Cast Iron Chicken Pot Pie | Easy Skillet Recipe
Enjoy this Cast Iron Chicken Pot Pie Recipe!
There’s nothing quite as cozy as pulling a bubbling skillet chicken pot pie out of the oven on a chilly evening. The flaky crust, creamy filling, and tender chicken combine to create a dish that feels like home.
The heart of this dish is the pot pie filling, made right in your cast iron skillet over medium heat. Olive oil, flour, and broth come together into a velvety creamy sauce that coats every piece of chicken and vegetable. Using rotisserie chicken keeps things simple while adding that already-roasted, rich flavor. Toss in carrots, peas, onions, and a maybe even a handful of fresh herbs, and you’ve got a base that feels both traditional and special.
Related Post: Homemade Rotisserie Chicken Bone Broth
This recipe is inspired by pipandebby.com and their Easy Chicken Pot Pie Casserole Recipe. I started making this recipe 10 years ago and have adapted it over time for my family.
Homemade Rotisserie Chicken Bone Broth
While many recipes use puff pastry or biscuits for the topping, this recipe uses pie crust that bakes up beautifully golden brown. I love using sourdough pie crust for this recipe. The tang of sourdough perfectly balances the richness of the filling, giving your pie layers of flavor.
Making the filling for this skillet pot pie recipe is simple. Start by sautéing carrots in peas in olive oil until soft. I add onion powder, garlic powder, and salt and pepper to taste. Then add chicken and then whisk in chicken broth and milk to make a smooth base. Reduce the heat slightly, add flour, and stir until a thick creamy sauce develops. Add pie crust and bake until done!
Why You’ll Love This Recipe
- Comforting & Classic: A true one-dish meal with everything you love about chicken pot pie.
- Sourdough Twist: The sourdough pie crust adds a depth of flavor and texture you won’t find in store-bought.
- Cast Iron Perfection: Baking in cast iron gives the crust an unbeatable crispness while keeping the filling bubbling and hot.
- Make-Ahead Friendly: You can prep the filling or the crust ahead of time and assemble when ready.
Related Post: How to Create a Nourishing Weekly Meal Prep Rhythm
Equipment Needed:
Simple items to make this recipe:
- Cast iron skillet – Essential for making the filling and baking the pie all in one pan.
- Wooden spoon or silicone spatula – Perfect for stirring the roux and creamy sauce.
- Sharp knife + cutting board – For chopping onions, garlic, and fresh herbs.
- Measuring cups and spoons – To get flour, broth, and cream amounts just right.
- Whisk – To keep your creamy sauce lump-free and smooth.
- Oven mitts – Because that cast iron skillet will be blazing hot when you transfer it from stove to oven.
Ingredients You’ll Need:
Here’s everything you need to make Cast Iron Chicken Pot Pie:
- Olive oil
- Carrots, chopped
- Peas, canned or frozen
- Chicken, shredded
- Garlic
- Onion
- Chicken broth or homemade chicken stock
- Milk
- Flour (optional)
- Pie crust, refrigerated. I love this sourdough pie crust recipe.
Hey friends, please don't forget to follow me over on Instagram! I post more photos and ideas over there. If you enjoyed this recipe, I would really appreciate it if you would review it so others can find it and cook it as well. Sharing this recipe on Facebook or Pinterest is another great way you can help me out at not cost to you.
For more kitchen ideas, check out 35 Practical Kitchen Tips for Homemakers
Grab our free 100 Weekly Meal Prep Ideas.
Step-by-Step Instructions for Cast Iron Chicken Pot Pie Recipe
1. Preheat oven to 350 degrees F. Heat cast iron skillet with olive oil over medium heat. Add the carrots, peas, onion powder, garlic powder, salt and pepper.
Cook on medium heat, stirring occasionally, until veggies are soft, usually 4 to 5 minutes.
2. Add the shredded chicken, chicken broth, milk and flour to cast iron. Mix well and cook over medium-low heat for an additional 5 minutes until bubbling.
3. Pull the chicken mixture from the stove. Cover with the pie crust, crimping the edges. Using a sharp knife, cut a few slits in the dough.
4. Transfer skillet to a baking sheet (in case it bubbles over while cooking). Bake in the preheated oven for 45 minutes, or until crust is golden brown. Let it cool for 10 minutes before cutting into slices.
Tips for Success
- Chicken Options: Leftover roasted chicken, shredded rotisserie chicken, or even turkey works great in this recipe.
- Vegetable Swaps: Try green beans, corn, celery, or mushrooms for variety.
- Make Ahead: Prepare the filling earlier in the day and chill. Assemble with the crust just before baking.
- Freezer Friendly: Assemble the recipe, wrap tightly with saran wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
What to Serve With Chicken Pot Pie?
Pair this cast iron chicken pot pie with:
- A fresh green salad with a tangy vinaigrette
- A side of roasted root vegetables
- A simple fruit crisp for dessert
It’s the ultimate cozy family dinner, whether it’s a weeknight meal or something special for Sunday supper. Great for every season, but especially cozy for fall and winter.
FAQ’s
Can I make this without cast iron?
Absolutely. You can use a deep pie dish or baking dish. Cast iron just gives it that rustic look and extra crispness.
How do I store leftovers chicken pot pie?
Cover and refrigerate for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes to keep the crust flaky.
Can I make mini chicken pot pies?
Yes. Use small cast iron skillets, ramekins, or muffin tin for individual servings. Adjust bake time to 25–30 minutes.
How to Reheat Chicken Pot Pie?
Reheat in the oven at 350°F for 15–20 minutes to keep the crust flaky and it’s warmed through. Reheat chicken pot pie in air fryer at 350°F for 10-12 minutes.
Enjoy this Cast Iron Chicken Pot Pie Recipe
This cast iron chicken pot pie is the definition of comfort food. It’s hearty, flavorful, and brings together the old-fashioned goodness of a cast iron skillet. This recipe is perfect for feeding a family, taking a meal to a friend, or eating as leftovers all week, this recipe will become a new favorite.
From one home cook to another, I hope you enjoy this recipe!
Cast Iron Chicken Pot Pie
Equipment
- cast iron skillet
- Wooden spoon or silicone spatula
- Sharp knife + cutting board
- Measuring cups and spoons
- whisk
- Oven Mitts
Ingredients
- 4 tablespoons olive oil
- 2 cups carrots chopped
- 2 cups peas frozen
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 cups chicken shredded
- 1 ¾ cups chicken broth or chicken stock
- ¼ cup milk
- ½ cup flour
- 9 inch pie crust refrigerator
Instructions
- Preheat oven to 350 degrees F. Heat cast iron skillet with olive oil over medium heat. Add the carrots, peas, onion powder, garlic powder, salt and pepper.Cook on medium heat, stirring occasionally, until veggies are soft, usually 4 to 5 minutes.
- Add the shredded chicken, chicken broth, milk and flour to cast iron. Mix well and cook over medium-low heat for an additional 5 minutes until bubbling.
- Pull the chicken mixture from the stove. Cover with the pie crust, crimping the edges. Using a sharp knife, cut a few slits in the dough.
- Place cast iron skillet on a baking sheet (in case it bubbles over while cooking). Bake in the preheated oven for 45 minutes, or until crust is golden brown. Let it cool for 10 minutes before cutting into slices.
This post contains affiliate links, which means I make a small commission at no extra cost to you. Please read our disclosure policy.
pin it for later…
More Posts To Enjoy:
- The Best Nature Journaling Supplies for Beginners
- 30 Nature Journaling Ideas to Inspire Your Homeschool
- How to Create a Mother Culture Basket
- How to Start Nature Journaling for Beginners
- The Best Sourdough Snickerdoodles Recipe