Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Yesterday was pretty darn cold for Texas.  I wanted comfort food and my favorite is Chicken Pot Pie.  I went searching for recipes and found one by Trisha Yearwood.  I figured if Garth Brooks likes it, then I’m sure my DH will too.  However, Trisha’s recipe was lacking vegetables.  What is Chicken Pot Pie without vegetables?  I made some modifications to the ingredients and switched from a casserole dish to preparing in my ever faithful #8 Griswold Cast Iron Skillet. The results were amazing and DH commented that I could definitely make this dish again. (For those not familiar with the RV terminology of DH and DW … they stand for Dear Husband, Dear Wife – OR – Darn Husband, Darn Wife depending on the day and the mood.)  

The recipe calls for Buttermilk.  That’s not something I usually have on hand, but there are good substitutions or if you have heavy cream you can make your own.  I had just shy of a pint of heavy cream left over from a previous recipe and time on my hands.  So, I turned it into butter and used the fresh buttermilk for my recipe.


Here is my Recipe as modified from Trisha Yearwood’s …


2 Cups Cooked Chicken Shredded
2 Cups Chopped Vegetables
2 Cups Chicken Stock/Broth
1 10 oz can Cream of Chicken Soup
1 Cup Buttermilk Well Shaken * (Click here for substitutions)
1/2 Cup + 1 Tbs Butter melted
1 1/4 Cup Self Rising Flour
Salt & Pepper


Preheat oven to 425 degrees

Melt 1 Tablespoon butter in an oven proof skillet

Add chicken and vegetables and saute over medium heat for 5 minutes

Combine soup and broth in a saucepan and bring to a boil. Let simmer and reduce for 10 – 15 minutes.

Add soup mix to skillet and stir to combine

Add Salt and Pepper to taste

In medium bowl mix buttermilk, melted butter, flour, dash pepper.

Carefully add mixture over ingredients in skillet. Smooth if necessary but do not stir.

Bake for 45 minutes or until crust is lightly browned.

Remove skillet from oven and let stand for 5 to 10 minutes before serving.


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