We eat lots of chicken, and therefore I almost always some cooked left over chicken in the freezer. Making a pot pie not only uses up the chicken, but also any left over vegetables I have frozen. And my cast iron skillet is not only the perfect size, but also helps make a crispy bottom crust.
one of my well loved cast iron skillets
I don’t throw out anything if I can help it, so a few tablespoons of peas or a half cup of carrots get poured into a container int the freezer, just waiting for soup or potpie needs.
I try to cook healthy, so my pie crust is half spelt flour (whole wheat would work too) and half unbleached white flour. This mix will require more moisture to get it to hold together, as the whole grain flour will absorb more fluid.
Certain basics must go into the pot pie, in my mind anyway – onions, carrots, celery and garlic are always a good base to start with. I don’t put in potatoes. I will use any other veggies I have on hand. Today is was about 1/2 cup of lima beans left over from dinner last night.
pot pie filling cooked on the stove top
Spices can also customize it. I like a bit of turmeric, which will make it yellow, and turmeric has a great anti -inflammatory properties (which is good for my arthritis). I also always use a bit of poultry seasoning , and salt and pepper of course. After that, put a twist on it. For Southwestern flavor, some roasted chili, cumin and roasted paprika. French? Add in classic french herbs de Provence, like chives, tarragon, parsley ad chervil. It can go Asian too – grated ginger, coriander, cumin and star anise, with a few drops of soy sauce. Fresh herbs in the summer make it particularly good – stir in chipped rosemary, chives, basil and thyme.
I like to get the pastry made and into the fridge to chill, then make the filling stove top, and let it cool. Then when it is poured into the pastry draped around the cast iron skillet, the pastry doesn’t immediately heat up and soften the dough. This dough works great for fruit pies as well.
bottom crust in the pan
Whole Grain Pastry Crust
Using half spelt or whole wheat gives the dough a light tan color. It also absorbs more liquid than white flour, so you'll need to use more cold water to make it come together. A rest of at least 30 minutes in the fridge lets the butter cool off, and also lets the flour absorb and distribute the moisture, making it easier to roll out. I use a food processor to make pie dough quickly.
Ingredients
- 1 cup white flour
- 1 cup spelt, whole wheat, oat flour
- 1 tsp salt
- 1 stick butter diced
- 1/2 cup water
Instructions
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In the food processor, place the flours, salt, and butter. You can also do this by hand if you like. Pulse and process until the butter is cut in, so pieces about the size of peas are still visible.
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Add about half the water, and pulse a few time (or mix by hand). Continue to add more water a few tablespoons at a time until the dough becomes crumbly and will hold together when pressed.
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Dump out onto a floured counter, and press/knead/roll the dough until it comes together into one piece. I like to make a loose log, then cut it in half.
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Using two pieces o was paper, make a disc of dough, wrapped up in the plastic, and refrigerate at least 30 minutes before using.
While the dough is chilling, I make the chicken (or turkey) filling., and let it cool. Then its a matter of putting it all together and baking. I used a half cup of whole wheat couscous today to help thicken the filling, rather than a cornstarch or potato starch slurry.
It can be made ahead and refrigerated to cook at a later time. Just wrap well with plastic wrap to keep the pie crust form drying out. This isn’t a fast dinner to make in 30 minutes – but the time put into it will make everyone happy!
Cast Iron Chicken Pot Pie
A basic chicken pot pie that can be customized to suit your flavor tastes. Baking in a cast iron skillet helps create a crispy crust, both top and bottom, but a large baking pan can be used as well.
Chop the vegetables fairly small and dice the chicken into 1" cubes or chunks.
Ingredients
- 2 each whole grain pie crusts
- 2 tbsp butter
- 1 each onion, diced
- 2 stalks celery, chopped
- 2 each carrots, chipped
- 3 each garlic cloved, minced
- 1/4 c flour
- 1 quart chicken stock
- 1 cup other vegetables of your choice
- 2 cups diced cooked chicken or turkey
- 1 tsp salt
- 1 tsp pepper
- 1 tsp poultry seaoning
- 1/4 tsp tumeric
- 1/2 tsp cumin
- 1/2 c Grain, if desired coucous, orzo, or rice
- thickening ingredient, if needed - potatoe flour or slurry of cornstarch or arrowroot
Instructions
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Melt the butter is a large heavy pan, like a dutch oven, over medium heat and add in the celery, onions and carrots. Saute, stirring occasionally until it starts to soften.
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Add in the garlic, and stir a couple times, then sprinkle the flour over the top. Stir until the flour is absorbed, which will cook out the flour taste.
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Add in the quart of chick stock, stirring to mix with the floured vegetables. Sprinkle in the salt and pepper, turmeric, cumin or spices of your choice.
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Stir in the chicken chunks and a grain if you choose to use it. Orzo, rice, couscous or other grain (barley anyone) will help absorb extra liquid so the pot pie is not too runny. Also add in any other vegetables you would like to use.
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If the pot pie filling is too liquid, use a slurry of your choice to thicken it. Pull the pot off the heat and allow to cool.
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Roll out one half of the dough and fit into a greased cast iron skillet. Greasing the skillet with butter, grease or spray will keep the crust from sticking, as well as help it crisp up.
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Add cooled chicken filling.
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Roll out second half of the dough and cover the pot pie. Use water on the lower crust edge to help seal the dough. Trim and crimp. Make several slits in the top for steam to escape.
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Bake 350 F for about an hour until browned and bubbly.
Recipe Notes
Change up spices to create a different cuisine - smoked chili, cumin and smoked paprika for a Southwestern spin, or lots of herbs for a French twist.
Use any left over chicken or turkey, white meat, dark meat or a mix of both work fine.