One Pot Chicken Pot Pie
Warm, comforting, and incredibly convenient, this One Pot Chicken Pot Pie is the ultimate weeknight dinner solution. Combining tender chunks of chicken, a medley of hearty vegetables like carrots, celery, and peas, and a luscious, creamy filling, this dish has all the classic flavors of a traditional pot pie—without the fuss of multiple dishes. Topped with a flaky, golden pie crust baked directly over the pot, this one-pot wonder cuts down on cleanup while delivering maximum flavor. Perfectly seasoned with hints of thyme and parsley and finished with an irresistible egg wash glaze, it’s a crowd-pleasing recipe that's ready in under an hour. Ideal for cozy family dinners or impressing guests with minimal effort, this easy chicken pot pie is sure to become a new favorite in your recipe collection.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1.5 pounds Chicken breasts (cut into 1-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion (diced)
- 2 cloves Garlic cloves (minced)
- 1 cup Carrots (peeled and diced)
- 1 cup Celery (diced)
- 1 cup Frozen peas
- 0.25 cup All-purpose flour
- 2.5 cups Chicken broth
- 0.5 cup Heavy cream
- 0.5 teaspoon Thyme (dried)
- 2 tablespoons Parsley (chopped, fresh)
- 1 sheet Prepared pie crust
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large, oven-safe pot or Dutch oven, melt the butter and olive oil over medium-high heat.
Season the cubed chicken with salt and black pepper, then add it to the pot. Sear the chicken for 4-5 minutes, or until it is lightly browned but not fully cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the filling.
Gradually add the chicken broth while stirring to prevent lumps from forming. Bring the mixture to a simmer.
Stir in the heavy cream, thyme, and frozen peas. Add the seared chicken back into the pot and simmer the mixture for 5 minutes, or until the chicken is cooked through and the filling has thickened slightly. Turn off the heat and stir in the chopped parsley.
Unroll the prepared pie crust and carefully place it over the top of the pot, tucking in any excess around the edges. Use a sharp knife to cut a few small slits in the crust to allow steam to escape.
Brush the pie crust with the beaten egg to give it a golden, shiny finish.
Transfer the pot to the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky.
Remove the pot from the oven and let it cool for 5-10 minutes before serving. Scoop into bowls and enjoy your warm, hearty one-pot chicken pot pie!
Nutrition Facts
Calories |
3723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 5639 mg | 245% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 42.2 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 482 mg | 37% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4628 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
