Cast Iron Chicken Pot Pie
Cast Iron Chicken Pot Pie
Prep: Preheat oven to 400. Precook chicken and potatoes, this can be done a day ahead of time to save time. Mix chicken, potatoes, corn, peas, and carrots and set aside.
For Sauce: In a saucepan (or cast iron skillet, as I prefer) melt butter over medium heat. Once melted add flour and whisk for about one minute. Begin to add milk, a little at a time, whisking the whole time. The slower you go, the least likely your sauce is to clump. Add stock after milk. Add spices. Mix into veggie/meat mix.
For Biscuit Top: Place flour, salt, baking powder and sugar in a bowl. Add cubed butter and mash with fork or pastry fork...or your hands,( yes I said hands) which I believe yield the best results. Mash butter just until in dime size chucks, its meant to be rough looking. Add milk a little at a time until the dough is well combined, but don't over mix, this will lead to a tough biscuit.
Combine: Place mix into cast iron pot or dutch oven and top with pieces of dough. Its not meant to look pretty, its part of the rustic charm of it all!
- 1 lb chicken, cooked and cubed
- 3 medium potatoes, baked and cubed
- 10 oz. peas (frozen)
- 10 oz. corn (frozen)
- 1 lb carrots, cubed.
- For sauce:
- 2 oz. butter
- 3 tbs. flour
- 1 cup milk
- 1 1/2 cups chicken stock
- 1 tbsp thyme
- salt and pepper to taste
- For topping:
- 4 cups flour
- 8 oz. butter (cold, cubed)
- 1/2 tsp salt
- 11/2 tsp baking powder
- 1 tbsp sugar
- 1 1/2 cups milk
Prep: Preheat oven to 400. Precook chicken and potatoes, this can be done a day ahead of time to save time. Mix chicken, potatoes, corn, peas, and carrots and set aside.
For Sauce: In a saucepan (or cast iron skillet, as I prefer) melt butter over medium heat. Once melted add flour and whisk for about one minute. Begin to add milk, a little at a time, whisking the whole time. The slower you go, the least likely your sauce is to clump. Add stock after milk. Add spices. Mix into veggie/meat mix.
For Biscuit Top: Place flour, salt, baking powder and sugar in a bowl. Add cubed butter and mash with fork or pastry fork...or your hands,( yes I said hands) which I believe yield the best results. Mash butter just until in dime size chucks, its meant to be rough looking. Add milk a little at a time until the dough is well combined, but don't over mix, this will lead to a tough biscuit.
Combine: Place mix into cast iron pot or dutch oven and top with pieces of dough. Its not meant to look pretty, its part of the rustic charm of it all!
Place in oven for about 45 minutes or until it is bubbling around the sides. If the top starts to get a little too toasty simply place a piece of foil over the top of the pot. Let sit for about 10 minutes before you dig in. Enjoy.
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