Never trust the spring in Pullman. Its bright sunshine and blue skies are tempting, but any frolicking or basking will be thwarted by an unseen force. 

The invisible winds of the Palouse will rob the sun of its warmth, darken the sky with sudden thunderstorms, and can regularly sweep away underfed college students to parts unknown. A hearty meal is necessary to stay warm and unlaunched, and that is why humans invented homemade pot pie.

Pot pies combine a meat and vegetable stew with a bread or pastry crust. Modern convenience has provided pre-made frozen pot pies, but they often lack substance and can’t handle wind speeds above a strong puff. 

When the pioneers of America were crossing the plains, they needed food that could withstand a tornado’s pull. The pot pie they created was heavy enough to bend steel cookware, so they cooked it in cast iron skillets. 

This meal can be made entirely in one cast iron skillet. If feasible, this dish can also be made with a stove pot and an oven-proof casserole dish or pie pan with deep sides. 

These ingredients are mostly from scratch, which means cooking without pre-made fillings or frozen crusts. Canned soup mix and frozen pie crust can be substituted.

Homemade pot pie will keep you anchored to the ground for about five to six days, depending on how hungry you are. Store leftovers in a plastic container with a lid for up to a week in the fridge. Reheat in the microwave for less than two minutes or on a baking sheet under an oven broiler for about ten minutes.

 

Chicken Pot Pie

Ingredients

– 3 Tbsp unsalted butter

– 1 lb boneless skinless chicken breast, cut into bite size pieces

– ½ tsp black pepper

– ½ tsp salt

– ¼ cup whole wheat flour

– 3 cups chicken stock

– 2 cups chopped vegetables (peas, carrots, broccoli)

– 3 oz Parmesan cheese

Drop Biscuit Crust:

– 2 cups flour (1 whole wheat, 1 white)

– 1 cup cheese, grated

– 1 Tbsp baking powder

– 1 Tbsp sugar

– ½ tsp salt

– ½ cup unsalted butter, melted

– 1 cup whole milk

Directions

1. Preheat oven to 450°F.

2. Melt butter in a (10-inch) oven safe cast iron skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about two minutes each side.

3. Add flour and whisk to combine. Slowly add chicken stock while stirring skillet. Add in vegetables and Parmesan cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

4. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

5. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

6. Sprinkle with grated cheese and serve.