Fly in the Pie Chicken Pot Pie

This recipe is a nostalgic, comfort-food chicken pot pie made in a cast iron skillet, inspired by Grandma Kelly’s kitchen. It features tender chicken, vegetables, a creamy beer-infused sauce, and a playful “fly in the pie” twist—chopped olives for a bit of mischief. The story and method celebrate cast iron cooking, family tradition, and a touch of humor.

A skillet pot pie that proves Grandma Kelly’s cast iron can handle comfort food as well as fly-swatting.

Preparation Time

Estimated Prep Time: Not explicitly stated, but based on the steps, expect about 20–30 minutes for ingredient prep, chopping, and initial stovetop work.

Cook Time

Bake Time: 25–30 minutes in the oven at 375°F (190°C)
Total Estimated Time: About 1 hour (including prep, stovetop, and baking).

The Cast Iron

12-inch cast iron skillet (number 12)

Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch: https://amzn.to/44yKwZn

Lodge Yellowstone – 12″ Skillet (makes me wish my name was “Dutton”): https://amzn.to/3LZbfae

Lodge L10SKL Cast Iron Pan, 12″, Black: https://amzn.to/3VB5zq5

Supplies You May Need (Affiliate Links)

Tenderizing Mallet: https://amzn.to/4jOTaei

Needle Tenderizer: https://amzn.to/3LFPC1k

Measuring Spoons: https://amzn.to/3n8o5J5

Measuring Cups: https://amzn.to/3yWrz41

Cutting Board: https://amzn.to/42nIGt4

Ingredients

Ingredients List

2 chicken breasts, chopped into bite-size pieces
2–3 medium to large carrots, quartered and thinly sliced
2–3 medium celery ribs, halved and thinly sliced
1 small onion, diced
2 cloves garlic, minced (or 1 heaping tablespoon of “jarlic”)
2 cups frozen peas
1/2 cup all-purpose flour for dredging chicken
1/2 cup all-purpose flour for the filling
1 cup chicken broth or stock
1 cup lager beer
1 cup milk or cream
1/2 teaspoon celery seed
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste
1 (4.25 oz) can drained, chopped olives (“fly in the pie”)
2 sheets refrigerated pie crust (or puff pastry – my preference), thawed
1 egg, beaten (for glossy finish)
Butter for searing the chicken

Ready to Cook

Steps and Instructions

Preheat & Prep: Heat oven to 375°F (190°C). Place your cast-iron skillet on the stovetop over medium heat to preheat.
Dredge the Chicken: Coat chopped chicken pieces in 1/2 cup flour.
Sear the Chicken: Melt butter in the skillet, add chicken, and brown lightly (not fully cooked through). Remove and set aside.
Build the Base: Add onion, garlic, and carrots to the skillet. Sauté until softened. Sprinkle in 1/2 cup flour and mix well.
Make It Saucy: Pour in chicken broth, beer, and milk. Stir until thickened into a creamy filling. Season with thyme, black pepper, and celery seed. Salt comes later.
Add the Extras: Stir in peas and drained, chopped olives.
Salt Taste & Adjust: Let it cook a bit, then taste and salt as needed.
Crust Cover-Up: Roll pie crust over the filling and tuck edges, or cut into squares and scatter over the top. Brush with beaten egg for shine.
Bake & Swat: Bake 25–30 minutes until the crust is golden brown.
Serve with a Story: Slice and serve. Each bite is comfort food with a wink.

Quick Tip: For extra richness, swap milk for half-and-half or cream.

Summary

“Fly in the Pie Chicken Pot Pie” is a playful, hearty dish rooted in family tradition and cast iron cooking. The recipe is as much about the story as the food—celebrating resilience, resourcefulness, and the joy of sharing a meal. The “fly” (olives) adds a mischievous twist, making this pot pie memorable and fun. Serve with a story and enjoy the comfort of a well-seasoned skillet and a well-loved recipe.

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