There’s nothing better than a warm, hearty meal cooked up in a traditional cast iron skillet, am I right? That amazing, baked-in taste that only comes from a seasoned, well taken care of cast iron beauty seems to lock in the flavor, aroma, and mouth-watering goodness we love in a dish. Simply put, food just tastes better when its cooked on cast iron.
Today’s recipe is the perfect example of this. Just in time for Spring and Summer, we’ve created a warm, delicious, traditional dish your family will absolutely love. This American classic is amazing on it’s own, but place it in a cast iron skillet and bake it in the oven and you’ve got a flavor-infused meal that your taste buds will absolutely melt for! Grab your fork, it’s time to enjoy some Cast Iron Chicken Pot Pie!
Ingredients:
1/4 cup Butter
1/3 cup Honeyville Dehydrated Onions
1/2 cup Honeyville Dehydrated Carrots
1/3 cup Honeyville Dehydrated Celery
2 cups Water
1 tsp Chicken Bouillon
1/4 tsp Chef Tess All Purpose Seasoning
1/4 cup Honeyville Alta Artisan Flour
3/4 cup Honeyville Freeze Dried Peas
2 cups Honeyville Freeze Dried Chicken
Crust Topping:
4 cups Honeyville Alta Artisan Flour
3 Tbsp Baking Powder
2 Tbsp Sugar
2 tsp Salt
1 cup Butter, cut into small cubes
1 cup Honeyville Buttermilk Powder
1/2 cup cold water
1 Egg
Directions:
Preheat oven to 375 degrees.
Place your Cast Iron Skillet on your stove top on medium heat, and stir together butter, onions, carrots, and celery, as butter melts. Once butter has melted completely, add water, chicken bouillon, chef tess seasoning, and flour, and bring to a boil, then turn to low heat and simmer until sauce thickens.
Add chicken and peas and stir until all ingredients are completely combined and filling thickens.
Once your filling has thickened, remove skillet from heat and set aside.
Next, make your topping by combining flour, baking powder, sugar, and salt in a large bowl, then whisking together. Add cubed-up butter and, with a pastry whisk, mix until a crumbly texture forms. Add egg, buttermilk powder, and water, and stir together until a thick dough forms.
Place dough on a floured surface and roll out into a round shape. You want your dough thick and not thin. This will give you that hearty biscuit topping you’re hoping for.
Place dough on top of your skillet with the filling inside.
Bake at 375 degrees for 35-40 minutes. Remove and allow to cool a bit before slicing and serving.
This is the chicken pot pie your heart has been dreaming of. Not only is the filling packed with so much flavor and texture, the hearty, buttermilk biscuit topping gives you the perfect accent to an already tasty meal. Best of all, the cast iron cooks everything quick and easy, locking all the flavor you love right into the dish! Serve this up for the perfect dinner. Trust us, your family will love it!
There’s nothing better than the perfect meal baked up in a cast iron skillet. With one bite, you’ll agree, this chicken pot pie couldn’t be more perfect!
