Savory, creamy chicken and vegetables topped with a flaky cheddar crust! Need I say more? This cast iron chicken pot pie is great for cold winter nights!!
The Perfect Pairing
Try pairing this with one of my salad recipes: Pear Salad with Poppy Seed Dressing and Candied Pecans or Apple Bacon Walnut Spinach Salad!
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Cast Iron Chicken Pot Pie
Savory, creamy chicken and vegetables topped with a flaky cheddar crust. Great for cold winter nights.
Servings: 8
Calories: 362kcal
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Ingredients
Crust
- 1.5 cups all purpose flour
- ¾ teaspoon salt
- 8 tablespoons unsalted butter cut into small chunks and chilled
- 7 tablespoons water
- ⅔ cups shredded sharp cheddar cheese
Filling
- 2 tablespoons butter
- 1 onion small diced
- 2 celery stalks small chopped
- 1 cup frozen mixed vegetables
- ¼ cup all purpose flour
- 8.25 oz chicken stock
- 3 sprigs of thyme
- 1 chicken better than bullion cube
- ½ teaspoon each salt and pepper
- 3 cups shredded chicken
- 1 egg beaten
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Instructions
Prepare the crust
- Using a stand mixer, combine salt and flour. Add cold, pea size pieces of butter, shredded cheese, and water. Mix until combined. Warning – do not over mix. Clumps are ok! Rest dough in plastic wrap for at least 30 minutes in a refrigerator.
- Preheat oven to 400 degrees.
Make Filling
- Melt butter in cast iron skillet over medium heat. Cook onion, mixed vegetables and celery for approximately 5 minutes. Add flour and cook for an additional minute until everything appears dried up. Pour chicken stock salt, pepper, bullion cube, and thyme into the pan incorporating it into the flour and vegetable mixture with a whisk. Fold in chicken and remove from heat.
Bring it All Together
- Roll out dough on flour'd parchment paper until the dough is approximately ⅛ inch thick. Place it over the cast iron skillet and cut the excess dough off. Cut a few slits in the top. Using a pastry brush, brush beaten egg on top of the crust. Bake for 30-35 minutes until crust is a flaky golden brown.
Nutrition
Calories: 362kcal
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