I cook this when the day runs long and the fridge looks sad. One Pot Chicken Pot Pie brings soft chicken, sweet peas, and a cozy sauce that asks for a spoon. The pan goes from stove to oven and then to the table. No fuss. Big smiles. We bake it as a casserole and the top turns golden and crisp. I use baked chicken when I have leftovers, or a store chicken when I do not. It fits my list of Baked Casserole Recipes, and it checks the box for Baked Dinner Ideas and Baked Dishes For Dinner. The filling stays creamy. The kitchen smells like a hug. Some mornings I mix the base early and chill it, then later I finish it. Breakfast Casserole With Bisquick gave me that trick. When I feel like a rustic look, I grab my skillet and make a Cast Iron Chicken Pot Pie. Same flavors. Same comfort. Different outfit. We eat. We laugh. We keep the dishes light.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pot Chicken Pot Pie Recipe
- 3) Ingredients for One Pot Chicken Pot Pie
- 4) How to Make One Pot Chicken Pot Pie
- 5) Tips for Making One Pot Chicken Pot Pie
- 6) Making One Pot Chicken Pot Pie Ahead of Time
- 7) Storing Leftover One Pot Chicken Pot Pie
- 8) Try these Main Course next
- 9) One Pot Chicken Pot Pie
- 10) Nutrition
1) Key Takeaways
- Warm chicken in a creamy sauce meets a crisp biscuit or crust top for a cozy bake.
- We use one pan for the filling and one dish for the bake which keeps cleanup easy.
- Leftovers reheat well and the texture stays rich and smooth with a gentle stir.
- Shortcuts like rotisserie chicken and frozen vegetables save time without losing flavor.
2) Easy One Pot Chicken Pot Pie Recipe
I cook One Pot Chicken Pot Pie when the day feels long and the fridge looks thin. One Pot Chicken Pot Pie gives me comfort fast. I grab a skillet and the kitchen calms right down. The steam carries the smell of butter and onion. The first bubble in the sauce tells me dinner will be kind. Here at Cook Daily Recipe we keep things simple and friendly and I sign each plate with care from Linda. If you like to browse and plan you can find more on our site at https://www.cookdailyrecipes.com and you will see how we cook with steady hands and light mood.
This bake lands in the big group of Baked Casserole Recipes which we reach for on busy nights. It works with Baked Chicken when you bring home a store bird or when you stash leftovers from the weekend. The soft peas and the sweet carrots slide through the creamy base and then the top turns golden in the oven. The crust rests over the filling like a quilt and the edges crisp. We pull the pan and the table gets quiet and then a little laugh breaks out as the first slice tilts on the spoon.
Friends ask for Baked Dinner Ideas and I point them here with no fuss. For those who want sturdy choices for Baked Dishes For Dinner this one checks the box and then gives you seconds. I learned a make ahead trick from Breakfast Casserole With Bisquick which helps the base hold once chilled. On skillet nights I reach for my trusty pan and lean into a Cast Iron Chicken Pot Pie mood. Same heart. Same cozy spoonful. A simple plan. A clear path. Dinner that makes sense.
3) Ingredients for One Pot Chicken Pot Pie
Cooked chicken tender pieces of shredded or diced chicken bring a gentle bite and a mild savory note that welcomes every herb in the pan.
Frozen mixed vegetables a blend of peas carrots corn and green beans adds color and sweetness and it goes straight from the bag to the heat which saves time.
Onion finely chopped onion softens in butter and builds the base with a soft sweetness that rounds the sauce.
Garlic minced garlic wakes the pot with a warm aroma that lifts the chicken and the vegetables.
Butter butter melts and coats the onion and garlic and sets up the roux so the sauce can thicken without clumps.
All purpose flour flour meets butter in the pan and turns into a smooth paste that sets the body of the creamy filling.
Chicken broth low sodium broth adds depth and brings the sauce to the right flow so it moves but still holds to a spoon.
Milk milk softens the broth and keeps the sauce light enough to pour yet rich enough to feel like comfort food.
Cream a small splash of heavy cream gives a silky finish and helps the bake keep its smooth texture after a rest.
Kosher salt a steady pinch seasons the filling from the center out so each bite tastes balanced.
Black pepper a modest grind adds warmth and a little edge that keeps the creamy base from feeling flat.
Dried thyme thyme brings a woodsy note that matches the chicken and the butter and it makes the kitchen smell friendly.
Dried parsley parsley dots the sauce with green and brings a clean finish that pairs with the sweet corn and peas.
Biscuit dough or pie crust either choice rests on top and bakes into a crisp lid that breaks with a soft crack as the spoon goes in.
Egg wash a quick brush of beaten egg gives shine and deep color to the top so it looks as good as it tastes.
Melted butter a light brush after the bake adds a gentle gloss and a richer finish on the crust.
4) How to Make One Pot Chicken Pot Pie
Step one heat the oven to four hundred F. Set a large skillet on medium heat. Melt butter. Add onion and cook until soft and clear. Stir in garlic and let it bloom for one minute.
Step two whisk in flour. Work it until it looks like wet sand. Pour in chicken broth in a slow stream and whisk without pause so the mixture stays smooth. Add milk and a small splash of cream and keep whisking until the sauce thickens.
Step three fold in chicken and frozen vegetables. Season with salt pepper thyme and parsley. The filling should move with a slow wave. If it looks too thick add another spoon of broth.
Step four move the filling into a greased baking dish or keep it in an oven safe skillet. Lay biscuit pieces with small gaps or set a pie crust over the top and cut vents. Brush the top with egg wash.
Step five bake for twenty to twenty five minutes until the top turns deep gold and the edges bubble. Rest for ten minutes so the sauce settles before you spoon. This step keeps each serving neat.
Step six serve warm. The crust cracks. The steam lifts. The filling shines. This is the joy of one pot chicken pie and it tastes like home.
5) Tips for Making One Pot Chicken Pot Pie
Use cooked chicken to save time. Rotisserie works great. If you start with raw meat cut it into small pieces and sear it in the skillet before you make the sauce. This gives fond that boosts flavor and keeps the final texture tender.
Keep the filling a bit loose since it will tighten in the oven. The spoon should trail a slow ribbon. A splash of broth fixes a sauce that feels tight. A quick simmer fixes a sauce that feels thin. Small changes make a big difference.
For friends who ask for Baked Dinner Ideas I tell them to freeze raw biscuit dough in small pieces. Drop them over the chilled base and bake from cold. For those who love skillet charm go with a Cast Iron Chicken Pot Pie path. It browns well and holds heat at the table.
6) Making One Pot Chicken Pot Pie Ahead of Time
I mix the filling in the morning when the kitchen feels calm. The pan cools and the base goes into the fridge where it rests and thickens a touch. That pause helps the flavors link. A habit from Breakfast Casserole With Bisquick taught me this rhythm and my weeknight self says thanks.
When the clock hits dinner I warm the base on low heat and stir with care. Then I add the biscuit pieces or I lay a crust on top and brush with egg. The bake time stays steady and the color turns rich. This make ahead plan fits Baked Casserole Recipes and keeps our evenings sane.
For a smaller meal split the base between two small dishes and freeze one without the top. Label and date and you get your own one pot pot pie kit for next week. The moment you need comfort you only add the top and bake.
7) Storing Leftover One Pot Chicken Pot Pie
Leftovers go into a tight container once the dish cools. I like to place a sheet of parchment over the surface to keep the crust from soaking up steam. The box sits in the fridge and waits for an easy lunch or a late snack.
Reheat in a warm oven until the center feels hot. A light brush of melted butter on the crust brings back shine and a little snap. The sauce loosens with a spoon of warm broth. Stir gently and the filling turns smooth again.
This plan works for Baked Dishes For Dinner that use a creamy base. It also keeps the kitchen free of chaos on busy days. When friends ask for storage advice we share these steps on Cook Daily Recipe and they say it helps. Signed by Linda with a full plate and a calm grin.
8) Try these Main Course next
9) One Pot Chicken Pot Pie
One Pot Chicken Pot Pie Casserole For Busy Nights
Ingredients
For The Filling
- 3 cups cooked chicken shredded or diced
- 2 cups frozen mixed vegetables carrots peas corn green beans
- 1 small onion chopped
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 and 3/4 cups chicken broth low sodium
- 1/2 cup milk
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
For The Topping
- 1 can refrigerated biscuits or 2 pie crusts
- 1 egg beaten for brushing
- 1 tablespoon melted butter optional
Instructions
- Heat oven to 400 F.
- Melt butter in a large skillet. Add onion and cook until soft. Stir in garlic for one minute.
- Whisk in flour. Cook until it looks like wet sand.
- Slowly whisk in chicken broth, then milk and cream. Stir until thick and smooth.
- Fold in chicken and mixed vegetables. Season with salt, pepper, thyme, and parsley.
- Pour filling into a greased 9 by 13 baking dish or keep it in an oven safe skillet.
- Top with biscuits spaced apart or cover with pie crust and vent.
- Brush with beaten egg. Bake 20 to 25 minutes until the top turns golden and the filling bubbles at the edges.
- Rest for 10 minutes so the sauce settles. Spoon and serve.
10) Nutrition
Serving size one generous scoop. Calories about four hundred ten. Sugar near five grams. Sodium near seven hundred eighty milligrams. Fat near twenty two grams with ten grams saturated. Carbohydrates near thirty two grams with three grams fiber. Protein near twenty one grams. Cholesterol near eighty five milligrams. Values will shift with your crust and your broth so use this as a friendly guide not a strict rule.
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