How To Make Cast Iron Chicken Pot Pie

How To Make Cast Iron Chicken Pot Pie
a comfy food classic...
Ingredients: YOU NEED a large Cast Iron Skillet ( 12 inch is great)
2-3 cups of shredded chicken breasts ( approx 3-4 breasts)
3 EACH... carrots and celery stalks ( cleaned and finely chopped)
1 white or yellow onion finely chopped
2 large or 3 small cloves fresh garlic finely chopped or ( 1 1/2 tsp jarred minced garlic)
1 cup frozen peas
1/2 cup flour
1 3/4 cup chicken stock ( you can use broth but get more intense flavors from stock)
1 cup milk ( I used 3/4 cup milk and 1/4 cup light cream)
1/2 tsp EACH thyme, basil, onion powder, salt, pepper
1 egg YOLK ONLY ( whisked with a little water)
1/2 stick butter
Steps: PREHEAT OVEN TO 350 degrees
1) clean and cut all produce ( chop up garlic, celery, onion, carrots)
2) saute chicken breasts ( only need olive oil in a saute pan with some salt and pepper). As soon as chicken is white throughout remove from heat. Turn chicken over multiple times during cooking to prevent crisping of one side.
3) using 2 forks ( or meat claws if you have them) shred the chicken immediately while still hot
4) how ever you will do your pie crust top arrange it now...
5) in your large cast iron... melt the butter and pour in the onions to start cooking. Next add carrots... all these to cook NOT BROWN until the carrots are soft and the onion color becomes translucent
6) add celery and garlic... as the celery cooks it will release water.... this is good!
7) as the vegetables cook and liquid is released and all the herbs at the same time, then whisk in the flour... stir it around to ensure everything is coated in the flour and the liquid has been absorbed.
8) while whisking slowly add the chicken stock... continue to whisk to dissolve any clumps that MAY form from the flour... The clumps WILL go away as you continue to whisk.
9) while continuing to whisk slowly pour in the milk.... whisk it all together until well blended and smooth.
10) bring to a boil.. this will only take a few minutes... not long. Once there is a rolling boil, stir to prevent sticking or browning...
11) turn off heat... add the shredded chicken and frozen peas. Mix it all together thoroughly... liquid will be absorbed by the chicken and frozen peas as the temperature drops slightly... this is a good thing and will ensure creaminess while baking.
12) add the pie crust topping... ensure there holes are poked through the crust into the liquid to ensure venting. Brush the pie crust top with the egg wash... ( this gives color and fluffiness)
13) place the whole pan into the preheated oven for 25-30 minutes ( or until the crust is a nice golden brown color).
14) remove from the oven and allow to sit for 5-6 minutes before serving...
note: if you do not have a cast iron skillet or an "oven safe" pan... you still can follow the recipe, make the pot pie filling then transfer the ingredients to a oven pan before baking...*
Enjoy!!!

[@marieball2695]

Looks absolutely delicious!! Will try this weekend 😋

[@ejg3]

Now I have a reason to purchase new pans. Glad to hear your wife is back up and running 🏃‍♀️again.

[@majoroldladyakamom6948]

Didn't show how you made the pie crust, so is it totally homemade or was that a pre-prepared pie crust?
We call that "doctoring it up", where you use at least a few pre-made ingredients for convenience purposes...
Please reply.

[@LloydRittiner]

Yup... that was a premade crust 😃😃