This spin on a classic Chicken Pot Pie is delicious, easy, has way fewer carbs than traditional versions, and best of all it is all made in one pan. It’s got a cozy flavor that tastes like a warm home feels!
Start off making this dish by slicing up your mirepoix; Mirepoix is French for what is basically the holy trinity of soup bases! That’s carrots, onions, and celery. Trader Joes actually sells it already chopped so if you really want to go the easy route, head there and pick up a tub of it. It’s about $3.00 I believe.
Add in some salt, pepper and fresh herbs- thyme and sage- fresh makes the difference here and really infuses that delicious, cozy pot pie flavor! Give it a good stir, and let the aromatics bloom for a few minutes before moving onto the next step of adding butter and frozen peas.
Mix the butter (butter makes everything better!) into the mirepoix and mix it well. Then, add cubed chicken. I used a leftover chicken breast but rotisserie chicken would work great, too.
Our next step will be to add flour which will give the pot pie the thick consistency we all know and love. After that, you’ll add chicken stock, and heavy whipping cream. What?! I never said it was TOTALLY healthy! If you’re gonna have chicken pot pie it has to taste good! 🙂 After adding the stock and the cream, and let it simmer until thick. Once thick, turn off the heat and remove from hot stove.
Next step is adding the pie crust; I use store bought but you can certainly make your own. Taste of Lizzy T has a great recipe for pie crust that I love.Â
I added my pie crust in the shape of a lattice (which I’ve never done but it was surprisingly not that hard! Just cut it into strips and layer one over the other, who knew?!) but you could also just add a big rustic piece of pie crust on top- just make sure you poke with a fork for ventilation. Another idea is to cut out shapes and layer them over the pot pie. Fall leaves or Christmas shapes would be fun, as would hearts for Valentine’s Day.
Bake your easy one pan chicken pot pie for 20-30 minutes, or until the crust is golden brown and you are good to go! Such an easy meal to make, and it makes the whole family just so happy!
If you are a big fan of one pan meals- we have a WHOLE arsenal of them, and each of them are big on flavor but low on effort- perfect for weeknight meals.
- One Pan Meatballs and Pasta Skillet; A one way ticket to Flavortown with this easy meal. PERFECT for leftovers the next day, too.
- 20 Minute One Pan Shrimp and Orzo Dinner: 20 minutes is all it takes and this one is dinner party worthy.
- One Pot Spanish Chicken and Rice AKA Arroz con Pollo: Saffron, white wine, rice and some veggies come together in one pan. A unique flavor for the whole family.
Cheers to easy, cozy and simple meals!
Rachel
Here’s a video of how we made our pork chops! The cinnamon and the apples are seriously such a winning combination!Â
Easy One Pot Chicken Pot Pie
Ingredients
- 3/4 tbsp olive oil
- 3/4 cup chopped onion
- 3/4 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped cooked chicken rotisserie chicken works great
- 1/2 cup frozen peas
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- 2 tbsp butter
- 1/4 cup all purpose flour
- 1 cup chicken stock
- 1 cup heavy whipping cream
- store bought frozen pie crust we used Pillsbury
Instructions
- Preheat oven to 350 degrees farenheit.
- In a large oven/stove friendly skillet (cast iron works great), add olive oil, onion, celery, and carrot. Let cook 3-5 minutes on medium and add sage/thyme and salt/pepper to taste.
- Add frozen peas. Once peas are no longer frozen, add butter and once melted. stir to combine all ingredients.
- Add flour and stir to combine all ingredients. Once combined, add chicken. Stir again to combine.
- Add chicken stock, and heavy whipping cream. Allow to simmer and thicken for roughly 5-7 minutes. Once thickened, remove from stove and heat.
- Add pie crust on top in your fashion of choice* (lattice, shapes, etc). Bake at 350 for 20-30 minutes or until pie crust is golden brown.**Remember to poke with a fork if adding a large piece of dough on top for ventilation.
This sure sounds tasty! Just wondering if this pie can be sliced & served, OR does it contain so much sauce that it has to be spooned out? I’d like to know, so I can cut down on the liquid if need be. It looks lovely. I love the lattice top crust! Thank you.
Hi Angelina, it is more of a ‘scoopable’ dish vs. sliceable (since it is all made in 1 pan with no bottom crust). Hope you enjoy!