The weather is cooling off and evenings are calling for comfort food and warm fires around the outdoor fire pit. It’s also the season to break out your cast iron if you haven’t used it in awhile!
Homemade chicken pot pie is easier to make than you think. Pick up a rotisserie chicken at your local grocer and you’re halfway there!
Preheat oven to 400. Make pastry and chill in the refrigerator. Recipe below.
Dice half of a medium onion, chop several carrots or about a dozen fat baby carrots, slice about 4 stalks of celery and add to a large cast iron skillet with some butter. Sprinkle a little salt and a generous amount of cracked pepper over the veggies. Dice up several small red potatoes and add to the mix.
Once the vegetables have cooked for a few minutes add a 3-4 more tablespoons of butter and sprinkle the same amount of flour over the mixture. Stir well. It should coat the vegetables and make everything look a little dry.
Add 1/2 cup to 2 cups of chicken stock gradually. Stir well. The broth should begin to thicken. If it needs to thicken more sprinkle more flour stirring after each addition. Add 1/2 tsp paprika.
Stir in 1/4 cup to 1/2 cup of heavy cream. Taste the gravy for flavor. Adjust salt and pepper as needed but don’t over salt!
Add a little more than half of the rotisserie chicken pulled from the bird and chopped into smaller pieces. Stir in 2/3 of a drained can of baby sweet peas.
Now your pie is ready for the pastry! Mix one egg with a teaspoon of water and whisk. This will be for the egg wash. Roll out the pastry into a circle large enough to cover your cast iron pan. Make a few slits in the middle for vents. Next, fold the pastry in fourths so it’s easier to place on the skillet. Unfold carefully and pinch edges just like you would a sweet pie.
Gently brush the pastry with egg wash and place in the oven. It will be heavy!
Bake at 400 for about 20 minutes or until the pastry is brown and the pie is bubbling. Remove from the oven and let stand for 5-10 minutes before serving. Scoop out hearty portions and serve in shallow bowls. Second servings will follow!
Note: For added depth of flavor, add some sprigs of tarragon to the gravy mixture while it’s thickening and remove before adding the chicken.
This is not a rigid recipe! Adjust vegetable ratios and gravy to your liking.
2 cups flour
1 tsp salt
1 stick plus 2 tbsp butter
4-6 tablespoons cold water mixed with milk
Mix dry ingredients in a large bowl. Cut in butter until mixture looks like crumbs. Add water/milk slowly just until dough can be pressed together.
Turn out on a floured surface and knead until pastry is smooth. Wrap flattened disc of pastry in plastic wrap and chill until ready to use. I like to add some paprika to the dry mix!