Cast Iron Skillet Chicken Pot Pie brings homestyle comfort to your table with a stunning rosette puff pastry crust that looks fancy but comes together easily. This one-pan wonder combines tender chicken, savory vegetables, and a creamy sauce in your trusty cast iron skillet for a satisfying meal that feeds the whole family.
Table of Contents
Ingredients for Cast Iron Skillet Chicken Pot Pie
I always start with quality chicken and fresh vegetables for this recipe because they create the foundation of flavor. My go-to is a mix of chicken breasts and thighs – the combination gives you both lean meat and richer, more flavorful pieces. For the puff pastry, I recommend sticking with Pepperidge Farm brand; it consistently gives me the best rise and flaky texture.
- 2 whole chicken breasts (boneless and skinless)
- 2 whole chicken thighs (boneless and skinless) – I usually include thighs for extra flavor
- Kosher salt and ground black pepper (for seasoning)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 medium carrots (peeled and chopped)
- 1 large onion (chopped)
- 8 ounces baby cremini mushrooms (sliced) – My preference is cremini for their earthy flavor
- 4 cloves garlic (minced)
- 2 teaspoons fresh thyme (chopped) – Fresh thyme makes a noticeable difference
- 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper
- 2 tablespoons flour
- 2 cups chicken stock – I recommend using low-sodium stock
- 3/4 cup heavy whipping cream
- 1 cup frozen green peas
- 2 sheets (17.3 ounces) Pepperidge Farm puff pastry (thawed and cut into 1/2 inch strips)
- 1 whole egg (whisked for brushing)
Step-by-Step Instructions
In my experience, the key to a perfect pot pie is building the filling slowly and letting the flavors develop. Take your time with the vegetables, and don’t rush the sauce – it needs those few minutes to thicken properly. Make sure your puff pastry is fully thawed before starting; I usually take it out of the freezer about an hour before I begin cooking.
Step 1: Preheat your oven to 400°F. Season both sides of the chicken breasts and thighs generously with kosher salt and ground black pepper. Heat the olive oil in your 12-inch cast iron skillet over medium-high heat until it shimmers. Cook the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board, slice into strips, and set aside.
Step 2: Add the butter to the same skillet along with the chopped carrots, onions, and sliced mushrooms. Sauté for 6-7 minutes, stirring occasionally, until the vegetables are tender and the onions turn translucent. The fond left from the chicken will add extra depth to your filling.
Step 3: Reduce heat to medium and stir in the garlic, thyme, salt, pepper, and flour. Cook for about 30 seconds while stirring constantly – this cooks off the raw flour taste. Slowly pour in the chicken stock while continuing to stir to prevent lumps from forming. Add the cream and let the mixture simmer for 3-5 minutes until it thickens to a rich, velvety consistency.
Step 4: Remove the skillet from heat and stir in the frozen peas and reserved sliced chicken. Let this cool slightly for about 5 minutes while you prepare the pastry top – this prevents the puff pastry from melting before it bakes.
Step 5: Cut each thawed puff pastry sheet lengthwise into 1/2 inch wide strips (you’ll have about 16-18 strips per sheet). Twist each strip and begin arranging them in a circular rosette pattern, starting from the outer edge of the skillet and working your way to the center in a spiral. Overlap the pieces slightly so they’ll bake together into one cohesive crust. Once the surface is completely covered, brush the entire top with the whisked egg for a beautiful golden finish.
Step 6: Bake for 35-40 minutes until the puff pastry turns deep golden brown and puffs up to nearly double its original height. Let the pot pie rest for 5-10 minutes before serving – this allows the filling to set slightly and makes serving much easier.
Perfect Pairings for Your Chicken Pot Pie
This hearty pot pie pairs beautifully with lighter sides that balance its rich, creamy filling.
Crisp Green Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness of the pot pie and adds fresh, bright flavors to your plate. The acidity from the dressing cleanses your palate between bites.
Roasted Brussels Sprouts: Caramelized Brussels sprouts with a touch of balsamic glaze provide a slightly bitter, earthy contrast that complements the savory filling perfectly while adding nutritional value.
Buttered Green Beans: Tender green beans tossed with butter and garlic offer a classic pairing that brings color and a crisp-tender texture to round out your meal, similar to what you’d find with sheet pan sausage and veggies.
Cranberry Sauce: A small spoonful of cranberry sauce adds a sweet-tart element that echoes traditional holiday flavors and works surprisingly well with the chicken and vegetables.
Garlic Bread Rolls: Crusty garlic bread is perfect for soaking up any extra creamy sauce, making sure nothing goes to waste.
Keeping Your Pot Pie Fresh
Store any leftover pot pie covered in the refrigerator for up to 3 days. I recommend covering the skillet tightly with aluminum foil or transferring portions to airtight containers to maintain freshness.
When reheating, place the skillet in a 350°F oven for 15-20 minutes until warmed through. This method helps the puff pastry maintain some of its texture, though it won’t be quite as crispy as when first baked. Pro tip: avoid the microwave if possible, as it will make the pastry soggy.
This pot pie is incredibly versatile – you can easily customize the vegetables based on what you have on hand, add a splash of white wine to the sauce for extra depth, or experiment with fresh herbs like tarragon or rosemary for different flavor profiles.
FAQs
Can I make this pot pie ahead of time?
Yes, you can prepare the filling up to a day in advance and refrigerate it. When ready to serve, bring the filling to room temperature, add the puff pastry top, and bake as directed for the full 35-40 minutes.
What if I don’t have a cast iron skillet?
While cast iron gives the best results and beautiful presentation, you can use any oven-safe 12-inch skillet or transfer the filling to a deep pie dish before adding the pastry top.
Can I use rotisserie chicken instead?
Absolutely! Skip Step 1 entirely and add 3 cups of shredded rotisserie chicken in Step 4 with the frozen peas. This cuts your prep time significantly and makes this a quicker weeknight option.
Cast Iron Skillet Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat oven to 400°F. Season chicken breasts and thighs with kosher salt and ground black pepper on both sides. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a cutting board, slice into strips, and set aside.
- Add butter, chopped carrots, onions, and sliced mushrooms to the skillet. Sauté for 6-7 minutes until vegetables are tender and onions are translucent.
- Reduce heat to medium and add garlic, thyme, salt, pepper, and flour. Stir constantly for about 30 seconds. Slowly add chicken stock while stirring to prevent lumps. Add cream and simmer for 3-5 minutes until thickened.
- Remove from heat. Stir in frozen peas and reserved sliced chicken. Let cool slightly for 5 minutes while preparing the pastry top.
- Cut each puff pastry sheet into 1/2 inch strips. Twist each strip and arrange in a circular rosette pattern, starting from the outer edge of the skillet and working to the center. Overlap pieces slightly. Brush the entire top with whisked egg.
- Bake for 35-40 minutes until puff pastry is deep golden brown and puffed to double its original height. Let rest for 5-10 minutes before serving.
