Rustic Skillet Pot Pie

Well, guess who has returned to the blogosphere! I sincerely did not intend to take such a long hiatus, but it seems my life got full again over the past few months. I hope all of you had a wonderful holiday and shared it with those nearest and dearest to your hearts.

My husband and I actually went out for Thanksgiving dinner, something we haven’t done in 10 years. With both of our hectic schedules, we decided to truly take the day off and let someone else do the cooking this year. Sadly, no Turkey Day leftovers, but also no big mess in the kitchen to clean up.

I still managed to bake a pumpkin pie and have cranberries patiently waiting in my fridge to be turned into homemade sauce. And I finally attempted my first skillet pot pie, which in this version I made with leftover grilled chicken, but it would also work beautifully with leftover turkey.

The pie crust comes from a recipe I received when I took a pie crust class at Nothing To It Cooking School, a local culinary center. As much as I’d like to share the recipe with you, I don’t feel that I can as it may be proprietary and I don’t have permission to publish it. But you can certainly find basic pie crust recipes online or find frozen crusts at the grocery store.

Finally, I failed to take a group photo of all of the ingredients. See what happens when you neglect your blog too long, you forget how to do things. I’ll get my act together, I swear!

Anyway, enjoy this rustic dish and my thanks to all of you who continue to follow The Skillet.

Ingredients
2 Pie Crusts
6 Tbs. Butter
1/2 cup chopped Onion
1 cup chopped Carrots
1 cup chopped Celery
1/3 cup All-Purpose Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 3/4 cup Chicken Broth
1/2 cup Heavy Cream
2 1/2 cups cooked Chicken or Turkey, cut into bite-size pieces

If using a cast iron skillet, heat oven to 400 degrees and remove all racks, except one on the lowest rung. If using a glass, ceramic or aluminum pie pan, then heat oven to 425 degrees. One thing I learned at the pie crust class is to always cook pies on the lowest rack in your oven.

In a deep cast iron skillet or 2-quart saucepan, melt butter and saute onions, carrots and celery together until soft.

In a deep cast iron skillet or 2-quart saucepan, melt butter and saute onions, carrots and celery together until soft.

Add flour, salt and pepper.

Add flour, salt and pepper.

Combine thoroughly until dry ingredients coat vegetables.

Combine thoroughly until dry ingredients coat vegetables.

Stir in chicken broth.

Stir in chicken broth.

Add heavy cream.

Add heavy cream.

Combine thoroughly.

Combine thoroughly.

Add chicken or turkey.

Add chicken or turkey.

Combine thoroughly into creamy veggie sauce.

Combine thoroughly into creamy veggie sauce.

Place one crust in 10-inch cast iron skillet or 9-inch pie pan. Spoon filling into skillet.

Place one crust in 10-inch cast iron skillet or 9-inch pie pan. Spoon filling into skillet. Place the second crust on top, seal edges, and cut a few vents.

Bake 30-40 minutes until crust becomes golden brown.

Bake 30-40 minutes until crust becomes golden brown.

Let it rest for 5-10 minutes, then serve. I am thankful for my skillets and plentiful food.

Let it rest for 5-10 minutes, then serve. I am thankful for my skillets and plentiful food.