One Skillet Chicken Pot Pie

I know it's been a while since I posted, I have been so busy!  My kids were sick, we've been super busy at work, plus it's Mardi Gras!  When you're busy and need a comforting meal that's really easy, this hits the spot.

A Cast iron skillet is perfect for this recipe.  If you don't have one, any oven-proof skillet will work.  If you don't have that, you can start it in a skillet then transfer it to a pie plate before baking.  So, there is no excuse not to make this!

ONE SKILLET CHICKEN POT PIE

2 small boneless, skinless chicken breasts, cut into small pieces

1/2 a small onion, diced

1 12 oz pkg frozen mixed vegetables

1 TBS oil

2 TBS butter

2 TBS flour

1/2 cup chicken broth

1/2 cup milk

salt/pepper/Cajun seasoning

1 refrigerated pie crust

Preheat oven to 375 degrees.

Heat a cast iron skillet over medium-high heat.  Add a drizzle of oil, about 1 TBS.

Season the chicken with Cajun Seasoning (or salt and pepper) and add to the hot skillet.

Brown on all sides.

Remove the browned chicken from the skillet and set aside.

Add the diced onions to the skillet.  Cook for a few minutes until softened.

Add the frozen mixed vegetables and stir every few minutes until thawed.

Add 2 TBS butter.  Stir.

Sprinkle in 2 TBS flour.

Stir the flour in thoroughly.  Let the flour cook for a few minutes, stirring frequently.

Add the chicken broth and the milk.

Stir well.

Season with salt and pepper.

Return the chicken to the skillet.

Stir well.

Place the pie crust on top.

Pinch the edges to make it look pretty.

Use a knife to cut a few small slits in the crust.  This lets steam escape and keeps the crust nice and flat.

Brush a little milk on top of the pie crust.  This helps it to brown nicely.

Place the skillet on a baking sheet just in case it bubbles over.  Don't want to dirty your oven!

Bake at 375 degrees for 30 minutes.  Then take it out of the oven and let it rest for 10-15 minutes before serving.  Seriously, it needs to rest so it can set up.  Otherwise it will just run all over the place when you cut it.

This is such a comforting dish.  The flaky crust, tender chicken and sweet veggies make a filling, yummy supper.  And best of all?  Only one skillet to clean!

Classic Cornbread

Cornbread is probably one of the oldest foods in America.  The corn that was grown by Native Americans was ground and mixed with water then fried on hot stones.  As time went by, other ingredients were added, such as leavening agents and sweeteners, but cornbread remained a staple.  When something has been around that long, there's a reason.  It's good!

I consider myself a cornbread aficionado.  I love to order it in restaurants and try different recipes at home.  I have eaten many versions over the years (bacon, jalepeno, cheddar, crawfish, etc), but this is still my favorite.  Plain, simple, classic cornbread.  There's just something about it.  It's great corn flavor, hint of sweetness, and lovely dense texture are wonderful.  Spread some butter on a warm piece and it's pretty close to perfection in my book.

   
CLASSIC CORNBREAD

1 1/2 cups cornmeal
1/2 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1 cup milk
1/4 cups oil
1 egg

Preheat oven to 425 degrees.

In a big bowl, mix cornmeal, flour, baking powder, salt and sugar.  I use a whisk to mix it together.

In a large measuring cup, mix milk, oil and egg.  Whisk together thoroughly.

Pour the wet ingredients into the dry ingredients and mix just until combined.  Do not over mix!

One of the great things about this cornbread is the crispy crust it gets on the bottom.  That comes from preheating the cast iron skillet you bake it in.  You can do this one of two ways.  Place it on the stove top over medium heat until hot or place it in the oven while you preheat it.

Once it's hot, melt some margarine (I like margarine for this because it adds some flavor and doesn't burn as easily as butter) in the skillet and brush it all over so the cornbread won't stick.

After you grease it, while it's still hot, pour the batter in.  This is how you get a crispy crust.  Yum!

Put it in the oven and bake at 425 degrees for 25-30 minutes or until light golden on the edges.

See how easy it slides out of the skillet?  And look at that crispy crust on the bottom!

You can see how dense this cornbread is.  I love the texture.

This went perfectly with the red beans and rice I made for supper last night.  I ate it again this morning with a cup of coffee and some strawberry preserves.

I know it might seem silly to get so excited about something so simple, but I can't help it.  I love food.  If you're a foodie, you get it.  If not, that's OK.  Either way, I hope you make this cornbread.  Just give it a try.  That's the reason I write this blog, to share simple recipes so that others can enjoy making food as much as I do (and enjoy eating it, too!).