Cast Iron Chicken Pot Pie

We love cast iron in this house. It lasts forever, and it doesn’t leave any gross coatings on your food.

I’ve been wanting to try a pot pie for awhile now, so when I stumbled upon the idea at The Rising Spoon, I knew I had to try it!

Cast Iron Chicken Pot Pie

Adapted from Real Simple, inspired by The Rising Spoon

Chop your vegetables!

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Sautee the veggies in olive oil, and then add flour, wine, and milk. After the sauce thickens a bit, add cooked chicken and peas.

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Cover with pie crust. I recommend using this recipe from Simply Recipes. If you have a 9 or 10 inch cast iron skillet, half the recipe. If you have a 12 inch skillet, use 3/4 of the recipe. Whip out those math skills, friends! Poke some holes in the top of the crust to serve as vents.

IMG_0173Bake at 400 degrees for 35-40 minutes. Delish!

IMG_0176IMG_0180The bottom line:

Use a cast iron pan. It’ll be great. Follow all of the steps in this Real Simple Recipe, just leave it in the cast iron pan, don’t transfer it to another baking dish. Cover with a pie crust–homemade or store bought will do!

Happy cooking!

3 thoughts on “Cast Iron Chicken Pot Pie

  1. Pingback: May recap and June goals | Balance and Blueberries

  2. Just tried making this….it’s in in the oven…so excited! I didn’t add a lot of wine b/c I’m not terribly fond of the taste. I also added salt and pepper, but maybe that was a given. Thanks for the idea for dinner tonight

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