Savory Cast Iron Spring Chicken Pot Pie Recipe for Dinner Delight
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Author:souzanfood
Total Time:1 hour
Yield:6 servings 1x
Description
Savor the rich flavors of this Cast Iron Spring Chicken Pot Pie. A delightful blend of tender chicken and fresh spring veggies awaits your dinner table!
Ingredients
Scale
1 lb chicken thighs (boneless, skinless)
1 medium onion (chopped)
2 cloves garlic (minced)
2 cups mixed vegetables (carrots, peas, corn)
1/4 cup flour
2 cups chicken broth
1 cup milk or cream
1 tsp thyme (dried)
Salt and pepper (to taste)
1 pre-made pie crust or homemade if you're feeling adventurous!
Instructions
In your trusty cast iron skillet, sweat it out! Heat a drizzle of oil over medium heat. Season the chicken with salt and pepper, then brown it in the skillet until golden, about 5-7 minutes per side. Remove and let it rest, then chop into bite-sized pieces.
In the same skillet, add the chopped onions and garlic. Sauté for about 3-4 minutes until they are soft and fragrant.
Sprinkle the flour over the veggies, stirring for 1-2 minutes.
Gradually add the chicken broth and milk, stirring as you go. Bring to a simmer and keep stirring until it thickens (about 5 minutes).
Toss in the chopped chicken, mixed vegetables, thyme, and salt & pepper to taste. Stir and let the filling bubble away for a few minutes.
Pour the filling into the same skillet. If you used a pie crust, lay it over the top and crimp the edges.
Preheat your oven to 375°F (190°C). Pop the skillet into the oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
Notes
A comforting and hearty cast iron spring chicken pot pie with a flaky crust and a rich creamy filling, perfect for sharing with loved ones.
