You guys know how much I love super simple but absurdly delicious meals. Also you know how much I love fall and winter comfort food. ALSO you know how much I love chicken pot pie. If you don’t know these things, hi! I’m Annie, and these things make me happy. And chicken pot pie is one of my all time fave meals.
It’s my hubb’s all time favorite thing, too, so it’s definitely a well-loved item over at our house.
And THIS chicken pot pie…I’m not sure I’ll ever make another one again. It is so, so, so, so, SOOOOO easy. It’s all done in one pot, you use frozen veggies and a rotisserie chicken, and you use store bought Pillsbury pie crust. And – AND – it only bakes for 15 minutes. The filling is cooked and ready by the time it even goes into the oven, and we only have one top crust, so it cooks pretty dang fast in your high heat oven (450 degrees), and you’re ready to go in no time.
As for the rotisserie chicken, frozen veggies, and pre-made crust, in my experience there is no reason not to use these little shortcuts. Frozen veggies are great, rotisserie chicken is honestly most of the time juicier than anything you are going to make yourself, and the pie crust comes out flaky and delicious.
Here’s what goes down here:
- Melt some butter in a 12 inch cast iron skillet and stir in some flour when the butter is melted
- Add your chicken stock and milk, season with salt and pepper, and let it get nice and thick. This is going to be the gravy for your chicken pot pie
- Throw in your rotisserie chicken and frozen veggies, add some nutmeg, pop your pie crust on there, and bake for FIFTEEN minutes!
That’s seriously it. So easy and SO fast! That nutmeg there at the end might seem a little strange, but you only add 1/4 teaspoon, so you don’t taste the nutmeg directly, but what you do taste is a warmth that runs through every bite and an extra homemade, cozy feel. It’s a game changer!
There are a few things I extra extra love about this chicken pot pie. One: the gravy is perfectly thick and doesn’t need a bunch of time to set. Sometimes when you make chicken pot pie, the gravy is a bit liquidy and it needs to cool and set for a bit. But with this recipe, the gravy is perfectly thick and coats all the veggies and chicken wonderfully, and you can go to TOWN right when it comes out of the oven! Two: there is no transferring to a pie dish – it all happens right there in the cast iron. Three: it is homey and comforting and wonderful in every way imaginable 😍😍😍.
This is also a great family friendly, kid friendly, everyone friendly dish. It’s impossible not to love no matter who you feed it to! Ford shoves this into his mouth like it’s his job. And I love having super kid friendly things ready to go for lunch and dinner.
And things like this are big hits. Last week I whipped up a shepherd’s pie for dinner thinking that he would be able to eat on that for several days, and he did have it one night for dinner, but then we went to play outside for a little bit and when we came back in, Boone had literally eaten THE ENTIRE THING.
The. Entire. Thing.
Right out of the baking dish on the stove top. He’s been a very mischievous boy lately since Seth has been working these super early morning to super late at night shifts. He’s not getting quite as much daily fetch time as he normally does, so he’s a bit hyper. And acting out by EATING MY ENTIRE SHEPHERD’S PIE. Bitter. Just…bitter.
Anyways…at least it was a shepherds pie and not this chicken pot pie, because that would have been even more tragic.Print
One Pot Cast Iron Chicken Pot Pie
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 5 servings 1x
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk (we used whole, but you can use anything)
- 1 rotisserie chicken, all the meat picked off and shredded into bite sized pieces
- 2 cups frozen veggies (we used a mixed bag that had carrots, peas, green beans, and corn)
- 1/4 teaspoon nutmeg
- 1 Pillsbury pie crust (in the refrigerated section, usually where the pop-can biscuits are)
- Preheat your oven to 450 degrees
- Melt your butter in a 12 inch cast iron skillet
- When melted, stir in your flour and let that cook together for about 15 seconds, stirring constantly
- Add your chicken stock and milk, season with salt and pepper, and bring to a simmer
- Once simmering, let this thicken for several minutes and then add your rotisserie chicken, frozen veggies, and nutmeg to the gravy
- Stir to combine and season to taste with salt and pepper. Let this cook for just a few minutes until the veggies have heated through
- Top the whole mixture with your pie crust, and gently press the edges of the crust against the side of the pan (you do NOT need to be exact here, and it’s totally fine if it’s not sealed all the way around – this is very forgiving)
- Place in the oven and bake, uncovered, for 15 minutes or until the crust is golden brown
- Serving Size: 1/5 of the chicken pot pie
- Calories: 443
- Sugar: 5 g
- Sodium: 792 mg
- Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 115 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more chicken pot pie goodness? Check these out:
Chicken and Leek Pot Pie with Black Pepper Crust
Easy Chicken Pot Pie Soup (Soup Sunday!)
This is SO yummy and got a standing ovation from the whole family which is hard to do with my picky eaters. Officially added to our dinner rotation during the colder months.
Annie Chesson says
Yay!! So glad you liked it, Kenee!
Hi, I love your recipes. I was just wondering when do you add nutmeg in? Did I miss it somewhere in the directions?
Annie Chesson says
Ah! Thanks for pointing that out to me, Joni! You add it in when you add the chicken and veggies. I fixed the recipe in the post – whoops!