Hmmmmm how about chicken pot pie in cast iron....

Stay tuned, it should be great......

OK gang here it is. Now it was OK, not great not wow, just ok. My seasonings were off, I also had no sage like I thought I had, and the crust did not brown like I wanted it to, thank to my crappy oven. But hey it was worth a shot, so here it is, feel free to laugh...
The first pic is after the flour and butter were added, cooking down the flour then I added the chicken stock, then the chicken. Rest self explains lol

 

No doubt....great!! Cast iron cooking A#1...

 

My grandma used to do when I was a kid it was awesome sauce

 

Someone is on a cast iron hot streak and I love it! Can't wait to see

 

I made chicken pot pie last month in the cast iron skillet we got for Christmas. We didn't roll the dough flat enough (that was my job) so it didn't cover the entire top of the skillet. It looked a bit odd but it still tasted good. I'm a fan of cast iron!

 

Its all I have in skillets, I had a cast iron dutch oven but it grew legs and ran off, but yes I am a fan of cast iron.

 

I really can not wait!!!!!!!!!!

 

Not yet, still have a ways to go before I start cooking, lol

 

Ya same here, its been years since I had chicken pot pie. I was tempted to make this when I saw pics a friend of mine sent me, I was like damnit now I have to make that lol

 

Need cast iron porn cooking shots!!!

 

This will have to hold you over

 

Its in the oven now, wont be too much longer...

 

update in OP..

 

Thanks you are being polite, I appreciate that LOL

 

Hoping to revive this thread. We just bought our 2nd cast iron skillet. 12 inch with self basting lid. I've been cooking a lot of roast lately in cast iron and the 10 inch was too small.

The roast comes out super tender and tasty, even with cheap cuts like chuck and pikes peak roasts. Here is what I do.

Preheat oven to 300 degrees. Brown all sides of the roast until dark in a hot skillet with some olive oil on a hot stove. Remove skillet from heat, cover roast with mustard. (I know that sounds nasty but trust me). Add a cup of fresh coffee, and a half cup of red wine vinegar. Cover skillet with lid and place in oven for 1 hour per pound for flat cut roasts or 1.5 hours for thick cuts like a pot roast. Meat will fall apart when done. Remove meat from skillet, place skillet with remaining juice on stove, low heat, and make gravy by adding milk, flour, salt and pepper.

One warning though, like my daddy used to say, "if you put some of this on top of your head, your tongue will beat you to death tryin to get to it."

Promise I will post pics next time I do this.

 

Going try this. LOVE that quote your father said!