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Cast Iron Skillet Chicken Pot Pie

A hearty one-pan chicken pot pie made with seared chicken breasts and thighs, creamy vegetable filling, and a stunning twisted puff pastry rosette crust baked in a cast iron skillet.
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Prep Time 20 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 boneless skinless chicken thighs
  • kosher salt and ground black pepper for seasoning
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 4 medium carrots peeled and chopped
  • 1 large onion chopped
  • 8 oz baby cremini mushrooms sliced
  • 4 garlic cloves minced
  • 2 tsp fresh thyme chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp all-purpose flour
  • 2 cups chicken stock low-sodium recommended
  • 3/4 cup heavy whipping cream
  • 1 cup frozen green peas
  • 2 sheets puff pastry 17.3 oz total, thawed and cut into 1/2-inch strips
  • 1 egg whisked for brushing

Equipment

  • 12-inch cast iron skillet
  • Cutting board and knife
  • Pastry brush
  • Wooden spoon or spatula

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Season chicken breasts and thighs with kosher salt and black pepper. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to cutting board, slice into strips, and set aside.
  3. In the same skillet, add butter, carrots, onion, and mushrooms. Sauté for 6 to 7 minutes over medium-high heat until tender. Reduce to medium. Add garlic, thyme, salt, pepper, and flour. Stir and cook 30 seconds.
  4. While stirring, slowly pour in chicken stock. Add heavy cream and simmer for 3 to 5 minutes until the sauce thickens.
  5. Remove from heat. Stir in frozen peas and sliced chicken. Cool for 5 minutes.
  6. Cut thawed puff pastry sheets into 1/2-inch strips. Twist each strip and arrange in overlapping circular pattern over the filling from the outer edge to the center until fully covered.
  7. Brush whisked egg evenly over the puff pastry surface. Bake for 35 to 40 minutes until deep golden brown. Rest 5 to 10 minutes before serving.

Notes

Rotisserie chicken can replace raw chicken to skip the searing step. Make filling up to 1 day ahead and refrigerate. Add puff pastry fresh before baking for the crispiest crust.