This creamy Iron Skillet Chicken Pot Pie is hearty and comforting. It’s filled with tender chicken and plenty of vegetables all coated in a rich, gravy-like sauce, then finished with a flaky pie crust. A family favorite—there are rarely any leftovers.
I first shared this recipe in 2016, and after revisiting it I decided it deserved a fresh rewrite and new photos. This chicken pot pie is full of creamy flavor and wholesome ingredients—carrots, peas, chicken—and is topped with a golden, flaky crust. It’s satisfying and worth the effort.
The recipe takes a little time to prepare, but the result is well worth it. I used my preferred homemade crust, Aunt Elsie’s Flaky Pie Crust, but a store-bought crust works perfectly if you need to save time. I used a single top crust for this skillet pie, but feel free to use a bottom crust as well if you prefer.
The star of the dish is the chicken. If you’re short on time you can use pre-cooked chicken and store-bought broth, but I recommend cooking the chicken and reserving the broth for better flavor. I cooked six chicken thighs, let them cool, diced the meat, and saved the broth to make the gravy. Thighs add extra richness, but white meat works fine if you prefer it.
Here’s a concise overview of the method after the chicken is cooked:
Start by melting butter in a skillet and sautéing diced celery and onion with a bit of garlic until the vegetables are tender and the onion is translucent. Remove from the heat and set aside while you prepare the gravy.
To make the gravy, begin with a roux: whisk flour into about 1/2 cup of warmed reserved chicken broth in a skillet until it thickens. Gradually whisk in the remaining broth until the sauce is smooth and slightly thickened, then stir in a little half & half for creaminess. Finish the gravy with thyme, salt, and pepper.
Combine the diced chicken, sautéed onion and celery, and thawed peas and carrots with the gravy, mixing until everything is evenly coated.
Transfer the filling to a lightly buttered 10-inch iron skillet and top with the rolled pie crust.
Brush the crust with an egg wash (one egg beaten with a tablespoon of water) to achieve a glossy, golden finish.
The crust bakes up beautifully flaky. If you prefer convenience, a store-bought crust works well, but a homemade flaky crust gives the best texture.
Iron Skillet Chicken Pot Pie
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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
Description
This creamy Chicken Pot Pie is loaded with chicken, carrots, peas, and other flavorful ingredients, all nestled under a flaky crust. Classic comfort food that’s perfect for family dinners.
Ingredients
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- 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 12-ounce bag frozen mixed peas & carrots, thawed
- 2 cups cooked, diced chicken
- 1 single pie crust (I used Aunt Elsie’s Flaky Pie Crust)
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Instructions
Preheat oven to 375 degrees F.
- Melt butter in a large skillet. Add the onion and celery and sauté until tender. Add the garlic and cook one more minute. Remove from heat and set aside. (You can use a second skillet for the next step or transfer the vegetables to a bowl and reuse the same pan.)
- In a large skillet, combine 1/2 cup of the reserved chicken broth with the flour and whisk over medium-high heat until it thickens into a roux. Gradually whisk in the remaining broth until the sauce is slightly thickened. Remove from heat and stir in the half & half, salt, pepper, and thyme. Add the peas & carrots and the diced chicken, mixing until everything is coated with the gravy. Transfer the filling to a lightly buttered 10-inch iron skillet.
- Prepare the pie crust. If using a homemade crust that yields a double crust, use only half for a single top crust.
- Roll out the dough and place it over the filling. Trim the edges to about 1/2 inch past the skillet edge, fold under, and crimp or flute. Cut 4–5 slits in the top for venting. Brush the crust with the egg wash if desired.
- Bake in the preheated oven until the crust is golden brown, about 45 minutes, depending on your oven.
- Allow the pie to rest for about 5 minutes before serving.
- Store leftovers in the refrigerator for up to 5 days.
Notes
I used bone-in chicken thighs for the best-flavored broth, simmering them in water (without added salt or bouillon) until tender, then cooling, deboning, and dicing. You can use boneless breasts or thighs if you prefer.
This pie freezes well. For freezing, assemble in a 10-inch deep-dish, freezer-safe pan, wrap tightly with plastic wrap and foil, and freeze.
I made a top crust only for this version, but you can add a bottom crust if you like.