Chicken Pot Pie

Jenn’s Recipes Made Easy!
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Course Dinner
Cuisine American


Casserole Dish
Cast Iron Skillet



  • Preheat oven to 400° F
  • Sprinkle Chicken tenders with the Italian seasoning and salt and pepper.
  • Heat Cast iron skillet over medium-high heat. Add in the olive oil, when oil starts to shimmer, add the chicken and sauté until cooked through and golden brown about 4-5 minutes each side.
  • Remove the chicken and place onto a plate to cool slightly. Once cool chop into ½ to 1 inch pieces.
  • To the same skillet, add the onions and peas and carrots and sprinkle with salt and pepper to taste. Cook until the onions become translucent about 4-5 minutes. Add in the garlic and cook until fragrant about 1 minute. Sprinkle the vegetables with the flour and stir until the flour is absorbed into the mixture and add the chicken stock and bring to a simmer stirring until thickened.
  • Once the liquid has thickened stir in the heavy cream and season again with salt and pepper to taste.
  • Add mixture to Casserole dish, add in chicken and combine. Top mixture with pie crust, folding in the edges. Cut 4 small 1 inch slits on the top of the crust to vent. I cut into an x pattern. Mix egg with 1 tsp. water and brush egg on top of crust. Place into oven and bake until the crust is golden brown about 24-26 minutes depending on your oven.


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