Cast Iron Pan Pot Pie Recipe
Description
Cast iron pan pot pie is a delicious, easy to make, and hearty dish. It is a one-pot meal that is made with a combination of vegetables, herbs, and chicken in a creamy sauce. The vegetables are cooked in a cast iron pan and then topped with a pastry crust. The dish is baked in the oven until the pastry is golden brown and the filling is bubbling. The result is a scrumptious, comforting meal that is sure to please everyone.
Prep Time
Preparing this dish is easy and quick. The vegetables need to be chopped and the chicken needs to be diced. The pastry crust needs to be prepared and rolled out. The total time for prepping is about 20 minutes.
Cook Time
This dish takes about 30 minutes to cook in the oven. The pastry crust needs to be golden brown and the filling needs to be bubbling before it is ready to be served.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
1 celery stalk, diced
1 cup mushrooms, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, diced
1 sheet of puff pastry, thawed
1 egg, beaten
Instructions
Preheat the oven to 400°F. Heat the olive oil in a large cast iron skillet over medium-high heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the carrot, celery, mushrooms, thyme, oregano, basil, salt and pepper. Cook for another 5 minutes. Sprinkle the flour over the vegetables and stir to combine. Gradually add the broth and cream, stirring until the mixture is thickened, about 5 minutes. Add the chicken and stir to combine. Remove from the heat.
Roll out the puff pastry to fit the top of the skillet. Place the pastry over the top of the skillet and press it down around the edges. Cut a few slits in the top of the pastry for steam to escape. Brush the pastry with the beaten egg. Place the skillet on a baking sheet and bake for 25 minutes, or until the pastry is golden brown and the filling is bubbling.
Remove from the oven and let sit for 5 minutes before serving.
Equipment
To make this dish, you will need a large cast iron skillet, a rolling pin, a baking sheet, and a pastry brush.
Notes
You can use different types of vegetables in this dish. Feel free to substitute the mushrooms with bell peppers, zucchini, or any other vegetables of your choice. You can also use different types of cooked chicken, such as rotisserie or grilled chicken.
Nutrition: Per Serving
Calories: 535
Fat: 36g
Carbohydrates: 32g
Protein: 20g
Sodium: 1056mg
Fiber: 2g
Recipe Tips
This dish is best served hot and fresh out of the oven. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. To reheat, place the pot pie in an oven-safe dish and bake at 350°F for 10-15 minutes, or until heated through.
If you don’t have a cast iron skillet, you can use any other oven-safe skillet or baking dish. Just be sure to adjust the cook time accordingly.
This is a great dish to make ahead of time. You can prepare the filling and the pastry crust up to 2 days in advance and store in the refrigerator. Then, when you’re ready to bake, just assemble the dish and pop it in the oven.
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