One Pot Chicken Pot Pie


I bet if you googled ‘chicken pot pie’ there would be 87 million search results. Oh actually – just did it because saying that made me curious – 6 million results. Lots of pot pie recipes. You know why? Because it’s awesome. Who doesn’t love pot pie? The devil, maybe, and that’s about it. And I have a couple recipes on this blog already for pot pie (here and here) – and both are good, but I’ve been really trying to simplify things in my life lately. Well mainly just my recipes; I haven’t simplified anything else. So this recipe minimizes steps, minimizes pans, and skips the homemade crust. I personally love homemade crust, but I’ve realized through the years that making homemade crust is really a thankless job. It’s tedious, time consuming, and quite frankly nobody cares. My husband could do without it entirely. So I topped the pot pie with Pillsbury biscuits instead! Loved it. Husband loved it. And this pot pie….oh man. Better put on some eating sweatpants.


  • 2.5 lb boneless skinless chicken thighs (or breasts if you can’t find them)
  • 4 tablespoons butter
  • 1 cup chopped onion
  • 1 clove minced garlic
  • 2 cups chopped carrot, steamed in microwave for 3 min
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1 chicken buillion cube
  • 5-6 tablespoons corn starch dissolved in 1/2 cup water
  • 1/2 cup half & half
  • 1.5 cups frozen pearl onions
  • Kosher salt…up to 1-2 tsp
  • 2 cups frozen peas
  • 1 package refrigerated biscuits
  • 3-4 tablespoons fresh chopped parsley

Preheat oven to 300.  Melt the butter in a large dutch oven over medium heat on stove. Add onion and garlic and cook. Add carrots and stir to combine. Season chicken with salt and pepper and add to pot. Pour in the 1/4 teaspoon pepper, chicken broth, and buillion cube. Bring to a simmer and stir in corn starch whisked into water. Let thicken, then stir in the half & half and onions. Taste for salt. If using full sodium chicken broth, you probably don’t need any. If using reduced sodium, add a tsp or so. Cover pot, place in oven and cook for 1.5 hours. Remove from oven, stir in the parsley, peas, and place biscuits in a single layer on top of pot pie. Cook uncovered in the oven for 40 minutes, until biscuits are done.  Remove from oven, let sit for a few minutes to cool, then shred the chicken with a fork (should be very tender at this point).  Broth/gravy will thicken as it cools, but if you like a thicker/more mashed potato like sauce, you can mix in a couple more tablespoons of corn starch and bring to simmer (make sure to dissolve it in water first).