Cast Iron Vidalia Onion Chicken Pot Pie

This Cast Iron Vidalia Onion Chicken Pot Pie blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned by the Vidalia Onion Committee. All words and opinions are my own.

Cast Iron Vidalia Onion Chicken Pot Pie

To me, the best dishes are ones that bring more than flavor. They are dishes that manage to delight taste buds while stirring memories.  When a dish brings feelings of warmth and happiness, you know it's good. This Cast Iron Vidalia Onion Chicken Pot Pie is such a meal. It's a simple recipe with a rustic presentation that delivers a ton of flavor with that much needed comfort. It's really perfect.

It's About the Ingredients

Real vegetables. Rotisserie chicken. Vidalia onions. I'm calling out the onion and I'll tell you why. I use Vidalia onion in this dish because it tastes better to me; it’s simple as that. If you would like to learn more about what makes the Vidalia onion so special, check out the official website. I hope you love this skillet Cast Iron Vidalia Onion Chicken Pot Pie Recipe.

Cast Iron Vidalia Onion Chicken Pot Pie

Ingredients

• 5 tbsp unsalted butter
• 2 ribs celery, medium dice
• 3 carrots, peeled and chopped medium dice
• 2 large Vidalia onions, medium chop
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1/4 cup half & half
• 1 tbsp thyme
• 1 tsp granulated garlic
• 1 1/2 tsp black pepper
• 2 tsp kosher salt
• 1/4 tsp appelo pepper
• 1 ea shredded meat from 1 rotisserie chicken, skin removed
• 3/4 cup corn
• 1 package refrigerated pie crust, bring to room temperature per instructions
• 1 large egg, beaten

Directions

1. Preheat oven to 350°F.

2. Brush a 10-inch cast iron skillet with vegetable oil. Set aside.

3. In a large skillet over medium-high heat melt the butter. Add the celery, carrot, and Vidalia onion to the skillet and cook until the vegetables begin to soften.

4. Lower the heat to medium, and while stirring constantly, add the flour. Stir until the flour is absorbed fully by the butter.

5. Now whisk in the chicken stock. Increase the heat to high and bring mixture to a boil. Once boiling, turn down the heat until a low simmer is achieved. Whisk in the half & half, thyme, garlic, black pepper, kosher salt, and appelo pepper. Allow the mixture to simmer for a few minutes.

6. Remove the mixture from the heat and mix in the shredded chicken and corn. Set the mixture aside.

7. Line the greased cast iron skillet with a pie crust and pour the filling in. Don't worry if your crust rips; just grab a little extra crust and press in a patch.

8. Fit the second crust on top of the first. Pinch and seal the edges together.

9. Cut slits in the pie crust to vent, and brush with the beaten egg .

10. Bake for approx 45 minutes to 1 hour, or until the crust is golden and the filling hot. Allow the pie to rest for 10 minutes before serving.

Let us know in the comments what you think of the recipe, and let us know YOUR favorite way to use a Vidalia onion. Please know that Vidalia onions are available from April to August each year. If you are looking for further inspiration, check out our Vidalia Onion Pico De Gallo Recipe. We hope you are inspired by this Cast Iron Vidalia Onion Chicken Pot Pie recipe. Happy cooking!

Print Recipe

Cast Iron Vidalia Onion Chicken Pot Pie

Yield: 1-10" pie

Prep Time: 30 min

Cook Time: 1 hour

Total Time: 1 hour 30 min

This cast iron Vidalia onion chicken pot pie is a fairly simple recipe with a rustic presentation that manages to deliver a ton of flavor with a side of comfort.

Ingredients:

• 5 Tbsp unsalted butter
• 2 ribs celery, medium dice
• 3 carrots, peeled and chopped medium dice
• 2 large Vidalia onions, medium chop
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1/4 cup half & half
• 1 Tbsp thyme
• 1 tsp granulated garlic
• 1 1/2 tsp black pepper
• 2 tsp kosher salt
• 1/4 tsp appelo pepper
• 1 ea shredded meat from 1 rotisserie chicken, skin removed
• 3/4 cup corn
• 1 package refrigerated pie crust, bring to room temperature per instructions
• 1 large egg, beaten

Directions:

Preheat oven to 350°F.

Brush a 10-inch cast iron skillet with vegetable oil. Set aside.

In a large skillet over medium-high heat melt the butter. Add the celery, carrot, and Vidalia onion to the skillet and cook until the vegetables begin to soften.

Lower the heat to medium, and while stirring constantly, add the flour. Stir until the flour is absorbed fully by the butter.

Now wisk in the chicken stock. Increase the heat to high and bring mixture to a boil. Once boiling, turn down the heat until a low simmer is achieved. Wisk in the half &half, thyme, garlic, black pepper, kosher salt, and appelo pepper. Allow the mixture to simmer for a few minutes.

Remove the mixture from the heat and mix in the shredded chicken and corn. Set the mixture aside.

Line the greased cast iron skillet with a pie crust and pour the filling in.

Fit the second crust on top of the first. Pinch and seal the edges together.

Cut slits in the pie crust to vent, and brush with the beaten egg .

Bake for approx 45 minutes to 1 hour, or until the crust is golden and the filling hot. Allow the pie to rest for 10 minutes before serving.