Cast Iron Chicken Pot Pie

Cast Iron Chicken pot Pie

Puff pastry adds a decadent touch to this Cast Iron Chicken Pot Pie.

Cast Iron Chicken Pot Pie
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  1. 1 (4-pound) whole chicken
  2. 8 large sprigs fresh parsley
  3. 4 stalks celery
  4. 4 carrots, halved
  5. 1 medium yellow onion, cut into quarters
  6. 1 tablespoon black peppercorns
  1. 3 tablespoons unsalted butter
  2. 1½ cups (1-inch) sliced fresh green beans
  3. 1½ cups coarsely chopped yellow onion
  4. 1½ cups coarsely chopped carrot
  5. 1 cup coarsely chopped celery
  6. 2 cloves garlic, minced
  7. ¼ cup all-purpose flour
  8. ½ cup heavy whipping cream
  9. 2 tablespoons chopped fresh parsley
  10. 1 tablespoon chopped fresh thyme
  11. 2 teaspoons finely chopped fresh sage
  12. 2 teaspoons kosher salt
  13. ½ teaspoon ground black pepper
  1. ½ (17.3-ounce) package frozen 
puff pastry, thawed
  2. 1 large egg
  3. 1 teaspoon water
  4. ¼ teaspoon kosher salt
  5. ⅛ teaspoon ground black pepper
  1. For broth: In a large stockpot, combine chicken, parsley, celery, carrot, onion, and peppercorns. Add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until chicken is tender, about 2 hours.
  2. Remove chicken from broth. Let stand until cool enough to handle. Shred meat, discarding skin and bones. Drain broth through a fine-mesh sieve, discarding solids. Reserve 2 cups broth for filling. Let cool, and freeze remaining broth in heavy-duty resealable plastic bags for up to 3 months.
  3. Preheat oven to 375°.
  4. For filling: In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add beans, onion, carrot, and celery; cook until softened, about 5 minutes. Add garlic; cook for 1 minute. Sprinkle flour over vegetables; cook for 1 minute, stirring constantly. Gradually stir in 2 cups reserved broth and cream. Cook, stirring constantly, until mixture begins to thicken. Remove from heat. Stir in chicken, parsley, thyme, sage, salt, and pepper.
  5. For crust: On a lightly floured surface, roll puff pastry into a 10-inch square. Place over hot chicken mixture, letting excess extend over sides of skillet. In a small bowl, whisk together egg and 1 teaspoon water. Brush pastry with egg mixture. Cut 4 (1-inch) vents in top of dough to release steam. Sprinkle with salt and pepper. Brush underside of pastry corners with egg mixture; press to skillet.
  6. Bake until filling is bubbly and crust is puffed and golden brown, about 25 minutes. Let cool for 15 minutes before serving.
Taste of the South

 Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!


  1. Great recipe, the pie filling is delicious. However, if using homemade puff pastry, the baking time is faaaaarrrr too short. 375 in a convection oven took well over an hour to ensure the dough was cooked all the way through.

  2. This might sound dumb, but after I boil the chicken with the vegetables, do I discard the veggies from the broth and chop up fresh ones to use in the filling or do I just put the boiled veg into the filling??

    • Hi! For this recipe you’ll want to discard the vegetables used in the broth and use fresh vegetables for the filling.

  3. You thought we were done with pies? Chicken pot pie is a fall and cast-iron skillet staple. You could make your own crust, but store-bought puff pastry works plenty well for a weekday meal.


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