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Cast Iron Chicken Pot Pie Recipe with Golden Pastry

Cast Iron Chicken Pot Pie

A cozy skillet chicken pot pie made with creamy chicken gravy, tender vegetables, peas, and a golden refrigerated pie crust or puff pastry topping. It serves six and bakes directly in a 10- or 12-inch oven-safe cast-iron skillet.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Filling
  • 3 tablespoons Unsalted butter
  • 1 Medium yellow onion, diced
  • 2 Medium carrots, peeled and diced
  • 2 Celery ribs, diced
  • 2 Garlic cloves, minced
  • 1/3 cup All-purpose flour
  • 3 cups Chicken broth
  • 1/2 cup Whole milk or heavy cream
  • 3 cups Cooked chicken, cut or shredded into bite-size pieces
  • 1 cup Frozen peas
  • 1 teaspoon Fresh thyme leaves
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Topping
  • 1 Refrigerated 9-inch pie crust or thawed puff pastry
  • 1 Large egg
  • 1 tablespoon Water

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Melt the butter in a 10- or 12-inch oven-safe cast-iron skillet over medium heat, then cook the onion, carrots, and celery for 5–7 minutes, until the vegetables begin to soften.
  2. Add the minced garlic and cook for about 30 seconds. Sprinkle in the flour and stir continuously for 1–2 minutes so the raw flour cooks without browning too much.
  3. Gradually whisk in the chicken broth, followed by the milk or cream. Simmer for 3–5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
  4. Stir in the cooked chicken, frozen peas, thyme, kosher salt, and black pepper. Remove the skillet from the heat once the mixture is hot and fairly thick.
  5. Lay the pie crust or puff pastry over the skillet, trimming or folding the edges as needed. Cut several vents in the top to let steam escape.
  6. Beat the egg with the water, then brush the mixture evenly over the pastry. Place the skillet on a rimmed baking sheet to catch any bubbling filling or drips.
  7. Bake for 25–35 minutes, until the pastry is deeply golden and the filling is bubbling. If the crust browns too quickly, loosely cover it with foil.
  8. Let the pot pie stand for about 10 minutes before serving. This resting time allows the sauce to thicken so each scoop holds together better.

Notes

For raw chicken, poach or roast about 1 1/4 pounds boneless chicken to produce approximately 3 cups cooked meat, and confirm that the chicken reaches 165°F internally. Keep puff pastry cold until it goes into the oven for especially crisp results. Store leftovers refrigerated and reheat gently until hot.