Cast Iron Chicken Pot Pie

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This Cast Iron Chicken Pot Pie is classic comfort food, easily made in just 1 cast iron skillet! 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 topped with a buttery pie crust. It is one of my favorite make ahead meals and makes an easy weeknight dinner!

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- 1/2 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 1/2 Cup makes this so creamy!
• Flour- Just 1/4 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 Chicken Pot Pie seems a little 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 1/4-1/2 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.

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!
• 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~*!♥️