Potato Crust Chicken Pot Pie
 
 
Makes 10 to 12 servings
Ingredients
  • 2 cups halved fresh green beans
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 5 cups shredded cooked chicken
  • 1 cup frozen peas
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • 4 large potatoes, peeled and cubed (about 3 pounds)
  • ½ cup heavy whipping cream
  • ¼ cup unsalted butter
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. Fill a medium Dutch oven halfway full with water; bring to a boil over medium-high heat. Add green beans, carrot, and celery; cook for 1 minute. Drain.
  3. In a large bowl, combine cooked vegetables, cooked chicken, and peas.
  4. In a small bowl, stir together soup, broth, ½ teaspoon salt, and pepper. Pour soup mixture over chicken mixture, stirring to combine. Spoon into prepared skillet.
  5. In same Dutch oven, bring potatoes and water to cover to a boil over high heat. Cook until tender, about 15 minutes. Reserve ¾ cup cooking liquid.
  6. Drain potatoes, and return to pan; add cream, butter, and remaining ½ teaspoon salt. Beat with a mixer at medium speed, adding reserved cooking liquid, ¼ cup at a time, until smooth. Gently spread potato mixture over chicken mixture.
  7. Bake until browned and bubbly, 35 to 45 minutes. Garnish with parsley, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/potato-crust-chicken-pot-pie/