Crispy Cast Iron Skillet Chicken Pot Pie
This may not be old-fashioned, but it sure is good. My kids look forward to fall/winter when I go to make this luscious double crust chicken pot pie.
Ingredients:
- 1/2 c. butter
- 2 medium leeks, sliced
- 1/2 c all-purpose flour
- 1 (14.5-oz) can chicken broth
- 3 c cubed chicken breast (I bake this ahead of time)
- 1 1/2 c. potatoes o’brien (thawed)
- 1 c matchstick carrots
- 1/3 c chopped fresh flat-leaf parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pkg frozen puff pastry sheets, thawed (don’t take out & thaw until 20 minutes before assembly)
- 1 large egg.
Instructions:
- Preheat the cast iron skillet on the stovetop over medium heat.
- First, sauté the hashbrowns and carrots until softened, then add the parsley at the end for roughly a minute of sautéing.
- Melt the butter in the cast iron skillet. Add the leeks and sauté for 3 minutes. Sprinkle with flour, cook, stirring constantly for an additional 3 minutes.
- Whisk in the chicken broth and bring to a boil, whisking constantly until thickened. Remove from heat and add the chicken and the next 5 ingredients (remember, the potatoes, carrots, and parsley are all mixed together already).
- Roll each pastry sheet into a 12×10 inch rectangle (eyeball it) on a lightly floured surface. Fit 1 sheet into the bottom of the greased cast iron skillet. Spoon the chicken mixture into the pastry. Place the remaining pastry sheet over the filling in the skillet. Fold edges under and press with the tines of a fork, sealing to the bottom crust.
- Whisk together the egg and 1 tbsp. water, and brush over the top of the pie.
- Cover the cast iron skillet with a lid and cook on the stovetop over low heat for 55-60 minutes or until the pastry is browned and the filling is heated through.
- Remove from heat and let it stand for 15 minutes before serving.
Enjoy your delicious cast iron skillet chicken pot pie
