Ingredients:
● 3 chicken breast (cooked & shredded/diced)
● 2 tbsp olive oil
● 1 stick unsalted butter
● 3 cups low sodium chicken broth
● ¾ cup heavy cream
● 1 small finely chopped yellow onion
● 1 cup finely chopped carrots
● 1 cup finely chopped celery
● 1 tbsp minced garlic
● 1 medium size potato (diced small)
● 1 cup frozen or canned peas
● 1 cup frozen or canned corn
● ½ cup all-purpose flour
● 2 pie crust
● 1 tsp salt
● 1 ¼ tsp black pepper
● 1 tsp paprika
● ¼ tsp cayenne
Instructions:
1. Add the olive oil and butter to a preheated 12 in. cast iron skillet over medium heat.
2. When the butter is melted, add the onions, celery, carrots, and potatoes. Cook the vegetables until they begin to soften (about 10-12 min.).
3. Add the minced garlic, and cook until fragrant (about 1 minute).
4. Evenly distribute the flour over the vegetables, mix well, and cook for 1-2 minutes.
5. Slowly pour in the chicken broth while whisking continuously.
6. When the mixture has no clumps and begins to simmer, add the heavy cream and all of the spices.
7. Whisk together until well incorporated, then bring to a light simmer.
8. Add the peas and corn, then mix well.
9. Add the cooked chicken, then mix well.
10. Reduce the heat and allow the filling mixture to cook together, stirring occasionally for about 5 minutes, or until thickened.
11. Remove the filling mixture from the heat, and set aside.
12. Preheat the oven to 375 degrees fahrenheit.
13. Add a bit of flour to a clean cooking surface, then roll out one of the pie crust until it covers the bottom and sides of a 12 inch cast iron skillet.
14. Spoon the filling into the pie crust covered skillet.
15. When all the filling is in, place the top pie crust on top, and pinch the edges of the crust together.
16. Cut four slits in the top of the pie crust, then brush with melted butter.
17. Bake for 40-50 minutes, or until the pie crust is golden brown.
18. Allow the pot pie to rest for 5 minutes, then enjoy!
- That Cast Iron Guy
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