- 15 minutes
- 20 minutes
- In a large skillet, melt the butter over medium-high heat. Add the onions, carrots, celery and cook until softened, about 3-4 minutes. Sprinkle with the flour and stir, cooking for another minute. Gradually add the chicken stock and heavy cream, stirring to combine. Stir frequently until the mixture thickens slightly. Season with onion powder, garlic powder, salt, and pepper. Remove from the heat and add the frozen vegetables, stirring to combine. Set aside to cool slightly.
- Prep 5 or 6-inch cast iron skillets, by coating with cooking spray or brushing with thin layer of canola oil. Do a double crust by laying pie crust in the bottom of each skillet, fill with pie filling, then top with another layer of crust. Or simply place pot pie filling in each skillet and place with a top layer of crust. You can use pie crust or use refrigerated biscuits. If using refrigerated biscuits, simply roll them out on a lightly floured surface with a rolling pin, to flatten a bit. Cut vents with a sharp knife and brush with an egg wash.
- Place skillets on a parchment lined half sheet pan. Bake in a preheated 375 degree F oven for 15-20 minutes. Or until the biscuits are browned and filling bubbly. Let cool 5-10 minutes before serving.