Chicken pot pie in a cast iron pan and in a pyrex bowl for individual serve

rating: 4.8/5


  1. Slighly-brown the chicken, seasoned it with paprika, oregano, mustard
  2. Cook separately: onion + garlic + celery + carrots + fresh parsley + frozen pea (usually, but missing this time) + cream + chicken stock + flour (for thickening). Mix with the chicken.
  3. Cover the pie with pie dough, and bake in pre-heated oven at 400–425C for 20 min.
Show your support

Clapping shows how much you appreciated Garbledina’s story.