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One Skillet Chicken Pot Pie Recipe

You will use all of your senses with our One Skillet Chicken Pot Pie Recipe made in a cast iron pan.

Can you think of anything quite as comforting as a chicken pot pie? The aroma of the chicken that will get wafted out of your kitchen is just heaven. However, the thought of creating a chicken pot pie from scratch can be overwhelming for some people. This is where my One Skillet Chicken Pot Pie recipe is for you.

Encapsulating all of your senses in one go by using the one cast-iron skillet pan you will be able to create a tantalizing dish perfect for the whole family to enjoy. This recipe for One Skillet Chicken Pot Pie isn’t like a lot of others.  There is no Bisquick or biscuits used as the crust.  We use Puff Pastry which is far easier to prepare. Better still you can use the pastry bought straight from the store.

What Ingredients are Needed for Chicken Pot Pie in a Cast Iron Skillet with Puff Pastry?

  • Butter
  • Boneless, Skinless Chicken Thighs
  • Leek 
  • Carrots
  • Celery
  • Minced Garlic
  • Frozen Peas
  • Beer (lagers, pale ale, and stouts all work)- Optional
  • Chicken Stock
  • Flour
  • Rosemary
  • Frozen Puff Pastry Sheet
  • Egg (for egg wash)
  • Salt and Pepper to taste

How To Make One Skillet Chicken Pot Pie?

  1. Preheat oven to 350 degrees
  2. Place the large cast iron pan over medium-high heat and add 1tbs of butter. Leave until the butter has melted. 
  3. Meanwhile season both sides of the chicken thighs (or whatever chicken you have chosen) with salt and pepper. Once the butter has melted add to the cast iron pan. Cook for 8-10 minutes until browned on both sides and fully cooked. Remove from pan and set aside. When the chicken has cooled, cut it into bite-sized pieces.
  4. Wipe away all but 1-2 Tbs of grease from the same pan you used for your chicken. Over medium-high heat add your minced garlic and cook for 1 minute or until aromatic.
  5. Once the garlic has started to cook add your chopped leek, carrots, celery, and peas and saute until softened. This should take you around 5 minutes.
  6. Add your chicken stock and beer. If you are choosing to omit the beer, add an additional cup of chicken stock. Bring your mixture to a boil.  
  7. Once the mixture is at boiling point turn down the heat to medium-low. Sprinkle in your flour and stir until incorporated. 
  8. Add your rosemary and chopped chicken and cook for 5 minutes or until the consistency of the sauce has started to thicken. 
  9. The next thing to do would be to add the cheese and stir until melted. Lastly, make sure you season with salt and pepper to taste.
  10. Take out your puff pastry about 10-15 minutes before you need to use it. If you let it sit for too long, it will stick on whatever it’s laying on. 
  11. Set your puff pastry directly over the pan. Depending on the size of your pan, you may need to cut the pastry to fill any cracks. You can choose to cut the puff pastry to the size of your pan or let it hang over the sides. 
  12. Beat your egg and brush on the top of your puff pastry. Then place it into your preheated oven for 45 minutes or until the crust is golden brown and the mixture is bubbling.

Are There Any Benefits To Cooking With Cast Iron?

  • Once a cast iron pan is hot, it stays hot. This means that cast iron pans are great for searing meat.
  • Cast iron is excellent for keeping food warm since it holds heat for a considerable length of time.
  • Every time you cook in your cast iron pans you are making them better by seasoning them.
  • During the cooking process, a small amount of iron is absorbed into the foods.

What Other Variations Can You Try?
Of course, there will always be variations that you can try and I have some incredible suggestions. 

  • Use any vegetables you like – This is a great dish to use up any vegetables you may have in the refrigerator that you don’t want to waste. Some suggestions include broccoli, cauliflower, zucchini, spinach, and cabbage.
  • Although in this recipe we have used chicken thighs, you could use chicken breast as an alternative. Just reduce the cooking time as a breast can dry out a lot faster than a chicken thigh. 
  • Try making your own chicken stock. If you are deboning your chicken specifically for this recipe then don’t waste the carcass and bones. You can boil them up with some other vegetables and herbs and make your own stock. It is a great way to make that whole chicken go a little further and the taste results are phenomenal.

Can One Skillet Chicken Pot Pie Be made ahead of time?

Our recipe is great to make ahead of time. You could make this in the morning or night before you need it and simply reheat it in the oven before serving. It won’t take long to do. 

Can it be frozen?

Yes, You could freeze any leftovers of this recipe but it may be difficult to make this ahead of time and then freeze it because you use the iron cast pan for cooking. You will need to portion it up and then freeze it rather than freezing it as a whole. 

How can I reheat the one skillet chicken pot pie?

You could reheat the one skillet chicken pot pie in the oven. 

Chicken Pot Pie

For Dessert Make Our Apple Pie with A Twist.

Tomorrow night, try one of our other easy chicken recipes

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Chicken Pot Pie

One Skillet Chicken Pot Pie Recipe

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

One Skillet Chicken Pot Pie is the perfect meal for a cold winter night. This dish is made with fresh chicken and vegetables, and it's cooked in a cast iron skillet. The result is a comforting, homestyle meal that you can enjoy any time.

Ingredients

  • 1 Tbsp butter
  • 1 pound boneless (skinless chicken thighs)
  • 1 large leek (rinsed and chopped)
  • 2 carrots (chopped)
  • 1 stalk chopped celery
  • 2 cloves minced garlic
  • 1 cup frozen peas
  • 1 cup beer (lagers, pale ale, and stouts all work- Optional)
  • 1 cup low sodium chicken stock
  • 3 Tbsp flour
  • 2 sprigs rosemary (chopped)
  • 1 frozen puff pastry sheet (thawed for about 10 minutes)
  • 1 egg (for egg wash)
  • Salt and pepper to taste

Instructions

  1. In a large cast-iron pan over medium-high, heat 1 tbs butter and heat pan until butter is melted. Salt and pepper both sides of the chicken thighs and add to the hot pan. Cook for 8-10 minutes until browned on both sides and fully cooked. Remove from pan and set aside. When cooled, cut into bite sized pieces.
  2. Preheat oven to 350 degrees
  3. Wipe away all but 1-2 Tbs of grease from the same pan you used for your chicken. Over medium-high heat add your minced garlic and cook for 1 minute or until aromatic. Add your chopped leek, carrots, celery, and peas and cook until softened, about 5 minutes. Add your chicken stock and beer. If you are choosing to omit the beer, add an additional cup of chicken stock. Bring your mixture to a boil and turn down heat to medium-low. Sprinkle in your flour and stir until incorporated. Add your rosemary and chopped chicken and cook for 5 minutes or until thickened. Add cheese and stir until incorporated. Add salt and pepper to taste.
  4. Take out your puff pastry about 10-15 minutes before you need to use it. If you let it sit for too long, it will stick on whatever it’s laying on. Set your puff pastry directly over the pan. Depending on the size of your pan, you may need to cut the pastry to fill any cracks. You can choose to cut the puff pastry to the size of your pan or let it hang over the sides. Beat your egg and brush on the top of your puff pastry. Bake for 45 minutes or until crust is golden brown and the mixture is bubbling.

Notes

This recipe is such an easy one to make. The prep and cooking time is less than the baking time in the oven, so you could easily start the preparation of this dish and then come back to the pastry and baking part later in the day if you were short on time in the evening. 

The one skillet chicken pot pie is a perfect meal for family and friends and can be a crowd-pleaser. You could serve it with mashed potato, roast potatoes or even side dishes of vegetables if you prefer.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 94Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 164mgCarbohydrates 11gFiber 2gSugar 2gProtein 3g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

 

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