Recipe of the Week: Cast Iron Skillet Chicken Pot Pie

Last week, we had one bitterly cold, windy, really wintry day (and why not? It is January in Ohio!) so my 11-year-old daughter and I decided to make Chicken Potpie. It’s one of her favorites, and really, you can’t beat its “comfort food” factor.

Baked in our largest cast iron skillet, it’s almost meal in itself – we added a salad and called it a fantastic dinner. The potpie was hot, savory, hearty and sooooooo good…in fact, I’m already planning when we’ll make it again. 

Cast Iron Skillet Chicken Pot Pie

Ingredients
2 c. cooked chicken, chopped (or cooked canned chicken)
1-16 oz. bag frozen mixed vegetables OR about 3/4 cup each peas, corn and chopped carrots
1 tsp. salt, or less
3 c. chicken broth
6 T. flour
Crust:
1 c. flour
1 c. milk
1/2  (1/4 c.) stick melted butter
Note: If you like lots of crust, you can double the crust recipe.

Our delicious canned chicken helps this recipe come together in minutes – skip the step of cooking the chicken!

Method
1. Make a white sauce by whisking together broth and flour. Heat to boiling, stirring constantly, until thickened.
2. Combine chicken, vegetables and sauce and pour into a cast iron skillet (at least 12″). 
3. For the crust, whisk together the flour and milk in a medium bowl. Add butter and mix well. 
4. Pour over top mixture in skillet.
5. Bake uncovered at 400 degrees F for 1 hour, or until golden brown on top. 
6. Let sit for 5 minutes before serving.
Serves 8 (or our hungry family of 5).

Note: Adapted from a recipe by Jeananne Augsburger in Lehman’s 50th Anniversary Cookbook (no longer in print) in 2005. It’s an easy “teach you how to cook” recipe – my daughter first made it when she was 8 years old (with a little help from mom).