As the temperature starts to dip and leaves begin to change, I start craving heartier, comforting food. There’s not much that fits the bill better than chicken pot pie. This version keeps it classic with the usual mirepoix, a hearty dose of thyme, and enough peas to stud every bite. Rather than make a pie crust, I like to layer premade puff pastry over the skillet, which cuts down on time while still delivering that satisfying flaky topping in every bite.
I always opt for chicken thighs since they have more flavor, but you could totally use chicken breasts in a pinch.
Some puffy pastries cook faster than others, so begin checking on your pot pie after about 25 minutes of baking. If it browns on top before it’s cooked through, cover the skillet with aluminum foil to prevent further browning.
Recipe: Cast Iron Chicken Pot Pie
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cubed
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 medium carrots, finely chopped
3 medium celery stalks, finely chopped
3 garlic cloves garlic, finely chopped
1 tablespoon thyme, finely chopped
1 cup frozen peas
¼ cup all-purpose flour, plus more for dusting
2 cups chicken stock
1 sheet puff pastry, thawed
1 egg plus 1 tablespoon water, beaten
The Field Method for Cast Iron Care
In the same pan, melt the butter over medium-high heat. Once melted, add the onion, carrots, and celery and cook, stirring occasionally, until the onions are translucent and vegetables soften, about 7 minutes. Season with salt. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes longer. Add the chicken and peas and stir until combined.
Increase heat to high and add the flour, stirring until the chicken and vegetables are fully coated and the flour has turned golden brown, 1 to 2 minutes. Add the chicken stock and use a wooden spoon to scrape up any brown bits on the bottom of the pan. Reduce the heat to medium and cook, stirring occasionally, until the sauce has thickened, about 15 minutes. Remove from the pan from the heat.
On a lightly floured surface, roll out the puff pastry to a 14-by-12-inch rectangle. Cut out a 11-inch circle and make a few slits in the center to release steam. Place the puff pastry on top of the skillet, tucking the excess under so that the puff pastry fits the diameter of the skillet.
Brush the puff pastry with egg wash. Place the skillet on a rimmed baking sheet and transfer to the oven. Bake until the filling is bubbling and the pastry is puffed and golden brown, 45 to 55 minutes.
Let cool for 10 minutes before serving.
Seasoning Rating: Better
Pot pie is a true single-skillet meal, and the early parts of this recipe—browning chicken and cooking down mirepoix—are exactly the kinds of cooking that help build seasoning. Sweet or savory baked goods often call for buttering the skillet. This helps prevent sticking, which also does your seasoning a favor.
Serve in the skillet, but don't leave your leftovers sitting for long: moisture can become trapped by pie crust, especially if stored in the fridge. After dinner, it's best to clean promptly and make sure to apply Field Seasoning Oil before you put the pan away.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.