The Easiest Chicken Pot Pie (One Pan!)

Ever since creating my first chicken pot pie, I really wanted to make a lightened up version with just a pie crust on top rather than on bottom and on top – and with that, I knew that I could make it a one-pan dish! This is truly the easiest Chicken Pot Pie recipe that comes together in a single pan. I used a large cast iron skillet to make it easy to cook chicken and veggies on the stove, top with pie crust, and simply transfer to the oven for the final baking. If you don’t have a cast iron skillet, then no worries – you can just transfer the filling to a pie dish, top with the pie crust, and bake! This is definitely a loaded chicken pot pie – I used more chicken and more veggies than most other recipes would call for, but I love it like that. It feels more balanced with protein and healthy fiber.

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Nutritional benefits of this recipe

• Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. 
• This recipe has lots of veggies – onion, carrots, celery, peas, and garlic. This all provides polyphenols & antioxidants, fiber, vitamins, and minerals.
• Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
• I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are easier to digest and are actually nutrient-dense.
• For the healthiest dairy products (butter and milk for this recipe), I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!

Ingredients for The Easiest Chicken Pot Pie

For the filling:

Chicken – I use boneless, skinless chicken breast, but you can also use thighs.

Onion

Carrots

Celery

Frozen peas 

Garlic

Chicken broth

Milk – or you can use half and half for an even creamier, richer filling.

Flour – to make a roux and to thicken the filling.

Salt, pepper

For the pie crust

Flour

COLD butter – I take refrigerated butter, dice it into small cubes, then place it in the freezer for a few minutes before using. Ensuring the butter is cold is what creates a buttery, flaky crust rather than a dense crust.

Ice cold water – to make sure the butter in the crust stays very cold.

Coconut sugar

Apple cider vinegar – I use this to slow gluten-development, helping create a flaky crust.

How to make The Easiest Chicken Pot Pie

Although the instructions in the recipe card are very detailed, the overall premise of chicken pot pie is much more simple when you understand the process. Here’s the process in a simplified manner:

1. Make the filling: Sauté the onion, carrots, and celery with salt while you dice up the chicken into small 1/2″ pieces. Then add the diced chicken and more salt and cook until no longer pink. Move everything to the edges of the pan and make a roux with butter and flour in the center of the pan, then combine everything again. Add the broth and milk and mix together. Reduce to a simmer and let the sauce thicken for 15 minutes, stirring occasionally. Then incorporate the frozen peas.
2. Make the pie crust while the filling is simmering for the 15 minutes. Roll it out to 12-13 inches, then place on top of the filling in the skillet, brush with an egg wash, and cut a few slits in the top for steam to escape.
3. Bake for 30-35 minutes until golden.
4. Let it rest at least 10-15 minutes before serving – this allows the filling to thicken up a little.

Modifications and variations

• Feel free to use pre-cooked chicken, like any leftover chicken you have, or rotisserie chicken, etc. You would use about 12-14 oz of cooked chicken in place of the uncooked chicken.
• Add or substitute any other veggies you want such as sweet potato instead of carrots or leeks instead of onion, or adding other fragrant options such as fennel.
• Make the gravy richer by using half and half instead of milk.
• Use shredded turkey instead of chicken.

Other recipes you’ll love

Chicken Pot Pie (in a pie dish)

Easy Pot Roast

One-Pot Tuscan Pasta with Beef & Ricotta

I hope you love this recipe! Please be sure to leave a comment and a rating if you give this a try. I would love to know how it turned out for you!

The Easiest Chicken Pot Pie (One-Pan!)

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The Easiest Chicken Pot Pie recipe that only needs one skillet to make! There’s no need to poach the chicken, and no need to transfer to a pie dish. It’s also packed full with more chicken and veggies than usual, so it’s lightened up yet satiating at the same time. 

• Author: Christine Manes
• Prep Time: 10 minutes
• Cook Time: 30 minutes on stovetop, 35 minutes in oven
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: dinner
• Method: stovetop, oven
• Cuisine: american

Ingredients

Scale 1x2x3x

1 Tbsp avocado oil

1/2 medium yellow onion, diced (320g)

3 large carrots, peeled and diced (260g)

2 celery ribs, diced (100g)

1 1/2 lbs chicken breast, boneless and skinless (680g), diced into very small pieces about 1/2″

3 Tbsp butter (42g)

6 large garlic cloves, minced

1/3 rounded cup flour (60g)

1 1/4 cup whole milk (295mL) – or half-and-half if you want it more rich and creamy

1 1/4 cup chicken broth (295mL)

Optional: 1/2 cup frozen peas (60g)

1 1/2 tsp pink salt, divided, to taste (8g)

Fresh ground black pepper

Additional:

1 egg, beaten, for egg wash on top

1 pie crust (see below for homemade version)

Homemade Pie Crust:

168g white flour

1/4 tsp salt (1g)

1 Tbsp coconut sugar (11g)

3 Tbsp water (44mL)

1/2 Tbsp apple cider vinegar (7.4mL)

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Instructions

1. Dice up the onion, carrots, and celery.
2. Put 1-2 Tbsp of avocado oil or olive oil into a large 12-inch cast iron skillet. Add the diced veggies and 1/2 tsp of salt and begin preheating to a little above medium heat. Stir every couple minutes while you dice up the chicken.
3. Dice up the chicken into very small 1/2″ pieces and incorporate into the veggies. Season with 1/2 tsp of salt and some ground black pepper. Cook until the chicken is no longer pink, stirring frequently.
4. Move everything to the edges of the pan as much as you can and add the 3 Tbsp of butter and the minced garlic into the center. Once the butter is melted, add the 1/3 cup of flour and quickly mix together with the butter, then re-incorporate everything in the pan.
5. Pour in the milk and the broth and stir everything together. Season with the remaining 1/2 tsp of salt.
6. Bring to a simmer then turn the heat to low and let it simmer lightly for 15 minutes until thickened. Stir every few minutes while you make the pie crust.
7. Preheat the oven to 400ºF and begin making the pie crust if you are homemaking it (instructions below).
8. After the filling has thickened, stir in the frozen peas (if using).
9. Put a 12-13″ pie crust on top of filling in the pan, and fold over any edges that are too long. Lightly brush with an egg wash, cut slits in the top for steam to escape, and bake at 400ºF for 30-35 minutes until the crust is golden. Let rest 15 minutes before eating because the gravy thickens as it cools.
10. Store leftovers in an airtight container in the refrigerator for up to 5 days.

If you are making the pie crust:

The pie crust takes only about 12-15 minutes to make, so it’s easy to make it while the filling is simmering for 15 minutes. 

1. Dice up 1 stick of refrigerated cold butter into small cubes, place into a bowl, then put in the freezer to harden a bit more.
2. Put 1/2 cup of water into a bowl and add ice.
3. Set up a food processor. Add the flour, salt, and coconut sugar and pulse several times to combine.
4. Add the very cold butter and pulse 15 times to break it up slightly.
5. Add 3 Tbsp of ice cold water and 1/2 Tbsp of apple cider vinegar and pulse another 15-20 times until the dough is just beaded. Test it by squeezing some between your fingers – it should be moist enough to stick to itself but not to your fingers. If it’s too dry, add water 1/2 Tbsp at a time (pulse just a few times); if it’s too wet, add flour 1/2 Tbsp at a time (pulse just a few times).
6. Transfer the dough onto a clean, lightly floured surface and form into a ball. Flour a rolling pin and roll out the dough into a 12-13″ circle. Immediately put on the chicken pot pie filling in the skillet and bake. If not using immediately, then be sure to cover and refrigerate until ready to use.

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