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