oh my gosh I just had dinner but this has me hungry again!Just received an email - this made me think of @HomemakinGirl (I'm sure yours is better, but this sure looks good too.) Comfort food. (I love cast iron cooking)
Cast Iron Skillet Chicken Pot Pie
Ingredients
Directions
- 1 recipe Pastry Topper or 1/2 of a 14.1-ounce package rolled refrigerated unbaked pie crust (1 crust)
- 2 tablespoons butter
- 1 cup chopped onion (1 large)
- 3/4 cup sliced celery
- 1/2 cup chopped red sweet pepper (1 small)
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups chicken broth
- 1 cup half-and-half, light cream, or milk
- 2 1/2 cups chopped cooked chicken
- 1 cup frozen peas or frozen peas and carrots, thawed
- 1 egg
- 1 tablespoon water
From the Test Kitchen
- Prepare Pastry Topper or allow refrigerated pie crust to stand according to package directions; set aside. Preheat oven to 400 degrees F.
- In a 10-inch cast-iron or other heavy oven-going skillet melt butter over medium heat. Add onion, celery, and sweet pepper; cook for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in flour, thyme, salt, and black pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and peas. Remove from heat.
- On a lightly floured surface, roll pastry topper or refrigerated pie crust into a 13-inch circle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.
- Carefully place pastry circle over mixture in skillet, letting edges of pastry drape over the sides*. In a small bowl beat together egg and water. Brush pastry with some of the beaten egg. If using, place pastry cutouts on top of pastry and brush with beaten egg.
- Place skillet in oven. Bake for 25 to 30 minutes or until pastry is golden brown. Let stand for 20 minutes before serving.
*
If using refrigerated pie crust, place the pastry over the mixture in the skillet, flute the edges of the pastry to the inside of the skillet. You can also use this method with the Pastry Topper, if desired.
And another festive recipe...
Cast-Iron Hot Gingerbread Cookie
Ingredients
Directions
- 1 tablespoon butter, softened
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Dash salt
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 2 tablespoons molasses
- 4 slices fresh pineapple
- Caramel ice cream topping (optional)
- Cinnamon or butter pecan ice cream
- Preheat oven to 350 degrees F. Using the softened butter, generously butter a 7- to 8-inch cast-iron skillet or two individual 10- to 12-ounce cast-iron skillets or casseroles (such as 5-inch skillets or 4 1/2x3-inch casseroles). In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
- In another medium bowl beat shortening with an electric mixer on low speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl often. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Pour into the prepared skillet(s), spreading evenly.
- Bake skillet(s) with dough until edges of cookie are set. Allow about 18 minutes for large skillet or 12 to 14 minutes for small skillets. In another large skillet cook pineapple slices in 1 tablespoon hot butter over medium-high heat for 4 to 5 minutes or until golden brown, turning once.
- Cool slightly (center will fall slightly). If desired, cut up pineapple. Top gingerbread cookie(s) with pineapple and, if desired, drizzle with ice cream topping. Serve with scoops of ice cream.
From the Test Kitchen
Grilling Directions:
Prepare as directed through Step 2, except do not preheat oven. For a charcoal grill, arrange medium-hot coals around edges of grill, leaving center of grill with no coals. Test for medium heat above center of grill. Place skillet(s) in center of grill rack (not over coals). Cover and grill until edges of cookie are set. Allow 15 to 18 minutes for large skillet or 10 to 12 minutes for small skillets. For the last 5 to 10 minutes of grilling, add pineapple slices to grill, placing them directly over the coals; cover and grill until pineapple is golden brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place skillet over burner that is off and later place pineapple over heat. Grill as above.) Continue as directed in Step 3.
Tip:
For eight servings, double the recipe and use two 7- to 8-inch cast-iron skillets.
Hopefully you get a cool down soon!
Ha ha - me too! Looks so good!
Wooo hooo!!!! Let the good times roll!!!!
Just received an email - this made me think of @HomemakinGirl (I'm sure yours is better, but this sure looks good too.) Comfort food. (I love cast iron cooking)
Cast Iron Skillet Chicken Pot Pie
Ingredients
Directions
- 1 recipe Pastry Topper or 1/2 of a 14.1-ounce package rolled refrigerated unbaked pie crust (1 crust)
- 2 tablespoons butter
- 1 cup chopped onion (1 large)
- 3/4 cup sliced celery
- 1/2 cup chopped red sweet pepper (1 small)
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups chicken broth
- 1 cup half-and-half, light cream, or milk
- 2 1/2 cups chopped cooked chicken
- 1 cup frozen peas or frozen peas and carrots, thawed
- 1 egg
- 1 tablespoon water
From the Test Kitchen
- Prepare Pastry Topper or allow refrigerated pie crust to stand according to package directions; set aside. Preheat oven to 400 degrees F.
- In a 10-inch cast-iron or other heavy oven-going skillet melt butter over medium heat. Add onion, celery, and sweet pepper; cook for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in flour, thyme, salt, and black pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and peas. Remove from heat.
- On a lightly floured surface, roll pastry topper or refrigerated pie crust into a 13-inch circle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.
- Carefully place pastry circle over mixture in skillet, letting edges of pastry drape over the sides*. In a small bowl beat together egg and water. Brush pastry with some of the beaten egg. If using, place pastry cutouts on top of pastry and brush with beaten egg.
- Place skillet in oven. Bake for 25 to 30 minutes or until pastry is golden brown. Let stand for 20 minutes before serving.
*
If using refrigerated pie crust, place the pastry over the mixture in the skillet, flute the edges of the pastry to the inside of the skillet. You can also use this method with the Pastry Topper, if desired.
And another festive recipe...
Cast-Iron Hot Gingerbread Cookie
Ingredients
Directions
- 1 tablespoon butter, softened
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Dash salt
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 2 tablespoons molasses
- 4 slices fresh pineapple
- Caramel ice cream topping (optional)
- Cinnamon or butter pecan ice cream
- Preheat oven to 350 degrees F. Using the softened butter, generously butter a 7- to 8-inch cast-iron skillet or two individual 10- to 12-ounce cast-iron skillets or casseroles (such as 5-inch skillets or 4 1/2x3-inch casseroles). In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
- In another medium bowl beat shortening with an electric mixer on low speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl often. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Pour into the prepared skillet(s), spreading evenly.
- Bake skillet(s) with dough until edges of cookie are set. Allow about 18 minutes for large skillet or 12 to 14 minutes for small skillets. In another large skillet cook pineapple slices in 1 tablespoon hot butter over medium-high heat for 4 to 5 minutes or until golden brown, turning once.
- Cool slightly (center will fall slightly). If desired, cut up pineapple. Top gingerbread cookie(s) with pineapple and, if desired, drizzle with ice cream topping. Serve with scoops of ice cream.
From the Test Kitchen
Grilling Directions:
Prepare as directed through Step 2, except do not preheat oven. For a charcoal grill, arrange medium-hot coals around edges of grill, leaving center of grill with no coals. Test for medium heat above center of grill. Place skillet(s) in center of grill rack (not over coals). Cover and grill until edges of cookie are set. Allow 15 to 18 minutes for large skillet or 10 to 12 minutes for small skillets. For the last 5 to 10 minutes of grilling, add pineapple slices to grill, placing them directly over the coals; cover and grill until pineapple is golden brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place skillet over burner that is off and later place pineapple over heat. Grill as above.) Continue as directed in Step 3.
Tip:
For eight servings, double the recipe and use two 7- to 8-inch cast-iron skillets.
Good Morning/Afternoon christmas friends....Hope everyone is having a merry day so far...Soo glad my working day is over...I have the man flu lol...My nose has been streaming all day and my throat is sore...Thank you Jollyheather for sharing your flu lol...Tonite its homemade chicken noodle soup for dinner...Enjoy your day ahead christmas friends
I'm so glad to hear she's doing better. She's happy to have her mama home!!
And that poor girl. Them darn ticks!!!! They should be going away soon, right? With the cold temps coming?
Gracie seems to be doing really well, thanks. If we weren't giving her so much medicine I would never in a million years think there is anything wrong with her! She's been taking her antibiotic pretty well! Always a relief though every time she gets one down! She goes back in next week for a urine culture.
How neat and spooky!!! Love it!!
I saw that earlier on FB! Can't wait!!!
