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Simple Chicken Pot Pie
This comforting Chicken Pot Pie is the perfect answer to any day. Tender chicken, colorful vegetables, and a rich gravy nestled in a flaky double crust create a classic comfort food experience.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 20 min🔥 Cook: 1h👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pot
📝 Preparation Steps
1
Bake chicken ahead of time, seasoned with salt and pepper. Once cooked through, allow it to cool slightly and then chop into small pieces.
2
Saute onion and celery in your cast iron skillet with the butter.
onion (chopped)1butter2 tbsp
3
Stir in flour, then add broth and milk, bringing the mixture to a simmer. Let the mixture simmer for ⏱️ 5 minutes, or until it thickens slightly to a gravy-like consistency. Salt and pepper to taste.
4
Add your chopped chicken and frozen veggies and stir in well.
5
To assemble the chicken pot pie, place one pie crust in the bottom of a pie dish.
6
Pour the chicken and vegetable filling into the pie crust.
7
Top the filling with the second pie crust. Crimp the edges of the crust to seal the pie and vent the top crust by cutting a few small slits.
8
Bake at 425°F for ⏱️ 30 minutes or until the top is golden brown and the filling is bubbly.
9
Let the pot pie cool for at least ⏱️ 15 minutes before serving.
Nutrition Facts
calories
280 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
2 g
sodium Content
438 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
11 mg
carbohydrate Content
32 g
saturated Fat Content
6 g
unsaturated Fat Content
8 g
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