Cast Iron Skillet Chicken Pot Pie

Name: Cast Iron Skillet Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 people
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; ½ cup yellow onion; 2 ribs celery; 2 carrots; ½ cup all-purpose flour; 1 ½ cups chicken broth; ½ cup heavy cream; ½ teaspoon dried thyme; ½ teaspoon poultry seasoning; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 3 cups cooked chicken; 2 cups gold or red potato; 1 cup frozen peas; 1 tablespoon fresh parsley; 1 sheet puff pastry or pie dough; 1 large egg

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 people
Calories
568 kcal
Course
Main Course
Cuisine
American

Cast Iron Skillet Chicken Pot Pie

Damien Ray

Report

A hearty, one-pan meal with a creamy filling and a golden, flaky crust.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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.
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 Information

Show Details

Calories 568kcal (28%) Carbohydrates 38g (13%) Protein 26g (52%) Fat 35g (54%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 0.2g Cholesterol 113mg (38%) Sodium 606mg (25%) Potassium 506mg (14%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 4157IU (83%) Vitamin C 15mg (17%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 568 kcal

% Daily Value*

Calories	568kcal	28%
Carbohydrates	38g	13%
Protein	26g	52%
Fat	35g	54%
Saturated Fat	13g	65%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	15g	75%
Trans Fat	0.2g	10%
Cholesterol	113mg	38%
Sodium	606mg	25%
Potassium	506mg	11%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	4157IU	83%
Vitamin C	15mg	17%
Calcium	59mg	6%
Iron	3mg	17%