Chicken Pot Pie in the Cast Iron Skillet
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
6 people
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie in the Cast Iron Skillet
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Learn how to make a delicious chicken pot pie in the cast iron skillet. Everything is made in one skillet, the effort is minimal, and the results are super tasty and comforting.
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Ingredients
Chicken (Note 1):
- 1 lb boneless skinless chicken breast 450 g, Note 2
- 2 cups chicken stock low sodium or water
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper or 4-5 peppercorns
- 1 bay leaf
Filling:
- 9 oz mushrooms 250 g, cleaned and sliced
- 1 onion finely chopped
- 1 carrot diced
- 1-2 celery stalks depending on size diced
- 2 tablespoons butter divided
- 1 cup peas 150 g
Roux:
- ¼ cup butter 60 g
- ½ cup all-purpose flour 60 g
- 2 cups chicken stock 500 ml Notes 3, 4
- 1 cup whole milk 250 ml
Crust:
- 1 disc puff pastry Note 5
- 1 small egg
- 1 tablespoon milk
Instructions
Cook the chicken:
- Place the chicken breasts in a medium saucepan. Cover with chicken broth or water; add salt, pepper, and bay leaf. Bring to a boil, turn the heat down, and simmer on low heat for about 15 minutes or until cooked through.1 lb/ 450 g chicken breast + 2 cups / 500 ml chicken stock or water + ¼ teaspoon fine sea salt + ¼ teaspoon black pepper + 1 bay leaf
- Shred: Remove the chicken from the cooking liquid but reserve the liquid. Once the breasts are cool enough to handle, shred them or cut them into small pieces.
Filling:
- Preheat the oven to 400°F/ 200°C.
- Cook the mushrooms: Clean and slice them. Melt 1 tablespoon of the butter in the cast-iron skillet. Cook the mushrooms until golden, about 5 minutes. Remove them from the skillet.9 oz/ 250 g mushrooms + 1 tablespoon butter
- Cook vegetables: Dice the onion, celery stalks, and carrot. Melt 1 tablespoon of butter in the skillet and cook the vegetables until a bit softer, about 3-4 minutes.1 onion + 1-2 celery stalks + 1 carrot + 1 tablespoon butter
Roux:
- Add the butter needed for the roux to the skillet and let it melt.
- Sprinkle the flour on top of the vegetables and stir to combine with the butter and vegetables. Sauté for about 2 minutes.
- Slowly add the cooking liquid (or stock), whisking continuously to avoid clumps. Slowly add the milk as well. 2 cups/ 500 ml chicken stock + 1 cup/ 250 ml milk
- Simmer for about 10 minutes, often stirring, until the mixture thickens slightly.
- Add the mushrooms, chicken, and peas and stir to combine. Adjust the taste with salt and pepper.
Assemble:
- Cover with pastry: Unroll the puff pastry and place it over the filling in the cast-iron skillet. Crimp the dough around the edges to seal the pie. Cut four slits into the pastry to allow the steam to escape during baking.
- Egg wash: Whisk the egg and the milk in a small bowl. Brush the pastry with the mixture.
- Bake: Place the chicken pot pie in the preheated oven and bake for about 25 minutes or until the filling is bubbling and the pastry is golden brown.
- Rest the pie for 5 minutes and serve.
Notes
- Chicken: You can cook the chicken from scratch or make the recipe using chicken leftovers or rotisserie chicken.
- Substitute the breasts with chicken thighs. Or use leftover turkey or baked ham.
- Stock: The reserved stock from cooking the chicken or low-sodium store-bought chicken stock (if using a rotisserie or leftover chicken).If the cooking liquid is insufficient, top it with a bit of water (or extra milk) to have 2 cups/ 500 ml.
- Puff pastry: If the puff pastry is rolled in a rectangle, trim it to fit the skillet. If using frozen puff pastry, thaw it and roll it according to the package instructions.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
388kcal
(19%)
Carbohydrates
21g
(7%)
Protein
29g
(58%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
123mg
(41%)
Sodium
669mg
(28%)
Potassium
735mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4503IU
(90%)
Vitamin C
7mg
(8%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 388kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 123mg | 41% |
| Sodium | 669mg | 28% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4503IU | 90% |
| Vitamin C | 7mg | 8% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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