Cast Iron Chicken Pot Pie

Name: Cast Iron Chicken Pot Pie
Yield: Serves 4 to 6
Ingredients: 1 , recipe Single-Crust Pie Dough; 1 large, egg, lightly beaten with 2 tablespoons water; 4 tablespoons, unsalted butter; 4 , carrots, peeled and sliced 1/4 inch thick; 2 , celery ribs, cut into 1/4-inch pieces; 1 , onion, chopped fine; , Salt and pepper; 1 teaspoon, minced fresh thyme or 1/4 teaspoon dried; 6 tablespoons, all-purpose flour; 2 cups, chicken broth; 1 1/2 pounds, boneless, skinless chicken breasts, trimmed; 1/2 cup, frozen peas; 1/4 cup, heavy cream; 3 tablespoons, minced fresh parsley; 1 tablespoon, dry sherry

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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.

SERVES4 to 6

TIME1 ½ hours, plus 30 minutes resting

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 ke...

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