Cast Iron Chicken Pot Pie

You may have noticed that pregnancy and now parenthood have brought out the carnivore in me.  I didn't grow up in a vegetarian household, and all I'm craving right now is comfort food.  For me, that means meaty lasagna, chicken pot pie, chili (yes, even during the dog days of Atlanta summer), and biscuits.  However, I've got a 6-week old to entertain and keep an eye on, and not a ton of energy to make these traditionally time-intensive meals.
I've done some tweaking on the standard c.p.p. recipe, and think this is quite possibly the easiest chicken pot pie recipe ever.  Everything is cooked in the same pan that it's baked in (!!), we use storebought pie crust and precooked chicken , and you could even buy pre-cut veggies from a salad bar if you were so inclined.  Does it get any easier?
You're welcome.  And dig in!

Cast Iron Chicken Pot Pie
1 storebought pie crust, thawed if frozen
2 Tbsp. olive oil
3 carrots, peeled and sliced thinly
1 onion, chopped
1/2 bag frozen corn (about 2 c.)
1/2 bag frozen peas (about 2 c.)
2 c. rotisserie chicken, shredded
1 tsp. Paprika
1 tsp. Oregano
Salt and pepper to taste
1 Tbsp. flour
2 c. chicken stock
1 c. heavy cream or whole milk
1 egg

1. Preheat oven to 350.
2. Heat olive oil in cast iron skillet until shimmery, then add carrots and onions.  Sautee until onions are mostly translucent, about 5 minutes.  Add corn and peas, and cook through.  Toss in chicken and seasonings, stirring to coat all veggies and protein.  Sprinkle in flour and cook another minute.
3. Add in chicken stock and cream, and bring to a simmer, stirring occasionally.  When liquid is thickened, about 15 minutes, top skillet with pie crust and brush with an egg wash.
4.  Bake in the oven for 20 minutes, until crust is golden brown.  Remove from oven, serve, and enjoy!