Imagine a comfort food that's so irresistible, it'll make your family rush to the dinner table the moment they smell it baking! This Chicken Pot Pie in Cast Iron Skillet is not just a meal—it's a warm, golden-crusted hug that transforms simple ingredients into a culinary masterpiece. Whether you're looking to impress your guests or create a soul-warming weeknight dinner, this recipe promises to be your new go-to comfort classic that combines rustic charm with incredible flavor.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat your oven to 425°F (218°C) and position a rack in the center of the oven.
- In a large cast iron skillet, melt butter over medium heat until it becomes foamy and starts to shimmer.
- Add flour to the melted butter and whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps remain.
- Gradually pour in chicken broth and milk, whisking constantly to prevent any lumps from forming and create a creamy sauce.
- Stir in thyme, salt, and pepper, allowing the sauce to simmer and thicken for about 5-7 minutes until it coats the back of a spoon.
- Add diced cooked chicken and mixed vegetables to the sauce, stirring gently to combine and heat through.
- Remove skillet from heat and let the filling cool slightly for 5 minutes.
- Roll out pie crust and carefully drape it over the skillet, trimming excess dough and crimping edges to seal.
- Cut 3-4 small slits in the top of the crust to allow steam to escape during baking.
- Place skillet in preheated oven and bake for 30-40 minutes until crust is golden brown and filling is bubbling.
- Remove from oven and let cool for 10-15 minutes before serving to allow filling to set.
Tips
- • For extra-flaky crust, chill your pie dough for 30 minutes before rolling • Use room temperature ingredients to help create a smoother, more consistent sauce • Don't overmix the roux—whisk gently to prevent lumps • Let the pie rest after baking to allow the filling to set and make cutting easier • For a glossy crust, brush the top with an egg wash before baking • If you don't have a cast iron skillet, a similar-sized baking dish works just as well • Use rotisserie chicken for a quick time-saving hack • Customize your vegetable mix based on seasonal availability or personal preference
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
