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- 1 lb boneless, skinless chicken thighs, diced - 1 cup carrots, diced - 1 cup frozen peas - 1 cup potatoes, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup milk - 1/3 cup all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup refrigerated pie crust dough (or homemade) - Fresh parsley for garnish I love using chicken thighs for this dish. They stay juicy and tender. You can mix different vegetables too, like corn or green beans. It makes the pot pie colorful and fun. - Alternative toppings: Try puff pastry instead of pie crust for a flakier top. - Add-ins for extra flavor: You can add a splash of white wine or some cheese for creaminess. Feel free to get creative! A sprinkle of cheese can add a nice touch, and some herbs can brighten up the flavor. - Skillet - Measuring cups and spoons - Knife and chopping board You need a good, sturdy skillet for this recipe. It helps to have sharp knives and reliable measuring cups too. This makes cooking smooth and easy. {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Season 1 pound of diced chicken thighs with salt and pepper. - Add the chicken to the skillet. Cook for about 5-7 minutes. - Stir until the chicken is no longer pink. Remove the chicken and set it aside. - In the same skillet, add 1 chopped onion and 2 minced garlic cloves. - Sauté for about 3 minutes until the onion turns translucent. - Next, add 1 cup of diced carrots and 1 cup of diced potatoes. - Cook these for another 5 minutes, stirring occasionally. - Return the cooked chicken to the skillet. - Sprinkle 1/3 cup of all-purpose flour over the mixture and stir well. - Gradually pour in 4 cups of chicken broth and 1 cup of milk. - Stir constantly until the mixture thickens, which takes about 3-4 minutes. - Add 1 cup of frozen peas, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. - Stir to combine and let the mixture simmer for another 3 minutes. - Preheat your oven to 400°F (200°C). - Roll out 1 cup of refrigerated pie crust dough. - Place the crust over the chicken filling in the skillet. - Press the edges down to seal, and cut a few slits in the top for steam. - Bake in the oven for 20-25 minutes until the crust is golden brown. - Let it cool for a few minutes before serving. Garnish with fresh parsley for a nice touch. To get a flaky crust, you want to keep it cold. Chill your pie crust before using it. This helps create those lovely layers. You can also brush the top with milk before baking. This gives it a nice golden color. Adjusting seasoning to taste is key. Start with salt and pepper. After adding your herbs, taste the filling. If it needs more flavor, add a bit more salt or herbs. Trust your palate. Using pre-chopped vegetables can save you a lot of time. Many stores offer diced onions, carrots, or even mixed vegetables. This lets you skip the chopping and jump right to cooking. Choosing store-bought pie crust also cuts down on prep time. These crusts come ready to use. They still taste great and help you get dinner on the table faster. For garnishing ideas, I recommend using freshly chopped parsley. It adds a nice pop of color and freshness. You can sprinkle it on top just before serving. When serving, use a large spoon to scoop out the pie. This allows the filling to show. Pair it with a simple salad for a balanced meal. Enjoy your cozy dish! Pro Tips Use Thighs for Juiciness: Chicken thighs are more flavorful and juicier than breasts, making them perfect for pot pie. Customize Vegetables: Feel free to add your favorite vegetables like corn or green beans for extra flavor and nutrition. Thicken with Flour: Ensure to sprinkle the flour evenly and stir well to avoid lumps in your filling. Golden Crust Trick: Brush the crust with an egg wash before baking for a beautifully golden finish. {{image_2}} You can easily adjust the recipe for different diets. For a gluten-free crust, try using almond flour or a gluten-free pie crust mix. This will keep the flavors while making it safe for those with gluten issues. If you're looking for dairy-free options, consider using coconut milk instead of regular milk. It adds a nice flavor and keeps the dish creamy. You can enhance the taste in many ways. Adding fresh herbs like basil or tarragon can brighten the dish. You can also try different spices, such as paprika or curry powder, for a unique twist. If you want to change up the protein, you can use turkey, beef, or even mushrooms for a vegetarian option. Each choice gives you a new flavor experience. Seasonal vegetables can make your pot pie even better. In spring, add asparagus or snap peas. In fall, sweet potatoes and butternut squash work great. For special occasions, you can adapt the recipe for holidays. Try adding cranberry sauce for a festive touch at Thanksgiving or serve with a side salad for a bright summer meal. These changes keep the dish fresh and exciting throughout the year. To store leftovers, let the pot pie cool first. Then, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to three days in the fridge. When you want to reheat it, set your oven to 350°F (175°C). Bake it for about 15-20 minutes. This keeps the crust crispy and the filling warm. If you want to freeze the pot pie, let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil to keep air out. It can last for up to three months in the freezer. When you're ready to enjoy it, move it to the fridge to thaw overnight. Reheat it in the oven at 350°F (175°C) for 25-30 minutes until heated through. Understanding how long the chicken pot pie lasts is key. In the fridge, it stays good for about three days. In the freezer, it lasts up to three months. Look for signs of spoilage like a sour smell or changes in texture. If it looks or smells off, it's best to toss it. You can use chicken breasts or ground chicken. Both options work well. Chicken breasts are leaner. Ground chicken cooks quickly, but it may be less juicy. For a different taste, try turkey or even canned chicken. These options keep the dish tasty and comforting. Yes, homemade broth adds great flavor. It often has more depth than store-bought. You can control the salt and ingredients in your broth. Making broth with leftover bones or veggies helps reduce waste. It’s also healthier and often cheaper in the long run. Serve your pot pie with a fresh side salad. A simple green salad pairs well. You might also enjoy steamed vegetables or crusty bread. These sides add a nice crunch and balance to the creamy filling. Check the crust for a golden color. If it's brown and flaky, it’s ready. You can also poke through the slits made in the crust. If the filling bubbles and steams, it’s a good sign. Let it cool before serving to avoid burns. In this article, we covered how to make a delicious one-skillet chicken pot pie. We went over the main and optional ingredients, the necessary equipment, and the step-by-step cooking process. I shared valuable tips to enhance flavor and presentation. You can also customize the dish with dietary options and learn how to store leftovers properly. Remember, cooking should be enjoyable. With this recipe, you can impress anyone at your table. Try it out and make this pot pie your own!

One-Skillet Chicken Pot Pie

A comforting and hearty chicken pot pie made in one skillet, perfect for a family dinner.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup potatoes, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1.33 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup refrigerated pie crust dough (or homemade)
  • for garnish fresh parsley

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until no longer pink, about 5-7 minutes. Remove chicken from the pan and set aside.
  • In the same skillet, add the onions and garlic. Sauté until the onions are translucent, about 3 minutes.
  • Add the carrots and potatoes to the skillet. Sauté for another 5 minutes, stirring occasionally.
  • Return the chicken to the skillet. Sprinkle the flour over the mixture and stir to combine.
  • Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-4 minutes.
  • Add the peas, thyme and rosemary. Stir to combine and let simmer for another 3 minutes.
  • Preheat the oven to 400°F (200°C).
  • Roll out the pie crust to cover the skillet. Place it over the chicken filling, pressing the edges down to seal. Cut a few slits in the top for steam to escape.
  • Bake in the oven for 20-25 minutes, or until the crust is golden brown.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with freshly chopped parsley.

Notes

Garnish with fresh parsley before serving.
Keyword chicken, comfort food, one-skillet, pot pie