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This easy skillet chicken pot pie recipe delivers a rich, creamy filling packed with tender chicken and fresh vegetables, all topped with a flaky golden crust. It’s the ultimate comfort food your whole family will love!
Nothing beats a warm, homemade chicken pot pie on a cold night. This one-pan meal is easy to make and uses simple ingredients like leftover chicken, fresh herbs, and a store-bought pie crust (or puff pastry) for convenience. Whether you’re using rotisserie chicken or leftover Thanksgiving turkey, this skillet pot pie recipe is a great way to use up what you have while creating a hearty, satisfying dinner.
This traditional chicken pot pie is made entirely in a single cast iron skillet, meaning fewer dishes and more flavor! With a creamy sauce infused with fresh thyme and black pepper, this easy chicken pot pie recipe is a must-try for your next family meal.
Easy Cast Iron Chicken Pot Pie – A Family Favorite
A homemade chicken pot pie doesn’t have to be complicated! This easy dinner recipe comes together quickly with just a few simple steps.
Here’s why we love this cast iron skillet chicken pot pie recipe:
- Simple Ingredients – Made with kitchen staples like chicken broth, heavy cream, and frozen peas.
- One-Pan Convenience – Everything is cooked in a large cast iron skillet for easy cleanup.
- Flaky Crust – A store-bought puff pastry or homemade pie crust bakes up golden brown and crispy.
- Customizable – Use turkey, rotisserie chicken, or even skinless chicken thighs to make it your own!
Ingredients You Need for Skillet Chicken Pot Pie
- Unsalted Butter & Olive Oil – Adds rich flavor and helps sauté the vegetables.
- Yellow Onion, Celery, and Carrots – The classic base for any traditional pot pie filling.
- All-Purpose Flour – Thickens the creamy sauce to create a luscious filling.
- Chicken Broth & Heavy Cream – The combination of chicken stock and cream makes the filling extra rich and delicious.
- Fresh Thyme & Poultry Seasoning – Adds depth of flavor to the pot pie crust and filling.
- Kosher Salt, Black Pepper, & Red Pepper Flakes – Balances and enhances all the flavors.
- Cooked Chicken – Leftover rotisserie chicken or shredded boneless skinless chicken breasts work perfectly.
- Gold or Red Potatoes – Adds heartiness and a buttery texture.
- Frozen Peas & Fresh Parsley – Adds color, freshness, and a touch of sweetness.
- Store-Bought Pie Crust or Puff Pastry – The easiest way to get a perfectly flaky pie crust without the extra work.
- Egg Wash – Brushed on top for a beautifully golden finish.
How to Make This Chicken Pot Pie
Step 1: Preheat the Oven
Preheat your oven to 350°F and place a rack in the middle position.
Step 2: Cook the Vegetables
In a large cast iron skillet, melt butter and olive oil over medium-high heat. Add the onion, celery, and carrots, and cook for 3-5 minutes until the onions are soft and translucent.
Step 3: Make the Creamy Sauce
Sprinkle flour over the vegetables and stir constantly for about 1 minute. Slowly stir in the chicken broth, ensuring no lumps form. Stir in the heavy cream, then add thyme, poultry seasoning, kosher salt, black pepper, and red pepper flakes.
Step 4: Add the Chicken and Vegetables
Stir in the cooked chicken, diced potatoes, peas, and fresh parsley. Remove the skillet from the heat.
Step 5: Prepare the Crust
Carefully lay the puff pastry or pie dough over the skillet, tucking in the edges. Brush the top crust with the beaten egg using a pastry brush. Use a sharp knife to cut a few slits in the center to allow steam to escape.
Step 6: Bake
Bake for 35-45 minutes, until the flaky pie crust is golden brown and the filling is bubbling around the edges. Let the pie cool for at least 10 minutes before slicing and serving.
Substitutions and Variations
- No puff pastry? Use a homemade pie crust or store-bought pie dough instead.
- No heavy cream? Whole milk or half-and-half works as a lighter alternative.
- Need a dairy-free option? Use dairy-free butter and a thickened chicken stock base instead of cream.
- Using fresh herbs? Swap dried thyme for fresh thyme – use about 1 teaspoon.
- Want a different protein? Try leftover turkey or even shredded skinless chicken thighs for a richer flavor.
Frequently Asked Questions
How do I store leftover chicken pot pie?
Let the pot pie cool completely, then wrap it in plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Can I freeze chicken pot pie?
Yes! Wrap the entire pie tightly in aluminum foil and freeze for up to 3 months. When ready to eat, bake straight from frozen at 350°F until heated through.
Can I make this ahead of time?
Absolutely! Prepare the filling and store it in an airtight container in the fridge for up to 24 hours. You can also freeze the uncooked pie filling for later—wrap it tightly in aluminum foil and store it in the freezer for up to 3 months. When ready to bake, assemble the pie and bake as directed.
What can I serve with chicken pot pie?
This easy skillet chicken pot pie is hearty on its own, but it pairs well with a simple green salad or roasted vegetables.
More Comfort Food Recipes
Here are some more easy comfort food recipes to satisfy your cravings.
- Gouda Mac and Cheese – Creamy, cheesy, and full of smoky gouda flavor.
- Lasagna Soup – A hearty, deconstructed take on classic lasagna.
- Garlic Steak Bites and Potatoes – Flavorful bites coated in garlic butter.
- Instant Pot Chicken and Dumplings – A fast, cozy take on this Southern favorite.
- One Pot Lemon Chicken Orzo – A bright, zesty dish in a flavorful broth.
Did you try this Cast Iron Skillet Chicken Pot Pie recipe? Leave a recipe rating and review below.
Cast Iron Skillet Chicken Pot Pie
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
- 1 ½ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon dried thyme, or 1 tsp fresh
- 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
Instructions
- Preheat your oven to 350°F.
- In a 10-inch cast iron skillet, heat the butter and olive oil over medium heat until melted. Add the onion, celery, and carrots and cook for about 3 minutes until the onion is soft and translucent.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute. Slowly stir in the chicken broth until combined, then add the cream. Stir in the thyme, poultry seasoning, salt, and peppers.
- Add the chicken, potato, peas, and parsley, carefully stirring to combine. Remove the skillet from the heat.
- Carefully cover the skillet with the puff pastry (or pie dough), then tuck in the edges. Brush the top of the dough with the beaten egg, then cut a few slits in the center of the pie.
- Bake for 35-45 minutes, until the crust is golden brown and the filling is bubbling around the edges. Allow the pie to cool for at least 10 minutes before slicing and serving warm.
Notes
- Storage: Let the pot pie cool completely before wrapping it in plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Make-Ahead Tip: Prepare the filling ahead and store it in an airtight container in the fridge for up to 24 hours. Assemble and bake when ready.
- Freezing: You can freeze the unbaked filling for later baking. Wrap tightly in aluminum foil and freeze for up to 3 months.
- Reheating: To maintain a crispy crust, reheat leftovers in the oven at 350°F until warmed through rather than using a microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
