Green Chile Chicken Cheese Enchilada Pot Pie… in cast iron

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 rotisserie chicken
  • 1/2 cup roasted green chile, chopped (or more)
  • 1 cup shredded cheddar + 1/4 cup shredded cheddar
  • 2 pie crusts; I use pilsbury refrigerated ready-made pie crusts
  • 1 egg, beaten, for egg wash
INSTRUCTIONS
  1. Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.
  2. In a large skillet, melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften
  3. Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
  4. 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.
  5. After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.
  6. Unroll one pie crust and place in bottom of the skillet, then pour in the filling.
  7. Spread 1 cup shredded cheddar on top of filling.
  8. Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork.
  9. Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.
  10. Bake for 50-55 minutes until crust is golden.

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