Cast Iron Chicken Pot Pie

Cast Iron Chicken Pot Pie

When you hear the words ‘comfort food’ one of the first dishes that usually springs to mind is a Chicken Pot Pie. Beautiful flaky Puff Pastry covering up a deliciously thick filling of Chicken and fresh Vegetables. It’s a lovely warming dish for a cold night for the family. Our Cast Iron Chicken Pot Pie is an easy preparation of this classic recipe, requiring just one pan to cook everything!

A Cast Iron Pan is all you need. Cook the filling up, then straight into the oven to make Pie!

We love our Cast Iron Pans because they are just so versatile, and this recipe is a great example of that. Make all those delicious ingredients in the pan on the stovetop, whack a Puff Pastry Lid straight onto the pan then throw it in the oven to bake. What could be easier!

The Cast Iron pan conducts heat better than any other pan you can cook with. Which makes it great for making pies as you will be guaranteed a beautiful, even cook throughout. Also, just having the peace of mind to not have to transfer the filling into a pie dish makes this Cast Iron Chicken Pot Pie a recipe that can be made on a busy weeknight with little fuss

Cast Iron Chicken Pot Pie mixture in pan
The mixture will thicken beautifully with the inclusion of lovely Chicken Stock and a little Flour. No need for Cream!

No Cream needed in the Cast Iron Chicken Pot Pie

This recipe is also quite healthy, loaded with vegetables and, unlike many Chicken Pot Pies, does not require Heavy Cream. The sauce for the pie thickens up nicely due to the inclusion of good quality Homemade Chicken Broth, and a little bit of all-purpose flour

Also, the inclusion of many delicious and healthy vegetables such as Onions, Carrots, Celery, and Potatoes means the dish is also healthy!

Skin on Chicken Thighs add a lovely salty, crunchy texture to the pie filling

When baking Chicken in a pie the absolutely must-use cut of Chicken is the Thigh. The Chicken Thigh, or ‘Dark Meat’ as it is sometimes called packs much more flavor than Chicken Breast. It also doesn’t typically dry out like the Breast does, which is perfect given the Chicken will basically be cooked twice, first on the stovetop, and finally, baked in the oven under the pie crust

It isn’t mandatory, but we highly recommend using Chicken Thighs with the skin on. The first step in the Cast Iron Chicken Pot Pie Recipe involves rendering the fat from the skin, which leaves the skin lovely and crispy. That crispy skin goes straight into the pie which adds a beautiful, salty

Cast Iron Chicken Pot Pie in bowl
You can get beautiful flaky pastry from the store for the Cast Iron Chicken Pot Pie. It’ll come out perfect!

Store Bought Puff Pastry is more than adequate for a great Pie

Look, we’ve watched enough Baking Shows to know how unbelievably difficult it can be to make Puff Pastry. If you want to make your own Puff Pastry for this recipe then absolutely go for it. For us, we’re all about simplicity when it comes to One Pot Dinners, so get the store-bought stuff. It’s really good!

Resist the temptation to eat the pie immediately once it comes out of the oven

Ok, we will admit that this warning is ‘technically’ the right thing to do, however we only manage to successfully follow through on this recommendation about 50% of the time. The temptation to dive into the beautiful smelling pie as soon as it comes out of the oven is great, we know. However, for the best result it is much better to let it sit for 10 – 15 minutes before eating

Cast Iron Chicken Pot Pie top down in bowl
Let the pie cool down for a bit before serving. The end result will be much better, we guarantee it!

There are two main reasons why you should cool your pie before eating

  1. It’ll cool down enough that it won’t burn your mouth! It’s never a pleasant experience diving into a lovely meal and burning yourself on the first bite! This will be very hot, so letting it sit for a bit will cool it down to an edible temperature

  2. The filling will have turned more to liquid in the Oven. By letting it cool for a bit allows the filling to thicken up which means you’ll get a lovely pie filling texture, less soup-texture when eating it

This advice goes for any type of pie that has just been baked. Just give it a little while. Hey, why not spend that waiting time taking some nice photos and sharing them with us on our Instagram and Pinterest pages?

Cast Iron Chicken Pot Pie

Course: DinnerCuisine: ChickenDifficulty: Easy


Prep time


Cooking time


Total time






  • 6 Bone in, Skin on Chicken Thighs

  • 2 Carrots, finely diced

  • 1 Large Potato, peeled and finely diced

  • 2 Celery Sticks, finely diced

  • 1 Large Brown Onion, finely diced

  • 4 Garlic Cloves, peeled and finely diced

  • 4 Sprigs of Thyme, removed from stems

  • 4 cups of Chicken Broth (see recipe here)

  • 1 – 2 Large Sheets of Puff Pastry (enough to cover your pan)

  • 2 tbsp. All Purpose Flour

  • 1 Egg, whisked

  • 1 tbsp. Unsalted Butter

  • 1 tsp. Vegetable Oil

  • Salt and Pepper


  • Season the Chicken Thighs well with salt and pepper, particularly on the skin side
  • Add the Vegetable Oil to a large Cast Iron Pan and place on the stovetop over medium heat. When the Oil is hot, place the Chicken Thighs in the pan, skin side down
  • Cook the Chicken until the Skin has browned and turned crispy. Flip over and cook until the Chicken is almost completely cooked (around 150 degrees internal temperature). Remove from pan and set aside to rest
  • Add the Brown Onion and sauté for 4 minutes until golden. Add the Celery, Potato, and Carrots and continue to sauté for a further 5 minutes until the vegetables start to go tender. Then add the Garlic, Thyme and cook for a further 1 minute until fragrant
  • Add the Flour and Butter and mix well to combine. Cook for 3 minutes stirring constantly until the Flour has been cooked through
  • Pour in the Chicken Broth and stir well to combine. Bring to a boil then reduce heat to low and simmer for 20 minutes, stirring occasionally until the liquid has begun to thicken to a chunky soup like consistency. Remove pan from heat to cool and set your oven to 375 degrees
  • Cut the now cooled Chicken Thighs into bite sized pieces, including the crispy skin and add them back into the Cast Iron Pan. Mix well to combine
  • Add 1 tbsp. of Salt and 1 tsp. of Pepper into the mixture and check for Seasoning, adjusting accordingly to your taste. Carefully place the Puff Pastry sheet(s) over the Pan, ensuring full coverage. Tuck the pastry hanging off the sides back into the pan to form a seal around the edges of the pie
  • Brush the whisked Egg over the pastry then poke several air holes into the pie. Place in the Oven and cook for 35 – 40 minutes until the crust is beautiful and golden brown
  • Once cooked, set aside to cool for 10 – 15 minutes. This is important as it will allow the filling to cool and thicken, which will make for a much better consistency when eating


  • You can buy store bought Chicken Broth if you haven’t made your own. If so, we recommend getting the low sodium versions to keep the dish healthy and not overload the flavor with salt

The Cast Iron Chicken Pot Pie recipe is filling on its own, and more than enough to feed a family of 4. However, if you’re super hungry, or just want some sides to pair with the Pie (which is always a great idea) then we recommend the following

We hope you enjoy this recipe as much as we did making it. Feel free to comment below and let us know what you think?

To find more delicious One Pot Dinners using a Cast Iron Pan simply click here!

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