awesome skillet-baked chicken pot pie

How To Make awesome skillet-baked chicken pot pie

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  1

  THE CRUST
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  2

  Gather your ingredients.
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  3

  Chef’s Tip: Keep the cubed butter, and the buttermilk in the refrigerator until ready to use.
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  4

  In a mixing bowl combine all the dry ingredients, for the crust.
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  5

  Add the butter.
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  6

  Cut the butter into the dry ingredients until you have pea-sized bits of butter.
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  7

  Add the buttermilk a bit at a time, and mix with a fork until the dough comes together.
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  8

  Chef’s Note: It should be a bit sticky and wet.
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  9

  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  10

  Add the dough to the cast-iron skillet, and press into the bottom, and partially up the sides.
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  11

  Place into the oven, and bake for about 20 minutes.
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  12

  Remove from oven, and press the crust down on the bottom of the pan to make an indentation for the filling.
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  13

  Chef’s Tip: To keep the crust biscuit like, don’t press down too hard; just make an indentation for all that wonderful filling.
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  14

  Chef's Note: Set the pan aside, and begin work on the filling.
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  15

  THE FILLING
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  16

  Gather your ingredients.
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  17

  Add the butter to a sauté pan, over medium-high heat.
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  18

  When the foaming subsides, add the carrots, mushrooms, and onions.
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  19

  Allow to sauté until the veggies have softened, and the mushrooms have released their moisture.
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  20

  Chef’s Note: Make sure that the mushrooms have released all their moisture, and it has evaporated before moving to the next step.
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  21

  Add the thyme and garlic, and allow to sauté for an addition 2 minutes.
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  22

  Chef’s Note: Keep the pan active. Stir, stir, stir.
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  23

  Add the flour and stir to combine.
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  24

  Chef’s Note: To keep the dish from tasting like flour, allow it to cook (while stirring) for an additional 2 minutes.
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  25

  Add the chicken
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  26

  Allow to cook for an additional 2 minutes.
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  27

  Add the half & half
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  28

  Continue to cook until the sauce begins to thicken.
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  29

  Chef’s Tip: If the pan appears too dry, add a bit more half & half.
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  30

  Add the peas, parsley, and lemon juice.
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  31

  Stir to combine.
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  32

  Chef’s Note: Taste and season with some salt and pepper.
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  33

  Add the filling to the cast-iron skillet (with the crust).
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  34

  Place in the oven and bake for 15 – 20 minutes.
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  35

  It will come out of the oven looking like this.
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  36

  Chef’s Tip: Before serving, use a fork to break up the light crust, and mix up the veggies and chicken.
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  37

  Serve with a warning that the skillet is hot. Enjoy.
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  38

  Keep the faith, and keep cooking.
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