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.
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.
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.
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.
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 is delicious, made-from-scratch comfort food. And it's all cooked in one pan!
- 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
- 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
- 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.
- 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.
- 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.
- Preheat oven to 400 degrees.
- 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.
- Sprinkle flour on top. Cook and stir for 1 minute.
- Gradually add chicken broth whisking it into the flour well. Whisk in half and half.
- Add salt, pepper, thyme, and poultry seasoning. Let mixture simmer for a few minutes.
- Stir in peas and chicken. Remove from heat.
- Remove dough from refrigerator and let it sit on the counter for 10 minutes.
- 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.
- Place in oven and bake 30 to 35 minutes, until pie crust is lightly browned and no longer feels doughy.
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