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. 

Cast Iron Skillet Chicken Pot Pie

2 c. cooked chicken, chopped (or cooked canned chicken)
1-16 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
1 c. flour
1 c. milk
1/2  (1/4 c.) stick melted butter
Note: If you like lots of crust, you can double the crust recipe.

Our delicious canned chicken helps this recipe come together in minutes – skip the step of cooking the chicken!

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.
Serves 8 (or our hungry family of 5).

Note: 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).

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Sherry Tallent
Sherry Tallent
7 months ago


Rose Jafari
Rose Jafari
7 months ago

Potpies are my favorite winter dishes. Enjoy

Last edited 7 months ago by Rose Jafari
Nita Danielson
7 months 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
5 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
5 months ago

Nita step 4 says to pour over the pot pie

5 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!

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