Skillet Chicken Pot Pie with Cheddar Crust

Skillet Chicken Pot Pie with Cheddar Crust is delicious, made-from-scratch comfort food. And it’s all cooked in one pan! I don’t think there’s a mom on this planet who doesn’t love a one pot meal.

Skillet Chicken Pot Pie with Cheddar Crust

A tender, flaky, and buttery crust flavored with cheddar cheese covers a thick and rich filling with chunks of chicken, onion, celery, carrots, and peas.

Skillet Chicken Pot Pie with Cheddar Crust

The whole thing, start to finish (except the pie crust) is made in a cast iron skillet. I love my cast iron skillet and wouldn’t part with it for anything.

Don’t have a cast iron skillet? You need one. It is one of the best kitchen investments you will make  and when cared for properly, it will literally last for generations. This cast Cast-Iron Skillet, 10.25-inch is practically identical to the one I’ve used for this Skillet Chicken Pot Pie.

Skillet Chicken Pot Pie with Cheddar Crust

To make this pie, the vegetables are sautéed in the cast iron skillet, a simple roux is made, some half and half and chicken broth are whisked in, the chicken is added, and then the filling is covered by an easy, homemade crust. The whole thing is popped in the oven to cook the pie crust. My pie crust shrunk quite a bit and got a little misshapen, but it was delicious nonetheless. Cooking the pot pie at a lower temperature may have avoided this, but I was ready to eat and wanted it to cook as fast as possible. 🙂

The filling will thicken as the pot pie cools, so if a runny pot pie bothers you, wait until it cools almost to room temperature before you slice it.

Skillet Chicken Pot Pie with Cheddar Crust

This Chicken Pot Pie seriously keeps dishes to a minimum. Love that!

And there’s something about cooking a pot pie in an old cast iron skillet that instantly makes it rustic and cozy. This is a meal that should be eaten by a fireplace.

Skillet Chicken Pot Pie with Cheddar Crust

Skillet Chicken Pot Pie with Cheddar Crust
Print
One Dish Chicken Pot Pie with Cheddar Crust
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 

Skillet Chicken Pot Pie with Cheddar Crust is delicious, made-from-scratch comfort food. And it's all cooked in one pan! 

Course: Main Dish
Cuisine: Southern
Servings: 8
Calories: 471 kcal
Author: Christin Mahrlig
Ingredients
Pie Crust
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter cut into small chunks and chilled
  • 2/3 cup shredded cheddar cheese
  • 5 to 6 1/2 tablespoons ice water
Filling
  • 4 tablespoons butter
  • 1/2 medium onion, diced
  • 1 carrot, peeled and thinly sliced
  • 1 celery stalk, diced
  • 1/2 cup all-purpose flour
  • 1 1/3 cups chicken broth
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 2/3 cup frozen peas, defrosted
  • 3 cups diced cooked chicken
  • 1 egg, lightly beaten
Instructions
  1. Make pie crust. Place flour and salt in a food processor and pulse to combine. Scatter chilled butter pieces on top. Pulse 10 to 12 times or until mixture resembles coarse crumbs. Add cheese and pulse to combine.
  2. Transfer mixture to a large bowl. Sprinkle 5 tablespoons of ice water on top. Stir and press the dough together using a rubber spatula. If dough is not coming together, use a little more ice water.
  3. Turn dough out onto a piece of plastic wrap. Flatted into a disk, wrap well and refrigerate for at least 1 hour and up to 24 hours.
  4. Preheat oven to 400 degrees.
  5. To make filling, melt butter in a medium (10-inch) cast iron skillet over medium heat. Add onion, carrot, and celery and cook 5 minutes.
  6. Sprinkle flour on top. Cook and stir for 1 minute.
  7. Gradually add chicken broth whisking it into the flour well. Whisk in half and half.
  8. Add salt, pepper, thyme, and poultry seasoning. Let mixture simmer for a few minutes.
  9. Stir in peas and chicken. Remove from heat.
  10. Remove dough from refrigerator and let it sit on the counter for 10 minutes.
  11. Sprinkle some flour on a piece of parchment paper. Place dough on paper and roll it into a circle that's about 1/8-inch thick. Slide your hands under the parchment paper and transfer the pie dough to the pan, flipping it over on top of the pie filling and peeling the paper off of it. Trim excess dough or tuck it under the so that the crust fits the pan. Brush top with egg. Cut a few slits in the dough to allow steam to escape.
  12. Place in oven and bake 30 to 35 minutes, until pie crust is lightly browned and no longer feels doughy.
Nutrition Facts
One Dish Chicken Pot Pie with Cheddar Crust
Amount Per Serving
Calories 471
* Percent Daily Values are based on a 2000 calorie diet.

 Sharing with The Weekend Potluck.

More Chicken Pot Pie Recipes

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Chicken Pot Pie Turnovers

Chicken Pot Pie Turnovers

Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.

17 thoughts on “Skillet Chicken Pot Pie with Cheddar Crust

  1. I adore pot pie and cooking it in a cast iron skillet sounds fabulous! I need more meals that don’t require a lot of dishes and when it looks this amazing, that’s perfect!

  2. I am definitely all for less dishes! I have a slight problem with dirtying my entire kitchen every time I cook so the less I need to use the better! Looks delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *