Cast iron chicken pot pie
The first recorded recipe for a pot pie dates back to 14th century England.
This is high protein and non vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Cast iron chicken pot pie
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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In a cast iron skillet, melt butter over medium heat. Add onions and cook until translucent.
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Add chicken and cook until browned. Remove chicken from skillet and set aside.
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In the same skillet, add carrots and potatoes. Cook for 5 minutes.
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Stir in flour and cook for 1 minute.
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Gradually add chicken broth and milk, stirring constantly until thickened.
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Add peas, salt, and black pepper. Cook for another 2 minutes.
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Return the chicken to the skillet and mix well.
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Roll out the puff pastry and place it over the skillet, trimming any excess.
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Cut a few slits on the pastry to allow steam to escape.
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Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
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Let it rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
