Cast-Iron Skillet Chicken Pot Pie

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4

4 tablespoons extra-virgin olive oil
1 cup frozen pearl onions, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon freshly chopped sage
2 cups kale, chopped
1/4 cup all-purpose flour
2 cups chicken stock
1 (11 oz) bag Green Giant Nature’s Blend Veggie Steamers
1/2 cup frozen peas
1 1/2 cup shredded rotisserie chicken (or use leftover chicken )
1 Pillsbury 9-inch refrigerated pie crust
1 egg, lightly beaten
2 pinches coarse salt and freshly ground pepper


  • Preheat oven to 425 degrees F.
  • Heat the oil in an 8-inch cast-iron skillet over medium heat. Add the onions and cook until they start to brown, about 4 minutes.
  • Add the garlic and sage and bloom for 30 seconds.
  • Add the kale and sauté until wilted, 3 to 4 minutes. Season with a pinch of salt and pepper.
  • Add the flour and continue to sauté another 2 minutes, until the kale is coated.
  • Add the broth, 1/2 cup at a time, until slightly thickened. Stir in the Green Giant veggies and peas.
  • Add the chicken and simmer for about 5 minutes, until it’s nice and thick. Season well with salt and pepper.
  • Unroll the pie crust and lay it over the cast iron. You may pinch the edges if you choose, or leave them be.
  • Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375 and cook another 15 minutes, or until the crust is a deep golden brown.
  • Let rest 20 minutes before cutting into the pie. Serve immediately!