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Cast-Iron Skillet Chicken Pot Pie

Bev Cooks Recipe by
(10 reviews)
Cast-Iron Skillet Chicken Pot Pie
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4
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Cast-Iron Skillet Chicken Pot Pie

Why are cast-iron skillets so amazing? This recipe provides plenty of clues.

Ingredients

4
tablespoons extra-virgin olive oil
1
cup frozen pearl onions, thawed
4
cloves garlic, minced
1
tablespoon freshly chopped sage
2
cups kale, chopped
1/4
cup all-purpose flour
2
cups chicken stock
1
(11 oz) bag frozen healthy colors market blend vegetables
1/2
cup frozen peas
1 1/2
cup shredded rotisserie chicken
1
(9-inch) Pillsbury™ Refrigerated Pie Crust
1
egg, lightly beaten
2
pinches coarse salt and freshly ground pepper

Directions

  • 1 Preheat oven to 425°F.
  • 2 Heat the oil in an 8-inch cast-iron skillet over medium heat. Add the onions and cook until they start to brown, about 4 minutes.
  • 3 Add the garlic and sage and bloom for 30 seconds.
  • 4 Add the kale and sauté until wilted, 3 to 4 minutes. Season with a pinch of salt and pepper.
  • 5 Add the flour and continue to sauté another 2 minutes, until the kale is coated.
  • 6 Add the broth, 1/2 cup at a time, until slightly thickened. Stir in the veggies and peas.
  • 7 Add the chicken and simmer for about 5 minutes, until it's nice and thick. Season well with salt and pepper.
  • 8 Unroll the pie crust and lay it over the cast iron. You may pinch the edges if you choose, or leave them be.
  • 9 Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375°F and cook another 15 minutes, or until the crust is a deep golden brown.
  • 10 Let rest 20 minutes before cutting into the pie. Serve immediately!
See Step By Step

Step By Step  

Cast-Iron Chicken Pot Pie with Spring Veggies

As prepared by Bev Cooks,

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.

 

Ingredients for Cast-Iron Chicken Pot Pie with Spring Veggies

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.

 

Chopped kale, shredded rotisserie chicken, garlic and fresh sage

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.

 

Sautéing the onions

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.

 

Stir in kale

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.

 

Adding chicken stock

Okay, so then you'll slowly add some chicken stock and stir stir stir. Then add the thawed veggie steamers and peas!

 

Adding chicken

Then add that chicken.

 

Pillsbury pie crust

Now grab a Pillsbury refrigerated pie crust!

 

Pillsbury pie crust over skillet

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.

 

Cast-Iron Chicken Pot Pie with Spring Veggies, overhead view

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.

 

Cast-Iron Chicken Pot Pie with Spring Veggies, with some cut out

Yuuurrrrrrrrmmmmmsssss.

 

Cast-Iron Chicken Pot Pie with Spring Veggies, side view

Seriously now.

 

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.
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
624.9
Daily Value
Total Fat
37.0g
57%
(
Saturated Fat
10.1g
50%
)
Cholesterol
99.5mg
33%
Sodium
701.1mg
29%
Total Carbohydrate
54.0g
18%
(
Dietary Fiber
6.1g
24%
,
Sugars
4.8g
)
Protein
20.6g
Daily Value*:
Vitamin C
92.70%
93%
Calcium
11.20%
11%
Iron
17.40%
17%
*Percent Daily Values are based on a 2,000 calorie diet.
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