There is something truly special about a warm, bubbling pot pie, isn’t there? It feels like a hug from the inside out. For years, I thought making one was a huge project. That was until I landed on this fantastic Chicken Pot Pie Recipe.
This version is a total joy. It is a One Pot Chicken Pot Pie, which means less cleanup for you. We top it with fluffy refrigerated biscuits, so there is no need to make a crust from scratch. Let’s get cooking!
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Why You’ll Love This Recipe
First off, this dish is the definition of comfort food. The creamy, savory filling with tender chicken and vegetables is incredibly satisfying. It is one of those Easy Dinner Recipes that will become a family favorite.
You will also appreciate how simple it is. Everything comes together in a single oven safe skillet. This makes both cooking and cleanup a breeze. It is a true One Pot Chicken Pot Pie experience.
The biscuit topping is another huge win. It is so much easier than rolling out a traditional pie crust. The biscuits bake up golden and fluffy, soaking up some of that delicious gravy. It makes for a wonderful texture contrast.
Plus, this recipe is flexible. You can easily swap ingredients based on what you have. It is a great way to use up leftover chicken or vegetables. This makes it a great choice for a Lazy Chicken Pot Pie night.
Ingredients
The ingredients for this Chicken Pot Pie Recipe are simple and easy to find. You probably have many of them in your kitchen already. It is all about wholesome, classic flavors coming together.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion (chopped)
- 2 large carrots (peeled, diced)
- 2 celery stalks (diced)
- 1 teaspoon dried thyme (or 2 tsp fresh)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1/4 Cup all purpose flour
- 2 cups chicken stock
- 1/4 Cup half and half
- 1 pound chicken breast (diced into small pieces)
- 1 Cup frozen peas (don’t thaw)
- ¼ cup fresh parsley (chopped finely)
- 8 refrigerated biscuits
- 1 egg (lightly beaten)
Step By Step Instructions
Ready to make the best Chicken Pot Pie Recipe ever? Follow along with these simple steps. I will walk you through everything, so do not worry if you are a beginner. You have got this!
Step 1: Preheat And Prep
First things first, let’s get that oven going. Preheat it to 400 degrees F. While it heats up, grab a large cast iron skillet or another oven safe pan. This will be our vessel for this delicious Chicken Pot Pie Bake.
Step 2: Sauté The Veggies
Place your skillet over medium heat. Add the olive oil and butter. Once the butter is melted and bubbly, add your chopped onion, carrots, celery, and thyme. Your kitchen is about to start smelling amazing.
Cook these veggies for a few minutes, stirring occasionally. You want them to start to soften up a bit. This builds the first layer of flavor for our pot pie filling. It is a very important step for a tasty outcome.
Step 3: Add Garlic And Flour
Now, add the minced garlic and cook for another two minutes. Be sure to keep stirring so the garlic does not burn. We want that sweet, fragrant garlic aroma, not a bitter taste. No one likes burnt garlic.
Next, season with salt and pepper. Sprinkle the flour over the vegetables. Stir everything together. The mixture will get quite thick, almost like a paste. That is exactly what you want. Cook it for another minute to get rid of any raw flour taste.
Step 4: Create The Creamy Sauce
It is time to make the magic happen. Slowly whisk in the chicken stock and the half and half. Keep whisking constantly as you pour. This helps prevent any lumps from forming, giving you a smooth, velvety sauce.
Continue to cook and stir until the mixture begins to thicken. It should be thick enough to coat the back of a spoon. This beautiful sauce is the heart of our Chicken Pot Pie Recipe.
Step 5: Cook The Chicken
Add your diced chicken pieces to the skillet. Stir them into the sauce. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes. This will cook the chicken through.
If you are using precooked rotisserie chicken, you can simmer for just a couple of minutes to heat it up. This is a great shortcut for a Lazy Chicken Pot Pie when you are short on time.
Step 6: Add The Final Touches
Turn off the heat. Stir in the frozen peas and the freshly chopped parsley. The peas will cook from the residual heat, staying bright green and sweet. The parsley adds a wonderful freshness that brightens up the whole dish.
Step 7: Top With Biscuits
Arrange the refrigerated biscuits on top of the filling. Place them close together but try not to overlap them too much. They need a little room to expand and get golden brown all over.
Lightly beat an egg and brush it over the tops of the biscuits. This egg wash is what gives them that beautiful, shiny, golden finish. It is a small step that makes a big difference in presentation.
Step 8: Bake To Golden Goodness
Carefully transfer your skillet into the preheated oven. Bake for about 20 to 25 minutes. You will want to keep an eye on the biscuits. Ovens can vary, so they might brown up faster.
The Chicken Pot Pie Bake is done when the filling is hot and bubbly and the biscuits are a deep golden brown. The sight of it coming out of the oven is just wonderful. Let it stand for a few minutes before serving. Then, dig in!
How To Store Leftovers
If you happen to have any leftovers of this Chicken Pot Pie Recipe, storing them is easy. Allow the pot pie to cool down to room temperature first. This is important for food safety.
Then, cover the skillet tightly with foil or transfer the leftovers to an airtight container. Store it in the refrigerator for up to four days. It makes for a fantastic lunch the next day.
To reheat, you can use the microwave for a quick meal. For the best results, though, I suggest reheating it in the oven. This will help the biscuit tops get nice and crisp again. Just heat it at 350 degrees F until it is warmed through.
Tips
Want to make this Chicken Pot Pie Recipe even better? Here are a few tips and tricks I have learned along the way. These little suggestions can help you customize the dish to your liking.
If you do not own an oven safe skillet, do not worry. You can still make this delicious meal. Simply prepare the filling on the stovetop as directed. Then, transfer it to a baking dish before topping with biscuits and baking.
Feel free to get creative with the vegetables. A bag of frozen mixed vegetables works great. Just add them in with the peas. This is a handy shortcut for one of my favorite Easy Dinner Recipes.
Using leftover rotisserie chicken or even roasted turkey is a fantastic idea. It adds another layer of flavor and makes this recipe come together even faster. It is a smart way to use what you have.
If you only have milk on hand instead of half and half, that is okay. Just be prepared to let the sauce simmer a little longer. This will give it more time to thicken up properly before you add the chicken.
Conclusion
And there you have it. A simple, heartwarming Chicken Pot Pie Recipe that is sure to please everyone at your table. It is a classic dish made easy for modern, busy lives.
With its creamy filling and fluffy biscuit topping, this One Pot Chicken Pot Pie delivers big on flavor without a lot of fuss. It is proof that amazing homemade meals do not have to be complicated.
I hope you enjoy making this recipe as much as my family enjoys eating it. It is the kind of meal that creates warm memories. Happy cooking!
FAQ
Can I Use Puff Pastry Instead Of Biscuits?
Yes, you absolutely can. Thaw a sheet of puff pastry according to the package directions. Place it over the filling in your skillet or baking dish. Trim any excess, and cut a few slits in the top for steam to escape. Bake until golden and puffy.
Can I Make This Recipe Ahead Of Time?
You can prepare the filling up to two days in advance. Store it in an airtight container in the refrigerator. When you are ready to bake, pour the filling into your skillet, top with fresh biscuits, and bake as directed. You might need to add a few extra minutes to the bake time.
How Do I Know When The Chicken Is Cooked Through?
If you are using raw chicken, dicing it into small pieces helps it cook quickly. After simmering for 5 minutes in the sauce, it should be cooked through. The chicken is done when it is no longer pink inside. The pieces should be white all the way through.
Can This Chicken Pot Pie Recipe Be Frozen?
It is best to freeze the filling separately. Cook the filling as directed and let it cool completely. Store it in a freezer safe container for up to three months. When you are ready to eat, thaw the filling in the refrigerator overnight. Then, heat it, top with biscuits, and bake.
One Pot Chicken Pot Pie
This comforting One Pot Chicken Pot Pie is an easy, family-friendly dinner. Made with a creamy, savory filling, tender chicken, fresh vegetables, and topped with fluffy refrigerated biscuits, it offers classic flavor with minimal cleanup.
Requirements
Ingredients
Instructions
- Preheat your oven to 400 degrees F. While it heats, grab a large cast iron skillet or another oven safe pan, as this will be your cooking vessel.
- Place the skillet over medium heat. Add the olive oil and butter. Once the butter is melted, add the chopped onion, carrots, celery, and dried thyme. Cook for a few minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another two minutes, stirring constantly to prevent burning. Season the mixture with salt and cracked pepper. Sprinkle the all purpose flour over the vegetables and stir until everything is combined and thick, like a paste. Cook for one minute to remove any raw flour taste.
- Slowly whisk in the chicken stock and half and half. Continue whisking constantly as you pour to prevent lumps. Cook and stir until the mixture begins to thicken and can coat the back of a spoon.
- Add the diced chicken breast pieces to the skillet and stir them into the sauce. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes, or until the chicken is cooked through. (If using precooked chicken, simmer for 2 minutes to just heat it through).
- Turn off the heat. Stir in the frozen peas and freshly chopped parsley. The residual heat will warm the peas, keeping them bright and sweet, and the parsley adds a lovely freshness.
- Arrange the 8 refrigerated biscuits on top of the filling in the skillet. Place them close together, leaving a little room for them to expand and brown.
- Lightly beat the egg and brush it evenly over the tops of the biscuits. This egg wash will give them a beautiful, golden, and shiny finish.
- Carefully transfer your skillet into the preheated oven. Bake for about 20 to 25 minutes, keeping an eye on the biscuits as oven temperatures can vary. The pot pie is ready when the filling is hot and bubbly and the biscuits are a deep golden brown. Let it stand for a few minutes before serving, then enjoy!
Notes
If you do not own an oven safe skillet, you can prepare the filling on the stovetop, then transfer it to a baking dish before topping with biscuits and baking.
Feel free to get creative with the vegetables; a bag of frozen mixed vegetables works great. Add them in with the peas for a handy shortcut.
Using leftover rotisserie chicken or roasted turkey is a fantastic idea, adding another layer of flavor and making the recipe come together even faster.
If you only have milk instead of half and half, let the sauce simmer a little longer to thicken properly before adding the chicken.
Nutrition
Calories
Sugar
Fat
Carbs
