Cast Iron Chicken Pot Pie with Cheddar Drop Biscuits

I found this recipe on Tasty Kitchen an it was submitted by Alaska from Scratch.  I have always loved pot pies but hated to make the crusts so this was an easy fix since it doesn't have a crust and so that probably makes it not a real pot pie.  I have made this several times and we really like it.   It is also very easy to make as I usually use my bottled chicken.  Clint took the picture.

Chicken pot pie with Cheddar Drop Biscuits

For the filling:
2 TB. butter
1 onion finely chopped  (I used dried as I didn't have an onion)
1/4 C flour
2 C chicken broth
1 C Milk
2 C cooked chicken (light and dark meat, leftovers, or a rotisserie chicken)
1- 3/4 C frozen peas and carrot mixture
1 TB fresh parsley chopped, (I didn't use this)
Salt and pepper to taste

For the Biscuits
2 C flour
1 TB baking Powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp. sugar
6 TB cold butter cut into 1/2 " pieces
1 C medium cheddar cheese, grated, (I used mild as that is all I had)
1- 1/4 C buttermilk
Pepper

Heat a 12 inch cast iron skillet (I am sure you can use any skillet that will go into the oven) over medium heat, add butter and then onions, cooking till translucent.  Sprinkle in flour, stirring constantly and cook for 1 to 2 minutes.  Pour in chicken broth and the milk, stirring till combined.  Turn up the heat and bring to a boil and then reduce heat to simmer for about 10 minutes, stirring as mixture thickens.   Add chicken, vegetables and seasonings.
Preheat oven to 425 degrees.
For the biscuits, stir together the dry ingredients.  Cut in the butter with a pastry blender or use your fingers until the mixture is crumbly.   Stir in cheese, followed by the buttermilk.   Stir just until it comes together and forms a thick sticky dough.   Do not over stir.  Drop the biscuit dough, about 1/4 Cup
size dollops on the top of the pot pie filling.   Sprinkle the biscuits with black pepper, (I didn't do this but it would be good).  Place skillet in preheated oven and bake for 20 minutes or until the biscuits are golden.

Caramel Apple Nachos

Found this recipe on www.lilluna.com.  Made it for my birthday dessert, and everyone loved it!
Tastes like a yummy caramel apple.  We will definitely be making this one again.

Ingredients

• 3-4 gala apples
• 3-4 granny smith apples
• ½ package Kraft Caramels (unwrapped) (or Ice Cream Caramel Topping)
• 1 TB water
• white chocolate (vanilla) candy coating
• mini chocolate chips
• Heath toffee bits

Instructions

1. Place heath bits and mini chips into separate bowls. It's important to have these all ready so they can be sprinkled on as soon as the caramel and white chocolate are on.
2. Cut a ziploc bag at the corner. This will be for the white chocolate for you to drizzle on.
3. Cut your apples right before working on candy coating and caramel so they do not brown. Place on your prepared dish.
4. Unwrap caramels and place in small pot with 1 TB water. Heat on low-medium temp until melted. (Or if you opt to use Ice Cream Caramel Topping skip this step).
5. At the same time, melt white chocolate by placing candy coating in a small pot on low heat and stirring constantly until melted and smooth. Place in ziploc bag with cut corner as soon as it's done.
6. Drizzle white chocolate and caramel on as soon as they are melted and smooth. Sprinkle toppings (toffee bits and mini chips) on immediately.
7. Serve immediately.