Introduction: Robust Cast Iron Pot Pie

Yields: 12 servings

The cast iron pan is a staple piece to have in your kitchen arsenal. You can bake it! Fry it! Use it on the fire! Use it in the fire! Dutch Oven it! This pot pie utilizes the pan, and also makes clean up a snap!



Step 1: Gather Ingredients

Kitchen Tools:

  • 10" cast iron skillet
  • Sauce pan
  • Whisk
  • Spoon
  • Bowls
  • Cookie/ baking sheet


Pie filling:

  • 3 cups chopped rotisserie chicken
  • 2 cups frozen mixed vegetables, thawed
  • 5 Tbsp butter
  • 1 rib celery diced
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 1/4 cup half & half or cream
  • 1 1/2 tsp poultry seasoning
  • 1 1/2 tsp garlic salt
  • 1 tsp dry tarragon leaves
  • 1/4 tsp lemon pepper
  • 1/4 tsp black pepper

Pie crust:

  • 1 1/3 cups All Purpose Flour
  • 1/2 teaspoon salt 1/2 cup All-Vegetable Shortening (Crisco)
  • 3 to 6 tablespoons ice cold water
  • 1 large egg beaten with 1 tsp cold water (Egg wash)


  • 1 14 oz package refrigerated pie crust, bring to room temperature per instructions

Step 2: Pan Prep

1. Preheat the oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Place on baking sheet and set aside. This will make transportation easy, and catch any drips from the pie.

Cast Iron care and keeping :

  • Prepping your cast iron pan is also called seasoning. When you season your pan, you are oiling the pan at a hot temperature to better better preserve the pan. This keeps the pan from allowing moisture to rust, or dry out and become brittle or flaky. Cooking with any kind of cooking oil is a great way to keep your pan in good condition. After use and washing, ensure the entire pan is dry- it is raw metal and it will rust!!
  • Rub a small amount of cooking oil on the cooking surface of the pan, preferably while still warm. This should be done after every wash, and so when you are ready to cook next, the pan is ready to rock and roll!
  • Cast pans are not nonstick and have no protective coating- this means you can actively damage it if you use the wrong utensils or chemicals in it. Stay away from metal utensils, wooden is an ideal alternative. When cleaning, do not use steel-wool pads or sharp, abrasive scrappers.
  • Contrary to legend, dish soap is safe to use in cast iron- in moderation. A pan can take on the taste of dish soap- or any flavor- when used a lot or in improper clean up. Use dish soap only when needed, like in a sticky situation (pun intended). Otherwise, hot water and scrubbing should do the trick.
  • Occasionally, you may notice some dark residue on your towel when cleaning. This is perfectly safe -- it’s just the baked-on cooking oil reacting to foods that may be slightly acidic or alkaline. It will disappear with regular use and care.
  • Cast iron pans come in a multitude of volumes and sizes, and work well for most any dish. They fit in an oven or open fires. Take your cast iron pans where ever you go!

Step 3: Pie Crust

**If you are using store bought pie crust, jump to Step 4!**

To make the pie crust:

1. Combine flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Teaspoons at a time, stir in just enough water until dough holds together.

    Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful

    2. Shape dough into a ball for single pie crust. Divide dough in two balls and flatten into 1/2-inch thick round disks. Chill for 30 minutes.

    Step 4: Making the Base

    1. In a large skillet over medium-high heat melt the butter.

    2. Lower the heat to medium. Stirring constantly, add the flour in small shakes to the skillet. Stir until the butter has absorbed the flour. It will make a thick gravy- like broth called a roux.

    When stirring, the batter should separate and reveal the pan. Then reform within a second or two.

    3. Continue whisking, gradually adding the chicken broth, in small splashes.

    4. Increase the temperature back to medium-high, and bring to a boil. Whisk in the half & half and immediately lower the heat to simmer.

    5. Add the garlic salt, tarragon, lemon pepper and black pepper. Whisk well- no lumps! Simmer and whisk regularly for 5 minutes.

    Step 5: Adding the Main Event

    1. After the 5 minutes of whisking, the roux should be thick but fluid. Remove from the heat and mix in the vegetables.

    2. Add in the chicken- cut in bite size shreds, and fold into the filling mixture.

    You can use the leftover from a whole bird roast or simply oven roasted chicken cutlets. The richest flavor comes from the meat that is fattier and kept moist while cooking. Cut or shred the chicken into bite size pieces.

    Step 6: Filling the Pie

    1. Roll out one of the pie crusts in a circle about 2-3" larger than the pan.

    2. Roll crust in around itself on the rolling pin, or lay on a plate to transfer to cast iron pan. Transfer the crust buy laying it out flat over the pan, then gently press the crust into the sides, then bottom of the pan. Press the edges of the crust bellow the top edge of the pan, in even thickness- thin crust will burn.

    Roll the dough on to the rolling pin or lay on the bottom of a plate to make for easy transferring. Fit it firmly onto the bottom and sides of the skillet, flattening and pressing with your knuckles or fist.

    3. Pour the filling into the crust.

    4. Roll out and fit the second crust on top. Fold the edges of the crusts together and pinching to seal. Cut slits in the middle of the crust to vent.

    5. Beat the egg and brush the top of the pie crust with the egg wash.

    Step 7: Baking

    1. Bake for 30 - 40 minutes until the crust is golden.

    The pie crust will crisp up on the outside, but stay moist on the inside. To check the pie, cut and lift part of the crust, and look to see how well done the pie crust is. If its still doughy, return to the oven for 5-8 minutes, watching so the top doesn't burn. Be sure to check near the center and near the edge.

    3. When done, let rest for 5 minutes and serve!

    With any luck, there wont be any leftovers to clean up, but that also means there are no leftovers for tomorrows lunch! This meal keeps well in the fridge, and heats up well in the microwave.

    Baking Challenge

    Participated in the
    Baking Challenge