Directions:
- For the crust: Combine dry ingredients in a food processor (or small bowl). Pulse (or cut) in butter until mix resembles coarse crumbs with some pea size pieces. Add ice and blend (or slowly add cold water) until a dough begins to form. Shape into a flat round; cover and refrigerate one to 24 hours.
- On lightly floured surface, roll dough into 10- to 12-inch round (same size as your cast iron skillet). Place on parchment paper-lined baking sheet; cover and refrigerate 30 to 60 minutes. Heat oven to 400ºF. Line rimmed baking sheet with foil.
- For the filling: Sprinkle chicken with 1 teaspoon of the salt. Heat cast-iron skillet over medium heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook chicken in two batches 3 minutes or until lightly browned on all sides, adding additional 1 tablespoon oil for second batch. (Don’t cook all the way through.) Remove chicken.
- Add remaining 2 tablespoons oil. Cook mushrooms and 1 teaspoon of the salt 2 minutes or until mushrooms release juices. Add onion and garlic; cook 1 minute. Stir in Italian seasoning.
- Sprinkle with 1/3 cup flour; stir until flour is lightly browned. Add broth and any accumulated juices from chicken, stirring continuously to prevent lumps. Bring to a boil.
- Add carrots, potatoes and remaining 1/2 teaspoon salt; reduce heat to medium-low. Add celery. Simmer 6 to 8 minutes or until vegetables are crisp-tender and sauce is of desired consistency. Remove from heat; stir in chicken. Sprinkle peas over filling but don’t stir in (frozen vegetables will help keep dough from melting).
- Top filling with cold dough, carefully pressing edges against edge of skillet. Cut several steam vents in center of dough. Place skillet on baking sheet; bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.99 Kcal (2742 kJ) | ||
| Calories from fat | 191.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.23g | 33% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 1473.99mg | 61% | |
| Potassium | 773.54mg | 16% | |
| Total Carbs | 74.77g | 25% | |
| Sugars | 24.34g | 97% | |
| Dietary Fiber | 13.04g | 52% | |
| Protein | 40.23g | 80% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 4.7mg | 26% | |
| Calcium | 318.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 153.65 Kcal (643 kJ) | ||
| Calories from fat | 44.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 33% | |
|---|---|---|---|
| Cholesterol | 10.46mg | 15% | |
| Sodium | 345.77mg | 61% | |
| Potassium | 181.46mg | 16% | |
| Total Carbs | 17.54g | 25% | |
| Sugars | 5.71g | 97% | |
| Dietary Fiber | 3.06g | 52% | |
| Protein | 9.44g | 80% | |
| Vitamin C | 1.8mg | 13% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 1.1mg | 26% | |
| Calcium | 74.7mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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