Cast Iron Skillet Chicken Pot Pie is a one pan wonder! All the yummy contents of a chicken pot pie with a buttery puff pastry rosette crust. Everything tastes better in a cast iron skillet.
The evenings are starting to get cooler and the leaves are changing colors, it’s the perfect chicken pot pie weather.
This crust might look difficult, but trust me, it’s just a easy yet impressive look to adorn this yummy dish. I use Pepperidge Farm’s Puff Pastry sheets and cut them into 1/2 inch strips, twist them into spirals and lay in a circle pattern. When everything bakes it all puffs up and becomes this lovely rosette pattern.
When it comes to my chicken pot pie, I love using a combination of shredded chicken breasts and chicken thighs. If you want to take it a step further for easy prep, buy a rotisserie chicken and shred the meat of the bone to use in this recipe. I’m all about the quick and easy comfort meals during the week, and this should be just that.
Wine Pairing Recommendation: Don’t forget to pour yourself a glass of wine while making this. For white, a buttery Napa Valley Chardonnay. For red, a French Pinot Noir or Burgundy.
Cast Iron Skillet Chicken Pot Pie
Ingredients
- 2 whole Chicken Breasts, boneless and skinless
- 2 whole Chicken Thighs, bonesless and skinless
- Kosher Salt and Ground Black Pepper for seasoning
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 4 medium Carrots, peeled and chopped
- 1 large Onion, chopped
- 8 ounces Baby Cremini Mushrooms, sliced
- 4 cloves Garlic, minced
- 2 teaspoons Fresh Thyme, chopped
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- 2 tablespoons Flour
- 2 cups Chicken Stock
- 3/4 cup Heavy Whipping Cream
- 1 cup Frozen Green Peas
- 2 sheets {17.3 ounces} Pepperidge Farm Puff Pastry, thawed and cut into 1/2 inch strips
- 1 whole Egg, whisked for brushing
Directions
- Step 1 Preheat oven to 400 degrees F.
- Step 2 Season chicken breasts and thighs with kosher salt and ground black pepper on both sides. In a large 12″ cast iron skillet heat olive oil over medium high heat. Cook chicken in skillet for 4-5 minutes per side. Remove to a cutting board and slice into strips, set aside.
- Step 3 In the skillet add butter, chopped carrots, onions, and sliced mushrooms. Saute until veggies are tender, about 6-7 minutes. Turn heat down to medium and add garlic, thyme, kosher salt, ground black pepper, and flour. Stir everything together to combine and slightly cook flour, about 30 seconds. While stirring, slowly begin adding in chicken stock to combine. Add cream and simmer until thickened, about 3-5 minutes.
- Step 4 Remove from heat. Stir in frozen peas and reserved sliced chicken. Set skillet aside to cool slightly while you work on the puff pastry top.
- Step 5 Lay out each sheet of puff pastry on a cutting board and cut into 1/2 inch strips. Twist each puff pastry strip and begin laying in a circular pattern working from the outside of the skillet to the inside. Overlap pieces so they will bake together. Repeat process all the way to the center until the surface is covered.
- Step 6 Use a pastry brush and lightly brush the whisked egg over the top of the puff pastry.
- Step 7 Bake pot pie in the oven for 35-40 minutes until the puff pastry is golden brown. Remove and allow to sit for 5-10 minutes before serving. Enjoy!
Savor and Enjoy!
It’s common sense to add the chicken back in but it is missing from your steps in the recipe.