The Ultimate Cast Iron Chicken Pot Pie Recipe

For comfort food that totally rocks your socks off, a chicken pot pie recipe to make repeatedly to your heart’s content and your stomach’s satisfaction.

Ingredients

These are the ingredients for the main event, the chicken pot pie filling. The essentials are listed but freely add more to accommodate your tastes.

4 cups chicken, diced or shredded 1 cup carrots, diced
1/3 cup all-purpose flour 1 teaspoon black pepper
1 1/2 cups chicken broth 1 to 2 teaspoons salt, to taste
1 1/2 cups milk 1 1/2 tablespoons onion powder
butter 3/4 tablespoon garlic powder
1 1/2 cup of diced potatoes, peeled 1/8 teaspoon cayenne
1 large onion, diced 1/4 teaspoon sage
1 pack (8oz) mushrooms, crimini 1/4 teaspoon thyme
1 large celery stalk, 2 if short 1/4 teaspoon paprika
1/2 green bell pepper 1/4 cup parsley, fresh if possible
1 cup peas, small and frozen

Don’t let the ingredient list get the best of you. Mostly you just toss items into your cast iron skillet and let it do the work for you while you enjoy the aromas from the oven.

This chicken pot pie makes great use of left over chicken. However, if you’re making chicken especially for this pot pie recipe, follow these quick steps.

De-bone and cook your chicken in your cast iron skillet with salt and pepper. When complete, chunk the chicken into bite sized pieces and set aside. Now you have chicken. :)

Also, if you’re in a rush or just want to take a shortcut, rotisserie chicken works great. just de-bone and dice up into reasonable sizes whatever chicken you use.

Preparation

First you want to preheat your oven to 375 degrees and coat your cast iron skillet with your preferred greasing method. Cooking oil does just fine, but butter adds a little more flavor to the pot pie crust.

Unless you decide to make a homemade pie crust, the pre-made 10-inch pie crust found in the freezer section of the supermarket / grocery store in your area works perfectly for this quick and easy pot pie recipe. Place the pie crust into your greased skillet and set aside.

With medium heat melt 1/4 cup of butter (4 tbsp) in a large saucepan. Follow this with your chicken broth and then with the flour and stir until you remove the lumps from the flour. Once you have no lumps add your seasonings and milk to the liquid, stirring constantly.

In a separate pot saute your onions and mushrooms together just until the onions become translucent and the mushrooms begin to pop with fragrance. If you’d like to soften your potatoes a bit before adding them to the pie, include them here. Afterwards, combine everything.

Lastly, you add the chicken pot pie filling to your cast iron skillet and cover with your second other pie crust. Brush the top with melted butter for a golden crust and cut four slits on the top of the chicken pot pie for steam to release and the pie to bake properly.

Bake your pot pie at 375 degrees for 45 minutes to 1 hour and 15 minutes or until the pie crust appears golden brown on the top. Allow to cool for a few minutes before serving. Celebrate, because you now have a skillet pot pie. Yummy.