Simpler Living Blog

Recipe of the Week: Cast Iron Skillet Chicken Pot Pie

Name: Recipe of the Week: Cast Iron Skillet Chicken Pot Pie
Ingredients: 2 c. cooked chicken, chopped (or cooked canned chicken); 1–16 oz. bag frozen mixed vegetables OR about 3/4 cup each peas, corn and chopped carrots; 1 tsp. salt, or less; 3 c. chicken broth; 6 T. flour; 1 c. flour; 1 c. milk; 1/2 (1/4 c.) stick melted butter

Lehman's
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Last week, we had one bitterly cold, windy, really wintry day, so my 11-year-old daughter and I decided to make Chicken Potpie. It’s one of her favorites, and really, you can’t beat its “comfort food” factor.

Baked in our largest cast iron skillet, it’s almost meal in itself – we added a salad and called it a fantastic dinner. The potpie was hot, savory, hearty and sooooooo good…in fact, I’m already planning when we’ll make it again.

Recipe of the Week: Cast Iron Skillet Chicken Pot Pie

Lehman's

Ingredients

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2 c. cooked chicken, chopped (or cooked canned chicken)
1–16 oz. bag frozen mixed vegetables OR about 3/4 cup each peas, corn and chopped carrots
1 tsp. salt, or less
3 c. chicken broth
6 T. flour

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1 c. flour
1 c. milk
1/2 (1/4 c.) stick melted butter

Instructions

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Make a white sauce by whisking together broth and flour.
Heat to boiling, stirring constantly, until thickened.
Combine chicken, vegetables, and sauce and pour into a cast iron skillet (at least 12 inches).
For the crust, whisk together flour and milk in a medium bowl.
Add butter and mix well.
Pour the crust mixture over the filling in the skillet.
Bake uncovered at 400°F for 1 hour, or until golden brown on top.
Let sit for 5 minutes before serving.