Chicken Cast-Iron Skillet Pie recipe

Servings: 4-6

The song takes liberty as a calling bird was a colly bird in old-English, meaning coal/black as in blackbirds. In this version, our bird is a chicken in this one-pan meal. Bring this to your “true love” in a brand new pan as part of the gift! 



Cornmeal topping:
1 cup all-purpose flour

1 cup stone-ground cornmeal

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons honey

1 egg, beaten

½ to 1 cup whole milk

3 tablespoons olive oil

2 tablespoons butter

2 medium onions, thinly sliced

1/3 cup all-purpose whole wheat white flour

3 cups hot chicken broth

4 cups cubed cooked chicken

2 cups mix of diced cooked potatoes

2 cups mix: broccoli florets and diced carrots

1 cup green peas

[Click for larger image] 


Blend the flour, cornmeal, baking powder, and salt in a large bowl. Stir the honey, milk as needed, egg, and oil; mix into the dry ingredients; Cover and chill.

Preheat the oven to 425°. In a medium cast iron skillet with Teflon™ nonstick coating, melt the butter. Cook the onions over low heat until browned. Whisk in the flour and hot broth and heat to boiling; cook until thick. Season with salt and pepper. Layer the chicken, potatoes, broccoli and carrots and peas and then pour the sauce over the ingredients. Spoon the corn crust entirely over the top or as patties, and place in the oven for 30 to 35 minutes or until a golden brown.  

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