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Fly in the Pie Chicken Pot Pie

A skillet pot pie that proves Grandma Kelly’s cast iron can handle comfort food as well as fly-swatting. Preparation Time
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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, sliced olives (“fly in the pie”) -coarsely chopped
  • 2 sheets refrigerated pie crust -or puff pastry – my preference, thawed
  • 1 egg -beaten (for glossy finish)
  • Butter for searing the chicken

Equipment

  • 12” cast-iron skillet (well seasoned)
  • Mixing bowls 
  • Pastry brush (for egg wash)
  • Knife and Cutting Board
  • Needle Tenderizer
  • Tenderizing Mallet

Method
 

  1. Preheat & Prep: Heat oven to 375°F (190°C). Place your cast-iron skillet on the stovetop over medium heat to preheat.
  2. Dredge the Chicken: Coat chopped chicken pieces in 1/2 cup flour.
  3. Sear the Chicken: Melt butter in the skillet, add chicken, and brown lightly (not fully cooked through). Remove and set aside.
  4. Build the Base: Add onion, garlic, and carrots to the skillet. Sauté until softened. Sprinkle in 1/2 cup flour and mix well.
  5. 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.
  6. Add the Extras: Stir in peas and drained, chopped olives.
  7. Salt Taste & Adjust: Let it cook a bit, then taste and salt as needed.
  8. 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.
  9. Bake & Swat: Bake 25–30 minutes until the crust is golden brown.
  10. Serve with a Story: Slice and serve. Each bite is comfort food with a wink.

Notes

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