As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. See privacy policy for more details. Thank you!
This Cast Iron Chicken Pot Pie recipe is classic comfort food, and truly one of the easiest one pot meals, and only one dish to clean! Full of all the traditional goodness of a chicken pot pie; creamy filling with peas, carrots and chicken breasts, seasoned with thyme and garlic, all made in a cast iron skillet and topped with a buttery pie crust. It is one of my favorite make ahead meals and makes an easy weeknight dinner!
Jump to:
Why you'll love this one pot meal
- Simple Ingredients- This recipe is so incredibly easy because of two ingredients. Rotisserie chicken and frozen vegetables. Well, three if you you choose to use premade crust! In this case, the only prep work you will need to do is shred the rotisserie chicken, and dice your potatoes and onions. This makes this one of the absolute easiest one pot meals you can make.
- Make in advance meal- It is a great meal that you can prep in advance. Simply make the filling and then keep it in the fridge for up to a day. Then, when you are ready, just top it with the crust, bake it, and you will have a delicious, protein and veggie filled meal in minutes.
- Makes great leftovers- If there is anything left, they store and reheat easily.
Ingredients
- Rotisserie Chicken- All you have to do is shred the two breasts!
- Pie Crust- To keep this recipe, as quick and easy as possible, we use a store bought crust, but of course you can make your own if you'd like!
- Garlic- 2 Cloves of fresh Garlic
- Dried Thyme
- Onion- ½ sweet onion to add another layer of flavor.
- Frozen Peas and Carrots- Once again for ease and simplicity!
- Chicken Broth-We will use 2 Cups
- Cream- Just ½ Cup makes this so creamy!
- Flour- Just ¼ cup to thicken things up.
- Butter- 2 tablespoons to start things off!
- Salt- Just enough to bring out all the delicious flavors. Yum!
How to Make Cast Iron Chicken Pot Pie
I don't know about you, but to me Chicken Pot Pie has always seemed a bit daunting. All of those veggies and chicken in a creamy gravy and wrapped in a buttery crust. Well, it is one of those things that can be made from absolute scratch from roasting the chicken, to chopping the fresh veggies to making the pie crust. Or, you can use a few simple tricks such as rotisserie chicken and frozen veggies to make a pot pie that I think is every bit as good as if you were to do all of those extra steps!
You will start by shredding your rotisserie chicken. If you get a Costco sized rotisserie chicken, then just the breasts should be enough. If your chicken is a little smaller, you might need to use the meat of some of the other parts as well. You will want about 2-3 cups.
Next, dice your onion and potatoes into small pieces. Maybe ¼-1/2 inch chunks. We want them small enough that they will get tender quickly.
Heat your cast iron skillet over medium heat. Once it is hot, add 2 Tablespoons of butter.
As soon as that melts, add the potatoes and onions. Cook those for about 2-3 minutes, stirring occasionally, until they are translucent.
Then, you will add the flour and dried thyme. This will make what looks like a dry, pasty concoction. Yum, right? 😆 Don't worry, this step just cooks the raw flour flavor out. You will stir this pasty mess around for 2 minutes and then the goodness starts happening.
After 2 minutes, slowly add in the chicken broth. Add it slowly so it doesn't sizzle and splatter. While you add in the broth, whisk it with a wire whisk so it is smooth and without lumps. Now it is starting to look better, yes?
Next, add in the cream, in the same slow way, whisking as you go. Now, it is really looking good!!
As soon as the cream is incorporated and the mixture is smooth, turn off the heat and add the salt, peas and carrots and shredded chicken.
Swap your whisk for your wooden spoot, and stir that all together until it is completely combined. Now give it a little taste...Yum!
Now, take the pie crust out and roll it out slightly on a floured surface. You don't have to roll it too much, just a little to make it a little thinner and a slightly larger circle.
Then, carefully lift it and drape it over the top of the filling filled skillet.
Pinch the edges. For some reason I struggle with this. So, just do it however you'd like. I always excuse my wonky edges by saying I like it rustic. 😆
Use a knife or fork to poke some holes in the crust. This will allow the steam to escape.
Brush the crust with a little cream so it will get extra shiny and golden brown as it bakes.
Pop it in the 400°F oven for 30 minutes. Check it after 30 and if it isn't golden brown, add another 5 minutes. Ovens are all slightly different, so you may need a little longer, but you shouldn't need much more.
When you pull it from the oven, let it sit for 5-10 minutes before digging in. It will be hot, hot, hot!
Serve it with a nice salad like this Strawberry Salad with Creamy Lemon Dressing and maybe one of these Brownies with Salted Tahini Buttercream! Enjoy! ♥️
Options
- If you would like to use chicken breasts instead of rotisserie chicken, simply place the breasts in a pot filled with broth and simmer for 15 minutes on medium heat with the lid on. After 15 minutes, get out 2 forks and use them to shred the chicken. If it doesn't shred, it may need a few more minutes. Once it is shredded, just drain the extra broth and use the chicken for your pie!
- Feel free to change up the veggies if you would like. You can buy different frozen varieties, so go ahead and pick your favorite! Also, feel free to use fresh veggies. Just make sure they are cut into small pieces like the directions for the potatoes and onions, and that you have 2 cups worth.
- Feel free to make a fresh pie crust! You can't go wrong with Ina's! You can find it here.
- Puff Pastry also works well as a crust if you'd like to change it up.
- Leave out the chicken and double the veggies for a vegetarian pot pie!
- Use gluten-free flour for the filling and gluten-free crust for a gluten free pot pie!
Frequently Asked Questions
Yes! Absolutely. Feel free to use fresh carrots and peas if you'd like. In this case, sauté the carrots with the potatoes and onions and then add the peas when you add the shredded chicken, as they don't take as long to cook.
Yes, you can! You will still need a skillet to cook the filling, so follow the recipe as is until the filling is done. Then simply pour the filling into your 10 inch pie pan, then top with the crust and bake.
Yes! Feel free to make the filling ahead of time and keep it, covered tightly in the fridge for up to 2 days. When you are ready, top it with the crust and bake. Enjoy!
More Comfort Food Recipes
- Montana All Bran Muffins- These muffins are so hearty and delicious and the batter can last for a month in the fridge, so you are always just minutes away from freshly baked muffins!
- Short Rib Fettuccine- This is insanely delicious next level comfort food!
- Rigatoni with Creamy Mushroom Marsala- The ultimate comfort food! Rich, creamy mushroom marsala sauce over pasta. So. Good.
- Lemon Pesto Pasta- A lighter pasta dish that is fresh and flavorful and so incredibly good!
- Apple and Maple Sausage stuffed Acorn Squash- This is an easy, hearty meal that is easy enough for a weeknight dinner, but special enough to serve at a dinner party.
- Chocolate Creamsicle Martini- Rich and decadent. Yum, yum, yum!
- Sugared Lemon Cookies- These cookies should be in every lemon lovers recipe box! They are light and lemony, crisp, and chewy. All the good things a cookie should be!
I hope you love this Cast Iron Chicken Pot Pie! I would love to hear from you in the comments below! Thank you and thank you for visiting Mollie in Montana~*!♥️
📖 Recipe
Cast Iron Chicken Pot Pie
Ingredients
- 4 tablespoon Butter (½ stick)
- ½ Medium Yellow Onion, diced
- 1 Cup Yukon Gold Potatoes cut into ½ inch chunks
- 2 Cloves Garlic
- 1 teaspoon Sea Salt
- ½ teaspoon celery salt
- ¼ Cup Flour
- 1 teaspoon Dried Thyme
- 2 Cup Chicken Broth
- ½ Cup Heavy Cream
- 3 Cups Shredded Rotisserie Chicken (or 1 lb breasts- see recipe notes)
- 1 Cup Frozen Peas and Carrots
- 1 Pie Crust, either store bought or homemade
Instructions
- Preheat oven to 400℉
- Heat Butter in a 10 inch cast iron skillet.
- Add Onions, Potatoes and Garlic and sauté until translucent- about 2 minutes.
- Add Flour and Thyme and stir to combine. It will be kind of thick, and pasty. That is good! Let it cook for 2 minutes, stirring occasionally. This gets rid of the raw flour flavor.
- Slowly whisk in the Chicken Broth. Whisk until smooth.
- Let it simmer for a couple of minutes until it thickens slightly.
- Slowly whisk in the cream.
- Add Peas and Carrots and shredded chicken. Stir to combine and then remove from heat. Taste and add more salt and pepper to your liking.
- Sprinkle Flour lightly on counter and place the pie crust down and roll it out just slightly.
- Place the crust on top of the cast iron skillet so that the pie crust hangs over slightly.
- Carefully pinch the edges of the crust, being careful not to touch the hot skillet!
- Pierce the Pie crust in several places with a knife to let steam escape as it cooks.
- Brush the top of the crust with a little bit of cream to create an extra golden brown crust as it bakes.
- Place the skillet in a 400℉ oven for 30 minutes. Check and add more time if crust is not golden brown.
- Remove Chicken Pot Pie when it is golden brown.
- It will be HOT, so let it sit for a few minutes before serving.
- Enjoy! ♥️
Notes
Notes:
- You can use 1lb of Chicken breasts instead of rotisserie chicken. This is about 2 large or 4 small breasts. To do this,
- Place chicken Breasts in 2 cups of chicken stock or broth (or water)and Simmer for 15 minutes.
- Using 2 forks, shred Chicken.
- Set aside until ready to add to filing
- If you want to make this up to a day ahead of time:
- Make the filling and then turn the stove off and let it cool completely.
- Once it has cooled, top the filling with the pie crust and pinch the edges and create the steam vents.
- Then Cover tightly with aluminum foil for up to 24 hours before baking.
- Before baking, brush with cream and pop it in the oven!
- Feel free to change up the veggies! If you would rather do something different, such as mushrooms, celery, green beans, etc., go right ahead! Just make sure your veggies add up to about 2 cups.
- If you would like, you can absolutely make your own pie crust! It is easy to do but just adds a little time and cleanup.
- You can use an egg wash to brush the crust. To do this, just mix up 1 egg and ¼ cup water and brush it on. I brush the crust with cream just because we already have the cream out and it accomplishes mostly the same thing! 🙂
- Enjoy! ♥️
Comments
No Comments