Chicken Pot Pie in the Cast Iron Skillet
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Servings
6 people
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie in the Cast Iron Skillet
Description
The Chicken Pot Pie in the Cast Iron Skillet starts by simmering boneless, skinless chicken breasts in stock seasoned with salt, pepper, and bay leaf until cooked through and moist. The chicken is shredded and set aside. Mushrooms are sautéed to a golden color in butter, then onions, carrots, and celery are softened separately to build savory depth. A roux made from butter and all-purpose flour cooked briefly is combined with chicken stock and milk, thickening into a creamy sauce to bind the filling components together.
After blending the cooked chicken and vegetables with the sauce in the skillet, a rolled disc of puff pastry is placed on top, and an egg wash is brushed over for a shiny, golden crust. Baking at 400°F allows the pastry to puff and crisp while the filling bubbles gently inside. The dish combines hearty textures—the flaky pastry top with a creamy, tender filling containing earthy mushrooms and mild but flavorful chicken.
This dish can be customized by using leftover or rotisserie chicken and making use of reserved or store-bought chicken stock to add flavor. It's suitable for an all-in-one dinner served straight from the skillet, providing warmth and comfort in each portion.
Using a round puff pastry disc trimmed to fit the skillet ensures the crust covers the filling evenly. The cooking liquid from poaching chicken can be reserved as stock for the sauce, enhancing flavor and reducing waste.
Ingredients
Chicken (Note 1):
- 1 lb chicken breast 450 g, Note 2, boneless, skinless
- 2 cups chicken stock low sodium or water
- ¼ teaspoon salt fine sea salt
- ¼ teaspoon black pepper or 4-5 peppercorns, ground
- 1 bay leaf
Filling:
- 9 oz mushrooms 250 g, cleaned and sliced
- 1 onion finely chopped
- 1 carrot diced
- 1-2 celery depending on size diced, stalks
- 2 tablespoons butter divided
- 1 cup pea 150 g
Roux:
- ¼ cup butter 60 g
- ½ cup all-purpose flour 60 g
- 2 cups chicken stock 500 ml Notes 3, 4
- 1 cup milk 250 ml, whole
Crust:
- 1 disc puff pastry Note 5
- 1 small egg
- 1 tablespoon milk
Instructions
Cook the chicken:
- Place the chicken breasts in a medium saucepan. Cover with chicken broth or water; add salt, pepper, and bay leaf. Bring to a boil, turn the heat down, and simmer on low heat for about 15 minutes or until cooked through.1 lb/ 450 g chicken breast + 2 cups / 500 ml chicken stock or water + ¼ teaspoon fine sea salt + ¼ teaspoon black pepper + 1 bay leaf
- Shred: Remove the chicken from the cooking liquid but reserve the liquid. Once the breasts are cool enough to handle, shred them or cut them into small pieces.
Filling:
- Preheat the oven to 400°F/ 200°C.
- Cook the mushrooms: Clean and slice them. Melt 1 tablespoon of the butter in the cast-iron skillet. Cook the mushrooms until golden, about 5 minutes. Remove them from the skillet.9 oz/ 250 g mushrooms + 1 tablespoon butter
- Cook vegetables: Dice the onion, celery stalks, and carrot. Melt 1 tablespoon of butter in the skillet and cook the vegetables until a bit softer, about 3-4 minutes.1 onion + 1-2 celery stalks + 1 carrot + 1 tablespoon butter
Roux:
- Add the butter needed for the roux to the skillet and let it melt.
- Sprinkle the flour on top of the vegetables and stir to combine with the butter and vegetables. Sauté for about 2 minutes.
- Slowly add the cooking liquid (or stock), whisking continuously to avoid clumps. Slowly add the milk as well. 2 cups/ 500 ml chicken stock + 1 cup/ 250 ml milk
- Simmer for about 10 minutes, often stirring, until the mixture thickens slightly.
- Add the mushrooms, chicken, and peas and stir to combine. Adjust the taste with salt and pepper.
Assemble:
- Cover with pastry: Unroll the puff pastry and place it over the filling in the cast-iron skillet. Crimp the dough around the edges to seal the pie. Cut four slits into the pastry to allow the steam to escape during baking.
- Egg wash: Whisk the egg and the milk in a small bowl. Brush the pastry with the mixture.
- Bake: Place the chicken pot pie in the preheated oven and bake for about 25 minutes or until the filling is bubbling and the pastry is golden brown.
- Rest the pie for 5 minutes and serve.
Notes
- Prepare the chicken by cooking it fresh or use leftover or rotisserie chicken for convenience.
- Reserve the cooking liquid to use as stock in the sauce; supplement with store-bought low-sodium stock or water if needed.
- If the cooking liquid volume is insufficient, top up with water or milk to reach about 2 cups before making the sauce.
- Trim puff pastry to snugly fit the cast iron skillet; if frozen, thaw and roll according to package directions.
- Substitutions: chicken thighs or leftover turkey or baked ham can be used instead of chicken breast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 388kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 123mg | 41% |
| Sodium | 669mg | 28% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4503IU | 90% |
| Vitamin C | 7mg | 8% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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