Recipe of the Week: Cast Iron Skillet Chicken Pot Pie

Last week, we had one bitterly cold, windy, really wintry day, so my 11-year-old daughter and I decided to make Chicken Potpie. It’s one of her favorites, and really, you can’t beat its “comfort food” factor.

Baked in our largest cast iron skillet, it’s almost meal in itself – we added a salad and called it a fantastic dinner. The potpie was hot, savory, hearty and sooooooo good…in fact, I’m already planning when we’ll make it again. 

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Cast Iron Skillet Chicken Pot Pie

Adapted from a recipe by Jeananne Augsburger in Lehman’s 50th Anniversary Cookbook (no longer in print) in 2005. It’s an easy “teach you how to cook” recipe – my daughter first made it when she was 8 years old (with a little help from mom).

  • Total Time: 1 hour 20 minutes
  • Yield: Serves 8 (or hungry family of 5) 1x

Ingredients

Units Scale

2 c. cooked chicken, chopped (or cooked canned chicken)
116 oz. bag frozen mixed vegetables OR about 3/4 cup each peas, corn and chopped carrots
1 tsp. salt, or less
3 c. chicken broth
6 T. flour

Crust:
1 c. flour
1 c. milk
1/2 (1/4 c.) stick melted butter

Instructions

1. Make a white sauce by whisking together broth and flour. Heat to boiling, stirring constantly, until thickened.
2. Combine chicken, vegetables and sauce and pour into a cast iron skillet (at least 12″). 
3. For the crust, whisk together the flour and milk in a medium bowl. Add butter and mix well. 
4. Pour over top mixture in skillet.
5. Bake uncovered at 400 degrees F for 1 hour, or until golden brown on top. 
6. Let sit for 5 minutes before serving.

Notes

If you like lots of crust, you can double the crust recipe.

  • Author: Jeananne Augsburger
  • Prep Time: 20 min
  • Cook Time: 1 hour

Keywords: Cast Iron, Pot Pie, Chicken, Chicken Pot Pie, Lehman's Cookbook

 

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Sherry Tallent
Sherry Tallent
1 year ago

Yummy

Rose Jafari
Rose Jafari
1 year ago

Potpies are my favorite winter dishes. Enjoy

Last edited 1 year ago by Rose Jafari
Nita Danielson
1 year ago

Tells you how to mix the flour butter and milk for crust then what do I do
with crust
Thank you

Beth Catt
Beth Catt
11 months ago

I made home made chicken pot pies when I was 8 years old too, by the time I was 11 I was cooking our entire Sunday dinner by myself

Beth Catt
Beth Catt
11 months ago

Nita step 4 says to pour over the pot pie

Lexie
Lexie
10 months ago

Stumbled across this on the website. Let me tell you…So good! My house smelt lovely, and it was actually a delicious and fairly quick meal to make. The crust is like dumplings within the pie in spots. The family approved!

Vikki
Vikki
11 days ago

Sounds delicious will definitely make this.

Phyllis
Phyllis
11 days ago

Looks absolutely delicious! I can’t wait to try it!

Danika Hosa
Danika Hosa
10 days ago

I made this last night, but used ground beef and beef broth instead of chicken. I added onion to the mixed veggies as well as some additional spices/seasonings to the meat and crust. My husband loved it and it will be a regular recipe from now on. Delicious!

Lehman's
Lehman's
Admin
Reply to  Danika Hosa
8 days ago

We love the remix you did, Danika!

Ursula
Ursula
8 days ago

Danika~ sounds great! I make mashed potatoes for topping ala Shepard’s Pie!

trackback
2 days ago

[…] #4 – Cast Iron Skillet Chicken Pot Pie Cast iron cooking meets comfort food…the results are delicious! Get the recipe for Cast Iron Skillet Chicken Pot Pie […]

Debbie Jackson
Debbie Jackson
2 days ago

So so good. A keeper.

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