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0 from 6 votes

Cast Iron Skillet Chicken Pot Pie

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 4 - 6
Course: Main Course
Cuisine: American

Ingredients

  • 2 small russet potatoes peeled & diced
  • 3 tbsp butter
  • ½ small sweet yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 clove of garlic minced
  • 3 tbsp flour
  • 2 cups chicken broth
  • ½ cup whole milk
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 ½ cups roasted chicken chopped
  • ¼ cup frozen corn
  • ¼ cup frozen peas
  • 1 Pre-made Pie Crust

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees.
  2. Cook the potatoes in boiling water for 10 minutes, or until nearly fork-tender. Drain.
  3. Heat the butter in a large cast iron skillet over medium heat.
  4. Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender.
  5. Add the minced garlic and cook, stirring constantly, for 30 seconds.
  6. Sprinkle in the flour and cook, stirring often, for 1-2 minutes.
  7. Very slowly add the broth then add the milk and cook for a few minutes until a bit thickened.
  8. Season with sea salt and freshly cracked pepper, to taste.
  9. Add the drained potatoes, chicken, frozen corn, and frozen peas then stir until well combined. Taste and re-season if needed.
  10. Place the pie crust on top of the filled cast iron skillet and crimp the edges with a fork.
  11. Make a few slits in the top of the pie with a sharp knife for venting.
  12. Place into the oven and cook for 45 minutes, or until golden brown.
  13. Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!