Last week, we had one bitterly cold, windy, really wintry day, 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.
PrintCast Iron Skillet Chicken Pot Pie
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).
- Total Time: 1 hour 20 minutes
- Yield: Serves 8 (or hungry family of 5) 1x
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
Instructions
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.
Notes
If you like lots of crust, you can double the crust recipe.
- Prep Time: 20 min
- Cook Time: 1 hour
Keywords: Cast Iron, Pot Pie, Chicken, Chicken Pot Pie, Lehman's Cookbook
Yummy
Potpies are my favorite winter dishes. Enjoy
Tells you how to mix the flour butter and milk for crust then what do I do
with crust
Thank you
I made home made chicken pot pies when I was 8 years old too, by the time I was 11 I was cooking our entire Sunday dinner by myself
Nita step 4 says to pour over the pot pie
Stumbled across this on the website. Let me tell you…So good! My house smelt lovely, and it was actually a delicious and fairly quick meal to make. The crust is like dumplings within the pie in spots. The family approved!
Sounds delicious will definitely make this.
Looks absolutely delicious! I can’t wait to try it!
I made this last night, but used ground beef and beef broth instead of chicken. I added onion to the mixed veggies as well as some additional spices/seasonings to the meat and crust. My husband loved it and it will be a regular recipe from now on. Delicious!
We love the remix you did, Danika!
Danika~ sounds great! I make mashed potatoes for topping ala Shepard’s Pie!
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So so good. A keeper.