Homemade Chicken Pot Pie Recipe Cast Iron
Description
Nothing is more comforting than a homemade chicken pot pie. This classic version is cooked in a cast iron skillet, giving you a delicious and crunchy crust. The filling is made with chicken, vegetables, and a creamy gravy. Serve this comforting meal with a side salad or steamed vegetables for a complete meal.
Prep Time
This homemade chicken pot pie recipe takes about 30 minutes to prepare. You will need to cook and shred the chicken, dice the vegetables, and make the gravy.
Cook Time
The chicken pot pie will need to bake for about 25 minutes. You will know it is done when the top is golden brown and the filling is bubbly.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 2 cups cooked and shredded chicken
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 store-bought or homemade pie crust
Instructions
1. Preheat oven to 400°F and set a 12-inch cast iron skillet on the stovetop over medium heat. Add olive oil and heat until shimmering.
2. Add onion, carrots, celery, peas, garlic, and thyme. Cook until vegetables are softened, about 7 minutes.
3. Add chicken and cook for an additional 2 minutes.
4. Add flour and stir to combine. Cook for 1 minute.
5. Slowly add the chicken broth, stirring continuously until there are no lumps. Simmer for 5 minutes until the mixture thickens.
6. Add cream and stir to combine. Simmer for an additional 2 minutes.
7. Place the pie crust on top of the filling and tuck the edges around the sides of the skillet. Cut a few slits in the top of the crust to allow steam to escape.
8. Bake for 25 minutes until the top is golden brown and the filling is bubbly.
9. Let cool for 10 minutes before serving.
Equipment
- 12-inch cast iron skillet
- Medium saucepan
- Pastry cutter or fork
Notes
This recipe is designed to use a 12-inch cast iron skillet, but it can also be made in a 9-inch pie plate.
Nutrition: Per Serving
- Calories: 672
- Fat: 36g
- Carbohydrates: 41g
- Protein: 36g
- Cholesterol: 135mg
- Sodium: 792mg
Recipe Tips
This recipe is very versatile and can be customized to your tastes. You can add other vegetables such as mushrooms, bell peppers, or potatoes. You can also use other proteins such as cubed turkey, shredded pork, or steak.
If you don't have a cast iron skillet, you can use a 9-inch pie plate instead. Make sure the pie plate is oven safe and pre-heat it before adding the filling.
For a vegetarian option, you can substitute the chicken with cooked lentils or black beans.
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