My husband Murph’s brother, Jack – yes, that Jack, of the pickle recipe fame, recently sent us a picture of a divine looking chicken pot pie that he’d baked in a giant cast iron skillet. Instantly we knew that we’d be making one for ourselves at Connecticut Country House. Adapted from a recipe from Jack’s go-to cooking website, America’s Test Kitchen, let me just say that it was delicious. It took us two mealtimes to devour every scrumptious morsel, with barely a speck left in the pan, and is a definite “make again (and again)” recipe. Perfect comfort food for a raw, wind-howling, dreary day!
Pretty dang delicious brother Jack! Thank you!
Jack’s Cast Iron Skillet Chicken Pot Pie
Savory Pastry Dough: (from Anthony Bourdain’s Appetites Cookbook)
12 oz. (about 2 1/3 cups) all-purpose flour
Pinch of salt
½ lb. (2 sticks) cold, unsalted butter, cut into small cubes
½ cup ice water
1 large egg, beaten with 2 tablespoons water, to glaze pastry
4 tablespoons unsalted butter
4 carrots, peeled and sliced thin
2 celery stalks, washed well and sliced thin
1 medium onion, chopped fine
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 teaspoon dried thyme
6 tablespoons all purpose flour
2 cups chicken broth
1 small rotisserie chicken, from supermarket, meat picked and cut/shredded into bite sized pieces
1 cup frozen peas
¼ cup heavy cream
3 tablespoons chopped fresh parsley
1 tablespoon dry sherry (optional)
In a large food processor or heavy-duty mixer, place flour, salt and butter in the bowl and turn the machine on until the ingredients begin to bind. While the machine is still running, add the ice water all at once. Turn the machine off as soon as the dough binds and pulls away from the sides of the bowl. Roll dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 400°F.
Once chilled, roll dough out on a floured board. Invert a seasoned cast-iron frying pan (I use our 12-inch diameter pan) and make an impression in the dough. Using a paring knife, cut out the circle of pastry dough and then cut 4 oval shaped vents, each about 2 inches long and ½ inch wide near the center.
Brush the dough with the beaten egg and water mixture, and slide the circle onto a flour dusted cookie sheet. Bake in a 400°F. oven until lightly browned, no more than 10 minutes. Let par-cooked crust cool on cookie sheet.
Heat a 10 to 12-inch cast iron skillet over medium heat. Melt the butter and add the carrots, celery, onion, salt, pepper and cook 5-7 minutes until lightly browned. Add in thyme and mix well. Sprinkle in flour, slowly stirring and cooking mixture for 2 to 3 minutes. Whisk in broth, scraping bottom of pan, and smoothing out lumps. Bring to a simmer.
Add chicken to the pan, along with peas, cream, parsley, and sherry. Mix well and adjust seasonings for salt and pepper.
Place par baked pastry crust on top of filling and place skillet in the oven. Bake until crust is golden brown and filling is bubbling (anywhere from 10-20 minutes).
Let pie cool for at least 10 minutes before serving and enjoy!