Chicken Pot Pie Recipe

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 2^nd 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.

51 Freezer Meals You Can Make

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

5 from 2 votes

Print

Cast Iron Chicken Pot Pie

Course Main Course

Keyword 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

1. Preheat oven to 425 degrees Fahrenheit

2. Chop celery, onion, and potatoes.

   

3. Heat vegetable oil in skillet. When oil is hot, sauté onion until translucent.

4. Add in potatoes, carrots, and celery. Cook for 4-5 minutes.

5. Combine milk, flour, and broth.

   Add to pan with vegetables and bring to a simmer. Allow thickening.

   

6. Add in chicken garlic salt and pepper.

7. Place 1 pie crust in cast iron (or other) pan.

   

8. Pour in ½ the filling (the other ½ will be used for the 2^nd pie)

   

9. 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.

   

10. 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.

11. Bake for 30-35 more minutes, until gravy, is hot and bubbly.

12. Remove from oven and let sit for 10 minutes before serving.