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–+ servings
Cast Iron Skillet Chicken Pot Pie

Savory Cast Iron Skillet Chicken Pot Pie for Cozy Nights

Enjoy a warm and comforting Cast Iron Skillet Chicken Pot Pie that captures nostalgic family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 slices
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil or canola/vegetable oil
  • 2 pounds Chicken Breasts and Thighs can use rotisserie chicken
  • 1 teaspoon Kosher Salt to taste
  • 1 teaspoon Ground Black Pepper to taste
  • 3 tablespoons Butter preferably unsalted
  • 2 cups Carrots, diced
  • 1 cup Onion, diced
  • 1 cup Mushrooms, diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Thyme or dried thyme
  • 1/4 cup Flour or gluten-free all-purpose flour
  • 2 cups Chicken Stock homemade or store-bought
  • 1/2 cup Heavy Cream or half-and-half
  • 1 cup Frozen Peas or other veggies as replacements
For the Puff Pastry
  • 1 package Puff Pastry Sheets store-bought

Equipment

  • cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare the cast iron skillet.
  2. Add olive oil in the skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 4-5 minutes per side until golden brown and cooked through. Slice and set aside.
  3. In the same skillet, add butter to the rendered juices. Toss in the diced carrots, onions, and mushrooms. Sauté for 6-7 minutes until tender.
  4. Stir in minced garlic and thyme. Add more salt and pepper, then sprinkle in the flour, stirring for 30 seconds.
  5. Gradually add chicken stock while stirring to avoid lumps. Add heavy cream and let simmer for 3-5 minutes until thick.
  6. Remove from heat, fold in chicken and frozen peas, and allow the filling to cool slightly.
  7. Roll out the puff pastry sheets, cut into strips, and layer over the filling in a circular pattern.
  8. Brush the pastry with an egg wash for a golden finish. Bake for 35-40 minutes until the pastry is puffed and golden brown.
  9. Let it cool for a few minutes before serving for easier portions.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 3500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Customize with your favorite vegetables and spices for a personal touch. Resting time is crucial for the pot pie to set properly.

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