I grew up on chicken pot pie, the kind that fogs the kitchen windows and makes everyone hover by the oven. This one pot chicken pot pie brings that same cozy bite, only easier. The filling turns silky. The crust bakes crisp. The pan goes to the table. We dig in and the room gets quiet in the good way. Find it on Lila Cooks at https//www.lilacooks.com. We start with tender chicken and a creamy sauce that hugs peas, corn, and carrots. I use a sturdy pot so heat spreads even. The crust sits on top and turns golden. Each scoop gives steam, soft veggies, and a gentle herb note. No fussy steps. Just honest food that tastes like home. Use it on a weeknight or for friends. The main keyword One Pot Chicken Pot Pie fits this dish. Friends who love Baked Casserole Recipes come back for seconds. Fans of Baked Chicken nod. Boneless Skinless Chicken Thighs keep the meat juicy. Cast Iron Chicken Pot Pie works great. Breakfast Casserole With Bisquick lovers can riff. Buffalo Chicken Casserole fans can add heat.
Table of Contents
- 1 Key Takeaways
- 2 Easy One Pot Chicken Pot Pie Casserole Recipe
- 3 Ingredients for One Pot Chicken Pot Pie Casserole
- 4 How to Make One Pot Chicken Pot Pie Casserole
- 5 Tips for Making One Pot Chicken Pot Pie Casserole
- 6 Making One Pot Chicken Pot Pie Casserole Ahead of Time
- 7 Storing Leftover One Pot Chicken Pot Pie Casserole
- 8 Try these casseroles next
- 9 One Pot Chicken Pot Pie Casserole
- 10 Nutrition
1 Key Takeaways
We crave warm food that brings people close. This casserole does that with tender chicken, sweet veggies, and a golden lid you can tap with a spoon. I wrote this as Lila for Lila Cooks and you can find more at https//www.lilacooks.com. Clean flavors. Simple tools. Big comfort.
The filling cooks in one sturdy pan so cleanup stays easy. Puff pastry or biscuit dough turns crisp. The sauce comes together fast and stays smooth. Steam lifts when you scoop and that first bite tells you dinner works.
The dish fits busy nights and slow weekends. Leftovers reheat well. Kids say yes. Guests ask for the recipe. You get a steady one pot chicken pie method that does not need fuss.
2 Easy One Pot Chicken Pot Pie Casserole Recipe
We call it One Pot Chicken Pot Pie for a reason. One Pot Chicken Pot Pie keeps the mess down and keeps the flavor up. I use a heavy pan so heat spreads even and the sauce thickens without worry. The crust sits on top and turns deep gold. The table gets quiet in the best way.
Short keywords slide in as we cook. Think chicken pot pie, casserole, and comfort dinner. A long pan day shifts when that buttery lid flakes and the spoon hits creamy filling. I taste thyme and a hint of pepper. You taste home.
Longtail ideas help folks search and still read smooth. Try easy weeknight chicken pot pie when time runs tight. Try cast iron chicken pot pie recipe for that steady sear. Try chicken pot pie with puff pastry if you love crisp layers. We cook. We share. We eat well.
3 Ingredients for One Pot Chicken Pot Pie Casserole
Cooked chicken two cups I shred rotisserie or use leftover thighs. Dark meat stays juicy and holds up in sauce.
Peas one cup Sweet and bright. Frozen works well and keeps the bite tender.
Corn one cup Pops of sunny flavor. Frozen kernels save time and still taste fresh.
Carrots half cup diced Soft, a touch sweet, and they color the pan like confetti.
Onion half small diced Gentle savor in the base. It melts into the sauce.
Garlic two cloves minced Warm aroma that makes the kitchen feel alive.
Unsalted butter quarter cup Starts the roux and gives the sauce a round finish.
All purpose flour quarter cup Thickens the sauce so each spoonful clings.
Chicken broth two cups Savory base with clean flavor. Warm it if you can.
Whole milk one cup Or use cream for a richer spoon. The sauce stays smooth.
Kosher salt one teaspoon Wakes up every piece in the pan.
Black pepper half teaspoon Brings a light bite that balances the dairy.
Dried thyme half teaspoon Classic note that says pot pie. One pan chicken pot pie loves thyme.
Puff pastry one sheet Thawed and ready to drape. Biscuit dough works too.
Egg one beaten Gives shine on top if you want that bakery look.
4 How to Make One Pot Chicken Pot Pie Casserole
Step one heat the oven Set it to three hundred seventy five F. Place a rack in the center. A ready oven gives the crust a quick lift.
Step two build the base Melt butter in a deep skillet on medium. Soften onion for two minutes. Stir in garlic for a quick breath.
Step three make the roux Sprinkle in flour and stir until it looks like wet sand. Cook one minute so the sauce will not taste raw.
Step four add liquid Whisk in warm broth then milk. Keep the whisk close until the sauce turns glossy and thick enough to coat a spoon.
Step five finish the filling Fold in chicken, peas, corn, and carrots. Season with salt, pepper, and thyme. This is the heart of chicken pot pie in one pot.
Step six top and bake Pour the filling into the pan or keep it in cast iron. Lay puff pastry on top. Cut small vents. Brush with egg. Bake until the top turns deep gold and the edges bubble.
Step seven rest and serve Let it stand for five to ten minutes so the sauce settles. Spoon into warm bowls and breathe in the steam.
5 Tips for Making One Pot Chicken Pot Pie Casserole
Use thighs if you can. Boneless skinless chicken thighs stay tender and taste rich. Breast meat works, yet can dry. The one pan chicken pot pie method treats thighs well.
Keep liquid warm. Warm broth and milk blend fast into the roux and give you a smooth sauce. Cold liquid can clump and slow the cook.
Mind the crust. Puff pastry likes cold dough and hot air. Keep the sheet chilled until the pan is ready. Vent the top so steam escapes and the lid stays crisp.
6 Making One Pot Chicken Pot Pie Casserole Ahead of Time
Cook the filling and cool it. Cover and chill for up to two days. When dinner time comes, warm the filling on low and set the pastry on top. Bake until the crust turns gold and the center bubbles.
For a freezer plan, spoon the cooled filling into a dish and wrap well. Freeze for a month. Thaw in the fridge. Top with pastry and bake. One pot chicken pie stays friendly to make ahead steps.
If you like a cast iron route, store the filling right in the skillet. Less transfer, fewer dishes, same cozy bite. The table will thank you.
7 Storing Leftover One Pot Chicken Pot Pie Casserole
Cool leftovers to room temp. Scoop into a sealed container and chill for up to four days. Reheat in the oven so the top wakes up and stays crisp. Microwaves work yet soften the crust.
For single servings, reheat in small ramekins so each bite keeps texture. Add a spoon of broth if the filling looks thick. The sauce turns silky again once warm.
You can freeze portions. Wrap tight, label, and stash for a month. Thaw in the fridge and bake until hot. Dinner comes back to life without drama.
8 Try these casseroles next
9 One Pot Chicken Pot Pie Casserole
One Pot Chicken Pot Pie Casserole
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup diced carrots optional
- 1/2 small onion diced optional
- 2 cloves garlic minced optional
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary optional
- 1 sheet puff pastry thawed or 1 pie crust
- 1 egg beaten for wash optional
Instructions
- Heat oven to 375 F. Grease a 9 by 13 inch baking dish.
- Melt butter in a large skillet. Soften onion two minutes. Add garlic for a brief stir.
- Stir in flour. Cook one minute to form a roux.
- Whisk in broth then milk. Stir until the sauce thickens and looks smooth.
- Fold in chicken peas corn and carrots. Season with salt pepper thyme and rosemary.
- Pour the filling into the dish. Smooth the top.
- Cover with puff pastry or crust. Trim and tuck the edges. Cut small vents.
- Brush with egg for shine if you like.
- Bake 30 to 35 minutes until crust turns golden and the filling bubbles.
- Rest 5 to 10 minutes. Serve warm. Smile.
10 Nutrition
A typical serving brings a steady balance. You get protein from chicken, fiber from peas and carrots, and steady energy from the crust. One serving lands near four hundred calories with about twenty grams of protein. Sodium sits near seven hundred milligrams when seasoned with a light hand. Fat rests near twenty grams with butter and dairy in the base.
If you want a lighter bowl, swap milk for a lower fat option and use a thinner crust. Add more peas and carrots for volume and color. Flavor holds firm and the dish still feels like a hug.
For readers who track, this keeps carbs around thirty grams per serving. Values shift with brands and portion size, yet this guide keeps you close and helps you plan.
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