One-Pot Chicken Pot Pie

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Fall is just around the corner and one of my favorite things about autumn-time is the comfort food. If there is any comfort food in the whole world, it has got to be homemade chicken pot pie. Last night I made it for my family and they were giving rave reviews. And that’s pretty hard to do with an 8, 5, and 2 year old, so I was a proud mama. It was pretty dang good if I don’t say so myself! And I ate way too much. Which is totally deserved if you make a really good dinner.

There are two things that make this dish a cinch. And that’s using a rotisserie chicken (hello $5 Costco rotisserie!) and a store bought or pre-made pie crust. I don’t normally buy store bought pie crust, but I did this time and it made this dinner a snap! I also suggest making this in a cast iron skillet that can be moved right into the oven. I have loved my Lodge Cast-Iron Skillet. I use a 12-inch skillet, but the 10.25 inch would work too, and it’s super cheap!


Start out by cutting the veggies in small pieces (especially the potatoes and carrots, since they take the longest to cook). Turn the burner to medium heat and saute the garlic and onions in half the butter until the onions are turning translucent, then add the other veggies (except the frozen peas) and cook for about 3-4 min, constantly stirring. Add the rest of the butter and let it melt, then add the flour and stir it around to coat the veggies evenly. Then add the chicken stock and cream and stir until thickened. This is where you will add the frozen peas and chicken. Have the chicken ready and pieced apart from the rotisserie. You can definitely substitute regular chicken breasts that have been cooked and cubed.  Salt and pepper to taste. Let the mixture simmer on the stove for 5-10 minutes, just until the potatoes and carrots are starting to get soft.


Take a pie crust and lay it over the mixture in your pan. Press it up against the side of the pan with your thumb, just to keep in place. Whisk one egg and egg-wash the top of the crust by spreading a thin layer of egg over the crust. You will not use the whole egg mixture! Cook at 350 degrees for 18 minutes, then turn up the heat to 450 degrees and cook for 10 more minutes. (Cooking times will vary with your oven.) Just watch it and wait until the crust is a lovely golden brown.


Let it cool for 10 minutes, then slice in pie shaped pieces and serve. I know you are your family are going to love this classic dish!

One-Pot Chicken Pot Pie

*Serves 4-6


1/2 cup butter, divided

1/3 cup flour

2 cloves garlic, pressed

1 medium onion, chopped

2 stalks celery, chopped

3 carrots, chopped

1 large or 4 small red potatoes, washed and chopped

1/2 cup frozen peas

1 3/4 cup Chicken stock

1/4 cup heavy cream

Milk to thin if needed (or you can use more chicken stock)

Chicken from one small to medium rotisserie chicken (about 2 1/2 cups)

1/2 teaspoon salt (or more to taste)

1/4 teaspoon pepper

2 teaspoons fresh or dry parsley

Pastry Pie Crust, 1 round

1 egg


1. Piece apart the rotisserie chicken in smaller bite size pieces and set aside. Set the oven to 350 degrees.

2. Melt half the butter (1/4 cup) in a cast-iron skillet over medium heat and add the garlic and onions. Cook until the garlic is fragrant and the onions are turning translucent. Make sure to not burn the garlic.

3. Add the rest of the veggies to the pan, except the frozen peas. Saute for 3-4 minutes stirring constantly.

4. Add the remaining butter and let it melt, then stir it around to “wet” all the vegetables. Add the flour and stir around evenly coating the veggies.

5. Pour in the chicken stock, stirring constantly until the sauce starts to thicken. Add the cream. (If you don’t have cream, milk is fine too.) Pour in small amounts of milk or chicken stock to thin the mixture if it’s too thick. Remember, you do want the mixture to be thicker than gravy so it will hold together in the oven. If it’s not thick enough, in a separate small cup, mix a tablespoon of corn starch and a small amount of water together well with a fork (just until it’s pourable). Then add it little bits at a time to the mixture while stirring, watching to see when it thickens. You may not need to add the whole mixture of corn starch and water, so don’t just pour it in all at once.

6. After it is the consistency you want, salt and pepper to taste, and add the frozen peas and chicken. Let the mixture simmer for about 10 minutes, or until the carrots and potatoes are just starting to get soft.

7. Take the pan off the burner and lay the pie crust over top of the mixture. Press it up against the sides of the pan with your thumbs to keep it in place. Take one egg and whisk with a fork in a little bowl. Use a pastry brush to spread a thin layer of egg on top of the pie crust. You will not use the whole egg mixture!

8. Put the pot pie in the oven at 350 degrees for 18 minutes. Then, turn up the heat to 450 degrees and let it cook another 10 minutes, or until the top is golden brown. Let stand 10 minutes, then serve.


I hope you find this as delicious as my family did! Enjoy!








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