This creamy Iron Skillet Chicken Pot Pie is hearty and comforting. Packed with tender chicken and a medley of vegetables, everything is coated in a rich, gravy-like sauce and finished with a flaky top crust. It’s classic comfort food that the whole family will enjoy.
I first shared this recipe in 2016 and recently decided it deserved a fresh update, including better photos and clearer instructions. The filling is creamy and loaded with carrots, peas, and juicy chicken, all nestled beneath a golden, flaky crust. If you have a favorite pie crust recipe, use it — I used my go-to flaky crust for a single top layer, but a double crust works well too.
For the best flavor, I recommend preparing fresh chicken and reserving some of the cooking liquid to use as broth in the gravy. I cooked six chicken thighs until tender, cooled and diced the meat, and saved some broth. Thighs give a richer flavor to the stock, but you can use white meat if you prefer. If you’re short on time, rotisserie or pre-cooked chicken and store-bought broth will still make a satisfying pot pie.
Here’s a concise overview of how the filling comes together after the chicken is cooked:
Start by melting butter in a skillet and sautéing diced onion and celery until the onions are translucent and the celery is tender. Add minced garlic and cook briefly, then set the vegetable mixture aside while you prepare the gravy.
To make the gravy, begin a roux by whisking flour into about 1/2 cup of warm reserved chicken broth in a skillet. Whisk until it thickens, then gradually add the remaining broth and continue whisking until the sauce is smooth and slightly thickened. Stir in a splash of half & half for creaminess, then finish with thyme, salt, and pepper. Remove from heat before combining with the other filling ingredients.
Fold the sautéed vegetables, frozen peas and carrots (thawed), and diced chicken into the gravy until everything is evenly coated. Taste and adjust seasoning if necessary. Transfer the filling to a lightly buttered 10-inch cast iron skillet for an attractive presentation and even baking.
Cover the skillet with your prepared pie dough, trimming the crust to extend about 1/2 inch past the edge, then fold and crimp the edge as desired. Cut several vents in the top to allow steam to escape during baking. For a nice glossy finish, brush the crust with an egg wash (one beaten egg mixed with a tablespoon of water).
Iron Skillet Chicken Pot Pie
- Author: Cindy Gibbs @ My Country Table
- Prep Time: 30 Minutes
- Cook Time: 45 Minutes
- Total Time: 75 Minutes
- Yield: 6 Servings
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
This creamy chicken pot pie combines tender chicken, carrots, peas, and celery in a savory gravy and is topped with a flaky pie crust. It’s satisfying, family-friendly comfort food best served warm.
Ingredients
- 1 stick unsalted butter
- 1 large onion, diced
- 1 1/2 cups diced celery (about 3 stalks)
- 1 teaspoon minced garlic
- 2 cups reserved chicken broth
- 4 tablespoons all-purpose flour
- 1/4 cup half & half
- 1 teaspoon dried or fresh thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 (12-ounce) bag frozen mixed peas and carrots, thawed
- 2 cups cooked and diced chicken
- 1 single pie crust (top crust only) — use your preferred recipe or store-bought
Instructions
Preheat the oven to 375°F (190°C).
- Melt the butter in a large skillet over medium heat. Add the diced onion and celery and sauté until the celery is tender and the onions are translucent. Stir in the garlic and cook for an additional minute. Remove the skillet from the heat and set aside.
- In a clean large skillet, whisk together 1/2 cup of the reserved chicken broth and the flour over medium-high heat until the mixture thickens into a smooth paste (roux). Gradually whisk in the remaining chicken broth until the sauce is slightly thickened. Stir in the half & half, thyme, salt, and pepper. Remove from heat.
- Add the sautéed onions and celery, thawed peas and carrots, and diced chicken to the gravy. Stir until everything is well coated and evenly combined. Taste and adjust seasoning if needed.
- Transfer the filling to a lightly buttered 10-inch cast iron skillet. Roll out your pie crust and place it over the filling. Trim the edges to about 1/2 inch past the skillet rim, fold under and crimp the edge. Cut 4–5 slits in the top crust to vent steam.
- If desired, brush the crust with an egg wash (one beaten egg mixed with 1 tablespoon water) to give it a glossy golden finish.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling at the edges, about 45 minutes. Oven times vary, so check for a deep golden top.
- Allow the pot pie to rest for 5 minutes before slicing and serving.
- Refrigerate leftovers in an airtight container for up to 5 days. This pie also freezes well in a deep-dish freezer-safe pan if wrapped tightly.
Notes
I used bone-in chicken thighs for rich flavor in the broth, simmering them in water until tender, then cooling and chopping the meat. You can substitute boneless chicken or prepared rotisserie chicken for convenience.
If you plan to freeze the pie, make it in a deep-dish, freezer-safe pan and wrap it tightly with plastic wrap and foil. Thaw before baking or bake from frozen, adding more time as needed until the center is hot and the crust is browned.
This recipe uses a single top crust, but you may use a bottom crust as well if you prefer a double-crust pot pie.