One Pot Chicken Pot Pie Cast Iron Comfort Dinner

I make this One Pot Chicken Pot Pie when the day feels long and the kitchen calls for something warm and steady. The crust turns crisp and the filling sits creamy and rich. We get tender chicken with carrots peas celery and soft potato. Cast Iron Chicken Pot Pie is the move when I want fewer dishes and more flavor. I build it in one pan so cleanup stays easy. The method fits busy nights and lazy Sundays. It joins my list of Cast Iron Pot Recipes and it acts a lot like the best Baked Casserole Recipes we lean on. Baked Chicken brings depth and that simple roast note we love. One Pot Meals make dinner feel calm and sure. Here we keep the steps clear and the rhythm simple. Five items push big flavor and the rest play backup. That spirit nods to 5 Ingredient Or Less Recipes even as we add pantry friends like flour milk butter and broth. We stir we taste we bake. Then we pause with a fork and a quiet smile.

Table of Contents

• 1) Key Takeaways
• 2) Easy One Pot Chicken Pot Pie Recipe
• 3) Ingredients for One Pot Chicken Pot Pie
• 4) How to Make One Pot Chicken Pot Pie
• 5) Tips for Making One Pot Chicken Pot Pie
• 6) Making One Pot Chicken Pot Pie Ahead of Time
• 7) Storing Leftover One Pot Chicken Pot Pie
• 8) Try these Main Course next
• 9) One Pot Chicken Pot Pie
• 10) Nutrition

1) Key Takeaways

I cook with calm hands and a warm pan. This dish brings steady comfort and clear steps. The crust bakes golden and the center stays rich. The name fits the plan since we build it in one pan. The main idea lands fast and kind.

We get flavor from tender chicken and soft vegetables. We use a cast iron skillet so heat stays even. We stir a smooth sauce and tuck it under a simple lid. The method fits a busy night and a slow weekend.

One Pot Chicken Pot Pie keeps cleanup light and mood bright. The style suits home cooks at any level. I write the path so each step reads short and friendly. I cook this for friends and for quiet nights with a book on the counter.

2) Easy One Pot Chicken Pot Pie Recipe

I reach for my cast iron skillet and I breathe out. One Pot Chicken Pot Pie starts with one pan and simple moves. I say it twice here since this line carries the heart of the dish and sets the tone for the page. The scent of butter meets onion and I feel at home.

We build layers that stay close and clear. Chicken stays tender. Carrots and peas turn soft. The sauce turns creamy and smooth. The lid goes on and the kitchen feels safe. A single pot chicken pie idea sits near my hand and I trust it.

The pace stays steady and short. I write like I cook. I keep the words near their friends so your eyes rest easy. One pan chicken pot pie fans will feel seen here. The plan favors an easy weeknight chicken pie that tastes like home.

3) Ingredients for One Pot Chicken Pot Pie

Cooked chicken I shred warm pieces and watch the steam curl. White meat or dark meat both work. Leftover roast wins for speed.

Butter I drop small cubes in the pan and hear a soft sizzle. The scent lifts. The sauce begins.

Onion I chop fine so the pieces melt fast. Sweet notes rise as they hit the heat.

Carrots and peas I pour a small bowl from the freezer. The color pops and the bite stays gentle.

Celery I dice thin so the snap turns tender. The sauce likes the soft edge it brings.

Potato I peel and cut small so it cooks with the rest. The cubes turn silky in the sauce.

Flour I whisk it into butter and watch a paste form. This gives the filling body and a smooth feel.

Milk I pour a slow stream and stir with care. The mix turns glossy and thick.

Chicken broth I warm a cup and fold it into the pan. Depth arrives and the kitchen smells rich.

Pie crust I roll a cool disk and lift the round with both hands. The edge crimps with small pinches.

Salt and black pepper I season and taste. Small shakes guide the finish.

4) How to Make One Pot Chicken Pot Pie

Step 1 Heat the oven and set the rack in the center. I place the cast iron skillet on the stove and take a breath.

Step 2 Melt butter and soften onion celery and carrot. The sound turns gentle. The scent wraps the room.

Step 3 Sprinkle flour and stir until smooth. Add warm broth and milk. The sauce thickens and shines.

Step 4 Fold in potato peas and chicken. Season with salt and black pepper. The filling looks hearty and calm.

Step 5 Lay the crust over the skillet. Crimp the edge with gentle pinches. Cut small vents so steam can leave.

Step 6 Bake until the top turns deep gold and the filling bubbles. Let the pie rest so the slices hold.

5) Tips for Making One Pot Chicken Pot Pie

Use a cast iron skillet for even heat. This fits the spirit of One Pot Chicken Pot Pie and helps the crust set well. I chill the dough so flakes appear and stay light.

Keep the cuts small so each bite feels balanced. A one pan chicken pot pie idea pairs well with small dashes of thyme or a hint of fresh parsley. I taste and adjust with care.

For speed I start with rotisserie chicken. For a richer note I add a splash of cream. Fans of chicken pot pie love that small shift. The goal stays the same calm food with clear flavor.

6) Making One Pot Chicken Pot Pie Ahead of Time

I cook the filling and cool it. I roll the crust and wrap it tight. Both parts wait in the fridge. On the day I assemble and bake. The plan fits a weeknight rush and a slow Sunday.

A single pot chicken pie theme still holds when we split tasks. I keep the skillet ready and the oven warm. The edge stays crisp and the middle stays creamy.

This path helps hosts and helps parents. The dish sits kindly on a table with salad on the side. I share the link for Nancy Cooks at https://www.nancycooks.com and I sign my name as Nancy with a smile.

7) Storing Leftover One Pot Chicken Pot Pie

Cool the pie to room temp. Place slices in tight boxes. The fridge keeps them safe for three days.

Reheat in a warm oven so the crust stays crisp. The center loosens and the scent returns. A cast iron skillet works for reheating too.

Freeze single portions for busy nights. Label and date. Thaw in the fridge and bake until hot. A homemade creamy chicken pie still shines after the nap.

8) Try these Main Course next

9) One Pot Chicken Pot Pie

One Pot Chicken Pot Pie Cast Iron Comfort Dinner

I make this One Pot Chicken Pot Pie when the day feels long and the kitchen calls for something warm and steady. The crust turns crisp and the filling sits creamy and rich. We get tender chicken with carrots peas celery and soft potato. Cast Iron Chicken Pot Pie is the move when I want fewer dishes and more flavor. I build it in one pan so cleanup stays easy. The method fits busy nights and lazy Sundays. It joins my list of Cast Iron Pot Recipes and it acts a lot like the best Baked Casserole Recipes we lean on. Baked Chicken brings depth and that simple roast note we love. One Pot Meals make dinner feel calm and sure. Here we keep the steps clear and the rhythm simple. Five items push big flavor and the rest play backup. That spirit nods to 5 Ingredient Or Less Recipes even as we add pantry friends like flour milk butter and broth. We stir we taste we bake. Then we pause with a fork and a quiet smile.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time49 minutes mins

Course: Main Course

Cuisine: American

Keywords: 5 Ingredient Or Less Recipes, Baked Casserole Recipes, baked chicken, Cast Iron Chicken Pot Pie, Cast Iron Pot Recipes, One Pot Chicken Pot Pie, one-pot meals

Servings: 6 servings

Author: Nancy

Ingredients

Pie Filling

• 2 medium baked chicken breasts diced
• 1 and 1 quarter cups hot water plus 2 chicken bouillon cubes
• 6 tablespoons butter softened
• 1 half cup milk
• 1 celery stalk diced
• 1 third cup frozen diced carrots
• 1 quarter cup frozen peas
• 1 quarter cup all purpose flour
• 1 tablespoon cornstarch
• 1 quarter cup onion finely chopped
• 1 Yukon potato peeled and diced
• salt and black pepper to taste

Pie Crust

• 2 and 1 quarter cups all purpose flour
• 1 cup butter cold and in cubes
• 1 half cup cold water plus 2 tablespoons water
• 1 half teaspoon salt

Instructions

Pie Filling

1. Heat oven to 375 degrees F.
2. In a small bowl mix 4 tablespoons softened butter with the flour then set aside.
3. In another bowl dissolve cornstarch in the milk then set aside.
4. Melt 2 tablespoons butter in a large saucepan. Cook onion carrot and celery over medium high heat for about 3 minutes.
5. Add the hot broth and the diced potato. Bring to a boil. Cover and simmer until the vegetables turn just tender about 10 minutes.
6. Stir in the butter flour paste and bring to a gentle boil while stirring.
7. Pour in the milk cornstarch mix. Season with salt and black pepper. Stir in the chicken and peas. Cover and let the filling cool slightly.

Pie Crust

1. Place butter flour and salt in a food processor. Pulse until the mix looks like coarse sand with small bits of butter.
2. Add ice water a tablespoon at a time pulsing a few times after each splash until large clumps form and the dough pulls from the bowl.
3. Bring the dough together on the counter. Divide in half. Shape each into a ball then flatten into a disk. Wrap and chill for at least one hour.
4. Let the dough sit a few minutes. Roll one disk on a lightly floured surface into a circle about 12 inches across.
5. Cut rounds to fit ramekins. Rest the rounds for 5 minutes.
6. Press a thin layer of dough in the bottom of each ramekin. Fill with cooled filling. Top with a round and pinch the edge. Cut slits for steam.
7. Bake for 30 minutes. Brush the tops with beaten egg. Bake 5 minutes more. Rest at least 15 minutes before serving.

Notes

Notes & Tips
Use rotisserie chicken for speed. Swap mixed vegetables for peas and carrots. A large cast iron pan gives even heat. If you want one big pie line a 9 inch dish with crust add filling cover with the top and bake until the crust turns deep gold. Leftovers keep in the fridge for up to three days. Reheat in the oven so the crust stays crisp.

10) Nutrition

One slice offers balanced comfort. Protein sits at a steady level and carbs carry the crust. Fat gives body to the sauce. Sodium stays moderate with mindful broth. Fiber grows with peas and carrots. I drink water and enjoy a slow bite.

For lighter plates I swap part skim milk and use a thinner crust. For deeper flavor I keep butter and add more herbs. I read the room and cook with care. The table feels calm.