Cast Iron Skillet Chicken Pot Pie

[Gingersnap]

Cast Iron Skillet Chicken Pot Pie
JANUARY 15, 2014 7 COMMENTS

Cast Iron Skillet Chicken Pot Pie

I don’t know about you but when the weather stinks and it’s cold outside all I want to do is stay in my pajamas and crank up the heat and cook something delicious. Garden chores can wait for another day if you know what I mean.
This recipe for cast iron skillet chicken pie is so over the top delicious, you may just have to make two of them.
Here’s the recipe, I hope you like it, we sure do.

Cast Iron Skillet Chicken Pot Pie

Ingredients
1/3 cup butter
1/4 cup flour
1 cup chicken stock
2 cups mixed frozen vegetables
2 cups chicken, cooked and shredded {I use Zaycon Chicken}
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 egg for egg wash
1 pie crust {Homemade Pie Crust Recipe}
chicken-pot-pie-egg wash


Directions
Preheat oven to 350 degrees. Melt the butter in your cast iron skillet by popping it in the oven for a minute or two. Then whisk the flour and butter together. Slowly add chicken stock and salt and pepper until you have a nice little gravy. Add cooked chicken and vegetables, stir.
Next roll out your pie crust and then place it over the top of the pot pie filling. Brush with an egg wash and bake at 350 for 45 minutes or until the juices are bubbling and the crust is evenly browned. Serve warm.
~Mavis

What a great idea! I cook with cast iron almost all the time.

One Hundred Dollars a Month

[Adam]

Interesting. No bottom to the crust.

[Michele]

My favorite thing to make in a cast iron pan is pineapple upside down cake..panini sandwiches are pretty good too.

[Gingersnap]

Interesting. No bottom to the crust.

Well, the top crust looks generous enough to break up into the filling for crusty goodness. It would save a step, that's for sure.