Cast Iron Chicken Biscuit Pot Pie is an easy dish to assemble, and bake in the oven or over the propane fire pit or you campfire in your cast iron dutch oven.

Optional make-ahead tips: Dice the veggies and brown the chicken at home to make preparation easier.

What’s your favorite part? If you like a lot of filling and less biscuit, use a smaller, deeper pan. This will use fewer biscuits. If the filling in secondary to the biscuits, spread the filling thin in a larger pan and use more biscuits.

Cast Iron Chicken Biscuit Pot Pie recipe

The Filling

• 1 lb chicken strips

• 1 small onion, diced

• 4-5 carrots, diced

• 4-5 stalks celery, diced

• 2-3 cloves garlic, minced

• 1 tsp fresh thyme, minced

• 2 TBSP butter

• 2 TBSP flour

• 1 1/2 cups chicken broth

• 2 TBSP cream cheese

• Salt and pepper to taste

The Crust

• 1 can biscuits, split at center

• 1 TBSP butter

Directions

1. Brown chicken in a drizzle of hot oil in cast iron, adding salt and pepper to taste. Remove the chicken (it will cook more later).

2. Heat a drizzle of oil and add the veggies; cook until soft. Add garlic and 1/2 tsp of thyme and cook until fragrant.

3. Add 2 TBSP butter and melt; add 2 TBSP flour and cook for a minute.

4. Pour in broth and add salt and pepper to taste. Stir in cream cheese until melted. Return chicken to the pan.

5. Top the filling with an even layer of split biscuits - however many it takes to cover the pan. Melt 1 TBSP butter. Brush butter onto biscuits then sprinkle on the rest of the thyme.

6. Bake at 425 for 10-15 minutes, or until biscuits are cooked through. Cool 5minutes before serving.