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Classic chicken pot pie made in a 9-inch cast iron skillet. This recipe is one of my absolute favorites when the weather cools down. It’s so savory, filling, creamy, and delicious. Chicken pot pie is the ultimate fall comfort food. Filled with shredded chicken, peas, carrots, corn, and creamy gravy and wrapped in a flakey golden pie crust.
This recipe is sure to be a crowd-pleaser and is really easy to make. While this recipe is best with fresh ingredients, the process can be made even more weeknight-friendly with frozen veggies and a pre-cooked rotisserie chicken.
How to Make Chicken Pot Pie
The chicken pot pie filling is actually comprised of 3 individual layers—chicken, vegetables, and then the creamy chicken gravy on top. The end result is magically a homogenous mix of savory flavors.
The bottom layer of chicken helps the crust to cook better by creating a barrier from the creamy filling. If you mixed everything together you’d have a little too much moisture, resulting in soggy crust. Plus cast iron retains and transfers heat really well and makes for even cooking of the crust.
TIPS & TRICKS
- You can use fresh or frozen veggies (or a combo). Regardless of what you use, always boil the vegetables to tenderize and or defrost. This ensures everything is nice and tender before it’s baked.
- I prefer shredded chicken over diced. It’s much more tender and makes for a better overall texture. I like to boil the chicken breast along with all the veggies together in a dutch oven or covered pot.
- A standard pre-cooked rotisserie chicken should be enough meat to make this recipe if you’re looking to save some time. Both light and dark meat can be used. Just discard the skin.
- Don’t skip the egg wash on the crust. This makes the top crust golden, shiny, and flakey. It’s a phenomenal finishing touch.
- You can make this recipe in a standard pie dish instead of a skillet. It can be trickier to make pies in a skillet because the edges are steeper and deeper.
- If making this recipe in a skillet, make the top crust a little larger and fold the edges directly under itself before crimping. This will usually fuse with the bottom crust as long as the bottom crust is level with the rim of the skillet or just below it. Rolling the edges under will also give you some extra dough to work with and make the crust a little larger and puffier.
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Skillet Chicken Pot Pie Recipe
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dinner
- Cuisine: American
Chicken pot pie made in a 9-inch cast iron skillet. Filled with shredded chicken, peas, carrots, corn, and creamy gravy and wrapped in a flakey golden pie crust.
- 1 pound boneless, skinless chicken breast (2 1/2 cups shredded chicken)
- 1 cup carrots, diced
- 1 cup frozen green peas
- 2/3 cup frozen or canned corn
- 1/3 cup butter
- 1/2 medium yellow onion, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth (14.5 ounce can will do)
- 2/3 cup whole milk
- 2 (9 inch) unbaked pie crusts
Egg wash for crust
- 1 egg, beaten
- 1 tablespoon water
- Preheat oven to 425°F.
- In a dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil. Cover dutch oven and immediately reduce to a simmer. Simmer for 10-15 minutes or until chicken is fully cooked through. Transfer chicken to a cutting board and strain veggies. Set aside in a bowl. Shred chicken with two forks and set aside.
- In the same dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes. Remove from heat and set aside.
- Place the bottom pie crust in a 9-inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come all the way up the sides of the skillet.
- Place a layer of shredded chicken in the bottom pie crust. Top with an even layer of vegetables and then pour the hot gravy liquid over the entire pie.
- Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust (see note below on crust tips).
- Brush the top crust all over with egg/water mixture (this is optional but it’s what helps make the crust shiny and golden). Bake for 30 to 35 minutes, or until pastry is golden brown. Let cool for 10 minutes before serving.
You can use fresh or frozen veggies. Regardless, I would always boil the vegetables with the chicken to tenderize and or defrost. This ensures everything is nice and tender before it’s baked with the pie.
A standard pre-cooked rotisserie chicken should be enough meat to make this recipe if you’re looking to save time. Both light and dark meat can be used. Just discard the skin.
Skillets are deep and can sometimes be a challenge to crimp the top and bottom crusts together. I make up for this by making the top crust a little larger and folding the edges directly it under itself before crimping. This will usually fuse with the bottom crust as long as the bottom crust is about level with the rim of the skillet or just below it. Rolling the edges will also give you some extra dough to work with and make the crust a little larger and puffier.
- Serving Size: 1/6 slice
- Calories: 636
- Sugar: 5g
- Sodium: 894
- Fat: 37.4g
- Saturated Fat: 13.7g
- Carbohydrates: 43.6g
- Fiber: 4.8g
- Protein: 30.8g
- Cholesterol: 97mg
Keywords: chicken pot pie with shredded chicken, easy chicken pot pie recipe
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