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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.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
chilling 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Add cooled chicken filling.

  8. 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.

  9. 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.