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1
For the crust: Combine dry ingredients in a food processor (or small bowl).
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2
Pulse (or cut) in butter until mix resembles coarse crumbs with some pea size pieces.
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3
Add ice and blend (or slowly add cold water) until a dough begins to form.
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4
Shape into a flat round; cover and refrigerate one to 24 hours.
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5
On lightly floured surface, roll dough into 10- to 12-inch round (same size as your cast iron skillet).
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6
Place on parchment paper-lined baking sheet; cover and refrigerate 30 to 60 minutes.
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7
Heat oven to 400 degrees F. Line rimmed baking sheet with foil.
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8
For the filling: Sprinkle chicken with 1 teaspoon of the salt.
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9
Heat cast-iron skillet over medium heat until hot.
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10
Add 1 tablespoon of the oil; heat until hot.
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11
Cook chicken in two batches 3 minutes or until lightly browned on all sides, adding additional 1 tablespoon oil for second batch.
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12
(Dont cook all the way through.)
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13
Remove chicken.
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14
Add remaining 2 tablespoons oil.
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15
Cook mushrooms and 1 teaspoon of the salt 2 minutes or until mushrooms release juices.
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16
Add onion and garlic; cook 1 minute.
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17
Stir in Italian seasoning.
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18
Sprinkle with 1/3 cup flour; stir until flour is lightly browned.
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19
Add broth and any accumulated juices from chicken, stirring continuously to prevent lumps.
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20
Bring to a boil.
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21
Add carrots, potatoes and remaining 1/2 teaspoon salt; reduce heat to medium-low.
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22
Add celery.
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23
Simmer 6 to 8 minutes or until vegetables are crisp-tender and sauce is of desired consistency.
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24
Remove from heat; stir in chicken.
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25
Sprinkle peas over filling but dont stir in (frozen vegetables will help keep dough from melting).
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26
Top filling with cold dough, carefully pressing edges against edge of skillet.
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27
Cut several steam vents in center of dough.
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28
Place skillet on baking sheet; bake 40 to 45 minutes or until crust is golden brown and filling is bubbly.
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29
Let stand 5 minutes before serving.
