There’s something truly comforting about a warm, creamy chicken pot pie bubbling away in the oven. I remember the first time I tried this one pot version—it was late on a chilly evening, and I wasn’t in the mood to fuss with multiple pans or complicated steps. The smell of butter melting, garlic softening with onions and carrots, and that gentle simmer of sauce filling the kitchen made everything feel like a small, peaceful celebration. I was halfway through chopping when my phone buzzed, pulling my attention away for a minute or two. Somehow, despite the distraction, the dish came together beautifully, the flaky biscuit topping golden and inviting. It wasn’t perfect, but it was just right for that moment.
What makes this recipe stand out is how it balances convenience and heartiness. You get tender chicken, a medley of vegetables, and a creamy sauce that clings to everything—all in one skillet. No extra dishes to wash or frantic multitasking. The biscuit dough dropped on top bakes to a flaky finish that’s satisfying without feeling heavy.
Why You’ll Love It:
- One pot cleanup means less time at the sink and more time enjoying your meal.
- The biscuit topping is flaky but not overly rich—simple, and that’s kind of the point.
- It’s flexible enough to feel like a classic comfort dish but light enough for a weeknight.
- Vegetables and chicken come together in a creamy sauce that’s just thick enough to hold everything perfectly.
- It’s filling but not intimidating, especially when you want something homemade without a ton of fuss.
Sometimes I worry the biscuit might turn out too dense or unevenly cooked, but so far, it’s been forgiving enough to keep me coming back for seconds. And if you’re like me, sometimes the timing isn’t exact—maybe the oven door opens a bit too soon, or the dough is a little unevenly spread. It all adds to the charm, honestly.
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One Pot Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 6
Description
A comforting and easy one pot chicken pot pie recipe that combines tender chicken, vegetables, and creamy sauce topped with flaky biscuit dough, all cooked in a single skillet for a hassle-free dinner.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
1 cup frozen peas, thawed
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup whole milk
Instructions
Preheat the oven to 400°F (200°C).
In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat.
Add the diced chicken pieces and cook until lightly browned and no longer pink in the center, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in 2 cups of chicken broth and 1 cup of whole milk, stirring constantly to prevent lumps.
Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
Stir in the cooked chicken, thawed peas, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and remove the skillet from heat.
In a medium bowl, combine 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Add the 6 tablespoons of cold unsalted butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Pour in 3/4 cup whole milk and stir until just combined to form a soft dough.
Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable filling in the skillet.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Kitchen Notes: Using a sturdy oven-safe skillet makes this recipe a breeze, and you can trust that it’ll go from stovetop to oven without a hitch. I often serve this pot pie with a simple side salad or steamed green beans to brighten the plate. If you want to switch things up, try adding mushrooms or swapping peas for green beans—though I haven’t tested those swaps extensively, so results might vary a bit. Another time, I thought about adding a splash of white wine to the sauce, but I haven’t quite worked out the timing on that one yet. Lastly, if you’re in a hurry, the biscuit topping can be a bit rustic; dropping large spoonfuls instead of perfect rounds saves time and still tastes great.
FAQ:
Can I use leftover chicken? Yes, leftover cooked chicken works well here and can save time.
Is it possible to make this dairy-free? I haven’t tried it myself, but swapping milk and butter for dairy-free alternatives might work.
Can I freeze leftovers? It’s best to avoid freezing after baking because the biscuit topping can get soggy.
Ready to bring this cozy one pot chicken pot pie to your table? Save the recipe, gather your skillet, and enjoy the simple magic of homemade comfort food.