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This is another recipe of several that I’ll be posting using the all-purpose homemade dough. My wonderful boyfriend gets the credit for this recipe and for putting up with me having to pause to write everything down and take a million photos! This recipe is great because you only need half of the dough that the dough recipe yields. If you make this pot pie for dinner on a weekend evening, the rest of the dough can be used for a breakfast casserole the next morning.
I love making chicken pot pie in the cast iron skillet because it’s more forgiving than a pie dish if you don’t have quite enough filling. With a pie dish, taking the crust all the way up the sides of the edges can be a little problematic when there’s not enough filling. I love this recipe because I just do the crust to the inside of the skillet, so it’s OK if the crust sits a little low. The all-purpose dough also makes a unique crust because it rises like a roll. The cast iron is also really nice because you don’t have to transfer the filling from the stovetop to a pie plate. This truly is a one-pan meal!
I also like this recipe a lot because it does not use any cream of anything soup. No cream of chicken, no cream of mushroom, no cream of celery, etc. Nada! Instead, it uses a blonde roux made with flour and butter. The Spruce Eats has a good post about blonde roux with images.
Slices of this pot pie reheat very well in the oven or toaster oven. I didn’t attempt a microwave. I’m sure that would be fine, but the crust wouldn’t be as good as if it was reheated in an oven or toaster oven.
Cast Iron Skillet Chicken Pot Pie
- ½ recipe All-purpose homemade dough (Tip: Make the full recipe and use the rest for another meal later in the week)
- ⅓ cup butter
- ⅓ cup diced onion
- ⅓ cup all-purpose flour
- 1¾ cup chicken stock
- ½ cup milk
- ½ tsp dried thyme plus a few pinches to sprinkle on the crust
- 4 carrots chopped
- 4 ribs celery chopped
- ½ cup frozen peas
- 3 cups shredded cooked chicken
- 1 egg
- 1 tbsp water
- salt & pepper to taste
- Preheat oven to 425°. Heat the cast iron skillet over medium-high heat on the stovetop.
- Melt the butter in the skillet. Add onions and cook, stirring occasionally, for about 2 minutes until they begin to soften a little. When stirring, take some of the butter up the sides. This will grease the sides of the skillet for the crust later.
- Add the flour and stir. Cook for another 4 minutes to make a roux.
- Stir in chicken stock and milk.
- Stir in the remaining ingredients except for the egg, water, salt, and pepper.
- Taste the filling and add salt and pepper to your liking.
- Turn off the heat on the stovetop and roll out the crust on a lightly floured surface.
- Place the crust over the filling and press against the edges with a fork to seal. Cut slits in the center to vent.
- Make an egg wash by whisking together 1 egg and 1 tbsp water. Use a pastry brush to spread the egg wash over the top of the crust (you probably will not need all of the egg wash made).
- Sprinkle dried thyme on the crust.
- Bake for about 20 minutes or until the crust is golden. Turn off oven, place aluminum foil over the pot pie (loose is fine), and keep in the oven for about another 10 minutes. Remove from oven and let cool for a few minuets before serving.