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Cast Iron Skillet Chicken Pot Pie
A hearty, one-pan meal with a creamy filling and a golden, flaky crust.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
people
Calories:
568 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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: 6 people
Amount Per Serving
Calories 568
% 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.