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Chicken Pot Pie


Units Scale
  • Rotisserie chicken (2 cups full of shredded chicken)
  • 1 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cups from 1 carton (32 oz) Classic Chicken Broth
  • 1/2 cups frozen mixed vegetables, thawed
  • 1/2 cup heavy whipping cream
  • 2 pie crusts from a grocery store or bakery


  1. Preheat your oven to 425(F) degrees.
  2. While the oven is preheating, melt your butter in a saucepan.
  3. Add some minced garlic with the butter for flavor.
  4. Add your frozen vegetables into the pan. Stir until the vegetables are nice and soft.
  5. Slowly add flour to the vegetables (in increments), so the vegetables and butter can stick to each other.
  6. Next, add the chicken broth and cream to balance the thickness of the filling.
  7. Add your shredded chicken in the pan with the rest of the ingredients on medium heat.
  8. Spray your cast iron skillet with seasoning spray, and add your bottom crust. Add filling, then the top of the pie crust; fold the ends and pinch down with a fork.
  9. Put the skillet in the oven for 30 to 35 minutes, and when you see the crust turn to that golden brown, you know it’s ready. (Make sure you use a silicone handle holder when taking it out the oven.)
  • Author: Andrew Seegars

Keywords: cast iron cooking, chicken recipes, skillet recipes