Some meals just feel like a warm hug on a chilly evening, and this one pot chicken pot pie is exactly that. It’s the kind of dish that fills the kitchen with the scent of butter melting into tender onions and carrots, mingling with the cozy aroma of thyme and garlic. I remember the first time I made it—almost forgot to set the timer because I was so caught up watching the biscuit dough rise and turn golden in the oven. There’s something deeply satisfying about having everything cooked in just one skillet, the layers of creamy sauce and flaky biscuit topping coming together without any fuss.
And honestly, it’s not perfect every time. Sometimes the biscuit edges get a little crispier than I planned, or I spill a bit of sauce while transferring the skillet to the oven—but that’s part of the charm. It’s a meal that invites you to slow down and savor each bite, even if the kitchen ends up a little messy.
Why You’ll Love It:
- All in one skillet—fewer dishes, more time to relax.
- Comfort food that’s both creamy and flaky without the fuss of a separate crust.
- Versatile enough for weeknight dinners but cozy enough for weekend comfort.
- It’s simple—and that’s kind of the point. You don’t need to be a pro to pull this off.
- The biscuit topping might be a little uneven sometimes, but it’s always delicious.
Even if you’re new to cooking, this recipe is forgiving and flexible, perfect for those evenings when you want something hearty but don’t want to stress over multiple pots and pans.
PrintOne Pot Chicken Pot Pie
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 hearty meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
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
2 cups cooked chicken breast, shredded
1 cup frozen peas
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, cubed
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 heat.
Add the diced onion, carrots, and celery to the skillet and sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle 1/4 cup all-purpose flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in 2 cups chicken broth and 1 cup whole milk, stirring constantly to avoid lumps.
Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes.
Stir in the shredded cooked chicken, 1 cup frozen peas, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and remove from heat.
In a medium bowl, combine 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Cut in 6 tablespoons cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in 3/4 cup whole milk and stir just until combined to form a soft dough.
Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the skillet.
Place the skillet in the preheated oven and bake for 20-25 minutes until the biscuits are golden brown and cooked through.
Remove from oven and let cool for 5 minutes before serving.
Kitchen Notes: The great thing about this dish is just how doable it is with basic kitchen gear—just a sturdy oven-safe skillet or Dutch oven will do. It’s lovely served alongside a simple green salad or roasted vegetables for some crunch. I’ve tried swapping frozen peas for green beans once; it worked okay, but I prefer the peas for that subtle sweetness. Sometimes I add a splash of white wine to the sauce for a little depth, but I haven’t tested that enough to swear by it. And if you want to sneak in more veggies, chopped mushrooms or a handful of spinach stirred in at the end are nice options.
FAQ:
Can I use leftover chicken? Absolutely. Shredded cooked chicken works perfectly here.
What if I don’t have an oven-safe skillet? You can prepare the filling on the stove, then transfer it to a baking dish before adding the biscuit topping.
Can I make this gluten-free? I haven’t tried it myself, but swapping in gluten-free flour and baking powder could work with some adjustments.
Give this one pot chicken pot pie a shot tonight—there’s a reason it keeps showing up on my menu when the days get cooler. Once you taste that flaky biscuit paired with creamy chicken and veggies, you might just find yourself making it your go-to comfort food.