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Cast-Iron Skillet Chicken Pot Pie

  • Prep 20 min
  • Total 60 min
  • Servings 4

Chicken pot pie cooked in a cast iron skillet is easy and delicious! MORE + LESS -

Bev Cooks
March 8, 2017

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
bag (11 oz) 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

Steps

Hide Images
  • 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!
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
310
% Daily Value
Total Fat
35g
53%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
1160mg
48%
Potassium
390mg
11%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
11%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Why are cast-iron skillets so amazing? Because they're perfect for making an entire chicken pot pie! Rustic, easy, and delicious, this Cast Iron Skillet Chicken Pot Pie is comfort food at its finest. Do you want me to know what's in this pot pie? Besides the chicken part? Kale. Baby pearl onions. Green Giant veggies. Peas. Love. So you'll grab a bag of Green Giant Veggie steamers! We used Nature's Blend. Also get some frozen pearl onions and peas. Nuke those pearls real quick. Just to thaw 'em some. Then just cook your ingredients and gently lay a Pillsbury™ refrigerated pie crust over the cast iron skillet. You can pinch the edges like a pro if you want, but I left mine sloppy. I MEAN rustic. Bake and enjoy!

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