America's Test Kitchen Cast Iron Chicken Pot Pie
If you're looking for a comforting meal that's perfect for the whole family, look no further than America's Test Kitchen Cast Iron Chicken Pot Pie. This classic dish is made with a flaky crust, tender chicken, and a rich and creamy filling that's loaded with vegetables. In this article, we'll take a closer look at this delicious recipe, including its history, ingredients, and step-by-step instructions.
The History of Chicken Pot Pie
Chicken pot pie has been a beloved comfort food in the United States for generations. Its exact origins are unclear, but it's believed to have originated in Europe in the Middle Ages. The first recorded recipe for chicken pot pie appeared in a cookbook published in England in the 16th century. It wasn't until the 19th century that chicken pot pie became popular in the United States, where it remains a staple in many households to this day.
The Ingredients
To make America's Test Kitchen Cast Iron Chicken Pot Pie, you'll need a variety of ingredients. Here's a list of what you'll need:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable shortening
- 1/3 cup cold water
- 1/2 cup unsalted butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked chicken, chopped
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup frozen corn
Note that this recipe makes enough for 6-8 servings, so adjust the ingredients accordingly if you're cooking for a smaller or larger group.
The Instructions
Now that you have all your ingredients, it's time to start cooking! Here are the step-by-step instructions for making America's Test Kitchen Cast Iron Chicken Pot Pie:
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, combine the 2 cups of flour and 1 teaspoon of salt. Add the 3/4 cup of vegetable shortening and use a pastry cutter or your hands to blend until the mixture is crumbly.
- Add the 1/3 cup of cold water and mix until a dough forms.
- Roll out the dough on a floured surface until it's about 1/4 inch thick. Place the dough in a 9-inch cast iron skillet, trimming the edges to fit.
- In a large saucepan, melt the 1/2 cup of butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
- Whisk in the 1/2 cup of flour and continue to whisk until the mixture is smooth.
- Slowly whisk in the 2 cups of chicken broth and 1 cup of milk. Cook over medium heat, whisking constantly, until the mixture thickens.
- Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add the 2 cups of cooked chicken, 1 cup of frozen peas, 1 cup of frozen carrots, and 1/2 cup of frozen corn to the mixture. Stir until everything is well combined.
- Pour the mixture into the cast iron skillet with the prepared crust.
- Roll out the remaining dough and place it on top of the filling, trimming the edges to fit. Cut a few slits in the top to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving.
And that's it! With just a few simple steps, you can have a delicious and comforting meal that the whole family will love.
Conclusion
America's Test Kitchen Cast Iron Chicken Pot Pie is a classic comfort food that's perfect for a cozy night in. This recipe is easy to make and can be adjusted to suit your tastes. Whether you're cooking for a large group or just for yourself, this chicken pot pie is sure to be a hit.