Chicken Pot Pie in the Cast Iron Skillet

puff pastry covered pie in a skillet on a black background.

5 from 5 votes

Chicken Pot Pie in the Cast Iron Skillet

Learn how to make a delicious chicken pot pie in the cast iron skillet. Everything is made in one skillet, the effort is minimal, and the results are super tasty and comforting.

Prep Time30

Cook Time25

Course: Main Course, Poultry

Cuisine: American

Servings: people

Calories: 388kcal

Author: Adina

Equipment

Cast-iron skillet 9 inches/ 30 cm

Ingredients

Chicken (Note 1):

1 lb boneless skinless chicken breast 450 g, Note 2
2 cups chicken stock low sodium or water
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper or 4-5 peppercorns
1 bay leaf

Filling:

9 oz mushrooms 250 g, cleaned and sliced
1 onion finely chopped
1 carrot diced
1-2 celery stalks depending on size diced
2 tablespoons butter divided
1 cup peas 150 g

Roux:

¼ cup butter 60 g
½ cup all-purpose flour 60 g
2 cups chicken stock 500 ml Notes 3, 4
1 cup whole milk 250 ml

Crust:

1 disc puff pastry Note 5
1 small egg
1 tablespoon milk

Instructions

Cook the chicken:

Place the chicken breasts in a medium saucepan. Cover with chicken broth or water; add salt, pepper, and bay leaf. Bring to a boil, turn the heat down, and simmer on low heat for about 15 minutes or until cooked through.
1 lb/ 450 g chicken breast + 2 cups / 500 ml chicken stock or water + ¼ teaspoon fine sea salt + ¼ teaspoon black pepper + 1 bay leaf
Shred: Remove the chicken from the cooking liquid but reserve the liquid. Once the breasts are cool enough to handle, shred them or cut them into small pieces.

Filling:

Preheat the oven to 400°F/ 200°C.
Cook the mushrooms: Clean and slice them. Melt 1 tablespoon of the butter in the cast-iron skillet. Cook the mushrooms until golden, about 5 minutes. Remove them from the skillet.
9 oz/ 250 g mushrooms + 1 tablespoon butter
Cook vegetables: Dice the onion, celery stalks, and carrot. Melt 1 tablespoon of butter in the skillet and cook the vegetables until a bit softer, about 3-4 minutes.
1 onion + 1-2 celery stalks + 1 carrot + 1 tablespoon butter

Roux:

Add the butter needed for the roux to the skillet and let it melt.
Sprinkle the flour on top of the vegetables and stir to combine with the butter and vegetables. Sauté for about 2 minutes.
Slowly add the cooking liquid (or stock), whisking continuously to avoid clumps. Slowly add the milk as well.
2 cups/ 500 ml chicken stock + 1 cup/ 250 ml milk
Simmer for about 10 minutes, often stirring, until the mixture thickens slightly.
Add the mushrooms, chicken, and peas and stir to combine. Adjust the taste with salt and pepper.

Assemble:

Cover with pastry: Unroll the puff pastry and place it over the filling in the cast-iron skillet. Crimp the dough around the edges to seal the pie. Cut four slits into the pastry to allow the steam to escape during baking.
Egg wash: Whisk the egg and the milk in a small bowl. Brush the pastry with the mixture.
Bake: Place the chicken pot pie in the preheated oven and bake for about 25 minutes or until the filling is bubbling and the pastry is golden brown.
Rest the pie for 5 minutes and serve.

Notes

Chicken: You can cook the chicken from scratch or make the recipe using chicken leftovers or rotisserie chicken.
Substitute the breasts with chicken thighs. Or use leftover turkey or baked ham.
Stock: The reserved stock from cooking the chicken or low-sodium store-bought chicken stock (if using a rotisserie or leftover chicken).
If the cooking liquid is insufficient, top it with a bit of water (or extra milk) to have 2 cups/ 500 ml.
Puff pastry: If the puff pastry is rolled in a rectangle, trim it to fit the skillet. If using frozen puff pastry, thaw it and roll it according to the package instructions.

Nutrition