Cast Iron Chicken Pot Pie

 

This recipe is one of my all time favorites. A tried and true dinner for when there is a nip in the air, this recipe makes a large pot pie able to feed a small army, or one healthy midwestern family 😉 You can easily make this in advance and freeze the entire pot pie. If you do so, add around 15-20 minutes to your baking time, tenting with foil if the crust starts to brown too quickly.

 

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Ingredients

 

For crust:

  • 1 cup frozen, unsalted butter
  • 3 cup flour
  • .5 tsp salt
  • 6 tbsp cold water
  • 1 egg
  • 2 tbsp white vinegar
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon black pepper.

 

For filling:

  • 1-1.5 lbs cooked chicken, roughly chopped
  • 4 tablespoons unsalted butter
  • 3 Cups onions, diced
  • 1.5 Cups celery, diced
  • 1 cup carrots, diced
  • 1 cup parsnips, diced
  • 4 garlic cloves, minced
  • 2 Cups chicken broth
  • 2 teaspoons herbs de Provence
  • 1/2 teaspoon nutmeg, fresh
  • 1/2 teaspoon Black pepper
  • 4 tablespoons stone ground mustard
  • 1/3 cup flour
  • 1.5 Cups Cream(or milk, not skim)

 

Crust Method:

  1. In a large bowl, measure out flour, salt, and pepper. Using a cheese grater, grate the frozen butter into the flour. Gently mix and coat all the butter in the flour. Fold in cheese.
  2. Make a well in the flour and butter mixture. Add in the egg and vinegar, beating with a fork. Add in remaining liquid.
  3. Work dough until combined and holding together. DO NOT OVER WORK. If the dough becomes warm, the butter will melt and will not flake the pie crust when baked.
  4. Divide in half, roll into disks, and chill at least one hour before use.

 

Filling method:

 

  1. In a pan over medium-high heat melt butter. Add in vegetables, aside from garlic, and sauté until onions become translucent and carrots and parsnips just start to soften slightly. Salt and pepper to taste.
  2. Lower heat to mid-low and add in herbs de Provence, 1/2 teaspoon black pepper, nutmeg and garlic as vegetables near the end of sautéing. Mix in chicken and deglaze pan with 1 cup of broth. Stir in mustard.
  3. Make a slurry with remaining cup of broth and flour, mixing till smooth. Pull pan off heat and add in slurry. Mix thoroughly.
  4. Once fully combined, pour in cream or milk. Mixture will thicken in the oven so either thin or thicken your mixture to the consistency of a loose white gravy. Allow to cool.
  5. Prepare your dish with uncooked pie crust on bottom. Pour in cooled chicken mixture, smoothing until even consistency. Cover with remaining unbaked pie crust. Pierce with a sharp knife to allow for steam. Brush with an egg wash and sprinkle with flaky sea salt.
  6. Bake in a 425 degree oven for 30-35 minutes until golden brown.

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