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    Home » Recipes » Cast Iron Cooking and Baking » Cast Iron Chicken Pot Pie

    Cast Iron Chicken Pot Pie

    Published: Apr 9, 2020 · Modified: Nov 16, 2024 by Jessica Robinson · This post may contain affiliate links

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    chicken pot pie in a cast iron skillet with dual handles
    chicken pot pie in a dual handle cast iron skillet.

    Chicken Pot Pie is made with a flaky pie crust filled with shredded chicken, onions, carrots, peas, in a creamy sauce. It’s great for leftover turkey, rotisserie chicken, homemade or store-bought pie crust or refrigerated biscuits.

    This pot pie recipe is easy to make with simple pantry ingredients. Classic comfort food that is a family favorite! Prep ahead of time and freeze unbaked, for easy freezer meals.

    Chicken pot pie with one slice out in dual-handle cast iron pan on white marble.

    Classic chicken pot pie is baked in a cast iron skillet or a traditional glass pie plate. Either way, this pot pie will be delicious! Do you have leftover Thanksgiving turkey or glazed ham? This chicken pot pie recipe also works great with turkey or even ham for turkey pot pie or ham pot pie!

    I used homemade pie crust for this recipe, but you’re welcome to use store-bought. And pot pie is freezer friendly! (Just assemble and wrap the entire pie loosely with plastic wrap and plop in the freezer!)

    Why this recipe works

    • Made with simple ingredients, readily available in your local grocery store.
    • Simple to follow directions.
    • Freezer friendly – make a few chicken pot pies and wrap loosely with plastic wrap. Plop in the freezer for an easy meal later.
    • A great way to use up leftover Thanksgiving turkey or rotisserie chicken!

    What you’ll need

    • Pie crust – use store-bought or homemade pie crust. You can even use a can of refrigerated biscuits on the top of this chicken pot pie recipe.
    • Onions, carrots, and celery – chopped small and adds so much depth of flavor.
    • Shredded chicken – use either boneless skinless chicken breasts or even leftover rotisserie chicken that you’ve shredded.
    • Frozen vegetables – makes this pot pie recipe super easy. We prefer a combination of peas, sweet corn, and pearl onions. But, you can use whatever vegetables you prefer.
    • Fresh rosemary – chopped finely to add plenty of flavor. Mix up your herbs and add fresh thyme too if you prefer.
    Chopped carrots, celery, onions and fresh rosemary for chicken pot pie on wooden cutting board with chef's knife.

    For more great dinner recipes be sure and try Easy Chicken Fajitas, Cast Iron Chicken, Mexican Shredded Chicken, and Slow Cooker Pulled Pork.

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    How to make Chicken Pot Pie

    Step 1: In a large cast iron skillet over medium heat. Heat the oil and butter. Add the onions, carrots, and celery. Stir occasion and cook until softened.

    Step 2: Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1 minute, stirring continuously.

    Making chicken pot pie in cast iron skillets on butcher block.

    Step 3: Gradually add the chicken broth and heavy cream. Stir frequently until mixture begins to thicken. Remove from the heat and add the frozen vegetables. Season with black pepper. Add the chopped rosemary. (Add more chicken stock if needed)

    On a lightly floured work surface, roll out the pie crust into a circle. Place in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie plate. Spoon the pot pie ingredients into the prepared pie shell.

    Placing top pie crust over chicken pot pie in dual handle cast iron pan.

    Don’t feel like making homemade pie crust? No worries! Use store-bought pie crust. Or, make this chicken pot pie recipe with store-bought biscuits. Place refrigerated biscuits on top of the filling and bake until they are golden brown. Easy as pie!

    Have leftover turkey or rotisserie chicken? You can use that in this chicken pot pie recipe!

    I often make several batches of this chicken pot pie freezer meal to stock our freezer with family friendly dinners for busy weeknights. Have a larger family? You can make this pot pie into a family-sized pot pie by cooking it in a 9×13-inch baking dish.

    How to freeze chicken pot pie

    This is one of the most freezer friendly meal recipes!

    • Use a disposable aluminum pie pan or a glass pie dish (Pyrex or Anchor makes oven safe pie dishes).
    • Prepare the chicken pot pie as instructed. Wrap unbaked chicken pot pie well with plastic wrap and place in the freezer.

    How to cook chicken pot pie from frozen

    I do not recommend thawing the frozen pot pie, as it can potentially make your pie crust soggy.

    • Brush with an egg wash right before cooking.
    • No need to thaw the pot pie.
    • Place the pot pie on a half sheet pan lined with parchment paper to catch any excess juices.
    • Glass can shatter when going from freezer to oven. If using a glass pie dish, DO NOT preheat your oven! Place the frozen pot pot pie into a cold oven and then preheat. This will bring the temperature of the glass dish up to temperature as the oven preheats.
    • If using a metal or aluminum foil pan, you can go directly from freezer to a hot oven.
    • Bake until the pie crust is golden brown and sauce is bubbling inside.

    If you are using a family sized pot pie in a 9×13-inch baking dish this will take slightly longer.

    A frozen pot pie may take slightly longer to bake. Should the pie crust become too brown, simply use a piece of aluminum foil with a small slit cut out of the center in order to vent the steam. Cover the entire pie loosely with the aluminum foil.

    This helps the pie continue to bake without burning the crust. We were raised to use what we have, no fancy gadgets needed.

    Recipe FAQs

    How do you keep a pot pie crust from getting soggy?

    Using a cast iron skillet will help your crust from getting soggy. The heat from the cast iron pan distributes the heat to keep the bottom crust nice without having to blind bake.

    Can you bake a pie in cast iron?

    Cast iron is great for baking because it retains heat and conducts it evenly. Lightly coat the pan with either cooking spray or vegetable oil so your pie does not stick.

    How do you thicken chicken pot pie filling?

    Adding flour to the cooked onions with the fat will make a roux that will thicken chicken pot pie filling. Once the flour cooks a bit, you will add chicken stock and cream and simmer over medium heat to thicken the filling.

    Can you freeze chicken pot pie?

    Yes! Wrap unbaked chicken pot pie well with either plastic wrap or aluminum foil. Place into a freezer for 4-5 months. It is best to freeze chicken pot pie in a non self-defrosting freezer.

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    Chicken pot pie in dual handle cast iron pan with slice missing.

    More Pie Recipes

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    Close up of chicken pot pie with slice missing in dual handle cast iron skillet.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 15 votes
    chicken pot pie with slice missing in dual handle cast iron skillet on taupe kitchen towel.
    Print Rate this Recipe

    Chicken Pot Pie

    Prep Time25 minutes mins
    Cook Time35 minutes mins
    Total Time1 hour hr
    Chicken Pot Pie is a double flaky pie crust filled with shredded chicken, chopped onions, carrots, peas, in a creamy sauce.
    Course: Main Course
    Cuisine: American, Southern
    Servings: 6 people
    Calories: 412kcal
    Author: Jessica Robinson

    Ingredients

    Chicken Pot Pie

    • 3 boneless skinless chicken breasts (cooked and shredded- see below)
    • 1 cup yellow onion, chopped
    • 1 cup carrots, peeled and chopped small
    • ¾ cup celery, chopped small
    • ½ cup (1 stick) butter
    • 2 tablespoons vegetable or canola oil
    • ½ cup all-purpose flour
    • 3 cups chicken broth
    • ¾ cup heavy whipping cream
    • 1 small bag frozen peas (10 to 12-ounces)
    • 1 small bag frozen corn (10 to 12-ounces)
    • 1 small bag frozen pearl onions optional
    • 1 tablespoon fresh rosemary (chopped finely)
    • 1 tablespoon fresh parsley (chopped finely)
    • salt and black pepper to taste
    • pie crust for double crust (homemade or store-bought)

    Instructions

    Chicken Pot Pie Filling

    • Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
    • In a large cast iron skillet over medium heat. Heat the oil and butter. Add the onions, carrots, and celery. Stir occasion and cook until softened, about 4 to 5 minutes.
    • Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1-2 minute, stirring continuously.
    • Gradually add the chicken broth and heavy cream. Stir frequently until mixture begins to thicken. Remove from the heat and add the frozen vegetables. Season with black pepper. Add the chopped rosemary and parsley. (Add more chicken stock if needed)
    • Add the shredded chicken to the filling, stir to combine.

    Assembling Chicken Pot Pie

    • On a lightly floured work surface, roll out the pie crust into a circle. Place in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie plate.
    • Spoon the chicken pot pie ingredients into your prepared pie shell.
    • On a lightly floured work surface, roll out the top pie crust and carefully place over the pot pie. Gently roll under the edges and press down. Use a sharp knife to cut several vents into the top of the pot pie. This lets steam escape while it bakes.
    • Brush the pot pie with an egg wash using a pastry brush.
    • Place the cast iron skillet or pie plate on the prepared half sheet pan.
    • Bake in the preheated oven for 30-35 minutes. Or until the crust is golden brown and the filling bubbling.
    • Let cool 10-15 minutes before serving.

    Video

    Recipe Notes

    For the chicken

    Place the chicken, one breast at a time inside a large zip-style bag. Keep the bag open so air can escape. Flatten the chicken with a rolling pin or a meat tenderizer.
    Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and mustard powder (season to taste). Cook in a large cast iron skillet over medium heat, browning both sides. Finish in a preheated oven on a 375 degrees F for 15 to 20 minutes, or until thoroughly cooked. Let cool before shredding.
    You can also use store-bought rotisserie chicken or leftover turkey in this recipe.
    Chicken Broth
    I prefer to use Better Than Bouillon. Follow the directions on the jar.
    Be careful with adding salt to this recipe! Chicken broth already has lots of salt!
    Egg Wash
    1 large egg, 1 teaspoon water, pinch of salt (beaten together with a fork)
    Substitutions
    You can add lima beans, or any frozen vegetable you prefer. Leave out the vegetables you don’t like. Some readers have said small pieces of cooked potatoes are a great addition.

    Nutrition

    Calories: 412kcal | Carbohydrates: 15g | Protein: 15g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 668mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4557IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

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    Comments

    1. Linda Crews says

      February 12, 2024 at 6:20 pm

      5 stars
      Best chicken pot pie ever! Perfect without any tweaking.

      Reply
      • Jessica Robinson says

        February 12, 2024 at 6:23 pm

        Oh that’s amazing to hear!! Thanks Linda for leaving a review and letting me know! So happy you enjoyed it.

        Reply
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    Jessica Robinson from A Farmgirl's Kitchen

    Welcome!

    I am a home cook who creates wholesome family meals, homemade pies, baked goods and preserves foods using easy to find ingredients. All of my recipes use simple and readily available ingredients.

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