Cast iron cooking chicken cobbler

Chicken cobbler in a cast iron pan also makes a 9x13 casserole size pan 1 stick butter, melted in cast iron pan 1 rotisserie chicken deboned Frozen Mixed vegetables 1 box red lobster cheddar biscuit mix 1 cup milk 1 can cream of chicken soup 1 cup chicken broth (or chicken bouillon dissolved in 1 cup water) Bake at 350 degrees for 1 hour. Take out of oven and let set 10 minuets to “set up” the gravy