The weather is at the cusp of fully becoming spring: oscillating days of 40 degree rainy weather mixed with sunny and 65 degree days. Before the cold left for good, I had to squeeze in making a pot pie before the weather turned completely. Yes, I am looking for an excuse to make chicken pot pie.
Pot pie. Everyone says a cast iron skillet is great for this cooking endeavour so I decided to give it a try in my new
Lodge Logic�� Skillet try. A one-pot wonder meal is always up my alley given the clean up is typically minimal. I tried a traditional pot pie recipe that starts with a roux of butter and flour then gradually thickened with chicken stock and a splash of whole milk. I then loaded the coast iron pan with a bunch of raw kale, carrots, frozen peas and roasted chunked chicken. I sprinkled in a bunch of chopped parsley and fresh thyme to round of the pie. I then layered the chicken vegetable mixture with pre-made puff pastry and then browned in the oven until ready. (You can also use pre-made pie crust for an quick and easy solution). If you want an extra fluffly puff pastry, cook the pastry separate on a baking sheet next to the cast iron skillet and layer on top of the pie when cooked through.
My biggest fear was whether or not the cream sauce would stick to the pan. Surprisingly, only a thin film around the edges of the pie stuck to the pan and I quickly was able to remove with soft scrubbing and hot water. Since I did add water to the cleaning, I did stovetop dry the skillet (heat the stovetop on low with the skillet on for about 15 minutes.) Overall, it was a pretty painless kitchen experiment using the Lodge Logic�� Skillet… and the pie turned out yummy in the end too! I call this a double-win. Enjoy!
Get your very own Lodge Cast Iron Skillet from http://www.surlatable.com by clicking the link above!
- 2 cups of cubed, roasted, boneless, skinless chicken breast
- 1 tbs olive oil
- 2 1/2 cup of chicken stock
- 1 package of frozen puff pastry sheets, thawed
- 1 cup of baby carrots, halved
- 2 cups of raw kale
- 2 cups of frozen peas
- 3/4 cup of chopped yellow onion
- 6 tbs of butter
- 1/2 cup of flour
- 1/4 cup of whole mile
- 4 sprigs of chopped parsey
- 1 tbs of chopped thyme
- Heat oven to 400 degrees.
- Melt butter and saute onions in the cast iron skillet until translucent, about 8 minutes over medium heat.
- In a separate pot, heat chicken stock until simmering.
- Add flour, stirring for one minute incorporating the flour and butter in to a paste.
- Add hot stock to the skillet and whisk until thickened. Add salt and pepper to taste.
- Add milk and continuing to stir.
- Combine chicken breast, kale, peas, carrots and chopped parsey and thyme to the cast iron skillet.
- Simmer for one minute.
- Top with puff pastry and brush and egg wash (1 egg whisked with 1 tsp of water) on top of the pastry. You will use about half of the egg wash.
- Bake in oven for 15 minutes until crust is golden brown.
- For an extra puffy crust, lay pastry on cookie sheet and top with egg wash.
- Place skillet and cookie sheet next to each other in the oven and bake for 15 minutes.
- Layer the golden puff pastry on top of the chicken mixture. Serve immediately.