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Chicken Pot Pie Cast Iron Skillet Recipe

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Cast Iron Skillet Chicken Pot Pie • Sarah's Bites
Cast Iron Skillet Chicken Pot Pie • Sarah's Bites from sarahsbites.com

Description

Chicken pot pie is a classic comfort food dish that is beloved by many. It is a savory pie that is filled with chicken and vegetables, and is often served with a buttery crust. This particular recipe is a twist on the traditional dish, using a cast iron skillet to cook it instead of a traditional pie pan. It is a delicious and easy way to enjoy this timeless classic.

Prep Time

This recipe takes about 20 minutes of prep time, which includes chopping the vegetables and prepping the ingredients. Once everything is prepped, the actual cooking takes only about 30 minutes.

Cook Time

It takes about 30 minutes to cook the filling in the cast iron skillet. The filling should be cooked until the chicken is cooked through and the vegetables are tender. The crust can take up to 10 minutes to cook.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup heavy cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour, for crust
  • 1/2 teaspoon salt, for crust
  • 1/2 cup butter, cold and cubed, for crust
  • 2-3 tablespoons ice water, for crust

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook until the vegetables are softened, about 5 minutes. Add the chicken and cook until the chicken is cooked through, about 5 minutes. Add the oregano, thyme, salt, and pepper and stir until combined. Sprinkle the flour over the chicken and vegetables and stir to combine. Cook for 1 minute. Add the chicken broth and stir until thickened, about 2 minutes. Add the peas and carrots, heavy cream, cheddar cheese, and Parmesan cheese and stir until combined. Remove from the heat.

In a medium bowl, whisk together the flour and salt for the crust. Cut the butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually stir in the ice water and mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead until it is smooth. Roll the dough out into a circle large enough to fit over the top of the skillet. Place the dough on top of the chicken filling and crimp the edges. Cut a few slits in the top of the crust to allow steam to escape.

Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and the filling is bubbly. Allow to cool for 10 minutes before serving. Enjoy!

Equipment

  • 12-inch cast iron skillet
  • Pastry blender or two knives
  • Rolling pin

Notes

This recipe can easily be made in a 9-inch pie dish instead of a cast iron skillet. The cook time may be slightly shorter.

Nutrition: Per Serving

Calories: 476, Fat: 28.7g, Cholesterol: 100mg, Sodium: 743mg, Carbohydrates: 24.2g, Fiber: 2.2g, Sugar: 2g, Protein: 28.7g

Recipe Tips

  • Make sure to use cold butter for the crust, as this will help to create a flaky, tender crust.
  • You can substitute the chicken for turkey or even tofu.
  • Feel free to add any other vegetables that you’d like, such as corn or green beans.
  • Top the pot pie with a sprinkle of Parmesan cheese before baking for an extra cheesy flavor.
  • If you don’t have a pastry blender, you can use two forks to cut the butter into the flour mixture.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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