Cast Iron Skillet Chicken Pot Pie
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Unrated
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Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
6 people
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Cast Iron Skillet Chicken Pot Pie
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A hearty, one-pan meal with a creamy filling and a golden, flaky crust.
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Ingredients
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- 2 celery ribs sliced
- 2 carrot sliced
- ½ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon thyme or 1 tsp fresh, dried
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 3 cups chicken chopped, cooked
- 2 cups potato diced, gold or red varieties
- 1 cup peas frozen
- 1 tablespoon parsley chopped, fresh
- 1 puff pastry thawed but still cold, or pie dough
- 1 egg beaten, large
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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