Cast Iron Skillet Chicken Pot Pie
A hearty, one-pan meal with a creamy filling and a golden, flaky crust.
Servings: 6 people
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- 2 ribs celery sliced
- 2 carrots sliced
- ½ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon dried thyme or 1 tsp fresh
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 3 cups cooked chicken chopped
- 2 cups gold or red potato diced
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
- 1 sheet puff pastry or pie dough thawed but still cold
- 1 large egg beaten
Instructions
- Preheat your oven to 350°F.
- In a 10-inch cast iron skillet, heat the butter and olive oil over medium heat until melted. Add the onion, celery, and carrots and cook for about 3 minutes until the onion is soft and translucent.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute. Slowly stir in the chicken broth until combined, then add the cream. Stir in the thyme, poultry seasoning, salt, and peppers.
- Add the chicken, potato, peas, and parsley, carefully stirring to combine. Remove the skillet from the heat.
- Carefully cover the skillet with the puff pastry (or pie dough), then tuck in the edges. Brush the top of the dough with the beaten egg, then cut a few slits in the center of the pie.
- Bake for 35-45 minutes, until the crust is golden brown and the filling is bubbling around the edges. Allow the pie to cool for at least 10 minutes before slicing and serving warm.
Notes
- Storage: Let the pot pie cool completely before wrapping it in plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Make-Ahead Tip: Prepare the filling ahead and store it in an airtight container in the fridge for up to 24 hours. Assemble and bake when ready.
- Freezing: You can freeze the unbaked filling for later baking. Wrap tightly in aluminum foil and freeze for up to 3 months.
- Reheating: To maintain a crispy crust, reheat leftovers in the oven at 350°F until warmed through rather than using a microwave.
Nutrition
Calories: 568kcal | Carbohydrates: 38g | Protein: 26g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 606mg | Potassium: 506mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4157IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg