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Chicken Pot Pie in a Cast-Iron Skillet

What would be an easy cast-iron skillet dish for dinner? Did you say chicken pot pie? Not only is this chicken pot pie in a cast-iron skillet easy to make but it is the ultimate American comfort food that would make your loved ones ask for seconds! This dish will also warm the cockles of their heart.

Now for a little “taste” of history. This American comfort food, chicken pot pie, has a long deep history with the first pie recipes dating back to the Roman Empire era. During the Roman Empire pot pies were served at banquets during important festivities. During the 16th century meat pies were the trend and they were made with pork, venison, chicken, and other game. It was also common to have live birds fly out of what appeared to be a baked pie for a surprise element in front of royalty. In the movie TheTudors, there is a scene where King Henry the 8th, gave what appeared to be a baked pie to his cousin, King of France. As he was cutting into the large tart pie, about a dozen song birds flew out of the pie. In the 18th century the nursery rhyme, Sing a Song of Six Pence,  talks about birds flying out of the pie in the first two verses. “Sing a song of six pence a pocket full of rye. Four and twenty blackbirds baked in a pie. When the pie was opened, the birds began to sing. Wasn’t that a dainty dish set before the king.” By the time that the English settled in America they brought their meat pot pie recipes with them. Chicken Pot Pie is now very much part of our American Cuisine as much as the all American Apple pie, which also derives from the same origin.

For the chicken pot pie recipe I used my Staub Paella Pan made of cast-iron. Chicken pot pie, is a one dish recipe, that can feed a small family or a big crowd. It’s also a perfect lunch or dinner dish served with a nice spring mix salad on the side with your favorite dressing. This rustic and elegant dish can also be a great dish that you bring to a friend or loved one for a special occasion.

I love the traditional chicken pot pie with the top and bottom pie crust, however I chose to make this chicken pot pie with a lattice crust on top and I omitted the bottom crust completely. This lattice version is very tasty and still has that chicken pot pie taste without all of that extra crust (and calories). A lattice top is a great alternative to eating all of that pastry and if your watching your carbs.

I use my Staub Paella Pan for many one dish recipes such as this chicken pot pie. Click here for the link to William Sonoma to purchase your Staub Paella Pan today!

Bon apetite.

Prep time: 20 minutes

Cook time: 45 minutes

8 servings

Ingredients:

3 tbsp. Of butter

1 lb. of rotisserie chicken, shredded

1 onion, diced

2 celery stalks, diced

3 med. carrots, diced

1 cup frozen peas

2 red potatoes, diced

¼ cup Flour

½ salt

¼ tsp of tumeric

¼ tsp black pepper

4 cups of chicken broth

½ cup of milk

1 (9 inch thawed unbaked pie crust or 1 sheet ofm puffed pastry)

1 egg

1 tbsp. Of water

Heat oven 400 degrees.

In the Staub iron skillet, melt the butter and saute the onions until soft and translucent. Add the carrots, and celery for another 35 minutes. Add the chicken and saute for 2 minutes. Add the flour and saute for 2 more minutes.

Slowly stir in chicken broth and milk. Simmer over medium-low heat for 10 minutes or until thickened.

To create the latticed crust, take one pie of thawed unbaked pie crust and make long slices across the pastry. Dust flour onto a large piece of parchment paper. Place every other piece of pastry onto parchment paper. Take one slice of pastry at a time and weave it in and out of the unbaked pastry pie crust until you have created the latticed crust. Then take the lattice and slowly and carefully take the latticed unbaked cross and flip it onto the chicken pot pie that is in the skillet.

Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling bubbly. Cool for 10 minutes before serving.

Bon apetit.