Looking for that special meal to bring your family together for the holidays? Well, look no further.
My name is Andrew Seegars, and I’m going tell you how to make a homemade chicken pot pie in a cast iron skillet. Before we get started, here are the supplies you will need.
First, you’re going to need a cast iron skillet. Second, you’re going to need some ingredients, including a rotisserie chicken.
Complete Ingredient List:
- Rotisserie chicken (2 cups full of shredded chicken)
- 1 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cups from 1 carton (32 oz) Classic Chicken Broth
- 1/2 cups frozen mixed vegetables, thawed
- 1/2 cup heavy whipping cream
- 2 pie crusts from a grocery store or bakery
Instructions:
Now we have our ingredients, let’s go ahead and preheat our oven to 425(F) degrees.
While the oven is preheating, take a saucepan, throw your butter onto the pan and let it melt.
Next, you can add some minced garlic with the butter just to add some flavor.
Take your frozen vegetables and add them to the pan. Stir until the vegetables are nice and soft. When the vegetables obtain the softness you like, slowly add flour to the vegetables (in increments), so the vegetables and butter can stick to each other.
Next, add the chicken broth to add that nice seasoning flavor. Then, add the cream to balance the thickness of the filling.
Add your shredded chicken in the pan with the rest of the ingredients. All this is happening on medium heat.
Spray your cast iron skillet with seasoning spray, and add your bottom crust first. Add filling, then the top of the pie crust; fold the ends and pinch down with a fork.
Put the skillet in the oven for 30 to 35 minutes, and when you see the crust turn to that golden brown, you know it’s ready. (Make sure you use a silicone handle holder when taking it out of the oven.)
Finally, enjoy that wonderful chicken pot pie with your family.
Here’s the print-friendly version for your convenience:
PrintChicken Pot Pie
Ingredients
- Rotisserie chicken (2 cups full of shredded chicken)
- 1 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cups from 1 carton (32 oz) Classic Chicken Broth
- 1/2 cups frozen mixed vegetables, thawed
- 1/2 cup heavy whipping cream
- 2 pie crusts from a grocery store or bakery
Instructions
- Preheat your oven to 425(F) degrees.
- While the oven is preheating, melt your butter in a saucepan.
- Add some minced garlic with the butter for flavor.
- Add your frozen vegetables into the pan. Stir until the vegetables are nice and soft.
- Slowly add flour to the vegetables (in increments), so the vegetables and butter can stick to each other.
- Next, add the chicken broth and cream to balance the thickness of the filling.
- Add your shredded chicken in the pan with the rest of the ingredients on medium heat.
- Spray your cast iron skillet with seasoning spray, and add your bottom crust. Add filling, then the top of the pie crust; fold the ends and pinch down with a fork.
- Put the skillet in the oven for 30 to 35 minutes, and when you see the crust turn to that golden brown, you know it’s ready. (Make sure you use a silicone handle holder when taking it out the oven.)
Keywords: cast iron cooking, chicken recipes, skillet recipes
Only 1/2 cup
Of veggies? Amt seems a bit small