Chicken Pot Pie
What would be an easy cast-iron skillet dish for dinner? Did you say chicken pot pie? Not only is this chicken pot pie easy to make but it is the ultimate comfort food that would make your loved ones ask for seconds! This dish will also warm the cockles of their heart.
The Staub Paella Pan is a perfect cast-iron skillet for a one dish recipe. And chicken pot pie is a great one dish recipe that can feed a small family or big crowd. It’s also a perfect lunch or dinner dish served with a nice spring mix salad on the side with your favorite dressing. This rustic and elegant dish can also be a great dish that you bring to a friend or loved one for a special occasion.
I love the traditional chicken pot pie with crust on the top and bottom of the pie, however I chose to make this chicken pot pie with only one layer of crust on top of the pie, using a latticed crust. This lattice version is very tasty and still has that chicken pot pie taste without all of that extra crust. A Lattice top is great alternative to eating all of that pastry and if your watching your carbs.
Bon apetite.
Prep time: 20 minutes
Cook time: 45 minutes
8 servings
Ingredients:
3 tbsp. Of butter
1 lb. of rotisserie chicken, shredded
1 onion, diced
2 celery stalks, diced
3 med. carrots, diced
1 cup frozen peas
2 red potatoes, diced
¼ cup Flour
½ salt
¼ tsp of tumeric
¼ tsp black pepper
4 cups of chicken broth
½ cup of milk
1 (9 inch thawed unbaked pie crust or 1 sheet ofm puffed pastry)
1 egg
1 tbsp. Of water
Heat oven 400 degrees.
In a cast-iron skillet, melt the butter and saute the onions until soft and translucent. Add the carrots, and celery for another 35 minutes. Add the chicken and saute for 2 minutes. Add the flour and saute for 2 more minutes.
Slowly stir in chicken broth and milk. Simmer over medium-low heat for 10 minutes or until thickened. Leave this in the skillet.
To create the latticed crust, take one pie of thawed unbaked pie crust and make long slices vertically across the pastry. Dust flour onto a large piece of parchment paper. Place every other piece of pastry onto the parchment paper. From the left over pastry, take one slice of pastry at a time and weave it in and out of the unbaked pastry pie that is on the parchment paper until you have created the latticed crust.
To assemble the crust on the skillet: Take the latticed crust and carefully flip it onto the meat mixture of your chicken pot pie that is in the skillet.
Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling bubbly. Cool for 10 minutes before serving.
Bon apetit.
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