Chicken Pot Pie (using your cast iron skillet)

I came across this recipe in my Country Living magazine. It is one of those delicious meals that warms you up on a cold day. Perfect comfort food. Number one in comfort food, I'd say. Now, this recipe uses a 12" cast iron skillet. If you dont own a cast iron skillet, (or cast iron anything), shame on you! Just kidding, but seriously, you must buy one. Like, right now. I use mine everyday, in fact, it never leaves my stove top...

Cast Iron Chicken Pot Pie

2 tablespoons butter
1 medium onion, chopped
4 medium carrots, sliced into 1/4 inch thick coins
2 ribs celery, sliced
2 garlic cloves, finely chopped ( I just use my press)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
3 tablespoons heavy cream
2 cups chicken broth
4 cups shredded cooked chicken
1 cup frozen peas
1 1/2 tablespoons fresh dill (I just gave a sprinkle of my dry dill)
1 (9 inch) store bought pie crust, such as Pillsbury (If frozen, thaw)
1 egg, beaten

1. Preheat oven to 400° F. Heat butter in a 12-inch cast iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften (about 6 minutes). Season with salt and pepper.

2. Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. remove from heat.

3.Gently roll out pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.