This chicken pot pie recipe is made in a cast iron skillet. It is a hearty homemade meal that everyone will love. This will quickly become a family favorite dinner!

What is a Pot Pie?
Pot pies are usually a savory meat based pie with a bottom and top crust. They can be filled with almost any meat from beef to seafood or like this, poultry (turkey is great too).
Pot pies are at the top of my list of comfort foods. If you love chicken pot pie you have to try making one for yourself. Cooking a pot pie from scratch is very satisfying and not nearly has hard as you might think.
You’ll never find a store bought or frozen pot pie that comes close to the flavor of a homemade recipe.
However I know many people shy away from making a pot pie because they do not know how to make pie dough. No one will judge you (or know) if you use a prepared pie crust; I do it all the time!
This is an impressive meal for the family or friends. We love it as a Sunday dinner with some homemade rolls and a salad. But it really is a one pot dish that can be served all by itself.
I prefer to make 2 of these pies in my cast iron skillets but you can make this into one large 9×13 casserole dish. You’ll need to trim prepared crusts a bit but it will work.
Ingredients Needed for Homemade Pot Pie Recipe
These are the key ingredients you’ll need for a flavorful cast iron pot pie.
- Cooked Chicken (cubed or shredded)
You can even use a rotisserie chicken from the store if that helps - Carrots
- Potatoes
- Celery
- Onion
- Chicken Broth – I like to use Homemade Bone Broth
- Flour
- Whole Milk or Use Heavy Cream for a richer flavor
- Vegetable Oil
In addition to the above ingredients you’ll need some seasonings, like salt and pepper, as well.
The prep on this chicken pot pie is worth the effort and will very on your cooking experience! And you’ll need about 50 minutes for baking.
Equipment Needed for Pot Pie Recipe
- 2 8 inch Cast Iron Skillets (I recommend Lodge)
- Medium Mixing Bowl
- Crust Protectors
Steps to Making an Delicious Chicken Pot Pie in a Cast Iron Skillet

Preheat oven to 425 degrees Fahrenheit
Chop celery, onion, and potatoes.
Heat vegetable oil in skillet. When oil is hot, sauté onion until translucent.
Add in potatoes, carrots, and celery. Cook for 4-5 minutes.
Combine milk, flour, and broth.
Add to pan with vegetables and bring to a simmer. Allow thickening.
Add in chicken garlic salt and pepper.


Place 1 pie crust in cast iron (or other) pan.
Pour in ½ the filling (the other ½ will be used for the 2nd pie)

Add top crust to pot pie and use a fork or knife to put small holes in top of the crust. I didn’t do an egg wash, but you certainly can.
Place in oven and bake for 15 minutes at 425, then turn temperature down to 375. If the edges are getting to brown use crust protectors for the remaining bake time.
Bake for 30-35 more minutes, until gravy, is hot and bubbly.
Remove from oven and let sit for 10 minutes before serving.
Can I freeze the pot pie?
I recommend freezing the essential ingredients in an air tight container or gallon zipper bags. But you could freeze the prepared pie, however I would do that in a pie plate instead of the cast iron skillet.
What to Serve with Pot Pie?
- Green Salad
- Brussel Sprouts – check out my Instant Pot Recipe
- Green Beans
- Rolls or Biscuits
Variations to Pot Pie Recipe
- Make it with beef and beef broth
- Do a Chicken Pot Pie with Biscuits – skip the bottom crust and replace the top crust with biscuits (make your own or use large canned version)
More Homemade Recipes
Quick and Easy Chicken Thighs
The Best Chicken Casserole Recipes
Air Fryer Chicken Wings Recipe
Homemade Worcestershire Sauce
Homemade Seasoned Salt Recipe
Cast Iron Gingerbread Recipe
Make Cast Iron Skillet Cornbread Recipe

Cast Iron Chicken Pot Pie
Ingredients
- 2 lbs Cooked Chicken (cubed or shredded)
- 4-6 Carrots
- 5 medium Potatoes I like red, white, or purple potatoes
- 3-5 Celery Stalks
- 1 medium Onion
- 3 cups Chicken Broth
- 1 cup Flour
- 1.5 cups Whole Milk
- 2 tbsp Vegetable Oil
- 1/4 tsp Black Pepper
- 1 tsp Garlic Salt
Instructions
Preheat oven to 425 degrees Fahrenheit
Chop celery, onion, and potatoes.
Heat vegetable oil in skillet. When oil is hot, sauté onion until translucent.
Add in potatoes, carrots, and celery. Cook for 4-5 minutes.
Combine milk, flour, and broth.
Add to pan with vegetables and bring to a simmer. Allow thickening.
Add in chicken garlic salt and pepper.
Place 1 pie crust in cast iron (or other) pan.
Pour in ½ the filling (the other ½ will be used for the 2nd pie)
Add top crust to pot pie and use a fork or knife to put small holes in top of the crust. I didn’t do an egg wash, but you certainly can.
Place in oven and bake for 15 minutes at 425, then turn temperature down to 375. If the edges are getting to brown use crust protectors for the remaining bake time.
Bake for 30-35 more minutes, until gravy, is hot and bubbly.
Remove from oven and let sit for 10 minutes before serving.
I’m so happy to stumble across this. I woke up this morning thinking about chicken pot pie, clicked on your link for the get home bag and bam… chicken pot pie. Thank you! I love the way God works. 😇
Yeah!!! I can’t wait for you to try it! I hope you liked the get home bag tips too. 😉
This looks so good, my family loves chicken pot pie!
I hope you all love this one – I think the cast iron skillet gives it something extra.
Looks delicious!!
You’ll have to come back and tell me what you think.
This looks amazing! I love using my cast iron.
I hope you love it as much as we have. I am a BIG fan of my cast iron too. <3
This recipe looks so easy to make and scrumptious. I’m excited to make this for my family, they are pot pie lovers.
Be sure to come back and let me know what everyone thought!
Is it possible for you to allow “copy” from your website? It is difficult for me to write out your recipes in long-hand. So much easier to copy and paste in a document and then print out and take to my kitchen. I don’t own a laptop that presently works.
There is a fully printable recipe at the bottom.
Yes, I saw that but I wanted to copy and paste the recipe into my own document and that wasn’t available at that moment on my PC. I have since updated it and now I can copy and paste from your site. Weird but, with the way things have been going lately in the world, not totally surprising. Thank you for your reply and thank you for being online!
Glad you got it to work for you. Would love to hear how you like the recipe after you try it!
Any way to reduce the recipe to fit into a 6 inch cast iron pan. I am single so would not likely ever eat 2 pot pies. A 6 inch pot pie would likely be 4 meals for me anyway!!
Hi Leanne! I would cut the recipe in half and trim the crust down to work for the smaller skillet. You might still have some that won’t fit in the crust, but freeze that for your next pie!
Thank you for getting back to me. Will try it after my next grocery store run.
Let me know how it goes! 😀