Cast Iron Chicken Pot Pie
Deliciously comforting cast iron chicken pot pie, a classic dish with a modern twist. Perfect for a cozy family dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp garlic powder
- 2 refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C).
- In a large cast iron skillet, melt the butter over medium heat. Add the onion and celery, and cook until they become tender, about 5 minutes.
- Sprinkle the flour over the onion and celery, stirring constantly for about 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth and milk. Continue whisking until the mixture becomes thick and bubbly.
- Stir in the shredded chicken, frozen mixed vegetables, salt, pepper, thyme, and garlic powder. Cook for another 5 minutes, until everything is heated through.
- Remove the skillet from heat and place one pie crust on top of the chicken mixture, pressing it against the edges of the skillet.
- Cut slits into the top crust to allow steam to escape during baking. Optionally, you can brush the crust with an egg wash for a golden finish.
- Place the skillet in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pot pie from the oven and let it cool for a few minutes before serving.