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.Print
1 c. flour
1 c. milk
1/2 (1/4 c.) stick melted butter
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.
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