- What Makes This Recipe Great
- Step By Step Instructions
- Pro Tips for Success
- Tools You’ll Need
- Other Easy Weeknight Recipes
- Common Questions
- Warm Up Your Evenings With A Family Favorite
One Pot Chicken Pot Pie is my bad day rescue meal. You know those evenings when your brain just clocks out at 5:01, groceries seem miles away, but you still want something warm and homey? Sometimes a craving for comfort food sort of tackles me out of nowhere. That’s usually when I go for this. It’s just so ridiculously easy, and somehow feels like a hug in a bowl, especially when the weather’s doing its gloomy thing. If you want an all-in-one dinner miracle, one pot chicken pot pie absolutely delivers.
What Makes This Recipe Great
Alright, first off, it’s the simplicity! There’s no juggling different pans or washing a mountain of dishes afterwards. Bless. Everything happens in one sturdy pot (mine’s a little battered, but hey, still does the job). The mix of ready-made ingredients and crazy-fast steps really means dinner can be on the table in under an hour, start to finish. Plus, the flavor is so classic chicken pot pie — like, five-star restaurant-level if you ask me, but in a “my kitchen, my rules” kind of way.
Plus, using real chicken (instead of canned stuff… bleh, no offense) and plenty of veggies kind of tricks your brain into thinking you made something healthy. If you use rotisserie chicken or leftover roast, this goes faster than you can unwrap a frozen dinner. I love the way the biscuit topping gets golden and fluffy right in the oven, soaking up that creamy filling. Everything just cozies up together. That’s my kind of weeknight happiness.
“The best weeknight comfort food! I never thought pot pie could be this easy, but wow, it was a hit with my picky eaters and it left so few dishes. Pretty sure it’s our new family staple.” — Amanda S.
Step By Step Instructions
Here’s how I do it. Grab a big, oven-safe pot or Dutch oven. Turn the heat up and melt a little butter (or oil, I’m not precious about which), toss in diced onions, carrots, and celery. Let these veggies sweat it out and get nice and soft. Chuck in cooked chicken pieces (shredded works, chopped works, whatever makes you happy). Add frozen peas if you like — honestly, nobody ever noticed if I forgot.
Sprinkle flour right over everything and give it a minute or two. Pour in chicken broth, a good splash of milk, then simmer gently. The smells at this point? Legendary. Season with salt, pepper, and a dash of whatever herbs you love (thyme or parsley is classic, but I don’t stick to rules).
Now, drop canned biscuit dough (or spoonfuls of homemade if you’re feeling extra) on top. Slide the whole pot into a hot oven and let the biscuits puff and brown. That’s it! One pot chicken pot pie magic.
Pro Tips for Success
Okay, so a few things take this from good to legendary (seriously, people ask about these every time).
Let your pot pie sit for five minutes before serving, so you don’t burn your tongue on the filling. Learn from my mistakes, please.
Over-stirring makes the biscuits soggy. Just plop, and bake.
If you want golden tops, brush a little melted butter over the biscuits before baking.
The recipe is super forgiving. Have mushrooms? Toss ‘em in. Out of peas? Skip it. Trust your cravings.
Don’t panic if the filling looks thin at first. It thickens as it cools, promise.
Tools You’ll Need
You do not need a chef’s arsenal for this — just a handful of basics. An oven-safe pot or Dutch oven is essential (that’s non-negotiable, unless you want a mess). Cutting board, sharp knife, wooden spoon or spatula. If you want to be all proper, a pastry brush helps for buttering the biscuit tops, but it’s not life or death. Seriously, that’s it.
Other Easy Weeknight Recipes
If the spirit moves you and you want more one-pot wonders, you seriously cannot miss these:
- My easy one-pot chili, which is like a warm blanket on a cold night.
- Creamy tomato basil soup (great for dunking sandwiches).
- Sheet pan sausage and veggies. (OK, not exactly a pot, but clean-up is still a breeze.)
- Lazy chicken and rice casserole — always a crowd-pleaser.
My family basically survives on this rotation during busy weeks. Variety is nice, you know?
Common Questions
Q: Can I use leftover turkey instead of chicken?
A: Absolutely. That’s a post-holiday classic move. Tastes just as good.
Q: What if I don’t have a Dutch oven?
A: Any large, oven-safe skillet or pot works. In a pinch, you can cook the filling on the stovetop, transfer it to a casserole dish, and bake the biscuits on top.
Q: Can I make one pot chicken pot pie ahead?
A: Yep! Just leave the biscuits off until you’re ready to bake. Store the filling in the fridge, then top and bake when you want it hot.
Q: What veggies work best?
A: Honestly, I use whatever’s lurking in the fridge. Carrots, celery, green beans, corn, even potatoes. Just chop them up so they cook quickly.
Q: How do I store leftovers?
A: Scoop it into a food container and chill. It reheats well in the microwave, though the biscuits might go a little soft (still tasty).
Warm Up Your Evenings With A Family Favorite
If you’re tired of complicated meal prep, one pot chicken pot pie is your answer. It’s hearty, fast, and feels like pure comfort after a long day. Trust me, even picky eaters reach for seconds (and don’t forget to check out my handy resources on easy weeknight dinners). Give yourself a break, turn up the music, and let dinner practically make itself for once. You deserve it.
One Pot Chicken Pot Pie
Equipment
- Oven-safe pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Pastry brush (optional)
Ingredients
Filling
- 2 tbsp butter or oil for sautéing
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cups cooked chicken shredded or chopped
- 1 cup frozen peas optional
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- salt & pepper to taste
- herbs thyme or parsley, to taste
Biscuit Topping
- 1 can refrigerated biscuit dough or homemade biscuit dough
- 2 tbsp butter melted, for brushing tops (optional)
Instructions
- Melt butter (or oil) in a large oven-safe pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Cook until softened.
- Stir in cooked chicken and frozen peas.
- Sprinkle flour over mixture and stir for 1–2 minutes.
- Gradually add chicken broth and milk, stirring until creamy. Season with salt, pepper, and herbs.
- Drop biscuit dough pieces on top of the filling. Brush with melted butter if desired.
- Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, until biscuits are golden and puffed.
- Let sit for 5 minutes before serving.