One-Pot Chicken Pot Pie

This One-Pot Chicken Pot Pie is so delicious. And I’ve even made making a pot pie easy by using a few store-bought ingredients, biscuits, and a rotisserie chicken.

This is also great because you can make it ahead of time and pop it in the oven when you are ready for dinner! I even share a ton of variations so you can use what you have on hand for the filling!

chicken pot pie, one pot chicken pot pie, easy chicken pot pie, comfort food

main

Yield: 6

Author: Lauren Lane

Print

With ImageWithout Image

One Pot Chicken Pot pIe

Is there anything better than a chicken pot pie on a cool fall evening? YES!!! The answer is a chicken pot pie that is made in one pot, doesn’t require a pastry and you do not have to roast a chicken! I promise…you will love it!

Prep time: 20 MinCook time: 10 Mininactive time: 30 MinTotal time: 1 Hour

Ingredients

• 3 Tablespoons olive oil(Cervasi Preferred)
• 1 medium yellow onion, finely chopped
• 2 carrots, grated
• 2 stalks celery, finely chopped
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 3 Tablespoons all-purpose flour
• 2 1/2 cups chicken broth, preferably homemade
• 1/4 cup heavy cream
• 1 cups frozen peas
• 1 Tablespoon fresh thyme
• 4 cups roasted chicken (I use store bought rotisserie)
• 1/2 cup fresh parsley leaves, minced (optional)
• 1 can refrigerated biscuit dough
• 1 egg, beated for wash

Instructions

1. Preheat oven to 425°. 
2. In a large ovenproof skillet over medium heat, add the oil and saute the onions, carrots, celery, salt, and pepper over medium-low heat for about 10 minutes, until soft and translucent. 
3. Add the flour, cook over low heat for 2-3 minutes, stirring consistently. 
4. Whisk in the chicken broth and bring to a simmer, cooking 5-8 minutes more, until slightly thickened. Turn off heat and stir in cream, frozen peas, thyme, chicken, and parsley if using. Taste and re-season with salt and pepper as needed.
5. Remove biscuits from can. Arrange the biscuits over top of the filling, pushing them in a bit. Brush with egg wash and bake until golden, 15-20 minutes, or until biscuits are golden brown.

Notes:

• I used a 12" skillet, but you can use any pan that is oven-proof. If you use a smaller skillet you will have more filling per biscuit, which I think is a good thing:). You may also need fewer biscuits to cover the top.
• ALL biscuits are different. II used Pillsbury homestyle (which are a bit thinner) in this recipe. If you take out your pot pie and the biscuits are brown on top but not cooked through, put a piece of tin foil over the top and pop it back in the oven for 3-8 minutes until they are cooked though.
• You can make them vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
• Pot pies are a great way to use leftovers. Leftover, beef, pork, or shrimp work well. And any leftover veggies, potatoes, butternut, green beans, Brussels sprouts, cauliflower, and broccoli will all work well! Reduce the celery and carrot and add more stock if needed. Try to use about the same amount of veggies.
• If you don't have leftovers but still want more veggies in your pot pit, simply saute your favorite in some Olive Oil. Cervasi of course, it's delicious, and .they are a local KC company! #shoplocal  
• If you don't want to use biscuits (who are you anyway:) you could use a prepared pie dough from the refrigerator section.
• You don't need a cast-iron skillet to make this; you can make it in a Dutch oven or a baking dish.
• I can also make these individual baking dishes. It makes it perfect for entertaining.
• You can also make the filling ahead of time and freeze it, or assemble it and pop it in the oven when you are ready for dinner.

Calories

556.15

Fat (grams)

32.23

Sat. Fat (grams)

9.25

Carbs (grams)

22.39

Fiber (grams)

4.14

Net carbs

18.25

Sugar (grams)

6.13

Protein (grams)

42.95

Sodium (milligrams)

1015.57

Cholesterol (grams)

159.13

https://www.lauren-lane.com/blog/one-pot-chicken-pot-pie

© Lauren Lane

Did you make this recipe?

Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian

I hope you love it as much as I do!

xx,

Lauren