Cast Iron Chicken Pot Pie
This Cast Iron Chicken Pot Pie is the ultimate comfort food. Creamy chicken and vegetable filling cooked in a skillet, topped with a tangy sourdough crust, and baked until golden brown and bubbling with rich flavor.
Equipment
- cast iron skillet
- Wooden spoon or silicone spatula
- Sharp knife + cutting board
- Measuring cups and spoons
- whisk
- Oven Mitts
Ingredients
- 4 tablespoons olive oil
- 2 cups carrots chopped
- 2 cups peas frozen
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 cups chicken shredded
- 1 ¾ cups chicken broth or chicken stock
- ¼ cup milk
- ½ cup flour
- 9 inch pie crust refrigerator
Instructions
- Preheat oven to 350 degrees F. Heat cast iron skillet with olive oil over medium heat. Add the carrots, peas, onion powder, garlic powder, salt and pepper.Cook on medium heat, stirring occasionally, until veggies are soft, usually 4 to 5 minutes.
- Add the shredded chicken, chicken broth, milk and flour to cast iron. Mix well and cook over medium-low heat for an additional 5 minutes until bubbling.
- Pull the chicken mixture from the stove. Cover with the pie crust, crimping the edges. Using a sharp knife, cut a few slits in the dough.
- Place cast iron skillet on a baking sheet (in case it bubbles over while cooking). Bake in the preheated oven for 45 minutes, or until crust is golden brown. Let it cool for 10 minutes before cutting into slices.