Skillet chicken pot pie is a comfort meal in a pan! Made all in one pan and finished in the oven, it’s a delicious mess-free dish.
No one is a fan of doing the dishes and when you make a chicken pot pie from scratch, you have to cook the filling on the stovetop anyway (or at least, that’s what most recipes would have you do).
Then you’d transfer the filling and roll dough crusts, and the whole thing can be both time consuming and a bit messy. But not my cast iron chicken pot pie!
This cast iron pot pie saves you so much time, hassle, and effort that it’s truly a great weeknight meal on a busy day. With the sage, thyme, and sauteed veggies all coming together to create an aromatic and flavorful rich filling, this dish has it all.
Ingredients needed for cast iron skillet chicken pot pie
- Butter: Butter adds a richness and depth in flavor while acting as a fat to cook down the onions, carrots, and celery.
- Vegetables: We need fresh carrots, celery, onion, and frozen peas to help us pack our pot pie with colors, flavor, and delicious veggies.
- Chicken: We need cooked and diced chicken to toss into this pot pie filling. Using leftover chicken or rotisserie chicken is a great way to make this dish cheaper and easier.
- Flour: Our thickening agent in the filling is flour. This will help to make the filling thick, without being too thick. Our pot pie shouldn’t be the consistency of soup, but you can adjust the thickness depending on how long you cook it on the stovetop.
- Liquids: Using chicken broth (or water), milk, and cream together in this filling will make our filling rich in flavor, smooth, and soooo good you’ll want to lick your plates clean after.
- Seasonings: We need salt, pepper, ground thyme, and ground sage to help add those amazing flavors into our filling recipe.
- Pie crust: You can use a store-bought pie crust or homemade, but we only need 1 crust for the top as this pie doesn’t have a bottom crust.
- Egg wash: Using one egg and some water we can create a simple egg wash for the crust. This will help to get that gorgeous golden color we want.
Can I make skillet chicken pot pie with biscuits or homemade crust on top?
If you want to make homemade pie crust, I have a fabulous recipe that works well. Just check out my pie crust recipe. I enjoy the storebought cust for the ease of use and simplicity. Just unroll and add a few vents, done.
Canned biscuits also work nicely. They will cook a little differently than the pie crust (as to be expected) so you’ll want to cook the pot pie until the biscuits have been cooked through and are no longer raw inside. Fun fact, puff pastry could also be used for a lighter topping idea.
Would skillet chicken pot pie taste good with leftover turkey?
Absolutely! The seasonings and flavors in this pie filling wouldn’t even need adjusting and would naturally taste incredible with leftover cooked turkey meat. Perfect for using up holiday leftovers!
How do you know if a chicken pot pie is done?
Because the meat and filling have already been cooked on the stovetop the finishing touches in the oven are simply to cook the crust layer. Your pot pie will be finished cooking when the top crust looks golden brown and cooked.
How to make cast iron chicken pot pie
- Preheat your oven to 375 degrees F.
- In a large cast-iron skillet, or in another oven-safe skillet, melt your butter.
- Add in the onions, carrots, and celery. Cook them together in the butter until soft and tender. This should be about 5 minutes.
- Add in the flour and stir until the veggies are well coated. Continue cooking until it turns a light brown ( about 2 minutes).
- Add in the chicken broth and stir until well combined.
- Add in the milk, cream, chicken, peas, salt, pepper, thyme, and sage. Stir until bubbly.
- Top with your prepared pie crust and tuck in any of the excess crust around the edges.
- In a small bowl, combine the egg and water until well blended, and then brush it over the top of the pie crust. Cut 3-4 vents in the top of the crust so that it can breathe. Place in oven.
- Bake for 25 minutes or until the crust is a golden brown color.
Skillet Chicken Pot Pie
- 2 tablespoons butter
- 1/2 onion diced
- 1 carrot diced
- 1 stalk celery diced
- 2 tablespoons flour
- 1 cup chicken broth or water
- 1 cup milk
- 1 cup cream
- 1 1/2 cups chicken cooked and diced
- 1/2 cup peas frozen
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme ground
- 1/2 teaspoon sage ground
- 1 pie crust see note
- 1 egg
- 1 teaspoon water
- Preheat oven to 375ºF.
- In a large cast iron skillet (or any other over-safe skillet), melt butter.
- Add onoins, carrots, and celery. Cook until they start to become tender, about 5 minutes.
- Add the flour and mix until all the veggies are coated. Cook until light golden brown, about 2 minutes.
- Add the chicken broth and stir until well combined.
- Add the milk, cream, chicken, peas, salt, pepper, thyme, and sage.
- Stir well and cook until bubbly.
- Top with pie crust, tucking any excess underneat so the crust fits on the top of the skillet.
- Combine the egg and teaspoon of water. Brush over the top of the pie crust. Cut 3-4 vents in the top of the crust.
- Bake for 25 minuets, or until the pie crust is golden brown.
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