Cast Iron Chicken Pot Pie

Here is a fast way to make Chicken Pot Pie …and you only have to wash one pan.  You can also use the cast iron pan to serve your dish for a rustic look.  So give this recipe a try, and remember, don’t use soap on your cast iron, LOL.

Ingredients

·         1 pound of boneless chicken breasts, cut into bite-size pieces

·         3 celery stalks, trimmed and diced

·         2 carrots chopped

·         1 bunch of spring onions chopped

·         1 cup sliced mushrooms

·         1 cup of frozen peas

·         1 heaped teaspoon plain flour

·         ½ teaspoon Herbes de Provence

·         2 teaspoons olive oil

·         2 teaspoons mustard

·         2 heaped teaspoons of sour cream or plain yogurt

·         1 cup of chicken broth

·         1 sheet of puff pastry

·         1 egg

1. Preheat oven to 375° F. Heat oil in a 12-inch cast iron skillet over medium heat and add celery and carrots. Cook for 3 minutes. Cut chicken into small cubes; cook the chicken for 5 minutes. Add 1 teaspoon flour and stir well to coat the chicken.  Add 2 teaspoons of mustard, 1 heaped teaspoon of sour cream and 1 cup chicken broth – stir.

2. Throw in spring onions, mushrooms and frozen peas. Season with salt, pepper, and Herbes de Provence. Bring to a boil and remove from heat.

3. Place puff pastry atop chicken mixture. Beat the egg and brush it over the pie; cut holes in pastry. Transfer skillet to oven; bake until crust is browned, about 20-25 minutes.