Iron skillet chicken potpie

Instructions

1. Preheat oven to 400°F.
2. To make filling, place carrots and celery in 9-inch cast-iron skillet. Drizzle with oil and toss. Roast in oven, stirring once or twice, until just tender, about 15 minutes. Transfer to plate and set aside.
3. In same skillet, whisk together broth, milk, cornstarch, salt, poultry seasoning, and pepper. Bring to boil over medium-high heat, stirring constantly, until sauce is bubbly and thickens. Stir in chicken and vegetables; return to boil. Remove skillet from heat and keep warm.
4. To make biscuits, whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Stir together buttermilk and 1 tablespoon melted butter in small bowl; stir in chives. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened.
5. Drop dough by scant 2-tablespoon dollops over chicken mixture, making 12 biscuits. Brush biscuits with remaining 1 teaspoon melted butter. Bake until biscuits are golden and filling is bubbly, 25–30 minutes. Let stand 10 minutes. Ladle into 4 bowls.
6. Serving size: 3 biscuits and about 1 cup filling