Cast Iron Skillet Chicken Pot Pie With Pie Crust
When it comes to comfort food, nothing quite hits the spot like a delicious and hearty pot pie. And when it comes to making a pot pie, there's nothing quite like using a cast iron skillet to cook it in. The combination of the crispy, flaky pie crust and the savory, creamy filling is a match made in heaven.
The Benefits of Cooking with a Cast Iron Skillet
Before we dive into the recipe, let's take a moment to talk about the benefits of cooking with a cast iron skillet. First and foremost, cast iron skillets are incredibly durable and long-lasting. With proper care and maintenance, a cast iron skillet can last a lifetime. They also heat evenly and retain heat well, making them perfect for cooking dishes like pot pies that require a consistent temperature.
Cast iron skillets are also incredibly versatile. They can be used on the stovetop, in the oven, or even on the grill. And because they're made of iron, they can even add a small amount of iron to your food, which is great for people who are iron-deficient.
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/2 cup butter
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 refrigerated pie crust
Instructions
- Preheat your oven to 375 degrees F.
- In a small bowl, combine the flour, salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika.
- Place the cubed chicken in a separate bowl and sprinkle half of the flour mixture over the chicken. Toss to coat.
- In a large cast iron skillet over medium heat, melt the butter. Add the onion, carrots, and celery and cook until the vegetables are soft, about 5-7 minutes.
- Add the chicken to the skillet and cook until the chicken is no longer pink, about 5-7 minutes.
- Sprinkle the remaining flour mixture over the chicken and vegetables and stir to combine.
- Slowly pour in the chicken broth, stirring constantly, until the mixture thickens, about 5-10 minutes.
- Add the frozen peas and corn and stir to combine.
- Unroll the refrigerated pie crust and place it on top of the skillet, tucking the edges of the crust into the sides of the skillet.
- Using a knife, cut a few slits in the top of the crust to allow steam to escape.
- Place the skillet in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
- Remove the skillet from the oven and let it cool for a few minutes before serving.
Conclusion
And there you have it, a delicious and comforting cast iron skillet chicken pot pie with pie crust. This recipe is perfect for those cold winter nights when you just want something warm and hearty to eat. And because it's made in a cast iron skillet, you know it's going to be extra delicious.