Cast Iron Chicken Pot Pie
Why This Recipe Works
The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results. We started by parbaking the crust separately, which kept it from becoming soggy and ensured that it was done at the same time as the filling. Sautéing the vegetables and aromatics and adding broth created a rich, caramelized base in which we then poached the chicken. Next we shredded the meat and then stirred it back in with heavy cream, peas, parsley, and dry sherry. We slipped on the parbaked crust and baked the dish for a short time to bring it all together.