Easy Chicken Pot Pie with Pie Crust

Cast Iron Chicken Pot Pie is the best way to enjoy this classic comfort food dish.

5 from 3 votes

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 1

Additional Time: 5

Total Time: 1 10

Servings: servings

Author: Jennifer Stewart

Preheat oven to 350F. Cook the veggies (broccoli and potatoes) per package directions.
In a large bowl, combine chicken, soup, broccoli, potato, and mixed veggies. Stir to mix and incorporate the soup with the ingredients.
Place one crust in skillet. Scoop or spoon the pot pie mix into the center of the crust. Spread out leaving a little on the edges free for crimping.
Top with second crust and fold over/crimp edges to seal the pie. Cut slits in top of crust.
Place in preheated oven and cook for one hour, rotating half way through to brown evenly. The pie is done when the top is golden brown and the sauce is bubbly through the openings.
Remove and let cool for 5 minutes to set. Serve warm.

Use precooked chicken from the deli. It’s a life saver! I make large batches in my instant pot to have on hand for tacos, chicken salad, etc.
Pick your favorite frozen veggies to use.
Brush your bottom crust with egg whites before adding the filling to keep it from getting soggy.
Be sure to cut slits in the top crust to release the stem and avoid a soggy crust.
Feel free to make your own pie crust if you have a great recipe or some stashed in the freezer.
Don’t use puff pastry, it takes too long to thaw, is square, and is too flaky to hold the filling in.
Egg wash the top crust before baking to get a golden brown color.
If the edges start to brown too early, wrap a strip of aluminum foil around the edge of the skillet.
I use an 8 inch skillet for this recipe, but you can use a 9 inch too. Anything larger and the pie will be too thin.