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Golden chicken pot pie with a flaky crust baked in a cast iron skillet

Skillet Chicken Pot Pie

A one skillet chicken pot pie with a flaky crust baked directly over a creamy chicken and vegetable filling.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • .5 lbs 680 g boneless, skinless chicken thighs, cut into 1 inch pieces
  • 4 tbsp 55 g unsalted butter
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 3 medium carrots diced
  • 1/3 cup 40 g all purpose flour
  • 3 cups 720 ml chicken broth
  • 1 cup 240 ml whole milk
  • 1 cup 135 g frozen peas
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 1 sheet refrigerated pie dough sized for a 12 inch skillet
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Brown the chicken pieces in butter, then move to a plate.
  2. Cook the onion, celery, and carrots in the same skillet until softened.
  3. Stir in the flour and cook 90 seconds, then whisk in the broth and milk.
  4. Simmer the sauce until thickened, then return the chicken and season.
  5. Fold in the peas off the heat.
  6. Top with cold pie dough, seal the edge, and cut vents.
  7. Brush with egg wash and bake at 400°F (204°C) for 25 to 30 minutes.
  8. Rest 10 minutes before serving.

Notes

Use a cold crust over a hot filling, not the reverse, or the dough slumps before it sets.
Check the chicken with a thermometer at 165°F (74°C) rather than judging by color alone.
The filling can be made up to 2 days ahead and reheated before topping.
Storage Notes:
Refrigerate up to 4 days in a shallow container.
Freeze unbaked for up to 3 months for the best crust texture.
Reheat uncovered at 350°F (177°C) to recrisp the crust.