Golden Cast Iron Chicken Pot Pie with Flaky Crust

There is nothing like a warm cast iron chicken pot pie on a snowy day.

It is the ultimate hug in a bowl for your family. This recipe delivers a creamy filling and a flaky crust every time. You can have a rustic dinner on the table in under an hour.

Why You’ll Love This Cast Iron Chicken Pot Pie

This dish is a winner because it only uses one pan. You cook the filling and bake the pie in the same skillet. This means less cleanup for you after a busy day.

The puff pastry shortcut makes this recipe feel fancy but very simple. It is perfect for cozy winter weeknights when you need something hearty. Your kids will love the buttery, golden crust.

Simple Cooking Steps

Making this pot pie is very straightforward for any beginner. You start by browning the chicken to lock in the flavor. Then, you sauté fresh vegetables until they are soft and sweet.

The sauce comes together quickly with broth and a splash of cream. Just top it with pastry and pop it in the oven. You can do this even on your busiest night.

Ingredients You’ll Need

Most of these items are likely in your pantry or fridge right now.

• 2 tablespoons unsalted butter
• 1 pound boneless skinless chicken breast, cubed
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C).
2. Melt butter in a 12-inch cast iron skillet.
3. Add chicken cubes and cook until browned.
4. Remove chicken and set it aside.
5. Add onion, carrots, and celery to the skillet.
6. Sauté until softened, about 5 minutes.
7. Stir in minced garlic and cook for 1 minute.
8. Sprinkle flour over the vegetables and stir.
9. Gradually whisk in chicken broth and heavy cream.
10. Simmer until the sauce has thickened.
11. Fold in chicken, peas, salt, pepper, and thyme.
12. Lay the puff pastry sheet over the skillet.
13. Trim or tuck the edges as needed.
14. Cut three small slits in the center.
15. Brush the pastry with the beaten egg.
16. Bake for 20-25 minutes until golden brown.
17. Allow to rest for 10 minutes before serving.

Best Ways to Enjoy It

Serve this pie warm right from the skillet. It looks beautiful in the center of your table. Pair it with a light salad to balance the richness.

A simple vinaigrette works wonders with the creamy filling. You can also serve it with roasted green beans. Gather the family and enjoy this comforting meal together.

Storage & Reheating

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat in the oven at 350°F to keep the pastry crisp.

Microwaving works but the crust may get a bit soft. You can also freeze the filling separately for later. This makes it a great make-ahead meal for future nights.

Tips for Best Results

• Don’t skip the egg wash for a golden shine.
• Make sure your puff pastry is fully thawed first.
• Cut the chicken into even cubes for even cooking.
• Use frozen peas to save time on prep.
• For winter, add extra thyme for a deeper aroma.
• Let the pie rest so the sauce sets properly.
• Keep the pastry cold until you are ready to top.
• Use a sharp knife to cut the steam slits.

Ways to Switch It Up

• Swap chicken for leftover turkey after the holidays.
• Use vegetable broth for a lighter flavor profile.
• Add a handful of shredded cheddar to the filling.
• In summer, swap carrots for fresh zucchini slices.
• Try using refrigerated biscuit dough instead of pastry.

Common Questions

Can I use rotisserie chicken?

Yes, rotisserie chicken is a fantastic time-saver. Just shred the meat and add it during the simmering step. This cuts your cook time down significantly.

What if I don’t have a cast iron skillet?

You can use any oven-safe skillet for this recipe. If your pan isn’t oven-safe, transfer the filling to a baking dish. Then top with pastry and bake as directed.

Will my kids eat the vegetables?

Most kids love this because the sauce is so creamy. The vegetables become very tender and mild in the oven. It is a great way to serve veggies to picky eaters.

I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!

— Lidia

Cast Iron Skillet Chicken Pot Pie

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 580 kcal

Ingredients

  

• 2 tablespoons unsalted butter
• 1 pound boneless skinless chicken breast, cut into 1-inch cubes
• 1 medium yellow onion, diced
• 2 medium carrots , peeled and sliced
• 2 celery stalks , sliced
• 3 cloves garlic , minced
• 1/3 cup all -purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 sheet frozen puff pastry, thawed
• 1 large egg , beaten

Instructions

 

• Preheat oven to 400°F (200°C).
• Melt butter in a 12-inch cast iron skillet over medium-high heat.
• Add chicken cubes and cook until browned, about 5-7 minutes. Remove chicken and set aside.
• Add onion, carrots, and celery to the skillet. Sauté until softened, about 5 minutes.
• Stir in minced garlic and cook for 1 minute.
• Sprinkle flour over the vegetables and stir for 2 minutes to create a roux.
• Gradually whisk in chicken broth and heavy cream, simmering until the sauce has thickened.
• Fold in the cooked chicken, frozen peas, salt, pepper, and thyme.
• Lay the puff pastry sheet over the skillet, trimming or tucking the edges as needed.
• Cut three small slits in the center of the pastry to allow steam to escape.
• Brush the surface of the pastry with the beaten egg.
• Transfer the skillet to the oven and bake for 20-25 minutes. The crust should be golden brown and the filling bubbling.
• Allow to rest for 10 minutes before serving.