Really Deep-Dish Chicken Pot Pie

Last night, I made a very tasty chicken pot pie. I’ve been totally using the heck out of a cast iron skillet that Dad gave me. Here’s the recipe I created (and some pictures…I actually REMEMBERED this time!).

One recipe Deep-Dish Double Crust (see below)

3 chicken breasts, boneless and skinless
1 Tbsp rosemary
1/2 tsp garlic powder
salt and pepper

1 Tbsp olive oil
1/2 large onion, chopped
4 carrots, chopped
3 celery stalks, chopped
2 garlic cloves, minced
2 Tbsp flour
1 1/2 cups chicken stock, heated
1 cup milk
1 bay leaf
salt and pepper
2 Tbsp fresh flat-leafed parsley, finely chopped
1 cup frozen corn

Prepare recipe for Deep-Dish Double Crust.

Line preheated broiler pan with foil. Season both sides of chicken with rosemary, garlic powder and salt and pepper, to taste. Place chicken on the foil. Broil for 5 minutes. Turn chicken over. Broil 5 or 6 more minutes, or until chicken is cooked through. Let rest on a cutting board. Preheat oven to 375 degrees.

Meanwhile for the filling, heat oil in a skillet (not the cast iron one you plan to bake with), over medium-high heat. Saute onion, carrots and celery until just soft, about 4 or 5 minutes. Lightly sprinkle flour over top of veggie mixture. Stir together and cook for 2 or 3 minutes. Add chicken broth and stir together. Bring filling to a simmer. Add the milk, bay leaf, and salt and pepper to taste. Cook for 5 or 6 more minutes. Chop the chicken into bite-sized pieces and add it to the filling, along with the parsley and corn. Stir to combine. Remove from heat.

On a lightly-floured surface, roll out one half of the crust dough until you have a 13 to 14 inch diameter circle that is about 1/8 to 1/4 inch thick. Transfer the crust to the cast iron skillet to line the bottom. Pour mixture into lined skillet. Roll out the top crust of the dough the same as above. Transfer to cover the top of the skillet. Using a knife or scissors, trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp with a fork or pinch together decoratively. Cut 4 slits in the top of the crust to allow steam to vent.

Bake in oven 375 degree oven for 20 minutes. Rotate skillet in oven. Bake for another 25 to 30 minutes, or until the filling is bubbly and the crust is lightly browned. Let rest for 15 minutes to allow it to cool and the filling to set up a little. To serve, dish out with a spoon (don’t try to slice…it won’t hold together).

Deep-Dish Double Crust

3 cups flour
1 tsp salt
3/4 cups shortening, cold
4 1/2 Tbsp butter, cold
7-10 Tbsp water, ice cold

In a food processor, add the flour and salt. Pulse for a few seconds to combine Add the shortening and butter. Pulse until pea-sized lumps appear. Add 7 tablespoons water and pulse. Add a few more tablespoons of water until the dough forms into a ball. Do not overmix.

Transfer dough onto plastic wrap. Bring dough together. Divide dough into two parts, one just a little bigger than the other (this will be the bottom crust. Shape each part into a flat disk. Wrap each part in plastic wrap and refrigerate for at least 30 minutes, overnight is better.