Cast Iron Chicken Pot Pie

Chicken Pot Pie

There's nothing better than a warm, hearty meal cooked up in a traditional cast iron skillet. There's something amazing about cast iron cooking. Personally, I think the food just tastes better.

Today's recipe will show off your cast iron cooking skills, whether just for your family or bake it for a crowd. Chicken Pot Pie is an American classic baked in the oven for a flavor-infused, stick-to-your-ribs meal that your taste buds will love!

All of the ingredients are freeze dried, dehydrated, or regular dry foods, which makes it easy to measure out the ingredients ahead of time to store for later or, pack them up to prepare while camping in your favorite campground.

Gather your supplies and let's jump right in!

Cast Iron Chicken Pot Pie

Chicken Pot Pie

Ingredients:
1/4 cup Butter (4 tsp butter powder + 1/4 cup hot water)
1/3 cup Freeze Dried Onions
1/2 cup Dehydrated Carrots
1/3 cup Dehydrated Celery
2 cups Water
1 tsp Chicken Bouillon
1/4 tsp All Purpose Seasoning
1/4 cup Flour
3/4 cup Freeze Dried Peas
2 cups Freeze Dried Chicken

Pot Pit Crust Crust Topping:
4 cups Flour
3 Tbsp Baking Powder
2 Tbsp Sugar
2 tsp Salt
1 cup Butter, cut into small cubes
1 cup Buttermilk Powder
1/2 cup cold water
1 Egg (or 2 Tbsp whole egg powder + 1/4 cup water)

 

Directions:
Preheat oven to 375 degrees.
Place your Cast Iron Skillet on your stove top on medium heat, and stir together butter, onions, carrots, and celery, as butter melts. Once butter has melted completely, add water, chicken bouillon, chef tess seasoning, and flour, and bring to a boil, then turn to low heat and simmer until sauce thickens.

Add chicken and peas and stir until all ingredients are completely combined and filling thickens.

Once your filling has thickened, remove skillet from heat and set aside.

Next, make your topping by combining flour, baking powder, sugar, and salt in a large bowl, then whisking together. Add cubed-up butter and, with a pastry whisk, mix until a crumbly texture forms. Add egg, buttermilk powder, and water, and stir together until a thick dough forms.

Place dough on a floured surface and roll out into a round shape. You want your dough thick and not thin. Place dough on top of your skillet with the filling inside.

Bake at 375 degrees for 35-40 minutes. Remove and allow to cool a bit before slicing and serving.

Source

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