CHICKEN POT PIE IN A CAST IRON SKILLET

Chicken Pot Pie in Cast Iron Skillet

Serves 4-6

Ingredients

• Roasted Rotisserie Chicken, deboned and chicken meat cut into pieces about 4 cups

• 2 c Frozen Mixed Vegetables (I prefer carrots and peas)

• 6 c chicken broth

• 6 tbsp butter

• 6 tbsp flour

• 1 heaping Tbsp dijon mustard

• 1 pie crust (homemade see recipe below or store bought)

• 1 Egg, beaten

• ¼ Tsp Water

• 1 Tsp fresh thyme, chopped

• 1 Tsp fresh parsley, chopped

• 1 Tsp Coarse Kosher Salt

• ½ Tsp Black Pepper

• ½ Tsp Hot Sauce (preferred brand Franks)

• 12 inch Pie Crust (recipe below)

Directions

Preheat the oven to 400°F.

1.  In a 12 inch cast iron pan over medium heat, melt the butter.

2. Add the flour and whisk, cook until golden in color for about 3 minutes.

3. Add the chicken broth and mix until smooth.

4. Add the dijon and mix in well.  

5. Add parsley, thyme, hot sauce, salt and black pepper.

6. Bring just to a boil, then simmer, stirring occasionally until thickened, about 5-7 minutes. Until the gravy coats the back of a spoon.

7. Take off heat.

8. Add the vegetables and chicken and mix until all is coated.

9. Place the csst iron pan on a rimmed sheet pan covered with foil (the chicken pot pie may bubble over some and this will help with any spills and clean up in your oven).

10. Add the crust and cut 3-4 slits into the pie crust to leave the steam release as it's cooking.

11. You can fold the edges under or let them hang for a more rustic look. I love the more rustic look!

12. Add the beaten egg and water to a small bowl and brush over the top of the crust.

13. Cook until the crust is golden in color, about 35 minutes.

14. Take the pie out of the oven and let it rest for about 10-15 minutes before serving.

15. Serve with mashed potatoes and cranberry sauce.

Pie Dough

Makes 2 Crusts

Ingredients

• 3 c Flour

• ½ Tbsp Salt

• 2 Tsp Sugar

• 2 Sticks (1 c) of Unsalted Butter, (very cold), cut into cubes

• 2 Tbsp Crisco, cold

• ½ c Ice Cold Water 

• 2 Tbsp Vodka

Directions

1. Cut the butter into cubes and crisco and put back into the refrigerator.

2. Add the flour, salt and sugar to the food processor for about a few seconds

3. Add the butter and crisco and pulse for about 10 seconds until it looks like it crumbles.

4. With the processor running, pour the water and vodka in and stop the machine as soon as the dough forms into a ball.

5. Take the dough out and roll into a large ball on a floured surface. Divide the dough in half and shape into a round disc. Wrap tightly in plastic wrap and put in the refrigerator for 30 minutes.

6. Roll out on a well-floured surface into a circle, roll from the center to the edge to about 12 inches in diameter.  Turning and flouring the dough to make sure it doesn’t stick.  Fold the dough in half then in half again leaving you with a triangle shape.  Place into the pie pan and unfold to fit into the pan.

7. If you are using a recipe that calls for a top crust, do the same process as above.

Pie dough lasts in the refrigerator for up to 3 days and in the freezer for three months.  If you freeze the dough, when you are ready to use, place the dough in the refrigerator and let it thaw overnight.  Let it sit on the counter for a few minutes to warm up, then roll it out.