Photo: Wesual Click
Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits
16 ingredients
35 min + 30 min
6
openrecipes
Homemade chicken pot pie made in a cast iron skillet and topped with fluffy cheddar buttermilk biscuits.
Estimated Nutrition (whole recipe, rough)
1337
Calories
68g
Protein
42g
Fat
171g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons FOR THE FILLING:
- 1 whole Butter
- ¼ cups Onion, finely chopped
- 2 cups Flour
- 1 cup Chicken Broth
- 2 cups Milk
- 1-¾ cup Leftover Roasted Chicken, Light And Dark Meat (I Used A Rotisserie Chicken)
- 1 Tablespoon Frozen Peas And Carrots Mixture
- 2 cups Fresh, Flat-leaf Parsley, Finely Chopped
- 1 Tablespoon Salt And Pepper, to taste
- ¼ teaspoons FOR THE CHEDDAR DROP BISCUITS:
- ½ teaspoons Flour
- 2 teaspoons Baking Powder
- 6 Tablespoons Baking Soda
- 1 cup Salt
- 1-¼ cup Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes