One Pot Cast Iron Chicken Pot Pie

5 from 1 reviews


  • 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)


  1. Preheat your oven to 450 degrees
  2. Melt your butter in a 12 inch cast iron skillet
  3. When melted, stir in your flour and let that cook together for about 15 seconds, stirring constantly
  4. Add your chicken stock and milk, season with salt and pepper, and bring to a simmer
  5. Once simmering, let this thicken for several minutes and then add your rotisserie chicken, frozen veggies, and nutmeg to the gravy
  6. 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
  7. 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)
  8. Place in the oven and bake, uncovered, for 15 minutes or until the crust is golden brown