Why are cast-iron skillets so amazing? No, I'm asking you.
So the other night we got some MAJOR thunderstorms. Lost power, played Uno by candlelight, the works.
I have no idea why I just told you that. I think it's because I had made this here Cast-Iron Chicken Pot
Pie earlier in the day and I felt like it just MATCHED the weather. I remember saying to Aaron, "I'm so glad I'm making comfort food today! Since it's going to storm tonight! Aaron? . . . Aaron?"
Wasn't that the best story?
Do you want me to tell you what's in this pot pie? Besides the chicken part? Kale. Baby pearl onions. Green Giant veggies. Peas. Love. My heart. A part of my sliced off finger.
Gotcha! Just wanted to see if you were still reading.
Let's just make it.
So you'll grab a bag of Green Giant Veggie steamers! I went with Nature's Blend this time because my soul fairy guided me in that direction. Also get some frozen pearl onions and peas.
Nuke those pearls real quick. Just to thaw 'em some.
Then chop up a couple of cups of kale. Shred some rotisserie chicken, mince a few cloves of garlic and finely chop some fresh sage. Mmmmmmm.
You'll sauté the onions for just a little bit, and then stir in the garlic and sage. Your face is already falling off at the splendor.
Then stir in the kale and get it all wilted. Then sprinkle some flour on it. Yes, do that.
Okay, now. I need to apologize for how HORRIBLE these next few photos are going to be. I was scared to transport my heavy liquidy skillet to natural light, so I just shot this in my kitchen. Please don't leave me.
Okay, so then you'll slowly add some chicken stock and stir stir stir. Then add the thawed veggie steamers and peas!
Then add that chicken.
Now grab a Pillsbury refrigerated pie crust!
Gently lay it over the cast iron skillet. You can pinch the edges like a pro if you want, but I left mine sloppy. I MEAN rustic.
And voila! This is after about 30 minutes of baking. The cracking is supposed to happen. It means you did it right. Also, ignore me.
Get in that already. Bev just had some leftovers and SAKES alive is this dang good. For more musings, visit her blog Bev Cooks and her Tablespoon profile.