Chicken Pot Pie in the Cast Iron Skillet
Learn how to make a delicious chicken pot pie in the cast iron skillet. Everything is made in one skillet, the effort is minimal, and the results are super tasty and comforting.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless skinless chicken breast ( 450 g, Note 2)
- 2 cup chicken stock (low sodium or water)
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper (or 4-5 peppercorns)
- 1 bay leaf
- 9 oz mushrooms (250 g, cleaned and sliced)
- 1 onion (finely chopped)
- 1 carrot (diced)
- 1-2 celery stalks (depending on size diced)
- 2 tbsp butter (divided)
- 1 cup peas (150 g)
- 1/4 cup butter (60 g)
- 1/2 cup all-purpose flour (60 g)
- 2 cup chicken stock (500 ml Notes 3, 4)
- 1 cup whole milk (250 ml)
- 1 disc puff pastry ( Note 5)
- 1 small egg
- 1 tbsp milk
Instructions
- 1
Place the chicken breasts in a medium saucepan. Cover with chicken broth or water; add salt, pepper, and bay leaf. Bring to a boil, turn the heat down, and simmer on low heat for about 15 minutes or until cooked through.1 lb/ 450 g chicken breast + 2 cups / 500 ml chicken stock or water + ¼ teaspoon fine sea salt + ¼ teaspoon black pepper + 1 bay leaf
- 2
Shred: Remove the chicken from the cooking liquid but reserve the liquid. Once the breasts are cool enough to handle, shred them or cut them into small pieces.
- 3
Preheat the oven to 400°F/ 200°C.
- 4
Cook the mushrooms: Clean and slice them. Melt 1 tablespoon of the butter in the cast-iron skillet. Cook the mushrooms until golden, about 5 minutes. Remove them from the skillet.9 oz/ 250 g mushrooms + 1 tablespoon butter
- 5
Cook vegetables: Dice the onion, celery stalks, and carrot. Melt 1 tablespoon of butter in the skillet and cook the vegetables until a bit softer, about 3-4 minutes.1 onion + 1-2 celery stalks + 1 carrot + 1 tablespoon butter
- 6
Add the butter needed for the roux to the skillet and let it melt.
- 7
Sprinkle the flour on top of the vegetables and stir to combine with the butter and vegetables. Sauté for about 2 minutes.
- 8
Slowly add the cooking liquid (or stock), whisking continuously to avoid clumps. Slowly add the milk as well. 2 cups/ 500 ml chicken stock + 1 cup/ 250 ml milk
- 9
Simmer for about 10 minutes, often stirring, until the mixture thickens slightly.
- 10
Add the mushrooms, chicken, and peas and stir to combine. Adjust the taste with salt and pepper.
- 11
Cover with pastry: Unroll the puff pastry and place it over the filling in the cast-iron skillet. Crimp the dough around the edges to seal the pie. Cut four slits into the pastry to allow the steam to escape during baking.
- 12
Egg wash: Whisk the egg and the milk in a small bowl. Brush the pastry with the mixture.
- 13
Bake: Place the chicken pot pie in the preheated oven and bake for about 25 minutes or until the filling is bubbling and the pastry is golden brown.
- 14
Rest the pie for 5 minutes and serve.