Cast-Iron Skillet Chicken Pot Pie

Steps

• 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!