I love my cast iron skillet. There is just something about cooking your favorite comfort foods in a cast iron skillet that is cozy and rustic. They say April showers bring May flowers, and last week the rainy weather was perfect for staying in and enjoying some great homemade dinners. This Chicken Pot Pie is a one pot meal that your family will love. Flaky homemade crust baked on top of creamy chicken and vegetables is the ultimate comfort food in our home. This is a whole meal on its own, but would also go great with a fresh side salad. You can certainly use store bought pie crust if you are in a hurry, but if you have a few extra minutes, make the homemade crust for your family! After all…isn’t the crust the best part?
Ingredients
- For The Filling:
- 5 Tbsp. unsalted butter
- 1 onion, diced fine
- 2 carrots, sliced
- 1/2 cup flour
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 4 cups chicken broth
- 3- 3 1/2 cups chicken, Skinless, cooked and cut into pieces ( rotisserie chicken works great too)
- 1 cup frozen peas
- 1 (15 oz.) can corn, drained
- 1/2 tsp. ground thyme
- 1 Tbsp. dried parsley
- For The Crust:
- 3 cups all-purpose flour
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 cup vegetable shortening
- 8 Tbsp. cold unsalted butter, diced
- 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Fine sea salt and freshly cracked black pepper
Instructions
- In your cast iron skillet, melt the butter over medium heat.
- Add the onion and the carrot and saute until softened.
- Add the flour and whisk until the mixture is a pale golden color and is well combined.
- Still whisking, slowly add the chicken broth and bring to a low boil while combining well.
- Add the salt, pepper, thyme and parsley and simmer for 10 minutes.
- Gently stir in the chicken, peas, and the corn.
- Turn the heat off and set aside.
- In your Kitchen Aid mixer, blend the flour, salt, and baking powder.
- Add the shortening and butter and mix until each piece is coated with flour and looks like size of peas.
- Add the ice water and moisten the dough and have it just come together.
- Dump the dough out onto a floured board and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat your oven to 375 degrees.
- Roll out your pie crust on a lightly floured surface into the size circle of your cast iron skillet.
- Lay it across the cast iron skillet and crimp the dough to fold over the side, pressing it to make it stick.
- Brush the dough with egg wash and make slits in the top.
- Sprinkle with sea salt and cracked pepper.
- Place the skillet on a large baking sheet and bake for 45 minutes to 1 hour, or until the top is golden brown and the filling is bubbling hot.
- Let rest 10 minutes before serving.
- Serves 4-6
* The crust recipe is from Ina Garten
*Linking up at Ginger Snap Crafts
*Linking up at Sugar and Dots
*Linking up at Daisy Cottage Designs
*Linking up at Savvy Southern Style
*Linking up at Southern Lovely
*Linking up at Semi Homemade Mom
*Linking up at Buns In My Oven
