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Cast-Iron Skillet Chicken Pot Pie

cast-iron skillet chicken pot pie Entree
Cast-Iron Skillet Chicken Pot Pie
  • Prep 20 min
  • Total 60 min
  • Servings 4
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Why are cast-iron skillets so amazing? This recipe provides plenty of clues. Recipe by Bev Cooks. ...MORE + LESS -

Ingredients

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

Steps

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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!
 

Nutrition Information

Nutrition Facts

Serving Size: 4 servings
Calories
624.9
% Daily Value
Saturated Fat
10.1
Cholesterol
99.5
Sodium
701
Dietary Fiber
6.1
Sugars
4.8
Protein
20.6
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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