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Skillet Chicken Pot Pie

May 20, 2020 2 min read

Skillet Chicken Pot Pie

This Chicken Pot Pie cooked in a cast-iron skillet is definitely one of the comfiest foods we know. And with a 12 in cast iron skillet, it will be ready to eat in 30 minutes! You will only need to make this easy chicken pot pie recipe once before it lands on your family's favorite list!

To speed up the prep time, we opted for a store-bought pie crust. We used a slightly defrosted puff pastry in place of an actual pie crust, but a frozen or pre-made pie crust would also give you a delicious golden-brown crust. 

Before you start cooking, we recommend preparing and chopping all your ingredients.

Skillet Chicken Pot Pie


Makes 6-8 servings

  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups frozen peas
  • 4 cups boneless skinless chicken, cooked
  • 1/2 cup ghee or regular butter
  • 1/2 cup flour (buckwheat or pea flour would work for a healthier pot pie)
  • 1 cup milk
  • 2 cups chicken broth
  • 1 package of frozen puff pastry or pie crust
  • 1 egg


  • 1 tbs salt
  • 1/2 tbs black pepper
  • 1 tbs garlic powder
  • 1 tbs thyme, minced
  • 1 tbs of your favorite dried herbs


  1. Preheat the oven to 425°F.
  2. Heat up a cast-iron skillet and add the butter. Allow the butter to melt using medium heat. Add all the vegetables except the peas. Cook everything for around 5 min. Stir regularly.
  3. Add the flour and all the seasonings to create a thick paste from the butter and vegetables. (Salt and pepper are essential but feel free to improvise and play around with other seasonings.) Cook for another 2 min.
  4. Add the milk slowly while stirring. Allow the milk to cook into the mixture for about 1 min and then add the chicken broth. After completely incorporating the chicken broth, allow the mixture to simmer while gently stirring until the mixture becomes thickened.
  5. Stir in the chicken and frozen peas.
  6. Whisk the egg in a small bowl. (This will be the eggwash used to give the pastry a beautiful golden-brown color.)
  7. Grab your slightly defrosted puff pastry. You can place one large pastry sheet on top of the skillet or you can cut the pastry into squares and place the squares in a slightly overlapping pattern over the vegetable and chicken mixture. (Overlapping squares is our favorite method. It will give your pot pie crust extra texture and in turn, make it even more delicious!)
  8. Wash the crust with the previously prepared eggwash and place your pot pie in a pre-heated oven for around 25 min or until the crust is golden brown. If the pastry is not dark enough after 25 minutes, let it stay in the oven for another 10 min. If you find that the pie crust or pastry is browning too quickly, cover the skillet with foil!

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