Candid Cooking: February 2015

Hello again, friends! Over one year later I have remembered that I have a blog. Actually it may be more like I finally feel that I have some time to spend here again occasionally. I'm not going to make any commitments as to how often you'll see new posts but I am hoping to at least be here a little more often.

So apparently January 23rd is "National Pie Day." I didn't realize that when I planned to make this for dinner, but it was a neat coincidence. =) The day was damp and dreary with some snow/rain mixed in and I wanted something warm and comforting.

Iron Skillet Chicken Potpie with Cheddar Chive Crust

Crust:

2 cups flour

1/2 tsp salt

2/3 cup butter

6-8 tbsp water

1 cup shredded cheddar cheese

1 tbsp dried chives

Place flour, salt and butter in a food processor. Pulse until it becomes course crumbs. Add in cheese and chives pulse until combined. Add in water a few tablespoons at a time just until dough comes together and forms a ball. Divide dough keeping a small amount back for the top crust. Roll out on floured surface, transfer to a 12" cast iron skillet. Trim edges to fit.

Filling:

4 chicken thighs, cubed

1 cup carrots, diced

1 1/2 cups diced potatoes, cooked

1/2 cup frozen peas

1 tbsp butter

seasoned salt and pepper to taste

3 tbsp butter

3 tbsp flour

1 cup heavy cream

1/2 cup chicken broth

1/2 tsp salt

1/2 tsp thyme

1 bay leaf

1/2 tsp rosemary

In a saucepan melt butter. Add chicken, carrots, seasoned salt and pepper. Cover and cook, stirring occasionally for about 10-15 minutes or until chicken is done and carrots are soft. Add peas and cook for 1 minute. Add cooked potatoes, set aside. In a saucepan melt butter, stir in flour, salt, cream and chicken broth. Cook until thick, mix in herbs then add to the chicken and vegetables. Combine and pour into the skillet. Roll out remaining dough, place on top of mixture, seal the edges and cut slits on top. Bake at 350º for approx 1 hour or until crust is golden brown.