Cast-Iron Skillet Chicken Pot Pie

Why are cast-iron skillets so amazing? This recipe provides plenty of clues. Recipe by Bev Cooks. ...MORE + LESS -

4 tablespoons extra-virgin olive oil

1 cup frozen pearl onions, thawed

4 cloves garlic, minced

1 tablespoon freshly chopped sage

2 cups kale, chopped

1/4 cup all-purpose flour

2 cups chicken stock

1 3/4 cups frozen mixed vegetables (or vegetable blend of your choice)

1/2 cup frozen peas

1 1/2 cup shredded rotisserie chicken

1/2 box (1 crust) Pillsbury™ Refrigerated Pie Crust

1 egg, lightly beaten

2 pinches coarse salt and freshly ground pepper

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1

Preheat oven to 425°F.
2

Heat the oil in an 8-inch cast-iron skillet over medium heat. Add the onions and cook until they start to brown, about 4 minutes.
3

Add the garlic and sage and cook for 30 seconds.
4

Add the kale and sauté until wilted, 3 to 4 minutes. Season with a pinch of salt and pepper.
5

Add the flour and continue to sauté another 2 minutes, until the kale is coated.
6

Add the broth, 1/2 cup at a time, until slightly thickened. Stir in the veggies and peas.
7

Add the chicken and simmer for about 5 minutes, until it's nice and thick. Season well with salt and pepper.
8

Unroll the pie crust and lay it over the cast iron. You may pinch the edges if you choose, or leave them be.
9

Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375°F and cook another 15 minutes, or until the crust is a deep golden brown.
10

Let rest 20 minutes before cutting into the pie. Serve immediately!