Chicken pot pie is a classic comfort food, and making it in a cast iron skillet elevates it to a whole new level. The cast iron's exceptional heat retention ensures a perfectly golden, flaky crust and a deeply flavorful filling. This guide will walk you through creating a truly irresistible chicken pot pie, perfectly suited for a cozy night in or a special occasion. We’ll explore variations, answer common questions, and provide tips for achieving the ultimate cast iron chicken pot pie.
What Makes Cast Iron Perfect for Chicken Pot Pie?
Cast iron's superior heat distribution and retention are key to achieving the best results. The even heat cooks the filling evenly, preventing dry spots and ensuring a tender, juicy chicken. Furthermore, the cast iron's ability to retain heat creates a wonderfully crisp and golden-brown crust, unlike anything you'll achieve in a standard baking dish. The rustic presentation is also a bonus!
How to Make the Perfect Chicken Pot Pie in a Cast Iron Pan
This recipe yields a delicious and hearty chicken pot pie that easily serves 4-6 people.
Ingredients:
- For the Filling:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
Instructions:
- Prepare the Filling: Heat olive oil in a large skillet (not necessarily your cast iron yet) over medium-high heat. Add chicken and cook until browned. Remove chicken and set aside.
- Sauté Vegetables: Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
- Make the Roux: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. Gradually whisk in chicken broth until smooth.
- Simmer: Return chicken to the skillet. Add peas, corn, thyme, salt, and pepper. Bring to a simmer, reduce heat, and cook for 10-15 minutes, or until the sauce has thickened.
- Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together.
- Assemble and Bake: Preheat oven to 375°F (190°C). Pour the chicken filling into a 10-inch cast iron skillet. Roll out the dough and place it over the filling. Crimp the edges to seal. Cut slits in the top to allow steam to escape.
- Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Can I Use Leftover Chicken?
Yes! Using leftover cooked chicken is a great way to save time. Simply shred or cube the chicken and add it to the filling during the last 10 minutes of simmering. This prevents the chicken from becoming dry.
What Kind of Cast Iron Skillet Should I Use?
A 10-inch cast iron skillet is ideal for this recipe. Ensure your skillet is well-seasoned for optimal performance and easy cleanup.
Can I Make This Recipe Vegetarian?
Yes, absolutely! Substitute the chicken with 1.5 cups of cooked lentils or 2 cups of firm tofu, crumbled or cubed. You may want to add a tablespoon of vegetable broth for extra moisture.
How Do I Store Leftovers?
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Can I Freeze Chicken Pot Pie?
Yes, you can freeze chicken pot pie. Allow it to cool completely before wrapping tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
This cast iron chicken pot pie recipe provides a delicious and satisfying meal. The combination of a flaky crust and a flavorful, hearty filling is sure to become a family favorite. Enjoy!
