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Easy One-Pan Chicken Pot Pie Recipe

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A quick and easy one-pan chicken pot pie with a creamy filling and fluffy drop biscuit topping, perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Make the filling: Place your 10-inch oven-safe skillet over medium heat. Add the butter and let it melt. Once it’s foaming, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  3. Add the garlic: Stir in the minced garlic and cook for another minute until it’s fragrant.
  4. Make the roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute.
  5. Add the liquids: Slowly pour in the chicken broth while stirring continuously. Then add the heavy cream. Keep stirring until the sauce thickens, about 2-3 minutes.
  6. Add the chicken and peas: Stir in the shredded chicken, frozen peas, thyme, rosemary, and a generous pinch of salt and pepper. Let the mixture simmer for another 2 minutes. Taste and adjust seasoning. Turn off the heat.
  7. Make the biscuit topping: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
  8. Add the buttermilk: Pour the buttermilk into the flour mixture and stir with a fork until just combined. The dough will be sticky and shaggy.
  9. Assemble and bake: Using a spoon or a small cookie scoop, drop spoonfuls of the biscuit dough over the hot filling in the skillet. Place the skillet in the preheated oven and bake for 18-20 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
  10. Rest and serve: Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley if desired, and serve straight from the skillet.

Notes

Don’t skip the resting time after baking; it allows the filling to set. Use cold butter for the biscuits to ensure flakiness. Do not overmix the biscuit dough. Season the filling generously. You can prepare the filling up to 2 days in advance.

Nutrition

Keywords: chicken pot pie, one-pan, easy, weeknight dinner, comfort food, drop biscuit

Find it online: https://flurpchef.com/easy-one-pan-chicken-pot-pie-recipe/