I make this One Pot Chicken Pot Pie when the house feels cold and my crew wants real food. The crust turns crisp and flaky. The filling sits rich and creamy. Each bite tastes like soup and pie got married. We get tender chicken, sweet peas, and carrots that still hold a little bite. The pan smells like butter and herbs. I call it dinner and the table goes quiet. I lean on 1 Pot Meals when life runs fast. This starts with cooked chicken and mixed veggies, then a simple gravy. Into a cast iron goes the mix and on goes the crust. I use a pie dish or a skillet and both work. Think Baked Chicken comfort with the ease of Baked Casserole Recipes. The method stays calm and forgiving. We grew up with pot pie on snow days. I burned the roof of my mouth more than once. Worth it. If you love Cast Iron Chicken Pot Pie and crave ideas from Cast Iron Pot Recipes, this fits right in. It even checks the Cast Iron Skillet Recipes Dinner box. Grab a spoon for the first scoop and listen to that soft crack as the crust gives.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pot Chicken Pot Pie Recipe
- 3) Ingredients for One Pot Chicken Pot Pie
- 4) How to Make One Pot Chicken Pot Pie
- 5) Tips for Making One Pot Chicken Pot Pie
- 6) Making One Pot Chicken Pot Pie Ahead of Time
- 7) Storing Leftover One Pot Chicken Pot Pie
- 8) Try these Main Course next
- 9) One Pot Chicken Pot Pie
- 10) Nutrition
1) Key Takeaways
I share a cozy bake from my kitchen at Lila Cooks. I am Lila and I love simple food that still feels special. This dish gives a golden lid and a creamy center. The crust flakes. The filling tastes savory with a soft herb note. You get comfort that lands fast on a busy night. You can learn more about me on Lila Cooks.
Prep stays short. You start with cooked chicken and mixed veggies. A quick gravy brings it together. The method fits a weeknight but still looks welcome on a Sunday table. The first spoon into the pan gives a soft crack from the crust and steam that smells like home.
The main idea stays plain. Keep heat steady. Keep seasoning gentle. Let the pie rest before you cut. One Pot Chicken Pot Pie works for new cooks and for old hands. Leftovers reheat well. The recipe scales for a group or for quiet meals.
2) Easy One Pot Chicken Pot Pie Recipe
I turn to One Pot Chicken Pot Pie when the day runs long. One Pot Chicken Pot Pie feels like a hug in a pan, and it saves me from a sink full of dishes. The first time I made it for friends, we stood by the oven and watched the crust puff and set. We argued about who gets the corner piece. I lost and still felt lucky. The scent carried down the hall and pulled kids to the table. That is my favorite part. Food that gathers people without fuss.
I write on Lila Cooks with a calm voice and a warm plate. This bake fits that style. The gravy turns silky with broth and a small splash of milk. The carrots stay tender. The peas pop. The chicken stays juicy. A cast iron makes the work neat, which also ties to Baked Casserole Recipes that we love. It tastes like Baked Chicken met a stew and they shook hands.
Clean up stays light. One pan goes from stove to oven, which nods to 1 Pot Meals. Friends ask for a second round which makes me grin. If you want a version that leans rustic, try a skillet chicken pot pie for those crisp edges. If you want a quick fix, the one pan chicken pot pie idea will get you there. For cast iron fans, this bakes like Cast Iron Chicken Pot Pie and sits well beside Cast Iron Pot Recipes and even the big set of Cast Iron Skillet Recipes Dinner ideas we keep on the site.
3) Ingredients for One Pot Chicken Pot Pie
Cooked chicken I use shredded breast or thigh from a store bird or last night roast. The meat should taste seasoned and tender. Dice works fine. Shred gives more saucy bites.
Frozen mixed vegetables Peas carrots corn and green beans keep things bright and sweet. No need to thaw. The heat in the pan wakes them up.
Cream of chicken soup This brings body and a smooth texture. It keeps the filling thick without extra work. Choose a brand you like.
Low sodium chicken broth The broth loosens the soup and builds flavor. Salt stays in check so the pie does not taste too bold.
Milk or cream A small splash rounds the sauce. The filling turns glossy and rich. Whole milk fits well. Cream feels extra cozy.
Butter A knob in the skillet browns a touch and leaves a nutty scent. The crust loves a brush of melted butter too.
All purpose flour A spoon or two thickens the gravy if you like a firm slice. Whisk it with the butter to avoid lumps.
Onion and garlic I use a small dice of onion and a crushed clove. They soften and sweeten in the pan and make the whole pie smell great.
Dried parsley and thyme These bring a clean herb note that plays nice with chicken. Fresh herbs work too if you have them on hand.
Salt and black pepper Season light at first. Taste the filling. Add a pinch more if you need it. Let the crust carry some salt from the butter.
Refrigerated pie crusts Two rounds keep life easy. One for the base. One for the top. Puff pastry makes a fun swap for a lofty lid.
Egg wash A beaten egg with a spoon of water gives shine. Brush a thin coat over the top before the bake.
4) How to Make One Pot Chicken Pot Pie
Step 1 Heat the oven to three hundred fifty F. Set a rack in the center. Place a cast iron skillet on the stove over medium heat.
Step 2 Melt butter in the skillet. Stir in onion and garlic. Cook until soft and sweet. Sprinkle flour and whisk. The paste should look smooth.
Step 3 Pour in broth and a splash of milk. Whisk until the gravy turns glossy and thick. Fold in cream of chicken soup. Taste and season with salt and pepper.
Step 4 Add chicken and frozen vegetables. Stir until coated and warm. Sprinkle parsley and thyme. Let the filling bubble in small bursts.
Step 5 Lay one crust over the skillet and tuck the edge. Spoon the filling level if you use a pie dish instead. Place the top crust. Crimp with your fingers.
Step 6 Cut small vents on top. Brush egg wash. Set the pan on a sheet tray. Slide into the oven. Bake until the lid turns deep gold and the edges bubble.
Step 7 Rest the pie for ten minutes. The filling will set. Scoop with a big spoon for casual plates or slice for tidy wedges. Call everyone to the table.
5) Tips for Making One Pot Chicken Pot Pie
Use hot filling and cold crust so you get lift and flake. Keep the crust in the fridge until the last minute. The contrast gives a better texture. Work quick with the top so the butter stays firm.
Season in stages. The soup and broth bring salt. Add small pinches and taste again. A grind of pepper right before the lid goes on gives a warm finish. Fresh thyme leaves add a bright note and smell great too.
For a rustic edge try stovetop chicken pot pie style with only a top crust. The skillet goes straight to the table. People love the crackle when the spoon breaks that lid. If you plan a game night menu, park this in your set of Baked Casserole Recipes so you never hunt for it.
6) Making One Pot Chicken Pot Pie Ahead of Time
You can build the filling a day ahead. Cool it and store it covered. Keep the crusts cold. When you are ready to bake, warm the filling in the skillet and lay on the crust. The bake time will look the same and the lid will still puff and brown.
You can assemble the full pie and chill it for a few hours. Brush egg wash right before it goes in the oven. I try not to chill the top crust too long so the edge does not crack. A light brush of milk keeps the surface supple.
Freezer plans work as well. Wrap the unbaked pie tight and label it. Bake from frozen until the center bubbles. Tent with foil if the top gets dark too fast. That plan makes weeknights easy and friendly to 1 Pot Meals lovers.
7) Storing Leftover One Pot Chicken Pot Pie
Let the pie cool. Spoon slices into lidded containers. The crust will soften a bit in the fridge yet still tastes great. I add a fresh grind of pepper when I reheat to wake up the flavors.
Reheat in a warm oven until the center steams. A skillet on the stove works too for single servings. Cover the pan so the heat moves through. The filling loosens as it warms and the edges regain some crunch.
Leftovers keep three to four days. You can freeze portions for longer. Mark dates to help you rotate meals. This makes solid lunch boxes and simple dinners. It pairs with a green salad and a wedge of fruit. True comfort with little effort and a nod to Baked Chicken plans that keep life sane.
8) Try these Main Course next
9) One Pot Chicken Pot Pie
One Pot Chicken Pot Pie Lila Cooks Comfort Classic
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 can cream of chicken soup 10.5 ounces
- 1 cup low sodium chicken broth
- 2 cups frozen mixed vegetables peas carrots corn green beans
- 1 tablespoon dried parsley
- 1 teaspoon dried minced onion or onion powder
- 1 by 4 teaspoon black pepper
- 1 by 2 teaspoon salt
- 2 refrigerated pie crusts room temp
- 1 egg beaten for wash optional
Instructions
- Heat oven to 350 F.
- In a large bowl mix chicken soup broth veggies parsley onion pepper and salt until smooth.
- Fit one crust into a nine inch pie dish or press it into a nine by thirteen inch casserole pan. Prick with a fork.
- Spoon in the filling and spread in an even layer.
- Top with the second crust. Crimp the edge. Cut a few small vents. Brush with egg wash if using.
- Bake on the center rack until the crust turns deep golden and the filling bubbles near the edge 35 to 45 minutes.
- Cool ten minutes so the filling sets. Scoop or slice and serve warm.
10) Nutrition
Serving size one slice. Estimated values per serving. Calories about four hundred twenty. Protein about eighteen grams. Carbohydrates about thirty four grams. Fiber about three grams. Total fat about twenty four grams. Saturated fat about eight grams. Sodium about seven hundred eighty milligrams. Cholesterol about fifty five milligrams. Values shift with brand and swaps. I base these on common items you can find at a regular store. Eat what feels right for your day and your needs.
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