Cast Iron Skillet 4 Ingredient Chicken Pot Pie Recipe #NationalPotPieDay

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 bunch Parsley, fresh

Found on plumcrazyaboutcoupons.com

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.

Directions

• Preheat oven to 425 degrees.
• 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.