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 pie crust, 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

Ingredients

• olive oil for oiling skillet
• 1 14.1-oz package refrigerated pie crusts
• 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 (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

Preparation

1. Preheat the oven to 350°F.
2. Lightly oil a 10-inch cast-iron skillet and place 1 pie crust in the bottom, pressing gently against the sides.

Lightly Oil the Skillet

Bottom Pie Crust

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 pie crust, crimping the edges around the border. Brush with egg white. 
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