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Chicken Pot Pie in Cast Iron

  • Prep Time: 40m
  • Cook Time: 40m
  • Serves: 8

Ingredients

  • 1 pkg Pillsbury refrigerated pie crust (2 crusts)
  • 2 to 3 cups frozen mixed vegetables (corn, peas, carrots), thawed
  • 2/3 c whole milk
  • 1/2 c chicken broth
  • 1/4 tsp. rubbed sage
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1/3 c all-purpose flour
  • 1/3 c celery, diced
  • 1/3 c white onion, diced
  • 1/3 c salted butter
  • 4 c cooked chicken (1 rotisserie chicken), hand-shredded

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Line a 9-10” cast iron skillet with 1 pie crust. Set aside.
  3. In a large saucepan over medium heat, sauté the butter, onions, and celery until tender.
  4. Add the flour, salt, pepper and sage and whisk until bubbly.
  5. Gradually whisk in the chicken broth and milk, stirring constantly until bubbly and thickened.
  6. Add the vegetables and chicken to the sauce and mix. Remove from the heat.
  7. Spoon the chicken and vegetable mixture into the crust-lined cast iron.
  8. Top with the second crust and flute or pinch the edges together. Cut slits in several places before baking. I also recommend a lattice crust.
  9. Place the cast iron skillet on a sheet pan and place in the oven.
  10. Bake for 35-40 minutes or until golden brown.
  11. Let stand for 5 minutes before serving.