Double Crust Chicken Pot Pie In Cast Iron Skillet
Introduction
There's nothing more comforting than a warm, hearty chicken pot pie on a chilly evening. And what's better than baking it in a cast iron skillet to give it that perfect crust? This recipe is simple and easy to make, and the end result is a delicious and satisfying meal that your whole family will love.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup vegetable shortening, chilled
- 1/4 cup ice water
For the filling:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 cup diced onion
- 1 cup diced carrots
- 1 cup frozen peas
- 3 cups cooked and shredded chicken
Instructions
1. Preheat your oven to 375°F.
2. To make the crust, combine the flour and salt in a large mixing bowl. Add the chilled butter and shortening, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Slowly add the ice water, mixing until the dough comes together into a ball.
3. Roll out the dough on a floured surface to fit your cast iron skillet. Reserve the excess dough for the top crust.
4. To make the filling, melt the butter in a large saucepan over medium heat. Add the flour and whisk until smooth. Gradually add the chicken broth and milk, whisking constantly, until the mixture is smooth and thickened.
5. Add the salt, pepper, thyme, rosemary, and garlic powder to the saucepan, and stir well to combine.
6. Add the onion, carrots, and peas to the saucepan, and stir well to combine. Cook for 5-7 minutes, or until the vegetables are slightly softened.
7. Add the shredded chicken to the saucepan, and stir well to combine.
8. Pour the filling into the cast iron skillet, and top with the reserved dough. Cut a few slits in the top crust to allow steam to escape.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Tips
- You can use store-bought crust if you're short on time.
- You can also use leftover turkey instead of chicken.
- Feel free to add other vegetables, such as potatoes or celery.
- If you don't have a cast iron skillet, you can use a 9-inch pie dish.
- Let the pot pie cool for a few minutes before serving to prevent the filling from spilling out.
Conclusion
This double crust chicken pot pie in cast iron skillet recipe is a must-try for anyone who loves comfort food. The combination of flaky crust and savory filling is unbeatable, and the best part is that you can easily customize it to your liking. Whether you're cooking for family or friends, this chicken pot pie is sure to impress.