Cast-Iron Skillet Chicken Pot Pie

Prep Time: 20 min
Total Time: 60 min
Servings: 4

Why are cast-iron skillets so amazing? This recipe provides plenty of clues. Recipe by Bev Cooks.


  • 4 tablespoons extra-virgin olive oil
  • 1 cup frozen pearl onions, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon freshly chopped sage
  • 2 cups kale, chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 3/4 cups frozen mixed vegetables (or vegetable blend of your choice)
  • 1/2 cup frozen peas
  • 1 1/2 cup shredded rotisserie chicken
  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1 egg, lightly beaten
  • 2 pinches coarse salt and freshly ground pepper


  1. Heat oven to 425°F.
  2. Heat the oil in an 8-inch cast-iron skillet over medium heat. Add the onions and cook until they start to brown, about 4 minutes.
  3. Add the garlic and sage and cook for 30 seconds.
  4. Add the kale and sauté until wilted, 3 to 4 minutes. Season with a pinch of salt and pepper.
  5. Add the flour and continue to sauté another 2 minutes, until the kale is coated.
  6. Add the broth, 1/2 cup at a time, until slightly thickened. Stir in the veggies and peas.
  7. Add the chicken and simmer for about 5 minutes, until it's nice and thick. Season well with salt and pepper.
  8. Unroll the pie crust and lay it over the cast iron. You may pinch the edges if you choose, or leave them be.
  9. Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375°F and cook another 15 minutes, or until the crust is a deep golden brown.
  10. Let rest 20 minutes before cutting into the pie. Serve immediately!