Pinch & Dash

Pinch & Dash

Chicken Pot Pie

If I’ve said it once, I’ve said it a hundred times…some food just tastes better in a cast iron skillet! This recipe is another one that’s pretty simple, but you can adjust it one way or another. You can make this more homemade by making your own pie crust and chopping fresh veggies. Or, you can make this go quicker by using store bought precooked chicken pieces.

What you’ll need:

Large 12-inch cast iron skillet
3 chicken breast, cooked *
2 cans of mixed vegetables, drained and rinsed
2 cans of cream of chicken soup**
Salt & Pepper
2 pre-made pie crusts (they usually come two to a box)
Pat of butter***

How to get your cooking on:

Place one pie crust in the bottom of your skillet
Take a fork and poke multiple holes in the crust, this will help keep it from bubbling up
In a bowl, mix together your cooked chicken, the mixed vegetables, both cans of chicken soup, and salt and pepper.
Once the seasoning is to your liking, pour the mixture into your skillet, on top of the pie crust
Take the other pie crust and lay it on top of the chicken mixture
Cut a cross in the top of the crust to allow steam to escape and place the pat of butter in the middle of the cross.
Place the skillet into a preheated 350 degree oven for about 45 minutes. Take care when lifting the skillet in and out of the oven as it will be heavy.
Once the pie crust on top is done, pull it out of the oven and let it rest for about 5 minutes (if you can wait that long)

*For the chicken breast, I will do one of two things. My preference is to have skin on and bone in chicken breasts. I will let them cook in the crockpot during the day with some chicken broth and seasonings. Then, when I’m ready for them I will pull the chicken off the bone and shred it by hand along with the skin. The other way is to cut up your boneless and skinless chicken breasts and sauté in a skillet until done. If doing this I will cut up in smaller pieces.

**Sometimes I’ll do one can of cream of chicken and one can of cream of mushroom, depending on what I have on hand.

***The pat of butter may not make a bit of difference in this dish, but come on its butter.

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