Chicken pot pie made in a 9-inch cast iron skillet. Filled with shredded chicken, peas, carrots, corn, and creamy gravy and wrapped in a flakey golden pie crust.
- 1 pound boneless, skinless chicken breast (2 1/2 cups shredded chicken)
- 1 cup carrots, diced
- 1 cup frozen green peas
- 2/3 cup frozen or canned corn
- 1/3 cup butter
- 1/2 medium yellow onion, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth (14.5 ounce can will do)
- 2/3 cup whole milk
- 2 (9 inch) unbaked pie crusts
Egg wash for crust
- 1 egg, beaten
- 1 tablespoon water
- Preheat oven to 425°F.
- In a dutch oven or large lidded pot, combine chicken breast, corn, carrots, and peas. Add enough water to cover and bring to a boil. Cover dutch oven and immediately reduce to a simmer. Simmer for 10-15 minutes or until chicken is fully cooked through. Remove chicken and shred using two forks. Set aside. Strain veggies and set aside separate from chicken.
- In the same dutch oven or saucepan, melt butter over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes. Remove from heat and set aside.
- Place bottom pie crust in a 9 inch cast iron skillet or pie dish (see note below for skillet). You want enough dough to have the crust come all the way up the sides of the skillet. Place a layer of shredded chicken in the bottom pie crust. Top with an even layer of the vegetables and then pour the hot gravy liquid over the entire pie. Cover with top crust, trim excess dough, or roll/curl the dough directly under it and crimp edges to seal. This makes for a puffier crust.
- Brush top crust all over with egg/water mixture (this is optional but it’s what helps make the crust shiny and golden). Bake for 30 to 35 minutes, or until pastry is golden brown. Let cool for 10 minutes before serving.
For this recipe, I used a combo of fresh carrots, frozen peas, and canned corn. Regardless of what you use, I would always boil the vegetables with the chicken to tenderize and or defrost. This ensures everything is nice and tender before it’s baked in the pie.
Skillets are deep and can sometimes be a challenge to crimp top and bottom crusts together. I make up for this by making the top crust a little larger and fold the edges directly it under before crimping. This will usually fuse with the bottom crust as long as the bottom crust is about level with the edge of the skillet or just below it. Rolling the edges will also give you some extra dough to work with and make the crust a little larger and puffier.
- Serving Size: 1/6 slice
- Calories: 636
- Sugar: 5g
- Sodium: 894
- Fat: 37.4g
- Saturated Fat: 13.7g
- Carbohydrates: 43.6g
- Fiber: 4.8g
- Protein: 30.8g
- Cholesterol: 97mg
Keywords: chicken pot pie with shredded chicken, easy chicken pot pie recipe