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Iron Skillet Chicken Pot Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 75 Minutes
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American


This delicious Creamy Chicken Pot Pie is full of chicken, carrots, peas and other healthy full of flavor ingredients, and it’s covered with a flaky crust.  Comfort food at its best!!!


Units Scale
  • 1 stick butter, unsalted
  • 1 large onion, diced
  • 1 1/2 cups diced celery, about 3 stalks
  • 1 teaspoon minced garlic
  • 2 cups reserved chicken broth
  • 4 tablespoons flour
  • 1/4 cup half & half
  • 1 teaspoon dried or fresh Thyme
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 bag frozen mixed peas & carrots, 12 ounces, thawed
  • 2 cups cooked & diced chicken, see notes below
  • 1 single pie crust, I used Aunt Elsie’s Flaky Pie Crust


Preheat oven to 375 degrees.

  1. Melt the butter in a large skillet.  Add the onion and celery and saute until the celery and onions are tender.  Add the garlic and cook for another minute.  Remove from heat and set aside.  (You can use a separate skillet for the next step or transfer the onions and celery to a bowl and use the same skillet).
  2. Add 1/2 cup of the broth and the flour to a large skillet.  Whisk over medium-high heat until the mixture thickens.  (This is called making a roux).  Add the remaining broth,  Whisk until the mixture is slightly thickened and remove from the heat.  Add the half & half, salt, pepper, and Thyme, and mix to combine.  Add the peas & carrots, and chicken and mix everything together, making sure everything is lightly coated with the gravy.  Transfer the mixture to a lightly buttered 10-inch iron skillet.
  3. Make the pie crust.  (If you’re using a homemade pie crust, such as the one above, you will only have to use 1/2 of it, enough for a single crust).
  4. Roll out the pie dough and place it over the pie filling.  Trim the edges to 1/2 inch past the edge of the skillet.  Fold under and flute or crimp as desired. Cut 4 to 5 slits in the crust for venting.  Brush the top of the crust with a simple egg wash if desired.  I used one egg and 1 tablespoon of water mixed together and brushed it over the top.
  5.   Bake in the preheated oven until the top is golden brown, about 45 minutes, depending on your oven.
  6.   Allow pie to rest for 5 minutes before cutting and serving.
  7. Refrigerate leftovers.  Pie will keep for up to 5 days, refrigerated.


I used chicken thighs with skins in this recipe.  Thighs are the most flavorful part of the chicken and lend the most flavor to the chicken broth.  I cooked the chicken in water, with no added salt or chicken bouillon, for about one hour until it was tender.  I allowed it to cool, removed it from the bones and cut it into bite size pieces.

This pie is great for freezing.  However, if you want to make and freeze this pie, make it in a 10 deep dish, freezer safe pie dish, and wrap tightly with plastic wrap and foil.

I made a top crust only for this pot pie.  If you desire to use a bottom crust feel free to do so.

Keywords: chicken pot pie, pot pie, iron skillet pot pie, chicken,