We love taking the opportunity to bake in a skillet--especially cast iron--whenever possible! Instead of blind-baking the top crust, we recommend cooking the chicken stew for less time on the stove top and then finishing the whole thing in the oven at once. This way you can roll out the crust, put it over the skillet, dock it, and bake for about 15-18 minutes or until it's golden brown. You'll have to experiment a bit to figure out just how long you should cook the filling beforehand to get perfectly cooked veggies and meat in the end... it'll be a delicious result! Happy baking! Kye@KAF

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