Chicken Pot Pie

This recipe utilized a 12" cast iron pan. I used a 10.25" cast iron, and it got a little full near the end, but it was fine. If you don't have a cast iron pan or oven-proof pan, you can always cook the filling and transfer it into your preferred dish.

So, fun fact, the first time I made this I bruised by toe bones after dropping the cast iron skillet I was going to be using for this dish. Didn't realize something was wrong until after I pulled the finished dish from the oven, set it on the counter to cool a bit. I finally sat down and realized my foot was swollen and I was in a lot of pain. Had to go get x-rays, but the chicken pot pie was just as good when I finally got home that night.

I use my cast iron skillet for cooking just about everything. I have a Lodge brand cast iron. They're great! They are durable, HEAVY, easy to care for and aren't quick to rust like other (possibly cheaper) pans will do. But any reliable ol' cast iron will do!

Available for purchase HERE or in most outdoors stores

So, first rule...don't drop the cast iron pan on your foot. Alright!? Let's begin!

First you'll want to cook your chicken. I like to boil my chicken in some chicken stock. This helps the chicken remain moist, and also gives a little chicken-y boost to your stock. After you pull the chicken from the stock, place in a large bowl and use a hand mixer to shred. You can of course shred it with a fork, this way is just faster and more fun! Then strain your chicken stock to get out any unsavory bits left by the chicken (skin, clumps of fat, etc.)

Before you start cooking, roll out your thawed puff pastry and use the skillet to measure out a circle. Using a pizza cutter or sharp paring knife, cut about an inch or so away from the skillet. You don't want it to be an exact fit. You can use the scraps to create little beautiful things to decorate your pie with. I made little half-moons, but decided against it in the end, going for more of a simple, rustic look.

Next, heat your 12" cast iron skillet over medium heat. Melt your butter, then add your carrots, onions, celery and garlic. Cook this until the onions are translucent and the vegetables are tender, about 6-8 minutes. You don't really want to brown them, but if they get a little color, don't sweat it.

Next use a coated whisk or wooden spoon to mix in your flour. Cook this for 1-2 minutes to take away the bitter flavor of raw flour. Then slowly add your milk and strained chicken stock. Stir until it begins to thicken. Then add your shredded chicken and frozen peas. Cook 2 more minutes until everything is just heated through. At this point, my pan is almost overflowing, so stirring was a little rough!

Remove it from the heat, then add the puff pastry on top. It should have some excess around the side. Use a wooden or silicone utensil to press the edges down into the skillet. This sort of envelopes all the goodies inside, and keeps them from bubbling out during cooking. Brush with a beaten egg. This will help give the final product a beautiful, shiny, golden brown color.

Cut a few slits or holes in the pastry, and place in a 400F oven. Place a cookie tray on the next rack down (but not directly underneath the skillet) to catch anything that might bubble over. Trust me. It's so much easier to clean a cookie tray than it is to clean the bottom of your oven!

Cook for about 35 minutes, or until beautifully golden brown! You can even hear how crispy it is. Aahh, the best sound to hear when you're baking dinner!

Like any pie, once it comes out of the oven it needs a little time to rest. This allows everything to settle and gives you a nice clean piece of pie, instead of a soupy mess covered in pastry.