Green Chile Chicken Enchilada Pot Pie — In Cast Iron

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 30 minutes

Ingredients

4 Tbsp butter or EVOO

1 rib celery diced

1 small yellow or white onion diced

2-3 cloves garlic minced

1/4 cup all-purpose flour

2 cups chicken broth

¼ cup half & half

2 cups chopped cooked/shredded chicken I used rotisserie

1 cup roasted green chile chopped (or more)

1 cup shredded cheddar + 1/4 cup shredded cheddar

2 pie crusts; I use Pillsbury refrigerated ready-made pie crusts

1 egg beaten (for egg wash)

Directions

Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.

In a large skillet (not the cast iron one, just some other one), melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften.

Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.

Gradually stir in chicken broth while whisking to incorporate flour. Bring to a boil then lower to a simmer. Add half and half and stir to combine.

After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.

Unroll one pie crust and place in bottom of the cast iron skillet, then pour in the filling.

Spread 1 cup shredded cheddar on top of filling.

Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork. Mine is “rustic” meaning I didn’t do anything fancy. 🙂

Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.

Bake for 50-55 minutes until crust is golden and you can see the stuff bubbling a bit through the vents.