Skillet Chicken Pot Pie Recipe

cast iron skillet chicken pot pie with a wedge missing

Skillet Chicken Pot Pie Recipe

This easy Cast Iron Skillet Chicken Pot Pie uses rotisserie chicken and pantry shortcuts for a hearty double crust pie with barely any prep. Ready in about an hour.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 1

Cool: 5

Total Time: 1 15

Servings:

Author: Jennifer Stewart

Equipment

1 8 Inch Cast Iron Skillet

Ingredients

2 cups cooked chicken
10.5 ounces broccoli cheese soup
10 ounces broccoli with cheese sauce frozen
1 ½ cups mixed vegetables frozen
1 medium baking potato
14.1 ounces refrigerated pie crust 2 crusts/package

Instructions

Preheat oven to 350F. Cook the veggies (broccoli and potatoes) per package directions. Cook the potato either by boiling or poking holes and microwaving it until tender.
In a large bowl, combine chicken, soup, broccoli and cheese, potato, and mixed veggies. Stir to mix everything so the soup coats it all.
Unroll one crust into the bottom of an oven-safe skillet. I like to use my cast iron skillet.
Scoop or spoon the pot pie mix into the center of the crust. Spread out leaving a little on the edges free for crimping.
Top with second crust and fold over/crimp edges to seal the pie. Cut slits in top of crust to allow the steam to escape.
Place in preheated oven and cook for one hour, rotating half way through to brown evenly. The pie is done when the top is golden brown and the sauce is bubbly through the openings.
Remove and let cool for 5 minutes to set. Serve warm.

Notes

Brush the bottom crust with egg white before filling to keep it from getting soggy.
Cut slits in the top crust to release steam and avoid a soggy crust.
Use rotisserie or precooked chicken to keep prep to almost nothing.
Cook in cast iron for the crispiest bottom crust.
Wrap the edges with foil if they brown too fast before the center is done.

Nutrition