Cast Iron Skillet Chicken Pot Pie

why make this recipe

Cast Iron Skillet Chicken Pot Pie is a comforting dish that warms the heart and satisfies the belly. It combines tender chicken with vegetables in a creamy sauce, all topped with flaky puff pastry. Not only is this recipe delicious, but it’s also easy to make in a single cast iron skillet. This means less clean-up while still providing a homey feel that’s perfect for family dinners or cozy nights in.

how to make Cast Iron Skillet Chicken Pot Pie

Ingredients:

• 1 lb cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup celery, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1/4 cup flour
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 sheet puff pastry
• 2 tablespoons butter

Directions:

1. Preheat oven to 400°F (200°C).
2. In a cast iron skillet, melt butter over medium heat.
3. Add onions, garlic, carrots, and celery; sauté until softened.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk; simmer until thickened.
6. Add chicken, peas, thyme, rosemary, salt, and pepper; mix well.
7. Roll out puff pastry and place it over the filling, trimming the edges.
8. Cut slits in the pastry for steam to escape.
9. Bake for 25-30 minutes or until the pastry is golden brown.
10. Let cool slightly before serving.

how to serve Cast Iron Skillet Chicken Pot Pie

Serve this dish hot from the oven, letting each person take a generous scoop. You can add a side salad or some crusty bread for a complete meal. The golden pastry makes for a beautiful presentation and invites everyone to dig in.

how to store Cast Iron Skillet Chicken Pot Pie

If you have leftovers, let the pot pie cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. When you’re ready to eat it again, reheat in the oven until warmed through.

tips to make Cast Iron Skillet Chicken Pot Pie

• Make sure your vegetables are diced evenly for even cooking.
• You can use rotisserie chicken for a quicker option.
• Feel free to add or substitute other vegetables, like corn or potatoes.
• If you want a more flavorful filling, let the broth simmer longer.

variation

You can make a vegetarian version of this pot pie by substituting the chicken with cooked mushrooms or additional vegetables. Use vegetable broth instead of chicken broth, and you’ll have a hearty plant-based meal.

FAQs

1. Can I use a different type of pastry?
Yes, you can use pie crust or biscuit dough instead of puff pastry. Just make sure to adjust the baking time as needed.

2. Can I freeze the pot pie?
Yes, you can freeze the unbaked pot pie. Wrap it tightly and store it for up to a month. Bake it straight from the freezer, but add a few extra minutes to the baking time.

3. How can I make the filling thicker?
If you want a thicker filling, let it simmer longer to reduce the liquid, or you can add more flour at the start, mixing it in with the onions and vegetables.

Cast Iron Skillet Chicken Pot Pie

A comforting dish combining tender chicken with vegetables in a creamy sauce, topped with flaky puff pastry, all made in a single cast iron skillet.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Filling

• 1 lb cooked chicken, shredded You can use rotisserie chicken for a quicker option.
• 1 cup carrots, diced Make sure your vegetables are diced evenly for even cooking.
• 1 cup peas
• 1 cup celery, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth Use vegetable broth for a vegetarian version.
• 1 cup milk
• 1/4 cup flour Add more flour for a thicker filling.
• 1 teaspoon thyme
• 1 teaspoon rosemary
• to taste Salt and pepper
• 1 sheet puff pastry You can also use pie crust or biscuit dough.
• 2 tablespoons butter

Method

 

Preparation

1. Preheat oven to 400°F (200°C).
2. In a cast iron skillet, melt butter over medium heat.
3. Add onions, garlic, carrots, and celery; sauté until softened.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk; simmer until thickened.
6. Add chicken, peas, thyme, rosemary, salt, and pepper; mix well.
7. Roll out puff pastry and place it over the filling, trimming the edges.
8. Cut slits in the pastry for steam to escape.
9. Bake for 25-30 minutes or until the pastry is golden brown.
10. Let cool slightly before serving.

Notes

Serve hot from the oven, with a side salad or crusty bread. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven until warmed through.