Cast Iron Skillet Chicken Pot Pie
Servings 4 - 6
Equipment
- 10-Inch Cast Iron Skillet
Ingredients
- 2 small russet potatoes peeled & diced
- 3 tbsp butter
- ½ small sweet yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 clove of garlic minced
- 3 tbsp flour
- 2 cups chicken broth
- ½ cup whole milk
- Sea salt and freshly cracked pepper to taste
- 1 ½ cups roasted chicken chopped
- ¼ cup frozen corn
- ¼ cup frozen peas
- 1 pre-made pie crust
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!