Skillet Chicken Pot Pie with Cheddar Cheese Crust
A comforting one-skillet chicken pot pie featuring tender vegetables and chicken in a creamy herb-seasoned sauce, topped with a rich cheddar cheese pastry crust. The cast iron skillet creates a perfectly golden bottom while the cheesy crust adds extra flavor to this classic comfort food. Perfect for family dinners or cozy weeknight meals, this version stands out with its flaky cheddar-enhanced pastry that bakes directly over the filling for maximum convenience and flavor.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 12 tablespoons unsalted butter, cut into small chunks and chilled
- ⅝ cup shredded cheddar cheese
- 5 tablespoons ice water
- 4 tablespoons butter
- ½ medium onion, diced
- 1 carrot, peeled and thinly sliced
- 1 celery rib, diced
- ½ cup all-purpose flour
- 1 ⅓ cups chicken broth
- 1 cup half and half
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ⅝ cup frozen peas, defrostedfrozen corn or green beans1:1vegetable
different texture
- 3 cups diced cooked chickenturkey or ham1:1protein
different flavor
- 1 egg, lightly beaten
Instructions
- 1
Make pie crust by pulsing flour and salt in food processor
- 2
Add chilled butter pieces and pulse until mixture resembles coarse crumbs
- 3
Add cheese and pulse to combine
- 4
Transfer to bowl and add ice water, stirring until dough comes together
- 5
Wrap dough and refrigerate for at least 1 hour
- 6
Preheat oven to 400 degrees
- 7
Melt butter in cast iron skillet over medium heat
- 8
Add onion, carrot, and celery and cook 5 minutes
- 9
Sprinkle flour over vegetables and cook 1 minute while stirring
- 10
Gradually whisk in chicken broth, then half and half
- 11
Add salt, pepper, thyme, and poultry seasoning and simmer
- 12
Stir in peas and chicken, then remove from heat
- 13
Let chilled dough sit at room temperature for 10 minutes
- 14
Roll dough on floured parchment into 1/8-inch thick circle
- 15
Transfer dough over filling using parchment, then remove paper
- 16
Trim or tuck dough edges and brush top with beaten egg
- 17
Cut steam vents in dough
- 18
Bake 30 to 35 minutes until crust is golden and cooked through
Tips
Chill butter pieces thoroughly before making crust for the flakiest texture
Let the filling cool slightly before adding the crust to prevent melting
Use parchment paper to transfer rolled dough easily over the hot skillet
Good to Know
refrigerate covered up to 3 days
assemble without baking, cover and refrigerate up to 1 day
let cool 10 minutes before serving, serve directly from skillet
Common Mistakes
roll dough thin enough to avoid doughy texture
dont skip chilling time for proper crust texture
cut adequate steam vents to prevent soggy crust
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor
FAQ
Can I use store-bought pie crust instead?
Yes, you can substitute with refrigerated pie crust, though you will miss the cheddar flavor that makes this version special.
What if I dont have a cast iron skillet?
Use any oven-safe 10-inch skillet or transfer filling to a pie dish and top with crust before baking.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven until warmed through, about 15-20 minutes.