Hi, I am Linda from Cook Daily Recipe, and I am bringing my go to One Pot Chicken Pot Pie to your table. This quick bake fits right into 1 Pot Meals and One Pot Chicken Recipes. We use Cream of Chicken Soup, tender bites of Baked Chicken, and a golden lid that rests in a warm pan. It smells like a hug, and it tastes like a win after a long day. I learned this on a rainy week when the fridge looked sad and the kids looked hungry. We chopped the chicken, opened the soup, and laughed when a pea tried to run off the counter. Cast Iron Chicken Pot Pie feels hearty, like a small campfire in the oven. Friends stop by, and a slice vanishes before I find the plates. Baked Casserole Recipes save my evenings, and this one never lets me down. You stir, you pour, you tuck the crust, and you bake until the top turns crisp and the filling bubbles. No stress, no fancy talk, just dinner that shows up on time and plays nice with a side salad. If the pan looks messy, good news, that means flavor. Take a breath, taste a spoonful, and tell me if your kitchen does not suddenly feel warmer.
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
I am Linda from Cook Daily Recipe and I keep dinner simple and warm. I reach for One Pot Chicken Pot Pie when the day runs long and the house needs a cozy scent. This dish uses one sturdy pan and a few humble pantry helpers. It feeds a crew and leaves the sink calm. It makes sense for busy nights and slow Sundays alike.
We keep prep light and the steps short. The filling turns creamy from Cream of Chicken Soup and a splash of milk. The top turns crisp and golden. Steam lifts when the knife slips through. I smell thyme. I hear a soft crack from the crust. The first bite brings tender chicken and sweet peas. It tastes like an easy win.
You can use rotisserie chicken or Baked Chicken from earlier in the week. The recipe fits 1 Pot Meals and it scales for friends. Leftovers hold well and reheat clean. If you own a skillet made of cast iron this dish shines. If not any oven safe pan works. Keep the mood relaxed. Dinner will.
2) Easy One Pot Chicken Pot Pie Recipe
One Pot Chicken Pot Pie shows up fast and stays friendly. One Pot Chicken Pot Pie settles into the pan and keeps its shape. I set the oven, stir the filling, and tuck the crust. That is the rhythm. The oven does the rest. No fancy gear. No long list. Just a steady plan that works when life gets loud.
I learned this on a rainy week when socks never dried and everyone wanted comfort. We opened a can of Cream of Chicken Soup, folded in warm chicken, and watched peas roll across the counter. We laughed and called it kitchen soccer. The pie baked as we set the table. The top turned deep gold and the filling bubbled at the vents. We did not wait long to cut it. Patience wobbled. Spoons won.
If you like One Pot Chicken Recipes this one fits right in. It plays nice with a basic salad or steamed green beans. If you own a heavy pan try a Cast Iron Chicken Pot Pie bake for rich browning. If you want a twist use puff pastry for a flaky lid. For a family spin try this longtail search line once and smile easy weeknight one pot chicken pot pie. It is true.
3) Ingredients for One Pot Chicken Pot Pie
Cooked chicken I use about three cups. Rotisserie works and Baked Chicken from yesterday works as well. The meat should rest tender and shred or chop with ease. White meat or dark meat both bring comfort. I like a mix for depth.
Cream of Chicken Soup One can brings body and a smooth base. It binds the filling and saves time when the day runs tight. The savory notes wrap around the vegetables. The sauce coats every bite.
Milk Use what you have. Whole milk gives a rich mouthfeel. Two percent keeps it light but still creamy. A little brings the soup to a pourable texture and keeps the filling lush.
Mixed vegetables I reach for frozen peas carrots and corn. They taste sweet and add color. They also stay firm in the heat. No need to thaw. The oven wakes them up.
Pie crust or puff pastry A ready crust saves time and still bakes into a crisp lid. Puff pastry gives lift and soft layers. Pick the one you like. Both finish with a deep golden top.
Egg wash A quick brush gives shine. It also helps the top brown in even patches. If you skip it the pie still tastes lovely. The crust may look more matte and pale.
Thyme or poultry seasoning A pinch brings a warm aroma that fits chicken and vegetables. I keep the hand light so the herbs support the sauce and do not steal the show.
Salt and black pepper Taste and adjust. The soup carries salt so start small. The pepper wakes the sauce and cuts the richness. Each spoon can meet your taste.
Butter I swipe a little in the pan. It helps lift the first slice and adds flavor to the lower crust. The kitchen smells rich the moment it melts.
4) How to Make One Pot Chicken Pot Pie
Step one Heat the oven to three hundred ninety five degrees F. If your pan needs it grease a medium skillet or a deep pie dish with butter. I use a pan that moves from stove to oven so clean up stays simple.
Step two In a large bowl whisk Cream of Chicken Soup with milk until smooth. Fold in the chicken and the mixed vegetables. Sprinkle in thyme salt and pepper. The mix should look thick but scoopable. If it feels stiff add a small splash more milk.
Step three Fit a crust into the pan. Press it into the corners with cool fingers. The dough should sit flat and hug the sides. No need for perfect swirls. This pie likes a rustic look.
Step four Spoon in the filling and level the surface. Lay the second crust on top. Crimp the edges so both layers meet and seal. Cut small vents so steam can escape. The kitchen already smells promising.
Step five Brush the top with beaten egg if you like shine. Slide the pan to the center rack. Bake until the top turns deep gold and the filling bubbles at the vents. Plan for thirty five to forty minutes. That time hits the sweet spot in my oven.
Step six Rest the pie for ten minutes. The sauce settles and thickens as it cools a bit. Cut slices with a gentle hand. Lift with a wide spatula and serve warm. If you like a second pass at the main keyword say it here One Pot Chicken Pot Pie comes through again.
5) Tips for Making One Pot Chicken Pot Pie
Use a hot oven High heat helps the crust set before moisture rises. That keeps the lid crisp. The vents let steam out and stop sogginess. A steady bake leads to a neat slice and clean layers.
Keep the filling thick A loose filling can spill when you cut. Aim for a texture that holds a soft mound on a spoon. If it looks thin add a spoon of instant mash or a small sprinkle of flour and stir. The fix comes quick.
Pre cook the base crust for crunch If you love a crisp base bake the lower crust for five minutes before adding filling. I call this the no sog trick. It sets the structure and helps the first slice lift with pride.
Try cast iron for browning A heavy pan gives strong heat at the edges. That means a better crust. It also fits a Cast Iron Chicken Pot Pie finish. If you search for a phrase like cast iron one pot chicken pot pie recipe you will see why I like this route.
Pair with simple sides A green salad or roasted carrots round out the plate. I sometimes add a light fruit cup for color. Keep drinks chilled and the table set casual. This meal invites conversation.
6) Making One Pot Chicken Pot Pie Ahead of Time
I make the filling in the morning and hold it in the fridge. At dinner time I line the pan with crust fill it and top it. The rest follows the same bake. The kitchen stays calm and the meal lands hot right when we need it.
If you plan to bake later than that chill the filled pie without the top crust. Add the top just before baking so the layers stay flaky. Brush with egg wash and move it straight to a hot oven. I write a small note on the fridge so no one raids the filling early.
For a freezer plan build the pie in a metal pan. Wrap well and freeze. On bake day set the pie on the counter as the oven heats then bake until the crust turns deep gold. The smell will lead everyone to the kitchen. One Pot Chicken Pot Pie stays the mood lifter we depend on.
7) Storing Leftover One Pot Chicken Pot Pie
Leftovers taste even better on day two. Chill slices in tight containers. Reheat in a warm oven so the crust finds its crunch again. The sauce loosens a bit and the herbs bloom. The second meal feels as generous as the first.
For lunch boxes I pack a neat wedge in a snug tin and add a side of grapes. A small fork helps. If you need the microwave set short bursts and rest between. The crust stays tidier if you rewarm on a plate lined with a paper towel.
If you like search terms this one fits one pot chicken recipes for families. It makes quick work of dinner and keeps cleanup light. The dish clicks with 1 Pot Meals and lives right next to Baked Casserole Recipes on our site. Find more ideas on Cook Daily Recipe.
8) Try these Main Course next
9) One Pot Chicken Pot Pie
One Pot Chicken Pot Pie Cozy Cast Iron Supper
Ingredients
- 3 cups cooked chicken chopped, rotisserie works great
- 1 can condensed cream of chicken soup ten and one half ounces
- 1 half cup milk any kind
- 2 cups mixed vegetables frozen peas carrots corn
- 2 ready pie crusts refrigerated or puff pastry sheets
- 1 egg beaten for a light wash optional
- 1 teaspoon dried thyme or poultry seasoning
- Salt and black pepper to taste
- 1 tablespoon butter to grease the pan optional
Instructions
- Heat oven to three hundred ninety five degrees F. Grease a nine inch pie pan or a medium cast iron skillet with butter.
- In a bowl, mix cream of chicken soup with milk until smooth. Fold in chicken and mixed vegetables. Season with thyme, salt, and pepper.
- Fit one crust into the pan. Press it into the corners with cool fingers.
- Pour the filling in and level the top with a spoon.
- Lay the second crust over the filling. Pinch or crimp the edges so they meet. Cut a few small vents with a knife.
- Brush the top with a little beaten egg for shine if you like.
- Bake on the center rack until the crust turns deep golden and the filling bubbles at the vents, about thirty five to forty minutes.
- Let it rest ten minutes so the sauce can settle. Slice and serve warm.
10) Nutrition
Serving size sits at one ninth of the pie. That slice brings a friendly balance of protein and carbs with a moderate level of fat from the crust. The filling feels creamy yet not heavy. A simple side of greens keeps the plate bright. Water or iced tea makes a calm partner. If you track numbers plan for around four hundred twenty calories per serving with eight grams saturated fat and three grams fiber. Salt lands near seven hundred eighty milligrams which you can lower by swapping low salt soup.
Protein holds near eighteen grams for that slice. The milk brings calcium and the vegetables add color and small boosts of vitamins. If you want more greens fold in extra peas or a handful of chopped spinach. If you like heat shake in a pinch of cayenne for a playful spark. The pie stays balanced and friendly either way.
For a lighter take use one crust on top and skip a bottom layer. The texture shifts to a deep dish feel and cuts total fat. Or swap in puff pastry for a tender lid that flakes as you bite. Any route keeps comfort at the center. That is the story here. Simple steps. Warm plates. A table that feels full.
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