Skillet Chicken Pot Pie
This flaky Skillet Chicken Pot Pie is the ultimate comfort food, perfect for warming up on a chilly day. The golden, buttery crust envelopes a rich, creamy filling packed with tender chicken and vibrant veggies. It’s hearty, satisfying, and ready to impress in just 30 minutes!
Servings: 4 people
Calories: 1073kcal
Equipment
- 10" cast iron skillet
Ingredients
- 8 tablespoon butter
- ⅓ cup flour
- 12 oz mixed vegetables frozen
- 2 pie shells refrigerated
- 1 potato large, cooked halfway
- ½ cup milk
- 14.5 oz chicken broth
- 3 cups rotisserie chicken
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt butter in large cast iron pan. Add flour, salt & pepper. Let cook for a few minutes slowly stirring it well.
- Add milk & chicken broth combining well and stir until thick & creamy. Remove from heat…add chicken and vegetables and if you do the optional potatoes.
- Put bottom crust in a 10″ cast iron skillet (cold). Pour in filling. Top with second crust and seal edges well. Cut a few slits in top so it can vent while baking.
- Bake at 425 degrees for 30-45 minutes. (mine took the full 45 minutes) Let cool 5 minutes before serving.
Notes
- Keep the Crust Cold: Chilling your crust before baking creates extra flaky, buttery layers.
- Egg Wash for the Win: Brushing the top crust with egg wash ensures a crispy, golden top.
- Let It Rest: Cooling the pie for 5-10 minutes makes slicing cleaner and serving easier.
Nutrition
Calories: 1073kcal | Carbohydrates: 72g | Protein: 61g | Fat: 61g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 1741mg | Potassium: 629mg | Fiber: 7g | Sugar: 2g | Vitamin A: 5073IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 4mg
