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This hearty, comforting Cast Iron Chicken Pot Pie skillet meal is easy to make and perfect for a weeknight family dinner! This pot pie is loaded with flavorful chicken, veggies and topped with a crispy, golden pastry. All made in one skillet for easy clean up!
All about this Cast Iron Chicken Pot Pie…
- Quick and Easy: A classic pot pie recipe gets an update in this quick and easy to make Cast Iron Skillet Pot Pie recipe. Use a rotisserie chicken, to make this recipe even easier. Instructions are included below to make this starting with raw chicken also.
- Easy Clean Up: Making this pot pie in a large cast iron skillet allows us to cook the entire meal in one skillet, saving dishes and giving a wonderful cozy feeling to the meal.
- Flavorful: The combination of shredded chicken, vegetables, broth, and golden crisp pastry on top is comforting AND hearty. Similar to this Chicken Pot Pie Soup, or this White Chicken Chili except thicker and there’s the crisp, golden crust on top to enjoy.
Ingredients In Skillet Pot Pie
Notes on the Ingredients:
- Frozen Peas and Carrots: if you are using raw carrots they will need to be sautéed with the onion.
- Chicken: If starting with raw chicken, cut the chicken, then cook in the skillet with a small amount of olive oil, salt and pepper. Once cooked, remove from the skillet and continue with the recipe.
- Egg Wash: combine one egg with a splash of milk and seasoning with salt, pepper, garlic and herb of choice (oregano, parsley or thyme).
How to make (step by step):
- Step 1: Make Filling: Melt butter, add onion and saute. Stir in flour and cook briefly. Then whisk in chicken broth, add the frozen vegetables, and shredded chicken. Stir in seasonings. Bring filling to a simmer: once simmering, remove the skillet from heat then
- Step 2: Cut Puff Pastry: cut the pastry into desired shape. You can use a biscuit cutter to make small circles or you can cut the pastry with a knife into square shapes.
- Step 3: Top Filling with Pastry: Lay the pastry over the top of the filling. Be careful not to layer the pastry. If layered, the pastry won’t bake completely through and you will end up with a doughy texture.
- Step 4: Egg Wash: Combine one egg with a bit of milk or cream, season with salt, garlic powder and herb of choice (parsley, oregano or thyme).
- Step 5: Bake: Bake the skillet pot pie at 400℉ for 20-25 minutes until the top is golden. The puff pastry will be puffed up and golden on the top.
- Meat: Cut down on time by using pre-cooked and shredded chicken, or grab a rotisserie chicken from the market. This also makes a great meal to use up leftover turkey meat.
- Vegetables: Try adding more vegetables for your family. Some options include: corn (frozen or fresh), diced gold potato– cook until soft with the onion and butter. Sliced mushrooms– add them when you cook the onion and butter. To ensure that the sauce doesn’t become too dried out, stick to 2 cups of vegetables of your choice.
- Fresh Herbs: have some herbs on hand? Add in some fresh parsley, thyme or rosemary. Taste and adjust the seasonings as needed to make this a meal your entire family will love.
Cast Iron Skillet Chicken Pot Pie FAQs
This recipe uses a roux, a mixture of butter/oil with flour to thicken. If the gravy becomes too thick, you can add more broth to thin it out.
The peas and carrots can be added in frozen. They defrost in the sauce as it cooks. If there is excess ice on your veggies, you will want to remove that since it will thin out your gravy as it defrosts.
More Comfort Meals
- Looking for a soupier version? Try out this Chicken Pot Pie Soup which is topped with some fun cut out pie crust crackers!
- Or this hearty White Chicken Chili.
- If you’re looking for more recipes using a rotisserie chicken some great options would be this King Ranch Chicken Casserole, Baked Chicken Taquitos, or these Baked Chicken Quesadillas.
Chicken Skillet Pot Pie
- 1 lb chicken shredded or chopped (rotisserie, or chop and cook raw chicken**instructions in notes)
- 3 tbsp butter unsalted
- ⅓ cup white onion diced
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 2 cups chicken broth low or no sodium
- ½ cup frozen vegetables no need to thaw
- ¾ tsp salt
- ½ tsp ground black pepper
- ¼ tsp paprika
- ½ tsp poultry seasoning
- 1 sheet puff pastry thawed
- Preheat: preheat oven to 400℉.
- Melt Butter: In large cast iron skillet (I use a 10.25) melt the butter over medium high heat
- Sauté Veggies: Add onion and cook until softened and translucent. Add garlic and saute an additional 30 seconds until fragrant.
- Thicken: Stir in flour and cook for 2-3 minutes.
- Whisk in chicken broth.
- Add the frozen vegetables, and cooked chicken.
- Season: add salt, pepper, paprika, and poultry seasoning.
- Cook: Bring this to a simmer. Remove from heat. Taste and adjust seasonings if needed.
- Cut Puff Pastry: cut the pastry into desired shape. You can use a biscuit cutter to make small circles or you can cut the pastry with a knife into square shapes.
- Top with Pastry: Lay the pastry over the top of the filling, be careful not to layer the pastry or it won't bake completely through and you will end up with a doughy texture.
- Egg Wash: In a small bowl whisk together the egg wash by adding a splash of milk into the beaten egg.
- Brush the top of the pastry with the egg wash.
- Sprinkle the top of the pastry with salt, garlic powder and herbs.
- Bake: Bake at 400℉ for 20-25 mins until golden. Puff pastry will be puffed up and golden on the top. Serve warm
- Chicken: if starting with raw chicken, cut the chicken, then cook in the skillet with a small amount of olive oil, salt and pepper. Once cooked, remove from the skillet and continue with the recipe.
- Carrots: recipe uses frozen vegetables, if using raw vegetables carrots will need to be sautéed with the onion.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published January 15, 2021. Updated October 29, 2021 to include video and additional information.
Photography by KJandCompany.co