Craving a comfort food masterpiece that will make your taste buds dance and your family beg for seconds? Look no further than this irresistible Cast Iron Pot Pie – the ultimate one-skillet wonder that transforms simple ingredients into a culinary magic carpet ride! Imagine a golden, flaky crust hiding a creamy, hearty filling that's packed with tender chicken and colorful vegetables, all bubbling with flavor straight from your cast iron skillet. This isn't just a meal; it's a warm hug on a plate that promises to become your new go-to dinner sensation.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup frozen mixed vegetables
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp thyme
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your pot pie bakes evenly and achieves a golden-brown crust.
- In a large cast iron skillet, melt 1/4 cup of butter over medium heat. Allow the butter to fully melt and begin to bubble slightly, but do not let it brown.
- Add 1/4 cup of all-purpose flour to the melted butter, stirring constantly to create a roux. Cook the roux for about 2-3 minutes until it turns a light golden color, which will help remove the raw flour taste.
- Gradually whisk in 2 cups of chicken broth, ensuring there are no lumps. Continue to stir until the mixture thickens, which should take about 5 minutes.
- Once the broth has thickened, pour in 1 cup of milk and stir to combine. Allow the mixture to simmer for another 2-3 minutes.
- Add the cooked and shredded chicken breast and 1 cup of frozen mixed vegetables to the skillet. Stir in 1 tsp of thyme, and season with salt and pepper to taste. Mix everything thoroughly until well combined and heated through.
- Remove the skillet from heat and carefully place the pie crust over the filling, making sure to cover it completely. You can either leave the crust whole or cut slits in the top for steam to escape.
- Place the cast iron skillet in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the skillet from the oven and let it cool for about 5-10 minutes before serving. This will help the filling set slightly and make it easier to slice.
- Serve the pot pie warm, garnished with fresh herbs if desired. Enjoy your delicious homemade cast iron pot pie!
Tips
- For the most tender and flavorful chicken, consider poaching or roasting the chicken breast before shredding, which helps retain moisture.
- Make sure your cast iron skillet is well-seasoned before starting to prevent sticking and ensure easy cleanup.
- Don't rush the roux-making process. Cooking the flour and butter together for 2-3 minutes develops a rich, nutty flavor that elevates the entire dish.
- If you want a extra-crispy crust, brush the top of the pie crust with an egg wash (beaten egg + a tablespoon of water) before baking.
- Allow the pot pie to rest for 5-10 minutes after baking. This helps the filling set and makes serving much easier.
- For a twist, try adding some diced potatoes or swapping chicken for turkey for a different flavor profile.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain the crust's crispiness.
Nutrition Facts
Calories: 208kcal
Carbohydrates: 8g
Protein: 17g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 64mg
