Scalloped Potato Chicken Pot Pie

Does it have to be cooked in a cast iron pan? No.
Do I prefer cast iron for basically any recipe possible? Absolutely.

This recipe is incredibly simple, yet so beautiful in presentation. Perfect for a crowd-pleasing dinner party or a cozy, hearty meal after a long day.

I first developed this in the winter of 2026—a cold one in Southern Georgian Bay, where we call home. Think warm, comforting, and deeply satisfying. The kind of dish you want to curl up with.

Recipe

1 portion of Granny’s Pie Crust

Filling

• 2 cups cooked & shredded chicken

• 1 tbsp olive oil or tallow

• 1 medium carrot, chopped

• ¼ cup peas

• 1 medium yellow onion, diced

• 1 stalk celery, chopped

• 3–5 cloves garlic (measure with your heart)

Start by heating oil in a medium pan. Add the onion and sauté for about 1 minute. Toss in the carrot and celery, and cook for another 3–5 minutes until slightly softened.

Add the garlic and peas, stir to combine, then set the veggie mixture aside.

Sauce (Roux Base)

In a saucepan, melt:

• 2 tbsp butter

• 3 tbsp flour

Whisk until smooth and combined. Slowly add ¼–½ cup room temperature milk, whisking until a thick, pudding-like consistency forms.

Pour in ½ cup white wine and ½ cup chicken stock, whisking until smooth. Set aside.

Topping

• 3–5 medium yellow or white potatoes, thinly sliced

Toss with:

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp parsley

To Build

Roll out your pie dough straight from the fridge and line a cast iron pan, leaving enough overhang around the edges.

In a large bowl, mix together the chicken, vegetables, and sauce. Spoon the filling into the prepared crust.

Layer the sliced potatoes over top—I like doing a spiral, but a fish-scale pattern looks beautiful too.

Bake

Bake at 350°F for 90–110 minutes.
Finish with fresh cracked pepper on top.

Let stand for at least 10 minutes before serving.