Password Requirements. Password must not contain the username. Password must contain characters of at least 4 different types (lowercase, uppercase, digit or punctuation). Oct 25, · This Double Crust Chicken Pot Pie is made using one of my favorite kitchen tools, my cast iron skillet. The creamy homemade base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables cooked between buttery pie pastry .
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Double Crust Chicken Pot Pie
This Double Crust Chicken Pot Pie is made using one of my favorite kitchen tools, my cast iron skillet. The creamy homemade base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables cooked between buttery pie pastry is the epitome of a downhome skillet meal.
I really don't know what I would do without my cast iron skillets they are my "go to" when it comes to pans in my kitchen. They hold and distribute the heat evenly making the bottom crust for this chicken pot pie bake crispy and golden. The beauty of this one-skillet meal is; it takes me on a trip down memory lane. I can vividly remember my Mom making this same comforting dish for my brothers and myself when we were kids. It thrills me to the core to share the same dish with my own sweet boys.
Any chance of getting nutrition values. Watching calories and on weight lose program. Love this recipe and have made several times. The nutrition information is at the bottom of the recipe card. You can read more about the nutrition information provided here on our disclosure page. If you're watching calories closely, you should utilize a trusted calculator to personalize depending on the brands you use. Hi Tamyara, that's a great question. You can assemble it and freeze. I made this last night and it was so so good I posted a photo of it on Facebook.
I had so many "likes" and comments and lots of friends asking for the recipe that I referred them to your website for the recipe. It was really easy to make and my hubby and I both loved it! My photo looked exactly like yours!! Thanks for this great recipe.. I'll be checking out some others too! Otherwise the egg wash seals up the vents. Great recipe. I have made this recipe several times and it turns out perfect each time. Just recently, I had to start cutting sodium from my diet.
I found this recipe easy to adapt baking my own chicken, using a bone broth with no salt added, etc. It has such a nice, savory blend of seasonings that I found it delicious with out the salt. I will definitely continue to make this. I cooked 3 chicken breasts rubbed with olive oil, salt, pepper and garlic powder in my air fryer.
Using frozen veggies and pie crusts made this super easy to make. I love this recipe and I have made it several times. I love potatoes in my pot pie so add two small red potatoes. I dice the two red potatoes and slightly cook them then add them with the vegetables. My family loves it. Do you cover the pie in the oven or let it cook uncovered?? What is the difference. There's no need to cover this pot pie while baking. Chicken stock has a richer flavor than chicken broth.
I think this was the best meal I've ever made. Thank you! I would like to be able to make the bottom crust instead of buying it. Do you have a recipe for it? Feel free to browse the Recipe Index when you have time here. I found this recipe through a search and have been in love with it since. We once ate it four times in a month we love it so much! And, everyone I serve it to asks for the recipe Thank you for this recipe that has become a family tradition!
It is amazing and tastes just like homemade; you can actually see specks of butter in the dough! Wonderful recipe and the hubby loved it!!! Puff pastry makes a good crust but, this chicken pot pie I make just as written in the recipe. If you use puff pastry, you might bake it separately and put it on at the end. I made this for a potluck after church, nothing left.
I thought I would have leftovers for later but no. I had to make another one for us. Just finished my second helping! So delicious! Already have it in my favorites so I can use it again and again! Thank you so much! Oh my goodness!! I made it exactly as written and it turned out perfect!
Thank you for this recipe Melissa. I found it about three months ago and have used it several times since. It is so easy and it turns out perfect every time. I had not thought about using my cast iron skillet to make pot pie, but it is perfect. Thank you, this is exactly how I make it for my own family and I'm delighted yours is enjoying it, too.
I use my pie plate and they come out great! I am in the middle of making this and I followed the directions however after adding the seasoning it turned green is that normal? That is not normal as you can see from the pictures.
Is it from the tarragon? Not sure why it would do that. Made this yesterday. I really enjoyed how the cast iron baked the bottom crust just as crispy as the top a perpetual problem for me that no longer exists thanks to this recipe.
Additionally, the seasonings are perfect. Definitely a winner, winner, chicken pot pie dinner. Looking forward to making it tomorrow. Used a homemade filling that I made myself via another blog with a few tweaks and thwj crust but will bake with my cast iron as inspiration from your blog! What size is the skillet? Large leaves a lot of room now days. Lol thank you. Brush the bottom and sides of a inch cast iron skillet or similar with vegetable oil.
Set aside. This is the best chicken pot pie I've ever made, maybe ever eaten. Didn't have lemon pepper so doubled the black pepper. Didn't have garlic salt on hand! Otherwise, as is. Made my own stock from the rotisserie chicken and stock veggies. The store-bought butter crust was good considering the convenience, but this recipe is so great it deserves a good, homemade crust.
Next time! Kindly please email me your double crust pie chicken recipe. I loved the method and it is a super idea. Use the email icon with the share buttons and email it to your email address. Or, scroll down and print the recipe. I made this today, still baking. This is a great recipe. I used milk instead of cream and left out the pototoes to reduce the carbs on this. Flavor is amazing and the consistency was perfect for a pot pie.
I love the idea of using the cast iron skillet, I never would have thought of it. This is an absolute favorite of ours!
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