Cast Iron Skillet Chicken Pot Pie

The Ultimate Comfort Food: A Hearty and Wholesome Chicken Pot Pie

There are some dishes that just speak to the soul, and for many, chicken pot pie is at the top of that list. It’s a dish that evokes warmth, family gatherings, and the cozy feeling of a homemade meal. But what if we told you there’s a way to make this classic even better? Enter the cast iron skillet. Cooking chicken pot pie in a cast iron skillet not only delivers an incredibly crispy, golden-brown crust but also ensures even heat distribution, resulting in a perfectly cooked and flavorful filling every time. This recipe elevates a beloved classic into a rustic, satisfying masterpiece, perfect for a chilly evening or any time you crave a truly comforting meal.

Why Cast Iron Makes All the Difference

Before we dive into the recipe, let’s talk about the magic of cast iron. Cast iron skillets are renowned for their exceptional heat retention and even heating capabilities. This means that once your skillet is hot, it stays hot, creating that enviable crispy bottom crust on your pot pie that often eludes other baking dishes. The high heat of the cast iron also helps to develop a beautiful golden-brown color on the pastry, adding to both the aesthetic appeal and the delicious texture of the dish. Furthermore, cooking directly in a cast iron skillet means fewer dishes and a beautiful presentation straight from oven to table, enhancing the rustic charm of this hearty meal.

The Anatomy of a Perfect Pot Pie

A truly great chicken pot pie balances several key elements: a flaky, buttery crust; a rich, creamy sauce; tender pieces of cooked chicken; and a medley of perfectly cooked vegetables. Our recipe focuses on achieving this balance, ensuring every bite is a harmonious blend of textures and flavors. We’ll guide you through making a simple yet delicious filling that comes together easily, perfect for using up leftover cooked chicken or preparing fresh chicken specifically for this dish.

Ingredients You’ll Need

To embark on this culinary adventure, gather the following wholesome ingredients:
#### For the Crust:

2 cups all-purpose flour: The foundation of our flaky crust.

1 teaspoon salt: Enhances the flavor of the pastry.

1 cup (2 sticks) unsalted butter, very cold and cut into cubes: The secret to a tender, flaky crust. Using very cold butter is crucial.

½ cup ice water: Helps bring the dough together without overworking it.

#### For the Filling:

2 tablespoons olive oil: For sautéing the vegetables.

1 medium onion, chopped: Adds a sweet and savory base to the filling.

2 carrots, peeled and diced: For sweetness and vibrant color.

2 celery stalks, diced: Adds a subtle peppery note and crunch.

1 cup frozen green peas: A classic pot pie ingredient, adding a pop of sweetness.

1 cup frozen corn: Another sweet and tender addition.

½ cup all-purpose flour: To create a roux and thicken the sauce.

4 cups chicken broth: The liquid base for our creamy sauce.

1 cup whole milk: Adds richness and creaminess to the filling.

3 cups cooked chicken, shredded or diced: The star of our pot pie. Leftover rotisserie chicken works wonderfully here!

1 teaspoon dried thyme: Earthy and aromatic, a classic herb for chicken.

½ teaspoon dried rosemary, crushed: Adds a fragrant, piney note.

Salt and black pepper to taste: Essential for seasoning the filling.

Fresh parsley, chopped (for garnish, optional): Adds a fresh finish.

Step-by-Step Guide to Cast Iron Skillet Chicken Pot Pie

#### 1. Preparing the Perfect Pastry
The key to a flaky crust is cold butter and minimal handling.

In a large bowl, whisk together the flour and salt.

Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness.

Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water; the dough should be shaggy but not sticky.

Divide the dough in half, form each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

#### 2. Crafting the Creamy, Flavorful Filling
While the dough chills, prepare the hearty filling.

Heat the olive oil in your cast iron skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.

Stir in the frozen green peas and corn, cooking for another 2-3 minutes.

Sprinkle the ½ cup all-purpose flour over the vegetables. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken our sauce and prevent lumps.

Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Continue to whisk until the mixture begins to thicken.

Stir in the whole milk, dried thyme, and crushed rosemary. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens to your desired consistency.

Remove from heat and stir in the cooked chicken. Season generously with salt and black pepper to taste. The filling should be well-seasoned, as the pastry will absorb some of the flavors.

#### 3. Assembling and Baking Your Pot Pie
Now for the exciting part – bringing it all together!

Preheat your oven to 400°F (200°C).

On a lightly floured surface, roll out one disc of dough into a circle slightly larger than the diameter of your cast iron skillet. Carefully transfer the rolled dough to the skillet, allowing the edges to hang over.

Pour the chicken and vegetable filling into the dough-lined skillet, spreading it evenly.

Roll out the second disc of dough into a circle large enough to cover the top of the skillet. Place this dough circle over the filling.

Trim any excess dough from the edges, leaving about a ½-inch overhang. Crimp the edges of the top and bottom crusts together to seal, creating a decorative edge. You can use a fork or your fingers for this.

Cut a few slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up too much and ensures even cooking.

Optional: For an extra golden and shiny crust, you can brush the top with an egg wash (one egg beaten with a tablespoon of water).

Place the skillet on a baking sheet to catch any potential drips, especially if your skillet is very full.

Bake for 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.

Once baked, carefully remove the skillet from the oven. Let the pot pie rest for 10-15 minutes before serving. This allows the filling to set, making it easier to serve.

Tips for Success

Cold Ingredients for Pastry: Always use very cold butter and ice water for the crust. This prevents the butter from melting too quickly and creates those desirable pockets of steam that result in a flaky texture.

Don’t Overwork the Dough: Overworking the dough develops gluten, which can make your crust tough. Mix just until combined.

Adjust Seasoning: Taste the filling before adding the chicken and adjust salt and pepper as needed. Remember, the flavors will mellow slightly once baked.

Vary the Vegetables: Feel free to customize the vegetables based on your preferences or what you have on hand. Peas, corn, and carrots are classic, but green beans, mushrooms, or even diced potatoes can be delicious additions.

Cooked Chicken is Key: This recipe is perfect for using up leftover roasted or rotisserie chicken. If cooking fresh, simply boil or bake chicken breasts until cooked through, then shred or dice.

Serving Suggestions

This Cast Iron Skillet Chicken Pot Pie is a meal in itself, hearty and complete. However, if you’re looking to complement it, a simple side salad with a light vinaigrette would be a refreshing contrast to the richness of the pie. Alternatively, some steamed green vegetables or a side of cranberry sauce can also pair wonderfully.

A Timeless Classic, Reimagined

There’s something incredibly satisfying about pulling a bubbling, golden-brown chicken pot pie from the oven, especially when it’s nestled in a rustic cast iron skillet. This recipe takes a beloved comfort food and elevates it, delivering not just a meal, but an experience. The crispy, flaky crust, the tender chicken, the creamy, flavorful vegetables – it’s a symphony of textures and tastes that will warm you from the inside out.
So, gather your ingredients, dust off your cast iron skillet, and prepare to create a culinary masterpiece that will undoubtedly become a new family favorite. This Cast Iron Skillet Chicken Pot Pie isn’t just a dish; it’s a hug in a skillet, ready to be shared and savored. Enjoy the process, and most importantly, enjoy the delicious rewards!