Those kind of days I want to curl up in my comfy chair with a good book are the same kind of days I crave this awesomely delicious, rustic chicken pie made in a black skillet. It is so flaky my fork crunches through the crust, but warm, gooey, and filled with my favorite organic chicken and veggies, seasoned with some of my favorite herbs on the inside. This family sized chicken pot pie can be made in a regular #9 sized skillet but I love to mix up both the filling and the topping and make little personal size skillets too. What is it about personal sized anything? I am not sure, but personal sized skillets are so much fun, and I highly recommend everyone having a few in their cast iron collection. If you want to add two to your collection, click here to order and I will get a a small percentage of the sale. (Thanks!)
So, take note of how the topping of this chicken pie is put together. It is very easy to pat and stretch out the dough. And to get the flakiest rustic style crust softly hand patting and stretching the dough works much better than putting a dough roller to it.
I have just finished serving this pot pie to Hubs for about the hundredth time this winter. It is an awesome comfort food style meal and can stand on its own in any season, but my favorite time to bake and serve is in front of a roaring Winter fire.
RUSTIC CRUST CHICKEN POT PIE
INGREDIENTS for FILLING:
3 Cups Chicken Breasts (about a pound or so)
3 Cups Chicken broth
12 oz bag frozen vegetables ( I use carrots, beans, peas, corn and potatoes mix)
1/3 Cup chopped onion (if onions are not in frozen veggie mix)
1 med clove Garlic (minced)
1 Can Cream of chicken soup
1/4 tsp Salt
1 tsp Italian seasoning (I use a blend of oregano, basil, thyme)
1/2 tsp Celery seed
1/2 tsp Paprika
INGREDIENTS for CRUST:
3 Cups Bisquick® (or any premixed biscuit flour)
1 Cup Buttermilk
-PREHEAT OVEN TO 350°
-Oil bottom and sides of cast iron skillet
Boil the 3 chicken breast in the chicken broth until almost done. Reserve broth.
Remove chicken from broth and cut into cubes. Place in medium-large bowl.
To the cubed chicken, add the frozen mixed veggies, the cream of chicken soup, onion, garlic, celery, salt and the seasonings. Set aside. *If your vegetable mixture seems to be extra thick, you can alway add a bit of the reserved chicken stock to loosen it up a bit, but remember the veggies are frozen and will lose some water during the cook.
Put the Bisquick® in a separate bowl. Add the buttermilk and gently toss, leaving this flour mixture a rough semi-dry texture.
Using a spoon scoop out enough dough to be easily handled. With heavily floured hands gently press and stretch dough across bottom of skillet to about 1/4" thick.
Pour in chicken mixture over bottom crust.
Pour just enough of the reserved chicken broth (from the boil) over the mixture to barely cover the top. *It usually only takes a few tablespoons for mine. I have found with the thin layer of wetness the top crust is crispier rather doughy.
Using the same technique as with the bottom crust, place the top crust on by patting and stretching odd shaped pieces of the dough leaving cracks and crevices so the bubbles can escape and the crust can get nice and crispy.
Put skillet on a baking sheet and bake on the center rack of preheated oven for 25-35 minutes or until filling thickens and crust browns.
Once done let pie sit about 10 minutes before serving.
Prepare the sofa for a long winter's nap. You will need it. I promise.