Claire Thompson
Chicken pot pie is a classic comfort food that can be easily prepared in a cast iron skillet, resulting in a delicious, crispy crust and a warm, savory filling. To make this dish, start by preheating your oven to 425°F (220°C). In your cast iron skillet, sauté diced chicken, onions, and carrots until the chicken is cooked through and the vegetables are tender. Add a layer of frozen peas and corn, then pour in a creamy sauce made from chicken broth, milk, and a roux of flour and butter. Top the mixture with a layer of puff pastry or biscuit dough, and bake until the crust is golden brown and the filling is bubbling. This method allows for even cooking and a perfectly crispy bottom crust, making it a satisfying and hearty meal.
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What You'll Learn
Preparing the chicken and vegetables
Begin by seasoning the chicken with salt, pepper, and your choice of herbs such as thyme or rosemary. Cut the chicken into bite-sized pieces, ensuring they are uniform in size for even cooking. In a large bowl, toss the chicken pieces with flour until they are well-coated. This step is crucial as it helps to thicken the sauce in the pot pie filling.
Next, prepare the vegetables by washing and chopping them into small, manageable pieces. For a classic chicken pot pie, you'll want to include a mix of carrots, peas, and onions. You can also add celery or mushrooms for extra flavor and texture. To save time, you can use frozen mixed vegetables, but be sure to thaw them before adding them to the filling.
In a cast iron skillet, heat a tablespoon of oil over medium-high heat. Add the floured chicken pieces and cook until they are golden brown on all sides. This step not only adds color to the dish but also helps to develop the flavors. Remove the chicken from the skillet and set it aside.
In the same skillet, add another tablespoon of oil and sauté the vegetables until they are tender. Be careful not to overcook them, as you want them to retain some of their crunch. Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Now, it's time to create the sauce for the filling. In the skillet, whisk together chicken broth, milk, and a pinch of salt and pepper. Bring the mixture to a simmer and cook until it has thickened slightly. You can also add a splash of white wine for extra depth of flavor.
Finally, stir in the cooked chicken and vegetables, and let the filling simmer for a few more minutes until everything is heated through and the sauce has thickened to your liking. Taste and adjust the seasoning as needed. Your chicken pot pie filling is now ready to be poured into a pre-baked pie crust and baked until golden and bubbly.
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![Chicken Pot Pies are made with tender white meat chicken, carrots, celery, and peas that are prepared in a golden, flaky, made from scratch crust. It makes for a hearty, warm homemade taste you'll want to savor. This box contains eight frozen chicken pot pies that are easy to prepare in the oven or microwave. [ 80 oz , 5 lb ]](https://m.media-amazon.com/images/I/617rGrF54bL._AC_UL320_.jpg)
Making the pie crust from scratch
To make the pie crust from scratch for your chicken pot pie, start by combining 2 1/2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl. Cut in 1 cup of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 1/4 to 1/2 cup of ice water, mixing until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
When rolling out the dough, lightly flour your work surface and rolling pin to prevent sticking. Roll the dough out to a thickness of about 1/8 inch, ensuring it's large enough to cover the top of your cast iron skillet with some overhang. Carefully transfer the rolled-out dough to the skillet, pressing it into the edges to form a crust. Trim any excess dough from the edges and crimp the crust to create a decorative border.
Before adding the filling, pre-bake the crust for about 10 minutes in a preheated oven at 425°F (220°C). This step helps to prevent the crust from becoming soggy when the chicken pot pie is baked with its filling. After pre-baking, remove the crust from the oven and let it cool slightly before adding the chicken pot pie filling and baking the entire dish together.
For a flaky and tender crust, it's essential to keep the butter cold throughout the process. If the butter becomes too warm, it will melt into the flour, resulting in a tough crust. Additionally, avoid overworking the dough, as this can lead to a dense texture. When crimping the edges, use your fingers or a fork to create a pattern that not only looks appealing but also helps to seal the crust, preventing the filling from leaking out during baking.
By making your pie crust from scratch, you can customize the texture and flavor to your liking. Experiment with different types of flour, such as whole wheat or almond flour, to create unique variations. You can also add herbs or spices to the dough for an extra burst of flavor that complements the chicken pot pie filling. With a little practice, you'll be able to create a perfect, homemade crust that elevates your chicken pot pie to the next level.
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Assembling the pot pie filling
Begin by preparing the chicken filling. In a large bowl, combine cooked and shredded chicken with a mixture of sautéed onions, celery, and carrots. These vegetables should be finely diced and cooked until tender. Add a layer of flavor with a sprinkle of dried thyme, rosemary, and a pinch of black pepper.
Next, create the creamy sauce that will bind the filling together. In a saucepan, melt butter over medium heat and whisk in flour to form a roux. Gradually add chicken broth and milk, stirring constantly until the sauce thickens. Season with salt and pepper to taste. Pour this sauce over the chicken and vegetable mixture, stirring gently to combine.
Allow the filling to cool slightly before assembling the pot pie. This step is crucial as it prevents the crust from becoming soggy. Meanwhile, prepare the crust by rolling out puff pastry to fit the top of your cast iron skillet.
Once the filling has cooled, pour it into the skillet and carefully place the pastry on top. Trim any excess pastry from the edges and crimp the sides to seal. Cut a few slits in the top of the crust to allow steam to escape during baking.
Brush the top of the crust with an egg wash made from beaten egg and a splash of milk. This will give the crust a golden-brown finish. Place the skillet in a preheated oven and bake until the crust is golden and the filling is bubbling.
After baking, remove the skillet from the oven and let the pot pie rest for a few minutes before serving. This allows the filling to set slightly, making it easier to slice and serve. Enjoy your homemade chicken pot pie, fresh from the cast iron skillet.
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Baking the pot pie to golden perfection
To achieve a golden-brown crust on your chicken pot pie, preheat your oven to 425°F (220°C). This high temperature will help create a flaky and crispy crust. Before baking, brush the top crust with an egg wash made from one beaten egg mixed with a tablespoon of water or milk. This will give the crust a rich golden color and a glossy finish.
Place the cast iron skillet in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie during the baking process, as the crust can brown quickly at this high temperature. If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
Once the pie is baked to perfection, remove it from the oven and let it cool for a few minutes before serving. This will allow the filling to set and make it easier to slice and serve the pie. The combination of the crispy, golden crust and the warm, savory filling will make for a delicious and comforting meal.
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Serving suggestions and side dishes
To elevate your chicken pot pie experience, consider pairing it with a refreshing side salad. A simple mixed green salad with a light vinaigrette dressing can provide a delightful contrast to the rich, savory flavors of the pot pie. For added crunch and nutrition, toss in some cherry tomatoes, sliced cucumbers, and chopped nuts.
Another excellent side dish option is roasted vegetables. Roasting brings out the natural sweetness in vegetables like carrots, parsnips, and Brussels sprouts. Season them with olive oil, salt, pepper, and your choice of herbs, then roast in the oven until tender and caramelized. These can be prepared ahead of time and served alongside the pot pie for a well-rounded meal.
For a heartier accompaniment, try a creamy mashed potato or a flavorful risotto. The smooth, velvety texture of mashed potatoes can complement the flaky crust of the pot pie, while a risotto with sautéed mushrooms or roasted garlic can add an extra layer of depth to the meal. When preparing these sides, be mindful of the seasoning to ensure they don't overpower the main dish.
Don't forget about the beverages! A glass of chilled white wine, such as Chardonnay or Sauvignon Blanc, can pair nicely with the creamy, savory flavors of the chicken pot pie. If you prefer non-alcoholic options, a sparkling water with a slice of lemon or a refreshing iced tea can also enhance the dining experience.
Lastly, consider the presentation. Serving the pot pie in the cast iron skillet can add a rustic, homey touch to the meal. Place the skillet on a trivet or heat-resistant mat to protect your table, and use a pie server or spatula to dish out the pot pie. Garnish with fresh herbs or a sprinkle of paprika for added color and flavor. By paying attention to these details, you can create a memorable and satisfying meal that goes beyond just the main dish.
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Frequently asked questions
You can use either chicken breasts or thighs, or a combination of both. Chicken thighs tend to be more tender and flavorful, while chicken breasts are leaner.
Cut the chicken into bite-sized pieces and season with salt, pepper, and any other desired herbs or spices. You can also sear the chicken in the skillet to add extra flavor before adding it to the pie filling.
For the pie crust, you'll need flour, salt, cold butter, and ice water. You can also add a bit of sugar to enhance the flavor.
First, prepare the pie crust and press it into the skillet. Then, add the chicken and any desired vegetables (such as peas, carrots, and onions) to the skillet. Pour in a mixture of chicken broth, milk, and seasonings, and top with the second pie crust. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.
Preheat your oven to 425°F (220°C). Bake the pot pie for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
