Name: Cast Iron Skillet Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 1½ cups chicken broth; ½ cup heavy cream; ½ teaspoon dried thyme or 1 teaspoon fresh thyme; 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 (for egg wash)

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I absolutely adore this Cast Iron Skillet Chicken Pot Pie Recipe because it combines everything I love in a comforting meal: tender chicken, rich and creamy filling, and a perfectly golden, flaky crust cooked right in my trusty cast iron skillet. It’s one of those dishes that feels like a warm hug after a long day, and I’m always excited to share how simple it is to make without sacrificing flavor or texture. Whenever I pull this from the oven, the whole house fills with the most inviting aroma, making it impossible to wait for serving time!

Why You’ll Love This Cast Iron Skillet Chicken Pot Pie Recipe

What makes this recipe so special to me is the harmony of flavors and textures it delivers. The creamy, savory filling is loaded with tender chicken, sweet peas, soft potatoes, and perfectly cooked carrots and celery, all wrapped in a buttery, flaky crust. When I take a bite, I get that wonderful combination of smooth creaminess and crispy pastry that feels like classic comfort food done right. The herbs and seasoning add just the right touch of warmth without overpowering the fresh ingredients.

Beyond the taste, I love how straightforward and fuss-free this Cast Iron Skillet Chicken Pot Pie Recipe is to prepare. Using a single skillet means less cleanup and more time to relax or chat with loved ones while it bakes. It’s perfect to serve at family dinners, cozy weekend lunches, or even holiday gatherings where everyone craves something hearty. Plus, the cast iron pan gives it a rustic charm and makes the crust crisp up beautifully — something I cherish every time I make it.

Ingredients You’ll Need

The image shows a top view of various cooking ingredients neatly arranged on a white marbled surface. At the top left, there is a white rectangular dish with several folded yellow pastry sheets. To the right, a small white bowl contains two cubes of butter, and below it is a small white bowl with a pale yellow liquid. At the center left, a white bowl is filled with diced, cooked chicken pieces. Next to it, a small clear glass bowl holds green herbs. To the right, a larger clear bowl is filled with cubed yellow potatoes. Below, a large clear bowl contains chopped onions, celery, and round slices of orange carrots side by side. At the bottom left, a white bowl has fresh green peas. Below that, small white bowls contain black pepper, salt, thyme, mixed dried herbs, and red pepper flakes. There is a single egg yolk in a small white cup near the peas. A clear measuring cup filled with white cream sits above a larger measuring cup with light yellow broth on the bottom right. A small bowl of white flour is placed near the center bottom. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this dish plays an essential role in creating that perfect balance of flavors, textures, and colors. From the creamy broth to the fresh vegetables and the crisp puff pastry, each component works together to bring this skillet pot pie to life.

Unsalted butter: Adds richness and helps sauté the vegetables for that tender base.
Olive oil: Provides a subtle fruitiness and keeps the butter from burning.
Yellow onion: Brings sweet depth when softened just right.
Celery: Gives a pleasant crunch and aromatic freshness.
Carrots: Offer natural sweetness and vibrant color.
All-purpose flour: Thickens the creamy sauce to perfection.
Chicken broth: The savory foundation of the filling’s flavor.
Heavy cream: Adds luscious, velvety texture to the sauce.
Dried thyme and poultry seasoning: Classic herbs that enhance the chicken’s flavor.
Kosher salt and black pepper: Concentrate all the flavors for a well-balanced taste.
Red pepper flakes (optional): Provide a gentle kick if you like a hint of spice.
Cooked chicken: Tender and hearty, the star protein of the dish.
Gold or red potatoes: Earthy and filling, they soak up the savory sauce beautifully.
Frozen peas: Pop of sweetness and vibrant green color.
Fresh parsley: Adds a bright, fresh finish to the filling.
Puff pastry or pie dough: Creates that irresistible flaky and golden crust.
Large egg: Used to brush the crust for a shiny, appetizing finish.

Directions

Step 1: Preheat your oven to 350°F so it’s ready when your pie is assembled and waiting.

Step 2: In your 10-inch cast iron skillet, melt the butter with the olive oil over medium heat. Then add the diced onion, sliced celery, and carrots. Cook for about 3 minutes until the onion becomes soft and translucent — this is when the flavors start building their magic.

Step 3: Sprinkle the flour evenly over the softened vegetables. Stir constantly for 1 full minute to cook out the raw flour taste. This step also helps start thickening the sauce for that creamy texture we want.

Step 4: Slowly pour in the chicken broth while stirring to ensure a smooth sauce. Once mixed, add the heavy cream and stir everything together. Now’s the time to toss in the thyme, poultry seasoning, salt, black pepper, and red pepper flakes if using. Let the flavors meld for a moment.

Step 5: Add your cooked chicken, diced potatoes, frozen peas, and the chopped parsley to the skillet. Gently fold everything together so the filling is evenly coated in the creamy sauce. Then, remove the skillet from the heat to prepare for the crust.

Step 6: Carefully place your sheet of puff pastry or pie dough over the filling, tucking the edges inside the skillet. Brush the entire top with the beaten egg. Use a sharp knife to cut a few small slits in the center of the dough to allow steam to escape while baking.

Step 7: Bake uncovered in your preheated oven for 35 to 45 minutes. You want the crust golden brown and the filling bubbling around the edges — this is the sign the pot pie is perfectly cooked.

Step 8: Let your pot pie cool for at least 10 minutes before cutting slices for serving. This resting time helps the filling set so every bite stays deliciously intact.

Servings and Timing

This recipe serves about 6 people, making it ideal for a family dinner or a small gathering. The prep time is around 20 minutes, while the cook time is about 40 minutes. Altogether, you’ll spend roughly 1 hour from start to finish, including the important resting period after baking to let the pie settle. It’s a lovely one-pot meal that fits right into a busy evening without feeling rushed.

How to Serve This Cast Iron Skillet Chicken Pot Pie Recipe

A golden brown pie with a shiny, crispy top crust made of four uneven layers of puffed pastry, baked in a black cast iron pan that sits on a wooden board. The crust shows slight cracking and glossy patches where it caught the light, with a small green sprig of fresh thyme in the center. Nearby, a white marbled table with a few thyme sprigs scattered around, a folded light gray and white striped cloth, and a white speckled plate holding three silver forks in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

I love serving this chicken pot pie warm, straight from the skillet, so the crust stays crisp and the filling remains invitingly creamy. It pairs beautifully with a simple green salad tossed in a light vinaigrette to cut through the richness of the pie. Roasted Brussels sprouts or steamed green beans also make wonderful sides — their freshness balances the hearty flavors perfectly.

For garnish, I often sprinkle freshly chopped parsley or a light dusting of black pepper over each slice before plating. If I want to dress it up for guests or a special occasion, adding a drizzle of herb-infused olive oil or a dollop of tangy sour cream on the side makes for a charming touch. Presentation-wise, serving it right in the cast iron skillet keeps things cozy and rustic, but you can also plate individual portions on warm plates for a neater look.

As for drinks, I find a crisp Chardonnay or a light Pinot Noir complements the creamy filling very well. If you prefer something non-alcoholic, sparkling water with a squeeze of lemon or an herbal iced tea is refreshing alongside the savory richness. This meal is excellent for family dinners, casual weekend gatherings, or even holiday feasts when you want that homemade comfort with minimal fuss.

Variations

I’ve experimented with this Cast Iron Skillet Chicken Pot Pie Recipe in all sorts of ways to keep it fresh and suited to different preferences. One favorite swap is using turkey instead of chicken for a post-holiday twist. You can also switch up the vegetables — adding mushrooms or parsnips gives it a different earthy flavor that I find delightful.

If you’re looking for dietary modifications, I recommend gluten-free flour blends for thickening and gluten-free pie dough to keep it safe for those with gluten sensitivities. For a vegan version, replacing the chicken with hearty mushrooms or tofu and using plant-based cream and butter alternatives works surprisingly well. Just be sure to season generously to bring out those comforting flavors.

For a different texture, some days I like to top the filling with mashed potatoes instead of pie crust, turning it into a chicken pot pie shepherd’s pie hybrid. Cooking in the skillet always gives the edges a lovely crispness, whichever topping you choose. The key is to adjust the cooking time and watch for golden browning to know when it’s done.

Storage and Reheating

Storing Leftovers

After enjoying your pot pie, I recommend letting any leftovers cool completely before transferring them into an airtight container. Glass containers with tight-fitting lids work great to maintain freshness. Stored this way in the refrigerator, the pot pie will keep well for up to 3 days, giving you convenient meals later in the week.

Freezing

You can definitely freeze parts of this dish. I usually freeze the unbaked filling in a sealed container or wrapped tightly in plastic wrap and foil for up to 3 months. When you’re ready, simply thaw it overnight in the fridge and bake as usual with fresh puff pastry or pie dough. This makes it a fantastic make-ahead option for busy days or last-minute dinners.

Reheating

To bring leftovers back to life, I suggest reheating in the oven at 350°F. This helps restore the crust’s crispiness and heats the filling evenly without turning it soggy. Avoid using the microwave if you want to keep that flaky texture intact. If you’re in a hurry, tent the pie with foil to prevent over-browning as it heats through for about 15-20 minutes.

FAQs

Can I use leftover chicken for this recipe?

Absolutely! Leftover cooked chicken works perfectly in this skillet chicken pot pie recipe and saves time. Just chop it into bite-sized pieces and add it when combining the filling ingredients.

What if I don’t have puff pastry or pie dough?

If you don’t have puff pastry or pie dough on hand, you can use crescent roll dough or biscuit dough for a different but still delicious topping. Keep in mind that texture and baking times may vary slightly.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a plant-based alternative, swap heavy cream for coconut milk or a creamy non-dairy milk, and make sure your crust is dairy-free. This lets you enjoy a dairy-free version without losing the creamy texture.

How do I know when the pot pie is fully cooked?

You’ll want to see a golden brown crust on top and bubbling filling around the edges of the skillet. This indicates the potatoes are tender and the sauce is hot and thickened inside.

Can this recipe be made ahead of time?

Yes! You can prepare the filling a day in advance and store it covered in the fridge. When ready to bake, just lay your dough over the filling and bake as directed, making dinnertime hassle-free.

Conclusion

If you’re craving comfort food that’s both hearty and homey with a touch of elegance, I truly think you’ll fall in love with this Cast Iron Skillet Chicken Pot Pie Recipe. It brings warmth, flavor, and a sense of satisfaction with every bite, and I can’t recommend it enough for your next cozy meal. Give it a try — I promise it will become one of your favorite go-to dishes just like it is for me!