Mini Cast Iron Chicken Pot Pies Recipe on Food52 (2024)

FAQs

Can you cook a pie in a cast iron pot? ›

Absolutely! You might consider partially baking the crust in the skillet, then add the fruit mix, and finish baking, this way the crust won't shrink and it will be evenly cooked. Or make a double crust covered pie then bake. In the old days, really back 150–100 years ago, baking in cast iron was the way to go.

Simply place in the refrigerator overnight or leave on a counter top for several hours. For individual five (5) inch pot pies, please place them in a conventional oven at 375 degrees for 25-30 minutes.

A significant amount of the calories and fat in traditional chicken pot pie come from the crust. Only using crust on the top of the pies made a big difference nutritionally.

To reheat, preheat oven to 180°C. Place pies on a baking tray and cover with foil. Cook in oven for 15 minutes or until heated through.

To know when your chicken pot pie is ready, look for a golden brown crust on top. You can gently insert a knife or toothpick into the center of the pie and check if it comes out hot to the touch. This indicates that the filling is bubbly and cooked through.

Pot pies are typically high in carbohydrates and unhealthy fats, which can negatively impact blood sugar levels in diabetics. It's advisable for diabetics to limit their intake of such high-carb, high-fat foods and instead focus on meals that are rich in lean protein, healthy fats, and fiber.

A bad chicken pot pie is worse for you than one made with good, fresh ingredients. The frozen ones tend to be high in fat and sodium. There's nothing inherently unhealthy in a chicken pot pie, it's basically chicken stew in a crust. If you're watching your carbs you can just skip the crust.

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

What is in the chicken pot pie from Cracker Barrel? ›

Our new recipe for a fresh-baked comfort food favorite, with slow-simmered chicken, peas, carrots, celery, potatoes, and onions in a creamy sauce topped with flaky pastry crust. Comes with your choice of hand-rolled Buttermilk Biscuits or Corn Muffins.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

If you've never baked a pie in a cast iron pie pan, you're in for the best crust you've had in ages. This steady, reliable heat transfer has always made cast iron a favorite for pancakes, biscuits, and cornbread. Scones and crepes also bake beautifully on cast iron.

The Bottom Line

Glass pie pans are the way to go for the best pies, but it doesn't mean you can't bake pies in ceramic, steel, or aluminum pans, too. It just might take a little longer to get the flakiest crust in these other types of pans.

Cooking steak in a cast iron pan is ideal because cast iron heats very evenly and retains heat exceptionally well. A pre-heated cast iron skillet provides the intense heat needed to sear the exterior of a steak to a crispy, flavorful golden-brown while also cooking the interior to perfection.

Stirred together on the stovetop and popped in the oven for a quick finish, cast-iron skillet casseroles are a great way to feed your family without spending all day in the kitchen. Check out our list of some of our favorite skillet casseroles for supper made simple.