Cast Iron Chicken Pot Pie with Puff Pastry. A cozy, comforting classic made in one pan, with puff pastry crust instead of traditional pie dough. It’s homey, creamy and delicious. My recipe is packed with chicken & fresh vegetables compared to the classic frozen veg. But I have tons of tips, tricks and shortcuts below. If you love a good, classic chicken pot pie, and have always wanted more chicken, more flavor and to skip the pie crust, this is for you.
FAQ & Shortcuts for Chicken Pot Pie
Can I add a bottom crust to this recipe?
I wouldn’t, because the puff pastry won’t really puff under all of the filling. You could consider baking another sheet of puff pastry (also egg washed & vented) on a baking sheet with parchment and bake alongside your chicken pot pie. Do this for extra puff pastry if you’d like!
Can I use frozen vegetables?
Totally. If you hate chopping, this is a great step. Use the same amount of frozen veg, about 2 cups, (carrots & peas or carrots, peas & corn). Cook the onion, add the flour & toss, then add broth and milk. Let come to boil and thicken. Add in frozen veg with your chicken pieces and follow the rest of the steps.
Can I use chicken breast or rotisserie chicken?
Rotisserie Chicken: Another good way to shorten steps is to use rotisserie chicken! Remove skin, debone and shred the rotisserie chicken. Cook vegetables in the avocado oil, add flour, broth and milk and then add the rotisserie chicken in with frozen peas. You won’t get the added chicken flavor from the initial cooking, but it is a great shortcut!
Using a Cast Iron Pan
This is the cast iron pan that I have. We also have an 8inch! They are affordable and we use it almost every single night. I love that they can go from stove top to oven with ease (it makes them perfect for a one pan meal). Cast Iron pans also enrich your food with iron and are non toxic compared to many other kitchen skillets. The more you get used to using it, the easier that it is. But if you want to talk cast iron and get all of my tips and tricks, message me or DM me on Instagram if that sounds interesting!
From the Kitchen
More Cast Iron Recipes:
Cast Iron Spatchock Chicken with Braised Onions
Garlic Lemon Chicken and Potatoes
Connect with Me
When you make this Cast Iron Chicken Pot Pie with Puff Pastry crust on top, let me know all of your thoughts or follow me on Instagram @ahomecooksnotes. I especially love how much chicken is in this recipe and how it uses fresh vegetables over frozen.
Chicken Pot Pie in Cast Iron with Flaky Salt Puff Pastry
Equipment
- 1 8-9 inch cast iron skillet
Ingredients
- 1-2 tbs avocado oil
- 1.5 – 2 lbs chicken thighs or breast*
- kosher salt
- 1/2 tsp fresh cracked pepper
- 1 cup carrots (2ish) sliced
- 1 cup celery (4-5 stalks) sliced
- 1 lg yellow onion chopped
- 1/3 cup all purpose flour
- 1 cups chicken stock, broth or bone broth
- 1 cup milk
- 1/2 cup frozen peas
- 1/4 cup chopped parsley
- 1 tbs thyme leaves
- 1 sheet puff pastry
- 1 egg beaten for egg wash
Instructions
- Thaw Puff Pastry & Preheat Oven to 400°F : Remove puff pastry from package and thaw while prepping/cooking chicken & oven preheats. It should take about 40ish minutes to thaw.
- Season & Cook Chicken: Pat your chicken thighs dry with paper towels and season well with salt and pepper. Heat avocado oil on medium high heat in cast iron. Cook chicken thighs 6 minutes on one side and about 4 minutes on the other or two until just cooked through or even 5 degrees under (155-160°). You may have to work in two batches. Remove chicken and place on cutting board to rest.
- Cook Veggies: Add your vegetables to chicken pan*. Add a pinch of salt, toss, and turn the heat to medium. Stir often in the first 5 minutes to clean up the pan a little and get the chicken bits into the veggies. Cook 5-7 minutes more until veggies have started to soften. While veggies are cooking, cut up chicken into small bites (1/2 inch or so).
- Add Flour & Liquids: Add flour to veggies and toss until all dry flour is soaked up – there should be no visible white! Add your liquids. Chicken broth & milk and stir. Turn heat to medium high and let come to boil. It should thicken and bubble.
- Assemble: Add chicken pieces, frozen peas, and fresh herbs. Toss until coated and turn remove from heat. Puff pastry sheet should be ready! If you want, roll it out a little bit to be big enough to cover the pan, but this step is not super necessary! Cut 2 venting slits in the center like a 1/2 inch long X. Gently place the puff pastry sheet over your mixture. Brush lightly with egg wash.
- Bake: Bake your chicken pot pie for 35-40 minutes until puff pastry is golden brown and puffed with visible layers on the edges. Let sit 10 minutes and serve hot.
leave a comment