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A full cast iron skillet filled with creamy chicken pot pie filling and topped with golden brown, flaky pastry pieces, resting on a black stovetop.

Best Cast Iron Skillet Chicken Pot Pie

A cozy, easy one-pan skillet chicken pot pie featuring a rich, creamy filling topped with golden, flaky pastry pieces. Ready in under an hour!
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Ingredients Method Notes

Ingredients
  

  • 1/4 cup unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups cooked chicken shredded or cubed
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sheet puff pastry thawed OR 1 can flaky biscuit dough
  • 1 large egg beaten with 1 tbsp water for egg wash - optional

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Heat the cast iron skillet over medium heat. Melt the butter and add the diced onion, carrots, and celery. Cook for 6-8 minutes until softened.
  3. Add the minced garlic and cook for 1 minute.
  4. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
  5. Gradually pour in the chicken broth, stirring vigorously to prevent lumps.
  6. Stir in the heavy cream, dried thyme, salt, and pepper. Let the mixture simmer for 3-5 minutes until thick and bubbly.
  7. Turn off the heat. Fold in the cooked chicken and frozen peas until well combined.
  8. Cut the thawed puff pastry or biscuit dough into 2-inch pieces. Arrange them evenly over the hot filling in the skillet. Brush lightly with egg wash if desired.
  9. Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the pastry is deeply golden brown and puffed.
  10. Remove from the oven and let rest for 10 minutes before serving.

Notes

Shortcut: Use meat from a pre-cooked rotisserie chicken to cut down on prep time.
Skillet Safety: The cast iron handle will be extremely hot after baking. Keep a towel or mitt on it to prevent accidental burns.