Delicious Chicken Pot Pie Recipe In Cast Iron Skillet
If you are looking for a quick and easy dinner option, then this chicken pot pie recipe in a cast iron skillet is the perfect choice. This recipe is easy to make and packed full of flavor. The chicken is cooked in a creamy sauce and is served with a flavorful pastry crust. The combination of the crispy pastry and the creamy chicken makes this dish a favorite among all ages. Plus, it's an easy meal to put together and will satisfy everyone in your family. So, what are you waiting for? Let's get cooking!
Prep Time
This chicken pot pie recipe in a cast iron skillet takes approximately 30 minutes to prepare. This includes prepping the ingredients, cooking the chicken, and baking the pastry crust. You will also need to allow the pastry crust to cool before serving. So, if you are looking for a quick dinner option, this is a great choice.
Cook Time
The chicken pot pie in a cast iron skillet takes around 30 minutes to cook. This includes time for preheating the oven, baking the pastry crust, and cooking the chicken. Once all of the ingredients are prepped and the pastry crust is baked, the remaining time will depend on how long it takes for the chicken to cook through.
Ingredients
For this chicken pot pie recipe in a cast iron skillet, you will need: 2 boneless, skinless chicken breasts, 1 cup of diced onion, 2 cloves of garlic, 1 cup of sliced mushrooms, 1 cup of frozen mixed vegetables, 1/2 cup of all-purpose flour, 2 cups of chicken broth, 1/2 cup of heavy cream, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. You will also need a 9-inch cast iron skillet, 1 sheet of puff pastry, and 1 egg for an egg wash.
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Heat the cast iron skillet over medium-high heat and add the chicken. Cook for 5 minutes, or until the chicken is cooked through. Remove the chicken and set aside.
3. Add the diced onion and garlic to the skillet and cook for 3 minutes. Add the mushrooms and cook for an additional 3 minutes.
4. Add the frozen vegetables and cook for 3 minutes.
5. Add the flour and cook for 1 minute.
6. Add the chicken broth and heavy cream and bring to a simmer.
7. Add the thyme, rosemary, salt, and black pepper and stir to combine.
8. Add the cooked chicken and stir to combine.
9. Place the puff pastry on top of the chicken mixture and cut four slits in the top.
10. Beat the egg in a small bowl and brush the puff pastry with the egg wash.
11. Bake for 20 minutes, or until the puff pastry is golden brown.
12. Let cool for 10 minutes before serving.
Equipment
For this chicken pot pie recipe, you will need a 9-inch cast iron skillet and a sheet of puff pastry. You will also need a small bowl and a brush for brushing the puff pastry with an egg wash.
Notes
This recipe can easily be scaled up or down depending on how many people you are serving. You can also use rotisserie chicken if you don't want to cook the chicken yourself. If you don't have a 9-inch cast iron skillet, you can use a 9-inch pie dish instead.
Nutrition: Per Serving
This chicken pot pie recipe in a cast iron skillet serves 4 people. Each serving has 345 calories, 16 grams of fat, 27 grams of carbohydrates, and 16 grams of protein.
Recipe Tips
If you want to add more vegetables to the recipe, you can add in some diced carrots or diced potatoes. You can also add in some cooked bacon or ham for extra flavor. This recipe can also be made ahead of time and frozen for later. To reheat, simply thaw in the refrigerator overnight and then bake in the oven at 375 degrees Fahrenheit for 25 to 30 minutes.
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