a pastry cutter or your fingers, incorporate the cubed butter until it forms a sandy texture, with some pieces of butter about the size of pebbles.
Pour in buttermilk and stir until the mixture just comes together. Be sure not to overmix the dough.
Once the grill and skillet are pre-heated, add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, making sure to reserve the fat in the pan.
Add onion, celery, and carrots to the bacon fat in the cast-iron skillet. Cook for 5-7 minutes, until the onions are translucent. Season with salt and pepper.
Stir in flour and Head Country seasoning. Cook for 2 minutes, stirring frequently. Add bay leaf. Slowly pour in chicken stock while stirring constantly, until well-combined. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
Remove from heat and remove the bay leaf. Add in frozen peas, cooked chicken, and cooked bacon until everything is well-combined and coated in the sauce.
Use a large spoon or your hands to drop the biscuit batter in large dollops onto the filling in the cast-iron skillet. Brush the tops of the biscuits with egg.
Close the lid and allow the pot pie to bake for 25-30 minutes, until the tops of the biscuits are golden brown and the filling is bubbling. Serve warm.
