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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


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

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


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.


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