Cast Iron Skillet Chicken Pot Pie

Happy Halloween and happy weekend! This has been one of those weeks where I look forward to the weekend a little extra.  While I was at work yesterday, Mr. Crafty surprised me with an offer to make me dinner! Now, Mr. Crafty is a very helpful guy, and he often pitches in to prep simpler meals or get dinner started, but it’s a rare thing for him to take on an entire meal solo.  He has some basic cooking skills, but has always said it’s the one thing he wishes he was better at… maybe because he’s already good at most everything else, but I digress.

He said, “I’m making dinner tonight, and I’ll give you 3 options to choose from… Chicken enchiladas, chicken pot pie, or bacon-wrapped beef tenderloin.”  They all sounded amazing for a cool fall evening, but I have a serious weakness for chicken pot pie.   “Are you sure though?” I asked incredulously, “That’s a pretty involved meal with lots of steps.”  “I got this!” he said.

And he absolutely did!

As he was prepping I was totally blown away by how amazing everything smelled, and how great it looked, so I grabbed my camera, took a break from my Mr. and Mrs. painted pumpkin project, and started documenting! Don’t worry, I made sure Mr. Crafty gave me the recipe he used, and I’ll post a copy below with a link to the original.

This is about the time when delicious smells started to waft from the kitchen…


Mr. Crafty has gotten really into cast iron cooking lately, and I’m hoping it catches on as a permanent interest… so I get to enjoy more of these amazing meals!


Almost ready for the oven…




This is Mr. Crafty’s “I’m seriously proud of myself right now” face…



Time to get all hot and bubbly…


Duke was attracted to the kitchen like a moth to a flame while the chicken pot pie was baking.  So we passed the time with an impromptu puppy photo shoot.


…Which ended like they always do


Oh yeah, Mr. Crafty whipped up some mashed potatoes while the pot pie was baking, too!





After what seemed like forever (but was only 35 minutes), it was ready!



I snuck a tiny fork full as I made up Mr. Crafty’s plate and whoa, baby!  It was fantastic! “You’re gonna love this!” I told him.

And he did! (Me too!)


In fact, he loved it so much that he went in for seconds, and thirds, and (maybe?) fourths.  I lost count!


Such an amazing meal! My mouth is watering just thinking about it.


Here’s hoping Mr. Crafty will take on another new recipe soon!


Here is the recipe he used, from Country Living:

Cast Iron Skillet Chicken Pot Pie

  • 2 TBSP unsalted butter
  • 1 medium onion, chopped
  • 4 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • ½ TSP salt
  • ½ TSP freshly ground pepper
  • 2 TBSP all-purpose flour
  • 3 TBSP heavy cream
  • 2 cups chicken broth
  • 4 cups shredded chicken (the recipe calls for a rotisserie chicken, but Mr. Crafty just poached and shredded boneless skinless breasts)
  • 1 cup frozen peas
  • 1 ½ TBSP chopped fresh dill
  • 1 large egg
  • 1 store bought pie crust
  1. Preheat oven to 400 degrees F. Heat butter in 12 inch cast iron skillet over medium heat. Add onion, carrots, celery, and garlic, and cook until carrots begin to soften, about 6 minutes.  Season with salt and pepper.
  2. Reduce heat to medium-low and stir in flour. Cook for 1 minute.  Stir in heavy cream and broth until combined.  Stir in chicken, peas, and dill, and bring to a boil.  Remove from heat.
  3. Gently roll out pie crust until it is slightly larger than the cast iron skillet. Place dough atop chicken mixture and crimp edges.  Brush crust with egg and cut vents in pasty.  Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.



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