Easy One-Dish Chicken Pot Pie

Chicken pot pie becomes an easy weeknight family meal with this easy, one-dish recipe. Using a refrigerated crust and an oven-safe skillet, you’ll get dinner on the table quickly and little to clean up afterward. This recipe is sure to become one of your family’s go-to meals.

Chicken pot pie is the ultimate comfort food. The combination of hearty chicken and vegetables, creamy gravy, and a flaky pie crust are delicious year-round. It’s also a great way to use up vegetables you have in the refrigerator and pantry. Just about any combination will do, so pick your favorites.

This recipe is a simple version that I make on weeknights. If you have a large oven-safe skillet, you can make this in a single dish, leaving very little cleanup after dinner.

While this recipe is pretty quick to make, you can save even more time by pre-chopping chicken and vegetables on another night when you’re already doing food prep.

How to make chicken pot pie

Ingredients

• 1.5 pounds of chicken breasts
• 4 cups chopped vegetables
• olive oil, for cooking
• 4 tablespoons butter
• 4 rounded tablespoons flour
• 1/2 cup heavy cream
• 1/2 cup milk
• salt and pepper, to taste
• 1 refrigerated dough or homemade pie crust

Instructions

Set the pie crust on the counter to come to room temperature while you’re making the rest of the pot pie. If you’re making from scratch, follow my homemade pie crust recipe first.

Preheat the oven to 350 degrees Fahrenheit.

For the filling

Dice the chicken and season to taste with salt and pepper. Sometimes we also add garlic powder and onion powder {about 1/2 teaspoon of each}. You can really use whatever spice combo you generally cook with. Heat a splash of oil in a large, deep oven-safe skillet. {Mine is about 11 inches wide and 3 inches deep. It’s stainless steel and oven safe All-Clad.} Saute the chicken until cooked through.

Dice the vegetables into bite-sized pieces as necessary. This time I used broccoli, onion, and canned corn. I’ve also used potatoes, green beans, carrots or celery. This is a good way to just use up whatever vegetables you have on hand. {If you do use potatoes, dice them really tiny or pre-boil them for a few minutes.}

Add the vegetables to the chicken and saute for a few minutes. Season to taste with salt and pepper and any other spices you’re using. The onion should start to be soft and translucent; other vegetables will start to soften.

For the gravy

Push everything to the outside of the skillet and add all 4 tablespoons of butter in the middle. As the butter melts, sprinkle the 4 tablespoons of flour over the butter and the chicken and vegetable mix. Stir everything back together to combine.

At this point, everything will kind of be sticking together. Spread it out across the pan. Precision isn’t important here. Add the heavy cream and stir to start making a gravy sauce. It will be pretty thick at this point. When it’s pretty evenly combined, add the milk. Stir again to combine.

You should have a really smooth gravy that coats everything. It might be a bit thicker than if you were making gravy to go with biscuits. You can add a bit more milk if you think it’s too thick. Just add about a tablespoon at a time – you can always add more but too much will be hard to thicken back up.

Turn off the stovetop. Unroll the pie crust and set it carefully on top of the pot pie mixture. It should just fill the skillet, but if your crust is bigger, it can go up the sides just a bit. Use a knife to cut a few slits in the crust. This will vent the steam.

Baking the pie

Put the skillet in the oven at 350 degrees for 20 minutes, or until the pie crust is browned and the pie is bubbling. Check your pie crust instructions; it might need a bit less or a bit more time.

Remove the skillet from the oven with potholders and don’t forget that the handle will stay hot for a long time. {I’ve burned my hand quite a few times by forgetting.}

Let the chicken pot pie sit for about 5 minutes or so and then serve hot.

Chicken pot pie recipe

Easy one dish chicken pot pie

No Ratings

Print

Ingredients

• 1.5 pounds of chicken breasts
• 4 cups chopped vegetables
• olive oil, for cooking
• 4 tablespoons butter
• 4 rounded tablespoons flour
• 1/2 cup heavy cream
• 1/2 cup milk
• salt and pepper, to taste
• 1 refrigerated pie crust

Instructions

1. Set the pie crust on the counter to come to room temperature while you're making the rest of the pot pie.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Dice the chicken and season to taste with salt and pepper. Heat a splash of oil in a large, deep oven-safe skillet. Saute the chicken until cooked through.
4. Dice the vegetables into bite-sized pieces as necessary. You can use a combination of broccoli, onion, corn, potatoes, green beans, carrots or celery.
5. Add the vegetables to the chicken and saute for a few minutes. Season to taste with salt and pepper. The onion should start to be soft and translucent; other vegetables will start to soften.
6. Push everything to the outside of the skillet and add all 4 tablespoons of butter in the middle. As the butter melts, sprinkle the 4 tablespoons of flour over the butter and the chicken and vegetable mix. Stir everything back together to combine.
7. At this point, everything will kind of be sticking together. Spread it out across the pan. Add the heavy cream and stir to start making a gravy sauce. It will be pretty thick at this point. When it's pretty evenly combined, add the milk. Stir again to combine.
8. Turn off the stovetop. Unroll the pie crust and set it carefully on top of the pot pie mixture. Use a knife to cut a few slits in the crust to vent the steam.
9. Put the skillet in the oven at 350 degrees for 20 minutes, or until the pie crust is browned and the pie is bubbling.
10. Remove the skillet from the oven with potholders and don't forget that the handle will stay hot for a long time.
11. Let the chicken pot pie sit for about 5 minutes or so and then serve hot.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• One Pan Creamy Pesto Chicken Pasta
• 20-Minute Sausage Skillet Meal
• Cheesy Texas Chili Mac