Cast Iron Chicken Pot Pie

Tuesday Night Dinner Club is back on this brisk night to bring you a delicious meal guaranteed to warm your heart and belly. The holiday season is full swing, even though Hanukkah is already over. You can’t escape Christmas music, Santa Claus or the long lines at every store imaginable. Tonight we are going to take you away from your busy life and immerse you into our yummy dinner plate. On the menu tonight we are making cast iron skillet chicken pot pie. This isn’t just any pot pie, but one that even the worst of cooks can whip up.

The market tonight was empty which was good for me because I was in and out within 10 minutes. I picked up 2 cans of Campbell’s condensed cream of chicken soup, boneless chicken breast, frozen peas, frozen corn, biscuit mix, 2% milk, eggs and Campbell’s potato soup. This recipe is so easy that there are only a handful of steps. First, you will want to cook up your chicken and cut it into cubes. Lather up your skillet and turn the oven to 400 degrees. Stir together both cans of soup, vegetables and chicken. In another bowl you will want to mix the milk, eggs and biscuit mix. Pour both mixtures into your cast iron and let cook for about 35 minutes or until the top begins to brown. When you cut into the pot pie it should be gooey deliciousness.

This meal is perfect for a freezing cold December night. Not only did we throw it together and cook this meal in under an hour, but it was so good we couldn’t stop eating it. I was a game time decision for dinner club tonight because I had a minor problem with my left eye. Luckily, through perseverance and dedication to the club I made it. The holiday season is the perfect time to test TNDC recipes on your friends and family. We hope everyone had a Happy Hanukkah and we look forward to bringing you many more belly warming dishes this winter. Until next time…

MW

😉

Cast Iron Chicken Pot Pie

Easy to make cast iron chicken pot pie

1. 2 Cans Campbell's Condensed Cream of Chicken

2. 2 Cups 2% Milk

3. 1 Package Frozen Peas (12 Oz.)

4. 1 Package Frozen Corn (12 Oz.)

5. 2 Cups Biscuit Mix

6. 1 Package Boneless Chicken Breast

7. 1 Can Campbell's Cream of Potato

1. 
   

Cook your chicken and then cut it into cubes

1. 
   

Lather up your skillet and turn the oven to 400 degrees

1. 
   

In one bowl stir together both cans of soup, vegetables and chicken

1. 
   

In another bowl stir together milk, eggs and biscuit mix

1. 
   

Pour both bowls into your hot skillet

1. 
   

Let cook for 35 minutes or until the top begins to brown

1. 
   

Enjoy!

#wp