Green Chile Chicken Cheese Enchilada Pot Pie… in cast iron
I saw some Food TV show about someone cooking in their cast iron skillet and I was like… I want to do that.
I started pulling stuff out of the fridge and freezer and found that I had pretty much everything I needed to make either pot pie (obvious cast iron winner) or green chile chicken enchiladas (never tried that in cast iron before).
Seeing all the ingredients out on the counter together got me curious. Could I combine them all into one special New Mexico meets The South thing?
Turns out, the answer is yes.
Green Chile Chicken Enchilada Pot Pie — In Cast Iron
All the flavors of New Mexico fall and winter in one comfort food!
Equipment
- Cast Iron Skillet
- Skillet
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 cooked/shredded chicken I used rotisserie
- 1 cup roasted green chile chopped or more
- 1 cup shredded cheddar + 1/4 cup shredded cheddar
- 2 pie crusts; I use Pillsbury refrigerated ready-made pie crusts
- 1 egg beaten for egg wash
Instructions
- Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.
- In a large skillet (not the cast iron one, just some other one), melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften.
- Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
- 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.
- After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.
- Unroll one pie crust and place in bottom of the cast iron skillet, then pour in the filling.
- Spread 1 cup shredded cheddar on top of filling.
- Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork. Mine is “rustic” meaning I didn’t do anything fancy. 🙂
- Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.
- Bake for 50-55 minutes until crust is golden and you can see the stuff bubbling a bit through the vents.
I really love how this turned out! There are no corn tortillas like a true enchilada, but you do have chicken and cheese and green chile “sauce” so it all works out. I am going to try this with shredded beef and red chile next!
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amazing recipe!
Great recipe! I’m going to try using tortillas as the top crust and see if it turns allrright.
I had my doubts, but damm it was delicious! I think I’m gonna try adding mushrooms or maybe black beans! If anybody has any feed back on that idea please speak up!
Thanks for sharing!
A true enchilada has corn tortillas! I’ve been making them for years as taught to me by my Mexican mother in law.
But that’s why it’s a pot pie inspired by an enchilada. I make all things Spanish and you are right enchiladas traditionally have tortillas but you use what you have and waste nothing. If you don’t have tortillas use your pie crust or pan (bread).
You should try the recipe it’s fantastic
This sounds wonderful. Can it be made in a pie plate and then frozen before baking?
Yes, you can definitely make the pie in a pie plate and then freeze it before baking. Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. When you’re ready to bake, just let it thaw in the refrigerator overnight and then bake according to the recipe instructions. Enjoy your pie!