Chicken Pot Pie Recipe

4.86 from 7 votes

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.

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

1 pound boneless skinless chicken breast (2 1/2 cups shredded chicken)
1 cup carrots diced (frozen or fresh)
1 cup green peas frozen
2/3 cup corn frozen or canned
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

Instructions

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 the Dutch oven and immediately reduce to a simmer. Simmer for 15 minutes or until the chicken is fully cooked through. Transfer chicken to a cutting board and strain veggies. Set aside in a bowl. Shred chicken with two forks and set aside.
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 (1/2 cup each per addition, stirring in between). Simmer over medium-low heat until the mixture has thickened, about 7-10 minutes. Remove from heat and set aside.
Place the 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 to the top of the sides of the skillet.
Place a layer of shredded chicken in the bottom pie crust. Top with an even layer of 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 (see note below on crust tips).
Brush the 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 so the filling can stiffen.

Notes

You can use fresh or frozen veggies. Regardless, 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 with the pie.

A standard pre-cooked rotisserie chicken should be enough meat to make this recipe if you're looking to save time. Both light and dark meat can be used. Just discard the skin.

Skillets are deep and can sometimes be a challenge to crimp the top and bottom crusts together. I make up for this by making the top crust a little larger and folding the edges directly it under itself before crimping. This will usually fuse with the bottom crust as long as the bottom crust is about level with the rim 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.

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