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Cast Iron Skillet Recipes Chicken Pot Pie

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Cast iron skillet recipes that'll make your mouth water in 2020 Recipes, Chicken pot pie
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Description

Chicken pot pie is a classic comfort food favorite. It's perfect for a hearty meal any night of the week. This version is made in a cast iron skillet for a delicious and easy dinner. Tender pieces of chicken, potatoes, carrots, and peas are cooked in a creamy sauce and topped with a golden, flaky crust. This classic dish is sure to be a hit with the whole family.

Prep Time

This recipe takes about 30 minutes to prepare. It requires a few basic ingredients and kitchen equipment, making it a great go-to dinner for busy weeknights.

Cook Time

Once the ingredients are prepped, the chicken pot pie will take about 40 minutes to bake in the oven. During that time, the crust will become golden and the filling will be cooked through and bubbly.

Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 2 cups diced potatoes
  • 1/2 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet pre-made puff pastry, thawed
  • 1 egg, lightly beaten

Instructions

Preheat the oven to 375 degrees F and lightly grease a 9-inch cast iron skillet.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and celery and cook until softened, about 5 minutes. Add the chicken and cook until lightly browned, about 5 minutes. Add the flour and thyme and stir to combine. Cook for 1 minute.

Add the chicken broth and bring to a simmer. Add the peas, carrots, and potatoes and simmer for 10 minutes. Add the half and half, salt, and pepper and stir to combine. Cook for 2 minutes.

Pour the filling into the prepared skillet. Unfold the puff pastry and place it on top of the filling. Trim the edges if needed. Brush the pastry with the beaten egg.

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Serve warm.

Equipment

  • 9-inch cast iron skillet
  • Large skillet
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Pastry brush

Notes

You can use any type of frozen or fresh vegetables in this recipe. Feel free to customize it with your favorite veggies. You can also use cooked, shredded rotisserie chicken in place of the cubed chicken. You can also make this recipe in a 9-inch pie plate or baking dish instead of a cast iron skillet.

Nutrition: Per Serving

  • Calories: 567 kcal
  • Fat: 24 g
  • Carbohydrates: 55 g
  • Protein: 30 g

Recipe Tips

For a crunchier crust, brush the top of the puff pastry with a little melted butter before baking. For extra flavor, add a pinch of dried herbs like oregano, basil, or parsley to the filling. If you like a thicker filling, you can whisk a little cornstarch into the broth before adding it to the skillet. You can also top the finished pot pie with grated cheese or crispy bacon.

This cast iron skillet chicken pot pie is a delicious, easy dinner that the whole family will love. Serve it with a side salad or roasted vegetables for a complete meal. Enjoy!


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