Skillet Chicken Pot Pie
- Roasted chicken (shredded)
- Chicken broth
- Baking soda
- Red pepper flakes
- First, get the dough ready by microwaving about 2-3 tablespoons of butter. Add in flour, baking soda, and salt. I just eyeballed this by adding about ½ a tablespoon of baking soda and a dash of kosher salt, and then I stirred in flour with a fork until it looked crumbly. I then added in a splash of milk (I used almond milk because that’s what I had in the fridge) and formed into a ball of dough. You don’t want the dough to be too dry so just mix and add flour if necessary until the dough comes off from the sides of the bowl easily.
- Add a tablespoon of butter to a pan or small pot and then add in the shredded chicken. Normally chicken pot pie has peas, carrots, and celery, but I only had peas and corn on hand so I just used that! Sautee this and brown up the chicken, and then add in about half a cup of broth.
- Add in salt, pepper, and red pepper flakes if you want a little spiciness! Throw in 1-2 tablespoons of cornstarch or flour (whichever you have on hand) to thicken this mix.
- Heat up the oven to 400 degrees and put the mix into your cast iron skillet. Roll out the dough and then place it on top of everything. Just use your fingers to press the crust against the pan gently, and then use a knife to cut slits on top. The mixture inside will be all bubbly so you want to let some air escape!
- Put the skillet into the oven and bake for about 15-20 minutes. If your pan is pretty full, place a baking tray underneath to catch the filling so it doesn’t burn at the bottom of your oven.