Cast Iron Chicken Pot Pie
Servings 6 peopl
Ingredients
- 2 Large Chicken Breast 3-4 if smaller
- 1 8oz Block Cream Cheese (Cubed)
- 1 10.5oz Can Cream of Mushroom Can substitute can of Cream of Chicken
- 1/2 Bag Frozen Peas
- 1/2 Package White Mushrooms Chopped into 1in. pieces
- 1/2 Cup Milk
- 1 Can of Crescent Dough
- 1/2 Cup Mozerella Cheese Can substitue for your favorite melty shredded cheese. (Colby jack works well)
- 1 Egg
- 2 Tbsp Butter
- 2 Cloves of Garlic (Minced)
- Tony Chachere's
- Salt To taste
- Black Pepper To taste
- Hot sauce Optional. I used Cholula for mine.
- Olive Oil
Instructions
- Preheat oven to 375 degrees
- Cut chicken breast into 1 in. chunks
- Heat cast iron over medium. Add olive oil
- Add chicken to cast iron and season with pepper, salt, and Tony Chachere's. Cook for 4-5 minutes, flipping occasionally to cook mostly through
- Add in frozen peas, mushrooms, and minced garlic. Cook until garlic is fragrant and peas are mostly thawed
- Add your can of Cream of Mushroom and cream cheese. Stir until combined/melted. Add you hot sauce to taste
- Add milk to thin mixture out a bit
- Sprinkle some of your mozerella on top, about 1/2
- Top the mixture with your crescent roll dough. Try to cover as much of the mixture as possible
- Beat your egg and brush the top of the dough with it
- Put the whole cast iron in the oven and bake for 11 minutes
- Pull out and sprinkle the top with salt and the rest of your cheese
- Bake for an additional 3 minutes to melt the cheese
- Pull out and let sit for a few minutes before serving