10 Cast Iron Skillet Chicken Pot Pie Recipes

Have you wondered how to make your cast iron skillet super cozy? I have just what you need! I’m sharing 10 amazing cast iron skillet chicken pot pie recipes. They will bring joy to your taste buds. These are perfect for family dinners that warm your heart.

Whether you prefer classics, need gluten-free, or are watching carbs, I’ve got you. You’ll discover how to bake perfect crusts and fill them with creamy goodness. I’ll also help you use your cast iron skillet like a pro. Say hello to a foodie’s dream come true!

Key Takeaways

• Cast iron skillets are versatile for creating delicious chicken pot pies
• These recipes offer variations for different dietary needs
• Homemade pot pies are perfect for cozy family dinners
• You’ll learn techniques for flaky crusts and creamy fillings
• Cast iron cooking enhances flavor and texture in pot pies

The Magic of Cast Iron Skillet Cooking

Cast iron cooking is a favorite for many, including chefs. I enjoy using my skillet because it cooks evenly and works for a lot of dishes. It’s great for everything, from stews to desserts.

One key advantage of cast iron is being able to move from the stove to the oven. For meals like a chicken pot pie, this is ideal. You can start by searing meat and then bake the pie, keeping the food warm for a long time.

To keep your cast iron skillet in top shape, season it right. This not only makes it non-stick but also prevents rust. I prefer using grapeseed oil because it can handle high temperatures without smoking.

Now, let’s look at the best oils for seasoning cast iron:

With good care, your cast iron skillet will be a key part of your kitchen. You’ll be ready to cook up a storm with all kinds of recipes.

Essential Ingredients for Perfect Chicken Pot Pie

To make a perfect chicken pot pie, start by picking the best ingredients. I’ll show you the must-haves for this favorite dish. Let’s make a comforting classic that everyone will love.

Choosing the Right Chicken

Use 2 cups of cooked, diced chicken breast for the best taste. Leftover roasted chicken is great too. Chicken is the heart of this meal, bringing the main flavor and protein.

Vegetable Combinations for Flavor

Your pot pie needs a mix of tasty veggies. I suggest:

• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, chopped
• 1 cup frozen peas

These vegetables not only add flavor but also make your pie look vibrant. They bring in a range of nutrients too.

The Secret to a Flaky Crust

Getting the crust right is crucial for a good pot pie. Here’s what you need for a flaky pastry:

• 2 1/2 cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 teaspoon salt

Cold butter and light handling are essential for a soft, flaky crust.

Try adding different herbs to find your signature flavor in your cast iron skillet chicken pot pie. The right mix of these core ingredients guarantees a warm, satisfying dish.

Classic Skillet Chicken Pot Pie Recipe

Making homemade pot pie in a cast iron skillet is a joy for me. This recipe takes comfort food up a notch. It’s time to look at the tasty world of this dish.

Ingredient List and Measurements

Here’s what you’ll need for this skillet chicken pot pie:

Step-by-Step Cooking Instructions

To make your perfect skillet chicken pot pie, just follow these steps:

1. Melt butter in a 12-inch cast iron skillet over medium heat.
2. Add onions, carrots, and celery. Cook until soft, about 5 minutes.
3. Stir in flour to create a roux, cooking for 1 minute.
4. Gradually whisk in chicken broth and milk. Simmer until thickened.
5. Add chicken and peas, stirring to combine.
6. Top with pie crust, crimping edges to seal.
7. Bake at 400°F for 30-35 minutes until golden brown.

Tips for Achieving the Perfect Consistency

To get the best results, makes sure your roux is smooth before adding the liquids. Let the filling simmer until it’s thick enough. This classic recipe feeds 6-8 people heartily. And don’t forget, a golden-brown crust shows your pot pie is cooked perfectly.

Gluten-Free Skillet Chicken Pot Pie

Making gluten-free chicken pot pie in my cast iron skillet is a joy. It’s great for those with dietary restrictions who miss comfort food. You just need alternative flours for the crust and special thickeners for the filling.

My crust recipe includes almond and coconut flour. This mix offers a nutty taste and a satisfying crunch. For a 10-inch skillet, here’s what you need:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup cold butter, cubed
• 1 egg
• 1/4 tsp salt

First, mix your dry ingredients, then work the butter in. Finally, add the egg to combine. Press this mix into your skillet and bake at 375°F for 10 minutes.

The filling uses cornstarch instead of wheat flour to thicken. Add 2 tablespoons for each cup of liquid in your filling. And don’t forget the gluten-free chicken broth!

To finish your gluten-free skillet meal, layer on your favorite veggies and cooked chicken. Next, pour your filling over the baked crust. Bake it all for 25-30 more minutes until it’s golden and bubbly.

This recipe shows that having dietary restrictions doesn’t exclude you from tasty comfort foods. So, dig into your skillet chicken pot pie and enjoy!

Low-Carb Chicken Pot Pie in a Cast Iron Skillet

I enjoy making low-carb recipes full of flavor. Recently, I’ve been making a keto chicken pot pie in my trusty skillet. This recipe shows comfort food can be tasty and fit your diet.

Cauliflower Crust Alternative

The cauliflower crust is the highlight of this pot pie. I steam 2 cups of cauliflower rice. Then, I mix it with 1/2 cup almond flour, 1 egg, and 1/4 cup Parmesan. This combo makes a solid base perfect for the filling.

Keto-Friendly Filling Options

For the filling, I combine 2 cups of cooked chicken with 1 cup of veggies. Veggies include zucchini and spinach. I also add 1/2 cup of heavy cream. I thicken it with 2 tablespoons of coconut flour. This keeps the carbs low and the filling creamy.

To enhance this keto meal, I mix in 2 tablespoons of butter and 1/4 cup of cheddar cheese. This makes a luscious, satisfying dish. It’s ideal for a ketogenic meal plan.

By subbing in low-carb ingredients, this skillet chicken pot pie is perfect for a keto or low-carb diet. It shows that by getting a bit creative, you can eat your beloved comfort foods. This helps you stick to your dietary aims.

Vegetarian “Chicken” Pot Pie for Cast Iron Cooking

I enjoy making vegetarian dishes that feel like home. My “chicken” pot pie is a great example. It’s full of good-for-you protein, tastes delicious, and shows meat alternatives work well.

This recipe uses seitan, a meat-like food from wheat, as the star. It looks and feels like chicken. Here’s what you need:

• 2 cups seitan, cubed
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/2 cup diced onions
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 cups vegetable broth
• 1/4 cup all-purpose flour
• 1 pie crust (store-bought or homemade)

Start by cooking seitan and the veggies in your skillet. Next, add flour to create a thickening base. Pour in the broth slowly, stirring to make it thick. Then, add the crust on top and bake until it’s crispy.

This pot pie is healthy and tasty, full of proteins and veggies. For more meal tips, try this shrimp and dumpling stir-fry. It’s perfect if you eat no meat or simply want to try something new.

Creamy Garlic and Herb Skillet Pot Pie

Today, I’m sharing my top creamy pot pie loaded with garlic and herbs. It’s a favorite for garlic fans and lovers of herb-filled dishes. It’s a fun twist on a beloved comfort food.

For this dish, grab a 12-inch cast iron skillet. You’ll spend 15 minutes prepping and 30 minutes cooking. It’s enough for 8 servings, perfect for family dinners or get-togethers.

Here’s what you’ll need:

• 1/2 recipe all-purpose homemade dough
• 1/3 cup butter
• 1/3 cup diced onion
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken stock
• 1/2 cup milk
• 1/2 tsp dried thyme (plus extra for crust)
• 4 carrots, chopped
• 4 ribs celery, chopped
• 1/2 cup frozen peas
• 3 cups shredded cooked chicken
• 1 egg
• 1 tbsp water
• Salt and pepper to taste

Here’s how to cook it. Begin by heating your oven to 375°F. Melt butter in your skillet on medium heat. Cook onions until they’re soft. Mix in flour to make a roux. Slowly pour in stock and milk while stirring. Toss in thyme, veggies, and chicken. Let it simmer until thick.

Roll the dough and put it over the filling. Apply egg wash and sprinkle with thyme. Bake it for 30 minutes or until the top is golden. Give it some time to cool before you dig in.

This pot pie is amazing for those cozy nights in. The garlic and herbs take it to a whole new level compared to ordinary pot pies. Dive in and enjoy!

Southwestern-Style Chicken Pot Pie Skillet

I enjoy putting a spicy spin on our favorite foods. This chicken pot pie recipe is inspired by Mexican cuisine. It turns a basic pot pie into a bold adventure with Southwestern tastes.

Spicy Ingredient Additions

To make this dish zesty, include a mix of spices and peppers. You’ll need:

• 2 teaspoons cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 jalapeño peppers, diced
• 2 poblano peppers, chopped
• 1/2 cup pepper jack cheese, grated

These items add flavor and depth to the dish. Cumin brings an earthy taste. Chili powder and smoked paprika offer heat and smokiness. Then, jalapeños and poblanos bring a spicy, fresh kick.

Corn and Black Bean Variations

To really make it Southwestern, I add corn and black beans:

• 1 cup corn kernels
• 1 cup black beans, drained and rinsed

These extras not only taste good, but they also make the dish more nutritious. Finally, a cornbread crust finishes off the pie in true Southwestern style.

This recipe makes a pot pie for 6, taking about 1 hour 20 minutes. It’s hearty and warm, perfect for cold nights. Each serving has 420 calories and a nice, spicy flavor.

One-Pan Chicken Pot Pie with Biscuit Topping

I love easy dinner recipes, and this one-pan chicken pot pie with biscuit topping is a winner. It’s great for those busy nights wanting comfort food without the long cooking. Ready in just 50 minutes and serving 8, it’s perfect for families or meal prep.

Let’s look at the ingredients and how to make this tasty meal:

Start by melting butter in a skillet. Sauté onions and celery until they’re soft. Then, add flour and let it brown. Slowly mix in the chicken stock and milk, cooking until it thickens. Add the chicken, peas, and carrots. Then, add your biscuits on top. Bake at 375°F for 25 minutes until it’s golden.

This dish is both tasty and budget-friendly, costing about $10 to make. It has 492 calories per serving, with 45g of carbs, 21g of protein, and 26g of fat. For a healthier twist, use milk instead of cream. Using rotisserie chicken also cuts down on prep time.

Keep any leftovers in the fridge. They’re good for up to three days, perfect for a quick lunch or dinner. With its flaky biscuits and creamy chicken, this pot pie is bound to be a hit with the whole family.

Leftover Turkey Pot Pie: A Post-Thanksgiving Treat

Thanksgiving leftovers can be turned into a tasty turkey pot pie. This dish is a perfect way to use leftover turkey from the holiday feast. It’s both a comforting and creative choice for post-celebration meals.

Adapting the Recipe for Turkey

To change your pot pie from chicken to turkey, just swap the meats. Use about 3 cups of shredded turkey instead. The recipe keeps the same base ingredients like onions, carrots, and peas. You can also add more flavor with roasted veggies or stuffing in the filling.

Creative Ways to Use Thanksgiving Leftovers

Here’s a simple skillet turkey pot pie recipe from Thanksgiving leftovers:

1. Preheat your oven to 400°F (200°C).
2. In a 10-inch cast-iron skillet, melt 1/2 stick of butter.
3. Add 1/2 cup each of diced onion, carrot, and celery. Cook until soft.
4. Stir in 1/4 cup flour and cook for 1 minute.
5. Gradually add 2 cups of broth and 1/4 cup white wine (optional), stirring constantly.
6. Mix in 3/4 cup heavy cream, 2 cups leftover turkey, 1 cup frozen peas, and 2 teaspoons fresh thyme.
7. Season with salt and pepper to taste.
8. Top with a pie crust and bake for 30 minutes until golden brown.

This dish serves 4-6 people and it’s ready in about an hour and 20 minutes. It’s a fantastic way to relish your Thanksgiving leftovers in a whole new manner. The pot pie fridge stays fresh for about 3 days, which makes it great for more meals after the celebrations.

Skillet Chicken Pot Pie with Puff Pastry Crust

Making this skillet chicken pot pie with puff pastry has been a hit for me. It’s a great mix of being cozy and easy to make. The crust turns out flaky and it’s not hard to get it right.

This recipe serves 6 people and takes a bit over an hour to cook. You’ll need these ingredients to get started:

• 1/2 cup butter
• 2 cups thinly sliced leeks
• 1 cup chopped carrots
• 1/2 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 4 cups shredded rotisserie chicken
• 1 cup frozen petite sweet peas
• 1/4 cup heavy cream
• 2 tsp finely chopped fresh thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 large egg
• 1/2 package (17.3 oz) frozen puff pastry sheets, thawed

To begin, set your oven to 400°F. Melt butter in a cast iron skillet and cook leeks and carrots until soft. Stir in flour, then the broth slowly. After that, add the chicken, peas, cream, thyme, salt, and pepper.

Now, for the exciting part – adding the puff pastry. Place the pastry over the chicken mix, then brush with egg. Bake for 30 minutes. It will puff up and turn golden, making your pot pie a real standout.

This dish isn’t just tasty; it’s good for you too. Each serving has 500 calories, 21g protein, and 6g fiber. Eat it fresh or keep in the fridge for up to 3 days. To reheat, do so at 350°F for 20-30 minutes.

Rustic Herbed Chicken Pot Pie in Cast Iron

I enjoy making recipes that add comfort to my kitchen. This herb-infused chicken pot pie is cooked in a cast iron skillet. It fills the air with delicious smells and gathers everyone around the table.

For this mixture, I use a 10-12 inch cast iron skillet. It makes enough for 8 servings. Perfect for sharing with family or friends. Here’s a list of what you need:

• 3 pounds chicken breast, cooked and shredded
• ⅔ cup butter
• 3 ½ cups chicken broth
• 1 cup milk
• 3 cups frozen mixed vegetables
• 1 teaspoon dried basil
• Fresh herbs: thyme, rosemary, sage, and parsley
• 4 store-bought pie crusts (or homemade for extra rustic charm)

I start by melting butter in the skillet and cook the vegetables. Then, I stir in chicken, broth, milk, and herbs. The fresh herb scent in my kitchen is a delight. I simmer the mix until it thickens, while stirring now and then.

Then, it’s time to heat the oven to 375°F. I pour the fill into the skillet and top it with the pie crust. I crimp the edges for that homemade look. A brush of egg wash makes it golden.

The pot pie cooks for 60-65 minutes. It’s ready when the crust is golden and the filling bubbles. It makes a perfect dinner for cool evenings. Serve with green beans or fall salad for a full meal.

This chicken pot pie is easy to make ahead and freeze. It stays good frozen for up to 3 months, which helps on busy nights. Just remember to thaw it the night before in the fridge. Enjoy this cozy meal!

Quick and Easy 30-Minute Skillet Pot Pie

Quick meals that taste good are my favorite. This skillet chicken pot pie only takes 30 minutes. It’s perfect when you’re in a rush but want something comforting.

Time-Saving Ingredient Shortcuts

To make the pot pie fast, I use smart cuts:

• 1 rotisserie chicken, shredded (about 3 cups)
• 2 cups frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1/4 teaspoon each salt and black pepper
• 1 can (16.3 oz) refrigerated buttermilk biscuit dough

Using pre-cooked chicken and frozen veggies really speeds things up. The cream soup makes a quick and tasty base.

Efficient Cooking Techniques

Here’s the recipe, step by step:

1. Preheat your oven to 375°F. Warm up your skillet over medium.
2. Mix chicken, veggies, soup, salt, and pepper in the skillet. Stir and cook for 5 minutes.
3. Put the biscuit dough on top, spaced out in a circle.
4. Bake for 20 minutes, or until the biscuits look perfect.

This recipe makes 6 servings, each 546 calories. You can keep the leftovers for 5 days. Its great for preparing meals ahead. Enjoy a delicious, homemade meal, even when you’re busy.

Mastering the Art of Cast Iron Care for Perfect Pot Pies

Having a well-kept cast iron is vital for tasty chicken pot pies. A 12-inch skillet works great for these. First, make sure it’s seasoned well. You can season it by baking oil onto it. This makes it naturally non-stick, perfect for pie making.

After cooking, I don’t use soap to clean my skillet. I scrub it with hot water and a brush. Then, I dry it well to prevent rust. A thin layer of oil keeps it in top shape. This method helps my skillet age well, ideal for dishes like our classic chicken pot pie.

For seasoning my skillet, I follow Chef Trung Vu’s advice. I mix butter and lard, which gives the crust a nice texture. This matches the delicious filling of chicken, veggies, and cream. A correctly seasoned skillet can be passed through generations. It’s a key tool for making delectable pot pies, each serving only 419 calories.