One-Pot Chicken Pot Pie

One-Pot Chicken Pot Pie

Published on January 12, 2021 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6

This take on the traditional chicken pot pie is all made in one pot, doesn’t require a pastry or for you to roast a chicken! Try Lauren Lane‘s variation on this fan favorite without the usual hassle accompanied with cooking a chicken pot pie.

You can find this recipe and more from Lauren at lauren-lane.com.

Ingredients

  • 3 Tablespoons Cervasi Extra Virgin Olive Oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, grated
  • 2 stalks celery, finely chopped
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 Tablespoons all-purpose flour
  • 2 1/2 cups chicken broth, preferably homemade
  • 1/4 cup heavy cream
  • 1 cups frozen peas
  • 1 Tablespoon fresh thyme
  • 4 cups roasted chicken, a store-bought rotisserie chicken works great
  • 1/2 cup fresh parsley leaves, minced (optional)
  • 1 can refrigerated biscuit dough
  • 1 egg, beated for wash

Instructions

  1. Preheat oven to 425°.
  2. In a large ovenproof skillet over medium heat, add the oil and saute the onions, carrots, celery, salt, and pepper over medium-low heat for about 10 minutes, until soft and translucent.
  3. Add the flour, cook over low heat for 2-3 minutes, stirring consistently.
  4. Whisk in the chicken broth and bring to a simmer, cooking 5-8 minutes more, until slightly thickened. Turn off heat and stir in cream, frozen peas, thyme, chicken, and parsley if using. Taste and re-season with salt and pepper as needed.
  5. Remove biscuits from can. Arrange the biscuits over top of the filling, pushing them in a bit. Brush with egg wash and bake until golden, 15-20 minutes, or until biscuits are golden brown.