Chicken pot pie in a cast iron pan and in a pyrex bowl for individual serve
- Slighly-brown the chicken, seasoned it with paprika, oregano, mustard
- 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.
- Cover the pie with pie dough, and bake in pre-heated oven at 400–425C for 20 min.