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–+ servings
Golden brown skillet chicken pot pie.

Cast Iron Chicken Pot Pie

The classic comfort food, easily made in just 1 pot! Full of all the traditional goodness of a chicken pot pie, creamy filling with peas, carrots and chicken, seasoned with thyme and garlic and topped with a buttery pie crust. A super easy 1 pot meal that is a perfect make ahead meal or easy weeknight dinner!
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Prep Time:20 minutes
Cook Time:30 minutes
Course: Main Course
Cuisine: American
Keyword: easy dinner, make ahead dinner, quick and easy
Servings: 4 large servings
Calories: 828kcal
Author: Mollie

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.
    Cast iron skillet with 2 Tablespoons melting.
  • Add Onions, Potatoes and Garlic and sauté until translucent- about 2 minutes.
    Potatoes and onions cooking in a cast iron skillet.
  • 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.
    Potatoes and onions cooking in a cast iron skillet with flour and thyme added on top.
  • Slowly whisk in the Chicken Broth. Whisk until smooth.
    Cast iron skillet with potatoes and onions and chicken broth being poured in.
  • Let it simmer for a couple of minutes until it thickens slightly.
  • Slowly whisk in the cream.
    Cream pouring into a cast iron skillet with chicken pot pie filling.
  • 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.
    Cast iron skillet with peas and carrots and shredded chicken.
  • 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.
    Chicken pot pie in cast iron skillet with heart shaped steam vents poked on top of crust.
  • Brush the top of the crust with a little bit of cream to create an extra golden brown crust as it bakes.
    Green basting brush, brushing top of chicken pot pie with cream.
  • 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.
    Golden brown skillet chicken pot pie.
  • 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! ♥️

Nutrition

Calories: 828kcal | Carbohydrates: 44g | Protein: 56g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 236mg | Sodium: 2228mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4125IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3mg