Cast Iron Skillet Chicken Pot Pie
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4 - 6
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Course
Main Course
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Cuisine
American
Cast Iron Skillet Chicken Pot Pie
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 russet potatoes peeled & diced, small
- 3 tbsp butter
- ½ onion diced, small sweet yellow
- 2 carrot diced
- 2 celery diced, stalks
- 1 clove garlic minced
- 3 tbsp flour
- 2 cups chicken broth
- ½ cup milk whole
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 ½ cups chicken chopped, roasted
- ¼ cup corn frozen
- ¼ cup peas frozen
- 1 pie crust pre-made
Instructions
- Preheat the oven to 375 degrees.
- Cook the potatoes in boiling water for 10 minutes, or until nearly fork-tender. Drain.
- Heat the butter in a large cast iron skillet over medium heat.
- Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender.
- Add the minced garlic and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour and cook, stirring often, for 1-2 minutes.
- Very slowly add the broth then add the milk and cook for a few minutes until a bit thickened.
- Season with sea salt and freshly cracked pepper, to taste.
- Add the drained potatoes, chicken, frozen corn, and frozen peas then stir until well combined. Taste and re-season if needed.
- Place the pie crust on top of the filled cast iron skillet and crimp the edges with a fork.
- Make a few slits in the top of the pie with a sharp knife for venting.
- Place into the oven and cook for 45 minutes, or until golden brown.
- Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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