awesome skillet-baked chicken pot pie

How To Make awesome skillet-baked chicken pot pie

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  Step 1
  THE CRUST
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  Step 2
  Gather your ingredients.
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  Step 3
  Chef’s Tip: Keep the cubed butter, and the buttermilk in the refrigerator until ready to use.
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  Step 4
  In a mixing bowl combine all the dry ingredients, for the crust.
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  Step 5
  Add the butter.
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  Step 6
  Cut the butter into the dry ingredients until you have pea-sized bits of butter.
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  Step 7
  Add the buttermilk a bit at a time, and mix with a fork until the dough comes together.
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  Step 8
  Chef’s Note: It should be a bit sticky and wet.
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  Step 9
  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Step 10
  Add the dough to the cast-iron skillet, and press into the bottom, and partially up the sides.
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  Step 11
  Place into the oven, and bake for about 20 minutes.
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  Step 12
  Remove from oven, and press the crust down on the bottom of the pan to make an indentation for the filling.
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  Step 13
  Chef’s Tip: To keep the crust biscuit like, don’t press down too hard; just make an indentation for all that wonderful filling.
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  Step 14
  Chef's Note: Set the pan aside, and begin work on the filling.
• 
  Step 15
  THE FILLING
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  Step 16
  Gather your ingredients.
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  Step 17
  Add the butter to a sauté pan, over medium-high heat.
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  Step 18
  When the foaming subsides, add the carrots, mushrooms, and onions.
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  Step 19
  Allow to sauté until the veggies have softened, and the mushrooms have released their moisture.
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  Step 20
  Chef’s Note: Make sure that the mushrooms have released all their moisture, and it has evaporated before moving to the next step.
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  Step 21
  Add the thyme and garlic, and allow to sauté for an addition 2 minutes.
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  Step 22
  Chef’s Note: Keep the pan active. Stir, stir, stir.
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  Step 23
  Add the flour and stir to combine.
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  Step 24
  Chef’s Note: To keep the dish from tasting like flour, allow it to cook (while stirring) for an additional 2 minutes.
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  Step 25
  Add the chicken
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  Step 26
  Allow to cook for an additional 2 minutes.
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  Step 27
  Add the half & half
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  Step 28
  Continue to cook until the sauce begins to thicken.
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  Step 29
  Chef’s Tip: If the pan appears too dry, add a bit more half & half.
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  Step 30
  Add the peas, parsley, and lemon juice.
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  Step 31
  Stir to combine.
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  Step 32
  Chef’s Note: Taste and season with some salt and pepper.
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  Step 33
  Add the filling to the cast-iron skillet (with the crust).
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  Step 34
  Place in the oven and bake for 15 – 20 minutes.
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  Step 35
  It will come out of the oven looking like this.
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  Step 36
  Chef’s Tip: Before serving, use a fork to break up the light crust, and mix up the veggies and chicken.
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  Step 37
  Serve with a warning that the skillet is hot. Enjoy.
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  Step 38
  Keep the faith, and keep cooking.
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