Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, January 25, 2015

Skillet Chicken Potpie with Fresh Herbs

Is there anything cast-iron can’t do? I don’t think so. Chicken potpie, for instance. This is feel-good comfort food at its most comfortable, and a good, old-fashioned cast-iron skillet brings it all together—deliciously and easily.

Of course, making your own pie dough would make this dish even better, but sometimes ready-made piecrust, simple ingredients, and easy preparation are just what you need to put a warm, flavorful family dinner on the table. In cast-iron.

Serves 4-6

  • olive oil for oiling skillet
  • 1 14.1-oz package refrigerated piecrusts
  • 2 tbsp unsalted butter
  • 3/4 cup chopped carrot
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • sea salt
  • freshly ground black pepper
  • 3 tbsp flour
  • 2 cups low-sodium chicken broth
  • 1 lb shredded cooked chicken breast tenders (2-1/2 to 3 cups)
  • 3/4 cup frozen peas, thawed
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp fresh thyme leaves
  • 1 egg white, lightly whisked
Potpie Vegetables 
Shredded Chicken
  1. Preheat the oven to 350° F.
  2. Lightly oil a 10-inch cast-iron skillet and place 1 piecrust in the bottom, pressing gently against the sides.
Lightly Oil the Skillet
Bottom Piecrust
  1. Heat a saucepan over medium heat and melt the butter. Add the carrot, onion, and celery and season with salt and pepper. Cook, stirring frequently, 5-6 minutes.
  2. Gradually stir the flour into the vegetables. Cook, stirring constantly, 30 seconds.
  3. Add the chicken broth and bring to a light boil. Reduce the heat to low and simmer until beginning to thicken, stirring occasionally, 7-8 minutes.
  4. Add the shredded cooked chicken and peas and cook 5 minutes. Remove from the heat and stir in the parsley and thyme. Check for seasoning, adding more salt and pepper, as needed.
  5. Pour the filling into the prepared skillet. Top with the remaining piecrust, crimping the edges around the border. Brush with egg white. Note: I didn't make small slits in the top crust simply because the package instructions recommended against it. Go with whatever your instructions are.
  6. Bake the potpie until golden and bubbly, 35-40 minutes.
Carrot Mixture Beginning to Cook
Flour Stirred In 
Broth Added 
Thickened Broth
Chicken and Peas Added 
Herbs Added
Ready to Bake 
Baked Potpie
Remove from the oven and let rest 10 minutes before serving.

Skillet Chicken Potpie with Fresh Herbs


  1. Oh yum, I love chicken pot pie, yous looks so good! I've never tried making one in a skillet before, great idea. Thanks for sharing at What'd You Do This Weekend? :)

  2. Thanks much, Joy --- you can do ANYTHING in cast-iron! Well, almost. :)

    I appreciate it,